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4 recipes
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.
