Monday, November 28, 2011

Try making the ' Kothimbir Vadi '

 
The Maharashtrian dish Kothimbir Vadi meaning ‘Coriander Vadas’ in Marathi. Kothimbir Vadi is a starter/snack, which is very popular in Maharashtra. It is made with lots of Cilantro|Coriander leaves which is called Kothimbir in Marathi. Kothimbir vadi is a popular and typical Maharashtrian dish.
The Batata vada, which means ‘ batata’ potato in Marathi is the most popular snack in Mumbai after the Vada pav. The vada pav stalls are very common near the railway station in Mumbai. Pohay is made of flattened, processed rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves. Vada Pav is the most popular Maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a bun called pav. Usal n Misal is made from a mix of curried sprouted lentils, topped with Chivda, farsaan, raw chopped onions and tomato. Also some times eaten with yogurt. Bread is a must.. the famous ' pav '.
Maharashtrian Kothimbir Vadis, Make these the easy way..
Ings
1 1\2 Cups of Chopped Coriander Leaves,
1 Cup of Besan, Bengal gram flour,
3-4 Tbsp Rice flour,
1/4 Tsp Turmeric powder,
1/2 Tsp Red Chili powder,
1/2 Tsp Ginger Garlic paste,
A Pinch of Hing, Asafoetida,
1 Green Chilly finely chopped,
1 Tbsp Sesame seeds,
2 Tsp Lime juice or Tamarind pulp,
1 Tsp Sugar,
Oil to fry,
Salt to taste.
Method:
Mix all the ingredients in a bowl except the oil. Use little water to get a thick batter. Make sure that there are no lumps formed. The batter has to be like a Pakoda/Bhajji type.
Steaming is to be done, so grease a plate and pour the batter in it. Steam for around 15 - 20 minutes. Allow to cool, then cut into pieces. Put oil to fry to heat, fry until golden brown and appear crisp.
Kothimbir Vadis are served as snacks with any chutney or sauce of your choice or as side dish with Rice and Dal.

Use the Lemon grass...

 
Lemongrass is native to India and tropical Asia. It is widely used as a herb in Asian cuisine. It has a subtle citrus flavor and can be dried and powdered, or used fresh. Lemongrass is commonly used in teas, soups, and curries.
An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. A common ingredient in Thai and Vietnamese cooking, among other Asian cuisines. Lemon grass is used as a flavoring agent.
The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups.
It is also used to make tea.

Sunday, November 27, 2011

A MUST TRY, QUICK , PAAN MILKSHAKE . . .

 
PAAN MILKSHAKE
A MUST TRY, QUICK, EASY AND  THE MOST REFRESHING...
Ings:
2 Calcutta Paan Leaves (Betel leaves)
4 cups of chilled Milk (with out cream)
2 tbsp Gulkand,
4 tbsp Sugar,
4 tbsp Water,
2 scoops Vanilla Ice cream,
Crushed Ice.
Method:
Paan Syrup; Wash and cut paan leaves, grind in mixer with sugar and 2tbsp of water. Sieve| strain and keep aside.
To make Milkshake: In mixer jar pour milk, paan syrup, gulkand, crushed ice and some ice cream. Blend well.
To serve the milkshake: Take a tall glass, put icecream (one scoop) at the base of the glass and now pour the milkshake.
Make this milkshake and keep in the fridge and serve chilled.
At every corner there happens to be paan shops from this milkshake's ingredients can be easily bought. Try this 2day. . . . .

Lemons and Limes, its benefits 2 health

 
Lemons are oval in shape and yellow in color with a outer peel. Like any other citrus fruits, their inner flesh is encased in eight
to ten segments. Lemons contain citric acid which quickly changes the body's acid condition into an alkaline one. Lemons also contain phosphorus.
a healthy tip ..
Lemon juice daily first thing in the morning eliminates water retention, helps with weight reduction, and keeps the system alkaline.
Lemons and Limes are an excellent source of vitamin C, one of the most important antioxidants in nature.
The immune system's main goal is to protect you from illness, so a little extra vitamin C may be useful in conditions like colds, flu, and recurrent ear infections.
Lemon juice and zest can also be stored for later use.
Put squeezed lemon juice in ice cube trays until frozen.
Dried lemon zest should be stored in an airtight glass container.
Lemons will stay fresh kept at room temperature, away from sunlight, for about one week.

