



These are a bunch of idlis with the sambar (red gravy) alongside. They are basically a steamed rice cake that you use to soak up a savory sauce, usually of vegetables.
You use these pans to make them. But I don't have these pans, so I made up my own version. Thanks to a friend, I have a large soup pot with a steamer basket. I used some small dessert bowls and mixed up the batter (from a mix I had). I could only cook one at a time because of the sizing, but it was worth it! (Well, except for the one that tasted burnt because I let all the water boil away in my pot until the fire alarm went off...)
Here is a very informative article about them.
It was delicious and perfect for our achey bodies.
Last week, when we had the Ladies Tea Party, I made these glueten free snickerdooles (made with rice flour), with raspberry cream cheese frosting. They were yummy.
In my research...I've run across Xanthan Gum alot.....in recipies. I thought it might be a rising agent, but as it turns out, it's a non-glueten stick-things-together agent.....so your baked goods don't fall apart without any glueten! Cool.
It also had a section of "seeds to sprout together," like 2T. alfalfa, 4 T mung, and 1 tsp. radish for salads, sandwiches, and omletes. Or how about 2 T mung, 1 T sunflouer, 2 T lentil, 2 T garbanzo - cook and mash sprouts and use as sandwhich spread!
The basics of sprouting are:
It's best to eat them withing 4-5 days of harvest, but some you can freeze for later use!
Then it had recipes to use the sprouts in, along with their nutrition facts and length of growth peiod.
I told Concha the other day I'm going to try growing lettuce and grass inside soon too. Just to have some greenery...and I guess I'll eat the lettuce. :)