PULSE COOKERY

PULSE COOKERY Aim: To prepare a recepe using germinated pulses Role of Pulse in cookery Ø Pulses are rich in protein and B vitamins and improve the quality of cereal proteins. Ø Pulses give satiety due to high protein and fibre content. Ø Pulses improve flavor and consistency of dhal sambhar and rasam. Ø They contribute to fermentation in Idli and Dosai batter. Ø They are used in snacks like sundal, bajji, etc. Sprouting of Green Grams Germination is a process in which the nutritive value of the grams is improved. During sprouting minerals like calcium, zinc, and iron are released from bound form vitamin C is synthesized during germination. Thickening power in starch is reduced due to conversion of starch to sugars. Germination improves taste and texture. Germinated pulses add variety to the diet. Formulation of recipe Germinated green gram salad Soak the green grams for at least hours in fresh cool water in a wide mouth vessel. Drain and rinse the green gram. Tie it in muslin cloth sprinkle water whenever the cloth gets dried. In a day or two days germination takes place. Ingredients Green grams - gms Coconut scrapings - gms Carrot scrapings - gms Onion chopped - gms Green chillies - Lemon juice - to taste Cumin powder - to taste Salt - to taste EX.NO. Combine all the ingredients. Grind this mixture into a find powder and store in an air tight container. Take gms of powder add enough water make a thin paste. Cook in slow flame till it gets cooked add salt or sugar to taste. Results and Conclusion Cereal based weaning food provides required calories and proteins to supplement the needs of an infant. Nutrition - - Nutrition and Dietetics Pactical Method Add coconut, carrot and onion to the sprouted green grams. Mix well, to the above ingredients, add chopped chillies, salt, cumin powder and lemon juice. Serve it by garnishing coriander leaves. Conclusion Sprouted green grams are rich in amylase, vitamin B and C. It gets digested easily and provides lot of fibre to the diet.