STATE TIMES NEWS
JAMMU: Students of JK Public School (JKPS) Kunjwani in their weekly Club activity, namely, Sanjeev Kapoor Club of Master Chefs, attempted the making of Moong bean sprout Salad & Cucumber Roll ups.
Moong bean sprouts salad: Reflecting on the nutritious value of the dish, Club Incharge Monica Sharma shared, “Sprout salad is a healthy salad with moong bean sprouts and colorful vegetables. Sprouts are the newly germinated seeds or the tender roots of a legume grown following the sprouting process. The whole process of sprouting turns lentils and legumes into living plants with more Vitamin C, B, and carotene. It also helps in the absorption of minerals”.
“Moong Bean Sprouts are the most common culinary sprouts used in Indian Cuisine. They are used to make a variety of Indian curries, salad, snacks, and other dishes”, she further added.
INGREDIENTS: MOONG, DAL(sprouts); Onion (1); Tomato (1) Coriander; Lemon; Salt; Black pepper; Pomegranate seeds; Chaat Masala.
MATERIAL REQUIRED: Plate (plastic/steel) 2 Nos.; Knife for chopping; Bowl & spoon; Disposable katories & spoons for serving purpose; Gloves; Apron; Sanitizer & Mask
A budding MasterChef from the Club threw light on the recipe of making the moong bean sprouts. He shared, “Wash lentils: Clean, rinse and soak the moong beans (green Moong Dal) in filtered water overnight or at least 6 hours. Transfer the soaked lentil to a colander the following day. Let them be settled for 15 minutes. This way, all the water is drained out of the legume. Then, take a clean and dry muslin/cheese cloth or any breathable piece of cloth. Spread the drained moong beans in the muslin cloth, bring the corners together and tie them into a loose knot. In an alternative method, instead of using a muslin cloth, you can directly put sprouts in a container with a tight-fitting lid. Now add finely chopped vegetables, namely, tomato, pomegranate seeds alongwith onion. Sprinkle chopped coriander and mint leaves. Add salt, chaat masala & lemon as per taste. The dish is ready to be served.
Cucumber Rolls: These vegan cucumber roll ups (cucumber rolls) are made with a refreshing mixture of mint, vegetables and mayonnaise . They make for a perfect appetizer or snack, especially in warmer months. They are truly a delicious snack with the freshest flavor we may imagine. Since rolls take some time for the preparation, so students were provided with a very quick and simple way to assemble the recipe.
Recipe for making fresh cucumber roll – ups
- Cucumber 2. Carrot 3. Apple 4. Bell peppers 5. Mayonnaise
- Black pepper 7. Salt 8. Mint 9. Tomato ketchup (2 sachets)
Any other vegetable or fruit as per one’s likings.
Materials required: 1. Peeler 2 .Two plates 3. One spoon 4. One Bowl 5. Toothpicks
A budding Masterchef from Sanjeev Kapoor Club of MasterChefs shared the recipe of the dish. She said, “Take a cucumber and divide it into three Forth. Take a peeler and start peeling thin slices of cucumber. Apply a thin layer of mayonnaise and Sprinkle some seasonings on it. Now take small sliced vegetables or fruits and put it on the end (make sure that is not on the extreme end). Now start rolling the cucumber and roll it to the other end and add a toothpick. Your fresh cucumber roll ups are ready to be relished”.
Budding MasterChefs enjoyed preparing the recipes under the guidance of their mentors. Mentors also expressed their happiness over the acquisition of skills displayed by children right since joining the Club activities.