dr. Kiran Bains - High-Iron Mungbean Recipes For North India (2003) 39p 929058131X, książki kucharskie po ...
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Kiran Bains
Ray-yu Yang
S. Shanmugasundaram
AVRDC—the World Vegetable Center is an international not-for-profit
organization committed to ensuring the world’s food security through
re
search, development, and training.
© 2003 AVRDC—the World Vegetable Center
P.O. Box 42, Shanhua, Tainan, Taiwan 741, ROC
tel: +886-6-583-7801
fax: +886-6-583-0009
e-mail: avrdcbox@netra.avrdc.org.tw
Bains, K., R.Y. Yang, and S. Shanmugasundaram. 2003. High-iron mungbean
recipes for North India. Shanhua, Taiwan: AVRDC—the World Vegetable Center,
AVRDC Publication 03-562. 34 pp.
ISBN 92-9058-131-X
Editor: Thomas Kalb
Photographs and cover design: Chen Ming-che
High-Iron
Mungbean Recipes
for North India
Kiran Bains, Ray-yu Yang, and S. Shanmugasundaram
AVRDC
The World Vegetable Center
Dr. Kiran Bains
preparing a high-iron
mungbean recipe
Contents
Introduction ....................................................................................................................................................................3
Terms ................................................................................................................................................................................ 4
Dhuli Mung Dhal...............................................................................................................................................................6
Sabat Mung Dhal ............................................................................................................................................................ 8
Parantha .......................................................................................................................................................................... 10
Mung Dhal Khichri ........................................................................................................................................................ 12
Mung Spinach Saag........................................................................................................................................................14
Mung Amaranth Saag.................................................................................................................................................... 16
Mungbean Sprout Salad.............................................................................................................................................. 18
Sprouted Mungbean Pulao .......................................................................................................................................... 20
Mung Sprout – Mint Raita ......................................................................................................................................... 22
Dahi Bhalla......................................................................................................................................................................24
Mung Spinach Pakoda................................................................................................................................................... 26
Mung Namkeen............................................................................................................................................................... 28
Poha.................................................................................................................................................................................. 30
References .................................................................................................................................................................... 32
Appendix I: U.S. Recommendations for Nutrient Intakes ................................................................................ 33
Appendix II: Conversion Factors for Measures ................................................................................................... 34
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