Friday, November 25, 2011

Little Info . . .

HEALTHY TIP...
Too much salt increases blood pressure, and high blood pressure is a major risk factor for cardiovascular disease (heart attack and stroke).
Too much salt also increases the risk of osteoporosis (thin bones), stomach cancer and kidney stones.
Gajak is cooked in sugar syrup and set in thin layers, it is made with sesame seeds. The sweet is believed to have warming properties. So good to eat in the winters. It is dry sweet from North India made from 'Til ' the sesame seeds.
Gajak is a great winter dessert.

VARIOUS OPTIONS FOR THE ' KADHI '.


Kadhi or karhi (कढी ) is an Indian dish made in several parts of India and often served in combination with khichīdi. It is a spicy yogurt-based gravy which often contains chickpea flour (called Besan in Hindi) and vegetable fritters called pakoras, and is eaten with rice and roti. Try adding various options
to the regular and simlpe ' kadhi ' and see if it makes a difference.

TIP 4 THE DAY : In the basic kadhi add boiled n cut pieces of potato after a quick saute in a pan with a sprinkle of little salt n red chilly powder. Another healthy option try adding to the kadhi boiled Moong Green Sprouts.
Mango Kadhi..
Ings..
1 cup Curd,
4 tbsp Green| raw Mango,
Boiled n it's pulp,
5 tbsp Ripe Mango pulp,
1 tbsp Bengal gram flour, (Besan),
1\2 Green Chilly cut,
A piece Ginger grated,
3\4 cup Water,
1\8 tsp Turmeric powder,
A Piece Clove, Cardamom,
Cinnamon, one whole red chilly,
1 tsp Sugar,
1 tsp Oil,
1\8 tsp Mustard seeds,
A pinch Hing,
1-2 Curry leaves,
Salt to taste.
Method..
Churn together curd, besan, water, add both the mango pulp also add salt and turmeric powder. Put a pan to heat, add oil, add mustard seeds, hing, green chilly, ginger, clove, cardamom, red chilly and the cinnamon. Pour the curd mixture, stir until a boil, appears. Check the salt, the consistency and add the
sugar. Serve hot with the above rice dish, with a garnish of coriander leaves.


PEAS N CORN BALLS IN KADHI
FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER.
MAKE THE PEAS N CORN BALLS :
1\4 GREEN PEAS, 4 TBSP CORN,
1\8 TSP CUMIN SEEDS, 1\8 TSP TURMERIC POWDER,
1\8 TSP GARAM MASALA N CORIANDER POWDER,
3 TBSP BESAN, SALT TO TASTE.
METHOD : IN A MIXER JAR PUT ALL INGREDIENTS LISTED TO
MAKE THE BALL AND GRIND TO A PASTE.
MAKE SMALL BALLS, ROLL IN BESAN N FRY IN HOT OIL,
UNTIL GOLDEN BROWN.
METHOD: IN A VESSEL TAKE CURD, BESAN, SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING,
NOW ADD THE CURD MIXTURE AND STIR. UNTIL FIRST BOIL
APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE BALLS
AND ON SIMMER BOIL FOR FEW MINS. SERVE WITH A LITTLE 
TADKA OF RED CHILLY POWDER..

GATTE KI KADHI
INGS: TO MAKE GATTA:
1 CUP BESAN ( BENGAL GRAM FLOUR )
1\2 TSP RED CHILLY PD N TURMERIC PD
ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD
1\2 TSP OIL AND GARAM MASALA, SALT
FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER
METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE BESAN, SALT,
RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER. USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT.
NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE.
PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND
CUT INTO SMALL PIECES.
START THE KADHI PART, IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA.
CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND 
HING, NOW ADD THE CURD MIXTURE AND STIR CONTINOUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER BOIL FOR FEW MINS.
SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD.


Lauki Koftas in Kadhi..

