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Recipes with Nihkan Dehydrated Sprouts

“Useful Tips”

1. You can use below mentioned recipes for any types of Sprouted grains i.e. NIHKAN Dehydrated Mung Bean Sprouts or NIHKAN Dehydrated Super 7 Grain Mix Sprouts. 

2. Dehydrated Sprouts tastes very well when mixed with lot of veggies and gives you satisfaction of wholesome meal.

3. Boil the Dehydrated sprouts in water for 5-10 minutes as per your liking of crunchiness. More you boil them, the sprouts will become more softer. 

 

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For serving size – 1

Ingredients:
  • 50 g (1/2 cup) of Nihkan Dehydrated Sprouts
  • 200 ml water
  • 1 medium sized onion, tomato & capsicum finely chopped
  • 1 green chilli (optional), finely chopped
  • 1/4 tsp red chilli powder
  • 1/2 tsp chaat masala (optional)
  • 1 tsp lemon juice or as required
  • 1 boiled potato or sweet potato (optional)
  • A few coriander leaves and lemon slices for garnishing
  • Rock salt or black salt as required
Instructions:
  1. Boil Dehydrated sprouts in water for 5-10 mins as per your desired crunchiness & drain the water.
  2. Mix all the other ingredients in a bowl.
  3. Add the boiled sprouts to the bowl. 
  4. Garnish with lemon slices and coriander leaves.
  5.  Serve.

For serving size – 1

Ingredients:
  • 50 g (1/2 cup) of Nihkan Dehydrated Sprouts
  • 200 ml water
  • Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes 
  • 2 ripe but firm avocados, halved, pitted, and peeled 
  • 4 slices whole-grain bread, toasted 
  • 1/2 cup fresh goat cheese, room temperature 
  • Olive oil, for drizzling 
  • Salt & pepper as required
Instructions:
  1. Boil Dehydrated sprouts in water for 5-10 mins as per your desired crunchiness & drain the water.
  2. Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 2 toast slices. Top with sprouts. Spread goat cheese on remaining 2 toast slices; then drizzle with oil, and sprinkle with salt and pepper.
  3. Stack sandwiches so that each has a layer of vegetables and one of cheese (cheese side down). Cut in half and serve.

For serving size – 2 portions

Ingredients:
  • 50 g (1/2 cup) of Nihkan Dehydrated Sprouts
  • 200 ml water
  • 2 cups cooked white rice (or brown rice or quinoa)
  •  1 tsp oil
  •  tsp cumin (jeera) seeds
  • 1/2 cup onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • A pinch of turmeric (haldi) powder
  • 1/2 tsp chilli powder
  • 1/4 cup tomatoes, finely chopped
  • 3 tbsp capsicum, finely chopped  
  • 1 tsp pav bhaji masala (optional)
  • Salt to taste
Instructions:
  1. Boil Dehydrated sprouts in water for 5-10 mins as per your desired crunchiness & drain the water.
  2. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onion and cook on a medium flame for 1 to 2 minutes, or until translucent. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
  3.  Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, stirring occasionally. Add the pav bhaji masala, salt,  sprouts, mix well and cook for 2 to 3 minutes, stirring continuously.
  4. Add the cooked rice, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
  5.  Serve immediately.

For serving size – 2 portions

Ingredients:
  • 50 g (1/2 cup) of Nihkan Dehydrated Sprouts
  • 400 ml water (2 big cups)
  • 1 onion, finely chopped
  • 1 tbsp cabbage, finely chopped
  • 1 tbsp carrot, grated
  • 1 garlic pod, crushed
  • 1/2 tsp sugar
  • 1/2 tsp oil
  •  1 1/2 tsp Nihkan Green Banana flour to be used as thickener
  • 2 tbsp chilli sauce
  • Salt to taste
Instructions:
  1. Dissolve the Green banana  flour in 1/4 cup water. Keep it aside.
  2. Heat the oil in a heavy pan. Add the onion and garlic and stir-fry for a minute. Add the carrot, cabbage & dehydrated sprouts and stir-fry for 2 to 3 minutes.
  3.  Add the water. Let it come to a boil and simmer for 5 minutes.
  4. Add the salt, chilli sauce,  sugar.
  5. Add banana flour paste, stirring continuously.
  6. Boil for 3 minutes.
  7. Serve steaming hot, with wheat bread toasts for a wholesome meal. 

For serving size – 2 portions

Ingredients:
  • 100g (1 cup) of Nihkan Dehydrated Sprouts
  • 400 ml water (2 big cups)
  • 1 Onion , finely chopped
  • cloves Garlic , crushed
  • 1 tablespoon oil
  • 1 teaspoon Mustard seeds (Rai)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Maharashtrian Goda Masala
  • 1/4 teaspoon Red Chilli powder
  • 2 Kokum (Malabar Tamarind) – you can alternatively use freshly squeezed lemon juice 1 tsp. 
  • 1/2 teaspoon Jaggery powder or brown sugar
  • 2 teaspoon Groundnut powder (optional)
  • 2 cups Water , or as required
  • Salt , to taste
  • Coriander (Dhania) Leaves , Chopped, for garnishing
Instructions:
  1. Heat the oil in a heavy pan. Add the mustard seeds and the cumin seeds and once they crackle add the onion, garlic, asafoetida and saute it for 1-2 minutes till the onions turn translucent.
  2. Add the turmeric powder, dehydrated sprouts and sauté it for about a minute.
  3. Next add the masala, chilli powder and mix well. Add water and then add the kokum, jaggery, salt, peanut powder and stir well to combine.
  4. Cover it with the lid and cook for 5 – 10 mins till the sprouts are well cooked. Adjust the consistency of water if required.
  5. Once the Sprouted Dal  is done, garnish with fresh coriander leaves and serve hot.

Tip – Goes very well with Steamed rice or Indian breads like chapatis or naans. 

For serving size – 2 portions

Ingredients:
  • 50 g (1/2 cup) of Nihkan Dehydrated Sprouts
  • 200 ml water 
  • Potato – 1, boiled, peeled and cubed
  • Raw mango – 1/4cup, diced
  • Onion – 1, finely chopped
  • Green chilli – 2, finely chopped/ grated
  • Salt – As needed
  • Chaat Masala – 1-2tsp
  • Red chilli powder – 1tsp
  • Sweet tamarind sauce – 2-3tblsp (alternative use fresh lemon juice & tomato ketchup)
  • Green Coriander sauce – 2-3tblsp (or use green sauce)
  • Murmura / Puffed rice – 2-3cups
  • Papdi or crackers – 4-5, broken into pieces (optional
  • Few Coriander leaves 
 
Instructions:

  1. Boil Dehydrated sprouts in water for 5-10 mins as per your desired crunchiness & drain the water.

  2. Take a big bowl, combine boiled potatoes, mango slice, onions, chillies, salt, Chaat masala and red chilli powder & mix well with boiled sprouts.

  3. Next add sweet sauce and green sauce and mix well. Finally, fold in the rice puff and crackers. Garnish with coriander leaves and serve immediately. Easy and delicious Sprout Chaat is ready in minutes.