Fried Kwati (Sprout Fry)

Click Here for more recipe

Fried Kwati (Bhuteko / Tareko Quati )

Sprout ready to cook

Utensils

Pressure cooker

Big pan
Spatula

Ingredients

Kuwait (mixture of nine grains) 200gram
Oil -3 table spoon
Salt-As per taste
Turmeric- half tablespoon
Coriander powder – half tablespoon
Cumin powder – half table spoon
Red chili powder- half table spoon
Tej patta -2-3

Method

Soak Kwati for a night

If you want them to be sprout then soak it for 2 nights and drain it in a soft cloth for about 2 days.

When you see the right amount of sprouts in it (the amount you would like to have)

Fried Kwati

Heat the pressure cooker in the gas

Add some oil

When the oil is hot add some fenugreek and thyme seed

When they turn brown add red chilies

Add the Kwati in the pressure cooker

Fry it for few minutes then add turmeric and salt

After half a minute put the lid of the pressure cooker and let it have 5 whistles. (You can fry for a long time instead of putting it in pressure cooker), put little excess oil.

Take the cooker immediately out of the gas and take off the lid. (don't put it more than 5 whistle, it may burn)

Pour it in the pan and fry/cook it until it is well cooked.

Fried Kwati is ready to eat.

How to make kwati soup (nepali sprout soup)

Kwati is mainly eaten in Janai Purnima/Rakshya Bandhan day in Nepal. Kwati is very famous festive food. 

Mixed Beans - Source www.well.com

Ingredients

3 cups mixed beans
Jwanu – 1 Teaspoon
Fennel seeds – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Cumin powder – 1 Tablespoon
Coriander powder – 1 Tablespoon
Minced garlic – 1 Tablespoon
Minced ginger – 1 Tablespoon
Fresh red minced chilies - 3
Turmeric - ½ teaspoon
Freshly ground pepper -1 teaspoon
chopped tomatoes - 1 cup
Plain yogurt - 2 cups
Vegetable broth - 4 cups
Mustard oil - 3 tablespoons
Table salt
Finely chopped green onion - 2 tablespoons

Method

Wash and soak the mixed beans overnight.

Cover the beans in a warm place to allow sprouting for 3-4 days.

Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.

Cooked Kwati Source: www.well.com

Add 3 cups of sprouted beans and fry for 2 min. under medium heat.

Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.

Add tomatoes, broth and yogurt to the beans’ mixture.

Bring to a boil and let simmer in low heat until the sprouts are tender.

Garnish with chopped green onions and serve with rice.

How to make lalmohan (gulab jaman)

Lal- mohan (Gulab-Jamun)
 

Utensils

Pan 2 small and big

Plate
Spatula

Ingredients

Carnation Milk Powder- 1 cup
All-purpose flour – half cup
Baking soda- half tablespoon
Ghee- half table spoon
Whole milk just enough to make the dough 
Keshar- few
Cardamom- 4-5

For Sugar Syrup ( Chasni )

Sugar-2 cups
Water
Oil for frying


Method - Lalmohan/gulab jamun

Make the dough by combining the milk powder, all-purpose flour and butter.

Add milk to make medium-hard dough

Make balls by gently rolling each portion between your palms into a smooth ball.(put ghee in your plam so the dough won’t stick to it.)

Place the balls on a plate and Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium.

Slip in the balls into the hot oil from the side of the pan, one by one.

They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.

After about 5 minutes, the balls will rise to the surface. (The lalmohans should rise slowly to the top if the temperature is just right.)

Now they must be gently and constantly cooked to let them browning on all sides.

If the temperature of the oil is too high then the lalmohans will tend to break, So adjust the temperature.

The balls must be fried very slowly under medium temperatures to cook completely from inside and evenly browning.

Method -Sugar Syrup

The syrup should be made earlier and kept warm.

To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.

Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".

Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.

Transfer this hot syrup into a serving dish.

Keep warm on stove.

Add the fried lalmohan directly into the warm syrup.

Leave lalmohan balls in sugar syrup overnight for best results.

They can be served warm or at room temperature.