INGS :
Make koftas..
1 Cup Bottle gourd ( lauki ),
1 Small size Onion cut,
A pinch Soda- bi- carb,
1\2 Cup Bengal gram flour,
1\8 Tsp Turmeric powder,
1\2 Tsp Red chilly powder,
Salt to taste,
Oil to fry.
FOR THE KADHI: ( GRAVY )
2 Cups Curd,
2 Tbsp Bengal gram flour,
1\2 Tsp Red Chilly Powder,
1 Tsp Coriander Powder,
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
1\2 Tsp Cumin seeds ( JEERA ),
A pinch Hing,
1 Cup Water.
Method
Make lauki koftas by ( bottle gourd ) grating and then all water is squeezed out, add all of the other ingredients. Make pakoras, the koftas, fry in hot oil. Fry until golden brown.
Make the kadhi..
In a bowl take all kadhi ingredients and churn well. 
Put a pan to heat,add oil,cumin seeds and hing, now also
add the curd mixture. Stir continously,until boil appears.
Let it boil for 5-6 Minutes. Then add the fried koftas and allow to simmer. Serve with a tadka of oil that is heated in which red chilly powder is added. Garnish with coriander leaves.
Tip add the koftas, when to serve or else they will crumble and absorb all the kadhi.

Thursday, November 24, 2011

What is ‘ Zest ’ of Citrus fruits

What is ‘ Zest ’ Are the peels from fruit and vegetables having  plenty of nutrients in them. We  eat  on apples, peaches, pears,  raw and without peeling. The orange (citrus sinensis), as we know  probably originated in South-East Asia and was developed in China several thousand years ago.
Zest is a food ingredient that is prepared by scraping or 
cutting from the outer, colorful skin of citrus fruits such
as lemon, orange, citron, and lime.
Orange peel also knows as orange zest are the shavings of
the orange portion of the peel.
The rich outermost part of the rind of an orange, lemon, 
or other citrus fruit, which can be used as flavoring. 
The zest is actually the  shiny, brightly colored, and textured;
it is the outer surface of the fruit. Orange zest (peel) is also 
used in preparation of popular dishes for its rich flavor. 
Zest is used to add flavor ("zest") to foods. The white portion
of the peel under the zest  is unpleasantly bitter and generally avoided.
For culinary use, a zester, spin zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit.  Zest is often used to add flavor to different pastries and sweets, such as pies (e.g. lemon meringue pie), cakes, cookies, biscuits, puddings, confectionery, candy and chocolate.
Even different dishes, marmalade, sauces, sorbets and salads
can use zest.  Savoury dishes in which zest is an important ingredient include many rice dishes; also some notable meat dishes.
Zest is a key ingredient used to make a variety of sweet and
sour condiments, including lemon pickle, lime chutney, and marmalade.
Zest is used in some cocktails not only for flavor and aroma
but also for color as a garnish. For use as a cocktail garnish,
zest is often cut in a long spiral called a twist.
Using a vegetable peeler or a small sharp paring knife, remove the rind and white pith from the orange.
Always remember to discard the pith. (It's best to remove the pith as it can taste quite bitter.).
Then can slice the rind into long, thin strips. Orange zest can
be frozen for up to six months. Seal in a plastic bag and store
in the freezer.
Peel, Skin  is  the rind of a fruit or vegetable. 
The Lemon zest  are the  tiny bits of lemon peel.
Lemon zest is the very thin yellow layer on the rind of a lemon. It contains lemon oils which are very pungent. 
The white part of the rind under the zest is bitter and shouldn't be used for baking or cooking. The best way to zest a fresh lemon is to use a very fine grater, like one would use for nutmeg.
Another option would be to use a sharp vegetable peeler and carefully remove only the shiny yellow top layer of the peel and then chop it finely before using.  Finely grated lemon rind adds a delicious tang to lots of dishes.
 Peel, also known as rind or skin, is the outer protective layer 
of a fruit or vegetable which could be peeled off.
While a  rind, according to dictionary, is "a thick, hard, or tough natural outer covering, as of a watermelon, grapefruit, 
or orange," while a peel is "the rind or skin of fruit."   are the same thing. The zest  is only the oily, thin, colorful outer layer 
of the peel (or rind), and not including the bitter, thick, white pith. The zest gives a burst of flavor; the pith gives a burst of bitterness.
When you see zest specified in a recipe, the author is asking 
you to include tiny little filaments of the peel, as opposed to larger strips.

