Lehanga for Diwali

As discussed in earlier post, I stitched this ghaghra (Lehanga) for my niece. I used an old net saree, a brocade material (for lining) and a cotton lining.

Sprouting

"Having sprouts is good for health and it must be included in our daily diets"
So many of us must have heard this either from grandma or a doctor. But how it happens actually. What difference does sprouting create in that moong dal?

Top in Progress

Sewing a top for my niece. It is not yet done but have a look at this work in progress.......

Soaking Beans

Beans are a very good source of protein, fibre, starch, Vitamins and minerals (iron, potassium, magnesium, Zinc etc). But we still do not get all beneficial nutrients from eating them and end up being mineral deficient; just because we do not follow proper cooking techniques.

All beans (in fact all grains) has phytic acid in their outer covering. This phytic acid reacts with proteins and minerals especially Zinc and stops their absorption in our intestine. This makes beans difficult to digest.

Amount of phytic acid can be reduced by soaking, cooking, germinating or fermenting beans. Soaking has many benefits:

• Soaking softens beans, reducing their cooking time considerably.

• Soaking increases vitamin (especially Vitamin B) content of beans.

• Helps in increased absorption of minerals by reducing phytic acid (cooking them further reduces phytic acid).