Marinated Tofu on a Salad

This was my dinner on Nov 3rd...
I had a block of tofu and made a very simple marinade with
Yogurt, Turmeric powder, Red Chilli Powder, Lemon Juice and Salt.


All you do is to drain the tofu and then cut it in pieces and soak it in the marinade.
In a non stick tawa, put 1 teaspoon oil and spread it around so that the whole pan has little oil in it, and then arrange the tofu and keep the fire on a low medium flame.
In about 10 minutes, use a griddle to carefully turn the tofu around so it gets grilled lightly on the other side.
The tofu is done if it gets a light brown hue on both sides.
Make a salad (any way you like) and put the tofu on it and enjoy!

My kids (especially my daughter) is not a fan of tofu, but she liked it made this way.

Black Chick Pea Sprouts

Sprouted Chick Pea! They look so gorgeous, don't they. They also taste great! After I sprouted them I added some salt and hing on top, (NO Water) and mixed them up and steamed them in my pressure cooker. (My husband doesn't like the raw taste)

You can add them raw or steamed as topping for salads or just eat them like a snack, Just great!!


These were sprouted in my Sprout Maker and were done in three days.
The steps were, soak them over night in water.
The next day drain and wrap in muslin or cheese cloth and place in sprout maker, and add water in the lower container of sprout maker.
The next day change water in lower level and the spouts are done on the third morning.

Leftover Calzone Filling and Sprout Sandwich

I had some calzone filling leftover, so i just added some cut tomatoes to it, and spread it over bread and added some alfalfa sprouts(my most fav. sprouts) and had a great sandwich.

The bread is homemade, it is called Whole Wheat Flax Seed Bread.

It was delicious!

Fenugreek Sprouts and Moong (Mung) Bean Sprouts

I love Sprouts and try to sprout any lentil I can get my hands on!

You really don't need any contraptions for making these, but I have a sprout maker, and I feel the sprouts are bigger if I make in them.
I got it from Tupperware in India. My aunt's friend sells them. It is a dark blue container, with a basket with holes which fits in the box and a cover. There is a Picture here.

Fenugreek Sprouts

Since I use fenugreek spouts in everything i make, I usually soak about a cup of fenugreek on Sunday nights. I drain the water (and drink, rather gulp it down --OPTIONAL) and cover them in a soft cotton cloth and place them in the basket. Fill the box with 3 tablespoons of water and cover it.

By Tuesday morning, they are are all sprouted. I transfer the sprouts to a dry container and store them in the fridge. As long as you keep it dry, it lasts for a week to 2 weeks.

p.s. The water in which the fenugreek has soaked will be extremely bitter, but is supposed to be very good for health.

Moong (Mung)Bean Sprouts

The same process, except you throw away the

water in which you soaked the Beans overnight

Tip: When you soak any lentil or seeds over night, wash it first, and fill the container with water. Water should stand over it (lentils) atleast 1/4th of an inch.

My Sprout Maker

This is my sproutmaker.


I got this from Tupperware India. My Aunt's Friend sells these. I don't remember how much I paid, but this is a very useful thing.


It also doubles as a microwave rice cooker, but I have never used it for that.

It has three parts

The cover (blue)

The basket which fits inside the container (green)

The Container (blue)







If you have a colander and a vessel in which the colander can fit, you can use that instead and voer it with a cutting board.