Household tips  Boil orange peels with a few cloves to make
your home filled with scent.
Dried orange peels can be placed in a cloth bag and placed
in closets and cupboards to reduce musty odors.
Zest is the best! Zest is simply grated peel, and is the epitome
of lemon essence, it can be used fresh, dried, or frozen.
Zest all lemons, limes, and oranges before using, this way 
one can  have a good quantity of zest.

Cheese balls . . .Cheese balls . . .

 
Cheese balls are popular at parties. A basic cheese ball is made with cream cheese, cheddar cheese, nuts, and spices such as salt, pepper, garlic, and onions. 
Cheese balls are often available pre-made at the supermarkets. They are great for cocktail parties and kids parties. No matter which ingredients you choose, making a cheese ball is easy enough for beginners.
An Easy Cheese Balls Recipe 4 All.
INGS:
3-4 Tbsp Onion, 1Tbsp Cottage Cheese { Paneer},
3-4 Tbsp Spinach (cut finely ), 1Tbsp Cheese( grated) ,
8-10 Tbsp Bread Crumbs, one Potato boiled and mashed,
Salt and pepper pd to taste, 1\2 Tsp Oil,
METHOD:
Put a pan to heat add oil, onion, stir for few seconds then add the cut spinach and salt , pepper pd to taste.
Mash the boiled potato add salt, add half the bread crumbs and the spinach. Mix well, make 4 balls out of this. Now take the grated cottage cheese and cheese , add little pepper pd and make small 4 balls out of this also. Place the small cheese balls inside the bigger potato balls, roll well and coat with the bread crumbs, fry in hot oil. Serve with tomato sauce.
TIP : TRY ADDING SWEET CORN AND INCREASE THE QUANTITY OF CHEESE. USE AS KOFTAS IN ANY GRAVY OF YOUR CHOICE.

Tiramisu . . . means "pick me up" ...


Tiramisu literally "pick me up", is an Italian cake and dessert. Tiramisu’ meaning “pick me up,”  the meaning becomes so apt because  all the components are so perfectly mixed  together.
Tiramisu so popular because it is DELICIOUS!
Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked  biscuits  and sweet mixture of mascarpone cheese and eggs and sugar.
Mascarpone means Italian cheese made from cream, coagulated with citric acid or acetic acid.
Countless variations for tiramisu exist. Some cooks use other cakes or sweet, yeasted breads.
The recipe has been adapted into many varieties of puddings, cakes and other desserts.
There are many different stories about the origin of Tiramisu’. It is a layered cake, so some people
place its origin in Tuscany, where another famous layered Italian dessert is very popular.
It  is called “Zuppa Inglese”.  It is a simple cake of ladyfingers or a sponge cake soaked in liquor with alternating layers of chocolate and egg custard.
Ladyfingers are a light delicate sponge cake that are shaped
like large fat finger.
Ladyfingers are a key and necessary ingredient for making authentic Italian Tiramisu.
Tiramisu can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold.

FEW INTERESTING KITCHEN TIPS...

Try each week to create a menu plan and actually save your  time and money.
Stock up Rice, Pasta, Sugar, Tea, Coffee, Flour,Tinned foods, Nuts, Spices, Seasoning, Sauces, Salt, Oil, etc.
Boil or steam vegetables in a small amount of water to  bring out the color and flavor of  each vegetable.
So get best results by  bringing  water to boiling point, then add vegetables.
Preserve the color of green vegetables, put them in to cook in boiling water with a pinch of soda.
Vegetables that are  cooked by steaming will preserve their color in the process better.
Cabbage will be  much sweeter if cooked in a  open pan.
When you first add your pasta to the boiling water, stir well to prevent it from sticking to the bottom. Stir again after about 2 or 3 minutes.
Tips for  the day :
Shine all  aluminum pans n kadai by boiling apple peels in them.
When washing spinach, add a small amount of baking soda, it help retain its color.
While grinding for Dosa, Idlis or Dhoklas add some boiled rice this will give soft Dosas, Idlis n Dhoklas.
Keep a bay leaf in flour tin to keep moisture away.
The less you heat cheese, the better. When making soup, sauce, or fondue, so  add the cheese last.

