GREEN GRAMS - GRAINS OF THE WEEK

I love green grams, what we call "ndengu" in Kenya, and mostly eaten with Chapati or rice

CHICK PEAS - GRAIN OF THE WEEK

I had never cooked with chickpeas before but when I did I never looked back. I made chickpea curry and it was delicious I had to make it again and again! I will definately post the recipe soon, I forgot to take any pictures since I could not believe I had not cooked chickpeas before! Chickpea is usually a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews. Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes.  

RICE - GRAIN OF THE WEEK

Hey Lovelies,
Let's talk about rice today. It is such a common ingredient that we tend to use almost on a daily basis yet it is so versatile. For instance did you know that, there are over 40,000 varieties of rice! Whoa! What? Ok. The varieties of rice are typically classified as long, medium, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain.Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.