Friday, July 31, 2020

Grow Micro greens without soil

So I was always interested to see how to grow micro greens since now a days its hot topic or its packed with nutrition. Micro greens are very good in antioxidants too. But to grow it in soil I was not interested since I have a brown thump in that and I didn't want to tell my husband to do it so I wanted to try do it with soil and I experiment it and It was successful. My first batch of Micro greens are done and used and I am ready for my next batch. Normal use of it to add it in salad which grown ups like it but I wanted to give it to my kids also and kids dont like salad as adults so I used to the way we make dal palak but instead of spinach I added greens and used in thepla instead of other greens.

So star growing this without soil.

I have put the two different seeds in one container but you can do it separate seeds for separate containers.

You will need

2 tbsp each mustard seeds, fenugreek seeds, chia seeds, Flax seeds. You can try broccoli,radish or any of your choice seeds
2 to 4 plastic containers, here I have used empty croissant plastic container, you can use strawberry containers too

 Method :

Take two containers, Soak paper towel and spred it on container.

Sprinkle seeds on both, make sure it covers whole area .

Sprinkle water on it.

Leave it for 3 days in dark or until little sprouts don't come out.

Don't forget to water it twice a day.

now its time to bring it out in sun. Keep it where sunlight comes inside of your home and water twice a day.

In 3 days your greens will be ready.

Time for harvest.

Thursday, July 9, 2020

Vegetarian Vietnamese Summer Rolls with Spicy Peanut Sauce

When its too hot you don't want to stand in front of the gas and cook but at the same time everyone needs to eat, so that time something quick but healthy and tasty comes in mind. I made this rolls so many times and realized that it never made it on blog, So here sharing it vegetarian Vietnamese summer rolls. Its very easy to make, this is my way of making it with vegetarian version, but you can add boiled glass noodles, boiled shrimp, rotisserie chicken, radish , red peppers, cucumbers. I have used Jicama , its root vegetable and  very crunchy , carrots, mint leaves, Thai basil leaves and sprouts. I love jicama just like to snack on it. This goes perfectly with peanut sauce , I have added more sriracha to make it spicy.

Ingredients :

One packet of rice papers
3 big carrots cut it in matchsticks
1 Jicama, cut it in matchsticks
Lots of mint leaves, Thai basil Leaves
3 cups of Soy bean sprouts or mung bean sprouts

For Peanut sauce 

2 tbsp creamy peanut butter
2 tbsp rice vinegar
3-4 tbsp hot water to thin out peanut butter
1 tsp maple syrup
1/2 tsp red pepper flakes
1 tbsp hot sesame oil
1 tbsp Sriracha or more if you like spicy or less if you dont like too spicy

Mix everything and keep it aside, make this sauce before so the flavors can develop while you are making rolls.

Method :

Take one rice paper and just for 5 seconds keep it in warm water , making sure it don't break.

Put it on flat surface, put first mint and basil leaves and layer other vegetables as you do on one corner of the sheet.

fold it from the side and top and then fold in the edges towards the center and continue rolling the filled wrapper until its closed.

Continue this with each wrappers.

Since its a rice wrapper, it stick, so I made 4 at a time and feed it to the family, didn't wanted to make all and then eat everyone together.

You have to change the hot water while in the process.

If you dont want to eat in the middle of making, you can cover the rolls with damp cloth so it wont be sticky.

To serve, cut it in half and put some sauce in the middle and dip it and enjoy it.

Thursday, July 2, 2020

Tofu and Broccoli in Chinese Brown Sauce

This Brown sauce is basically an all purpose stir fry sauce. You can make this and store it for 4 to 5 days in a seal jar in fridge.  The most famous brown sauce recipe is Chicken and broccoli but to make it vegetarian  I have used Tofu and instead of dark soy sauce , I have used light one hence the light brown color but you are not worried about salt content go ahead and use dark soy sauce. I made a meal out of this, with the side of rice and noodles and baked spring rolls.

If you are like me who loves spicy Chinese food, then increase the amount of red pepper flakes or sriracha or fresh Thai chilies. For sweetener, I have used maple syrup you can use agave, regular sugar syrup. To make it Gluten free, you can use GF dark soy sauce , you can mix light and dark both and to make it vegan, Tamari sauce is fine too and soy free alternative , you can use coconut aminos.

Ingredients :

1 Block of tofu Pressed and  dry
10-15 branches of broccoli
2 tbsp cornstarch for tofu
2 tbsp oil

For sauce : 

1/2 cup vegetable broth
3 tbsp soy sauce
2 tbsp vinegar
2 tbsp maple syrup
1/2 tsp sesame oil
1/4 tsp red pepper flakes
1/4 tsp paprika
1 tbsp corn starch
few rounds of fresh grated black pepper

1/2 tsp oil
4 tsp fresh minced garlic
2 tsp fresh minced ginger


Cut the tofu in small squares and put corn starch in it and mix it and keep it out.

Blanched the broccoli for 1 minute in hot water or if you like soft broccoli then for 2 minutes.

Mix all the ingredients for the sauce except oil and ginger and garlic.

Heat oil in a pan , cook tofu till its brown from all the side. Keep it aside.

In the same pan, add oil ,  add ginger and garlic and saute for a minute.

Whisk the sauce again and pour it in to the pan, bring it to a boil.

Add cooked tofu and broccoli and mix it nicely.

Simmer for few minutes until sauce thickened, stirring carefully.

when its thick, shut off the gas and serve immediately over the rice and Enjoy.

You can just make sauce and use it as dip or when it cool , store it in a jar. But I like to make it fresh every time.

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