Tuesday, November 22, 2011

Litchi the Chinese Fruit..


As summer arrives, everyone is  reminded of  the delicious and sweet Lychee fruit.
Litchi is the  Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried. Lychee fruit is a subtropical plant belonging to the Family Sapindaceae or soapberry.
Known by some other  terms, such as lichi, litchi, lichee, laichi, Leechee, or lychee. The fruit is  small oval-shaped and slightly rounded, reddish in color. The fruits, produced in clusters, are oval to round, strawberry red in color. Lychee fruits are very sweet in flavor.
The fruit is eaten fresh, canned, or dried. The lychee is low in calories with lots of  dietary fiber.
It is a wonderful source of vitamin C. The fruit also has a great deal of minerals such as copper and potassium.

Benefits of Berries

Cranberries are known for their antibacterial properties, particularly for urinary tract infections. They are effective against high cholesterol, allergies, ulcers, and cancer.
Blackberries are an excellent source of antioxidants.
Blueberries are the best known source of antioxidants.
Strawberries have higher levels of vitamin c, fiber and potassium than most other fruits like bananas, apples and even oranges.

WHAT IS THE ' TASTY PHIRNI' ....

Sweet Rice Phirni
Ingredients:
3 cups Milk ,
1\8 cup Rice,
8 Almonds,
1\2 cup Sugar,
1/2 tsp Crushed Cardamom powder.
Method :
Soak the almond in hot water for 15 minutes.
Drain, peel and cut the almonds into thin strips.
Soak rice for half an hour. Drain the water and grind in a mixer jar to a fine paste. Grind few soaked almonds with the rice for the extra flavor. In a heavy bottom sauce pan, heat the milk and bring it to a gentle boil. Add sugar and slowly incorporate the ground rice n almond paste, continuously whisking the mixture to avoid any lumps. Reduce the heat to medium-low and continue to whisk until the mixture becomes thick. Also add the crushed cardamom. Take it off the heat and allow it to cool. Chill in the refrigerator for 4-6 hours. Serve chilled with a garnish of cut almonds.
WHAT IS THE ' TASTY PHIRNI' ....
Phirni is a ’kheer’ like pudding made from milk, rice and sugar.
Phirni, is a traditional South Asian sweet dish, made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron.
Rice is used mainly as a thickening agent in this dessert.
Good quality Basmati rice used in making of Phirni.
Kheer is rice pudding made by boiling rice in milk and sugar and condiments for taste. While making the Kheer, rice stays whole and can also be made with vermicelli also. But in phirni the rice is ground n prepared in the same way.

Laughter n Humor

TIP 4 THE DAY
Treat your body well, it will help to enhance your ability to process and recall information.
Laughter is a powerful antidote to stress, pain, and conflict.
“Your sense of humor is one of the most powerful tools you have to make certain that your daily mood and emotional state support good health.”
Humor lightens your burdens, inspires hopes, connects you to others, and keeps you grounded, focused, and alert.
Laughter relaxes the whole body. Laughter decreases stress hormones and increases immune cells . Laughter improves the function of blood vessels and increases blood flow. Laughter also triggers healthy physical changes in the body.
Laughter makes one feel good.  Just a laugh or even simply a smile can go a long way toward making one feel better. And laughter really is contagious. Laughter is one of the most effective tools for keeping relationships fresh and exciting. Laughter unites people during difficult times.

Monday, November 14, 2011

But why Children's Day? Is celebrated on 14 th nov..

