Mung Bean Sprouts Salad

The word "salad" can often bring up images that are not very exciting and for the diet conscious. However, healthy does not mean boring! Infact, you can combine many different healthy ingredients together to create exciting delicious dishes, that are high in taste and low in calories. 

With some soaked mung bean sprouts, I went on a healthy ingredient hunt in my pantry and pretty much used whatever I felt like to make a hearty, protein packed salad which was loved. Gluten free, vegan and loaded with goodness - all the elements of freshness, crunch, crispness made for one yummy meal :) 

Here it is, my MUNG BEAN SPROUTS SALAD:

Ingredients: 1 cup mung bean sprouts (soaked and sprouted), 1 tomato chopped, 1 carrot grated, 1 small red onion, handful of almond flakes, peanuts and coconut flakes, chilli flakes, lemon juice, salt.

Make: In a pan, mildly saute the sprouts with a bit of oil and chilli flakes, add salt to taste. Let it cool completely. In a serving bowl, add the chopped tomato, chopped onion, grated carrot to the cooled sprouts toss together (do not mix vigorously). Dry roast almond flakes, peanuts and coconut flakes. Let cool and sprinkle over the salad, along with lemon juice. Your healthy Mung Bean Sprout Salad is ready to enjoy!

VERMICELLI PAYASA / KHEER

One of the simplest yet loved sweets for most folks of Indian descent is Payasa/Payasam/Kheer. We're no different and every time I ask my little one which sweet treat I should make for any celebration or festivity the answer is usually this - Shavige Payasa = Vermicelli Payasa! 

The best part about cooking and creating is how easily you can turn even a simple dish into a fancy one just by presentation. I love to do just that with most dishes which take little time to create but look extensive :) 

Here it is, my VERMICELLI PAYASA/SEVIYAN KHEER Shots:

Ingredients: 1 cup of thin vermicelli broken into small pieces (I use pre-roasted wheat vermcelli), 1 tablespoon ghee, 1.5 cups full cream milk, 1 quarter cup warm water, raw sugar as per sweetness required, 1 teaspoon cardamom powder, a few teaspoon saffron strands. If wanting to use nuts for garnish, choose any nuts and roast in ghee.

Make: In a thick bottom pan, lightly fry the broken vermicelli in ghee. Within a few minutes, add the warm water and mix. Then add the milk and let it heat up while stirring. Add the sugar, cardamom powder and saffron strands. Mix well and remove from heat. 

For presenting the payasa as shots, pour into glass shotglasses and garnish with roasted nuts. Serve warm or cold and enjoy!