Cooking Rice

There are different methods of cooking rice. You can cook rice in any method. Before cooking wash the rice well and drain the water.

Boiling and Draining Method:
This method of cooking is used for the parboiled and unpolished rice where the cooking time is longer and draining water will help to get rid of the excess starch. Water is used roughly in this method.

1. Pour water into a large vessel and bring it to boil.
2. Add the washed rice, cover and cook it on medium flame.
3. Check whether the rice is cooked (take rice grain and press it with your hand it will soft if it’s cooked).
4. Drain the water and leave it aside for 5 minutes.
5. The rice is ready to be served.

Covered Pan Method:
In this method rice is cooked with measured amount of water until all the water has been absorbed. The proportion of water and cooking time varies according to the type of rice used.

1. Put rice in a vessel and add the water.
2. Bring it to boil and reduce the flame to simmer.
3. Cover and cook until the water is absorbed.
4. Remove the vessel from heat and leave it in a warm place for 5 minutes.

Electric Rice Cooker Method:
1. Put the rice into the cooker and add the required amount of water as indicated in your instruction manual.
2. Cooker the cooker lid and switch it on. The cooker will switch itself off automatically once the rice is cooked.

Microwave Method:
1. In a microwave vessel add the rice and required amount of water.
2. Cover the vessel with microwave proof plastic wrap and cook on full power for 10-15 minutes (The time varies with different made so check in your instruction book).
3. Leave the rice without stirring for 10 minutes before using.

Soya Bean Milk

Ingredients:
500g Dried Soya Bean
2 liters of water
Sugar (optional)
2 tsp Vanilla essence

Preparation:
1. Wash and soak beans overnight or at least for 12 hours.
2. Drain and put the blender/mixer and blend it into a smooth paste by adding little water.
3. In a heavy bottom vessel add the soya bean paste and remaining water.
4. Mix well and bring it to boil.
5. Remove the thick layer that will form on the top of the liquid.
6. Reduce the flame and simmer it for 45 to 50 minutes (till the liquid has reached milky consistency).Allow it to cool.
7. Spread a thin cotton cloth over a large container and pour the milk in to the vessel. Pull the cloth together and squeeze it.
8. Add sugar according to taste.

Note:
1. Keep stirring in between to avoid sticking.
2. Can be drunk hot or cold.
3. Can be stored for 2-3 days.

Curd

Ingredients:
1 liter Milk
1/2tsp curd (yogurt)

Preparation:
1. Heat milk in a vessel and bring it to boil.
2. Reduce the flame and boil it for 5 minutes.
3. Allow it to cool.
4. Remove the cream (malai) from milk and warm it (not too much).
5. Transfer milk to a bowl add curd and stir well.
6. Place it in a warm & cozy place for overnight or for 5-6 hours.
7. When it is done refrigerate it.

Note:
If weather is too cool especially in winters, you can place the bowl in a hot box for 5-6 hrs.

Sprouting

Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout.

Seeds that can be sprouted are channa, black gram (urud), green gram (moong), horse gram (kollu), kidney beans (rajma), Soybean etc...Even grains and groundnuts when sprouted are easy to digest; they are more easily available as "energy" for the body.

Sprouts are best when eaten raw, because cooking always destroys a large part of their nutritional content.

Steps to sprout Green Gram dal
Ingredients:
Green gram dal(whole)- 1 cup

Preparation:
1. Soak the green gram dal in Water for 8 hours.
2. Wash the green gram dal and drain the Water.
3. Hang the green gram dal in a moist cloth for 14 hours or till you see the sprouts.
4. Sprinkle water frequently if the cloth covered Green gram dal becomes dry.