14 November is Children's day in India.
India's first prime minister, Pandit Jawaharlal Nehru, was born on November 14.
After his death in 1964, his birthday has been celebrated as children's Day in India.
Nehruji, was also immensely fond of children. The more popular and famous of Nehru's pictures show him with children.
As a tribute to this great man and his love for the children, his birthday is celebrated all over India as ‘CHILDREN’S DAY’.  The day is marked with a lot of activities for children. 
Celebrating Children’s Day is about giving children the right to enjoy and grow into healthy and educated citizens of the country.
Time for some splashing fun
Cheers ‘n’ jolly time for everyone
coz it’s Children’s Day
May the love n laughter always stay on every child’s face.
Happy Children’s Day..!!
Childhood means Fun unlimited..
Bounteous shower Of love and care..
Realm of imagination..
Joy of growing up..
Happy Children's Day!
Kids, there are no words describe how special you all  are to us.
Come on lets enjoy this day with fun and laughter.
Happy Children's Day!

HAPPY CHILDREN'S DAY.. CUTLET LOLIPOPS

 
HAPPY CHILDREN'S DAY..
CUTLET LOLIPOPS
INGS: 4 Boiled and Mashed potatoes,
4 -5 Slices of Bread, ground to crumbs,
4 Babycorn or wooden ice cream spoons,
One tbsp of each: finely cut Onion, Capsicum,
One tbsp boiled and slightly crushed Corn,
One tsp Ginger n Garlic paste ( opt ),
Salt, Red Chilly pd, Pepper pd, Chaat masala
and ground Sugar to taste, 2tbsp Corn flour,
Oil to fry.
METHOD: Mash the boiled potatoes and the boiled corn, add the cut onion, capsicum can also add one tbsp grated cheese and carrot. In this now add the bread crumbs and salt, chilly pd, pepper pd, chaat masala and sugar. Mix well. Take some of the above mixture to form a cutlet, give round | oval shape and pierce a babycorn in center to look like a lolipop. Coat all over with some corn flour and put oil to heat, fry and serve with tomato sauce.

Sunday, November 13, 2011

what are ' Baby vegetable'

 
Most baby vegetables are fully ripe miniature vegetables grown to perfection. Others are immature vegetables picked before fully grown. Perhaps the newest culinary trend in home and restaurants is baby veggies. These are not simply vegetables that are picked before they are mature, but rather, they are tasty, tender crops especially developed to grow small.
These miniature treats are also healthy.  Baby Artichokes, Baby Avocados also are known as cocktail avocados.
Baby Artichokes,the large ones are on the center stalk, smaller ones on side branches and “baby” artichokes at the base. The shape of the artichoke also varies.
Baby Asparagus from Thailand are very limited due to hot weather. The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic.
Baby Beets are available in gold, red and long red.
Red Baby Beetroot has a sweet flavor and is perfect for soups.
This red variety is most common. Baby beetroots are excellent in salads because of their tender texture.
Red baby beetroot has a sweet flavor and is perfect for soups. Since Roman times, beetroot juice has been considered an aphrodisiac
Baby Carrots are very sweet and can be served with some of their greens. A baby carrot is an immature carrot. Baby carrots are excellent when served raw, as a whole or as juice.
Baby cauliflower, the miniature ones have flavor similar to mature product.
Baby Celery tastes stronger than mature product.
The Baby Turnip is a root vegetable.
Baby Corn is available in white and yellow varieties.
Baby Capsicums belongs to the nightshade family and is related to the tomato and potato. Baby capsicums are little versions of the block paprika. These baby paprika´s come in green, red, orange and yellow. The baby capsicums are sweeter than the bigger ones and contain no seeds.
The Red Baby Cabbage has dark red, almost purplish leaves.
Baby cabbage white has a firm, solid head with smooth leaves.
Green Baby Capsicums are actually red or yellow capsicums in their unripe stage.
Baby Eggplant both round and elongated shapes are produced. Some varieties, particularly purple and white, can be bitter and contain many seeds.
Baby Aubergines are small and shaped like a pear. Aubergine is also called, ‘Eggplant’, ‘Brinjal’ and Melanzane’.
Baby French green Beans are small, slender and flavorful strain of green or snap beans.
Baby Green Onion taste is similar to chives.
Baby Lettuce several baby lettuce varieties such as Red Royal oak leaf, romaine, green leaf and iceberg.
Baby Scallopini this is a cross between Scallop and Zucchini.
Baby Soft Squash is sold with or without flowers intact.
Baby Tear Drop Tomatoes, red and yellow varieties are grow; the latter is very sweet.
Baby Zucchini often is sold with flowers still attached.
Baby Corn is hand harvested 1 to 2 days after silk emergence, while the ears are still immature. Baby corn is commonly eaten whole. It has a convenient size for stir-fries.
Baby Leeks are a member of the onion family and the Leeks are also called ‘scallions’ and ‘The Gourmet’s Onion’.
Baby pumpkins is a type of squash and is a family member of the cucumber and melon.

Did u know

Which fruit has been a symbol of Love in ancient Greece?
A. Strawberry
B. Grapes
C. Apple
D. Orange. 
Fruit appears in myths from around the world.
It is a symbol of abundance, associated with goddesses of fruitfulness. Love is a powerful emotion. Apple: This delicious fruit has been a love symbol since ancient Greece.
tip ... tips ....
Select Pomegranates by weight and not by color. Check the outside of a ripe pomegranate, it should be from pink to a deep ruby red. Keep in mind that the heavier the pomegranates the better it is.
Slightly green papayas will ripen quickly at room temperature, if wrapped in newspaper. So buy Papayas that are partly or completely yellow in color.

MUST TRY RECIPE OF COCONUT MUFFINS

 
MUST TRY COCONUT MUFFINS
INGS :
2 Tbsp Coconut desiccated,
3 Tbsp Fine flour (maida ),
1 Tbsp Icing Sugar, 1\4 Tsp Soda with few
Drops of lemon juice,
1 Tbsp Butter, 1\2 Tsp Baking powder,
2 Biscuits crushed with fingers,
3 Tbsp Condense Milk,
1 Tsp Milk,
1\2 Tsp Curd.
METHOD : Mix all together. Grease and dust muffins molds or cookie molds. Put in pre heated oven at 180 degrees for 20 minutes.
When done take out of oven, let it cool then de-mold.
TIP: Apply jam of your choice and sprinkle grated white chocolate. .

Cute note on cupcakes n muffins..

A cupcake also known as in  British English as  fairy cake and in Australian English as patty cake or cup cake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. Cupcakes, sometimes called baby cakes and fairy cakes, are small, individual cakes, usually wrapped in paper containers and topped with frosting.
The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms.
Cupcakes have become more than a trend over the years; they've become an industry.
A standard cupcake uses the same basic ingredients as any  cakes like  butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. But their small size is more efficient for heat conduction, so cupcakes bake much faster.
Cupcakes are usually baked in muffin tins.
The cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking.
The best cupcake decorations could be sprinkles and colored sugars, a variety of candies and cookies that  can be used along with frosting to decorate the  cupcakes.
The cupcake decorating| icing can be easy to prepare cake icings  and simple decorations.
Is there a difference between a cupcake and a muffin?
Yes. Cupcakes usually have icing on them and are supposed to be little, miniature cakes. They're for special occasions. Muffins are usually eaten at breakfast, don't have icing on them, and often contain fruit of some sort. Blueberry muffins are popular in the US. Some people put butter on them, and they are eaten warm.
Firstly a cupcake really is like a miniature cake that is light in weight, sweet, and often covered with icing and decorations. While a  muffin is significantly heavier in texture as it contains  fruit, nuts or chocolate chips.

How to select fruits n veggies....


How to select fruits n veggies....
One of the best tips for choosing veggies and fruit is to know what is in season…
Summer vegetables are watery in nature. Due to the high heat levels, summer fruits and vegetables provide for natural water content to prevent dehydration. Winter vegetables are mostly sweet and filling. Monsoon foods are more on the sweeter and citric side.
If fruits n vegetables  that comes from further away, it is likely that it is not so fresh…
Smell  and feel the food to discover how old it is. You do not have to taste food to get a good idea of if it is ‘ fresh ‘ . Vegetables are crisp for a while after harvesting , before they go soft or mushy. You can see and feel how old or fresh  the veggies are. The fresh fruits and veggies look better.
Always look for bright colored apples and which do not have  any  bruises. Store in the refrigerator in a plastic bag.    
Buy crisp Beans, don't buy bumpy beans as  they will be tough.
Buy Bananas that  are firm and yellow and they should  not have any dark bruises.   
Buy carrots that Medium sized are the best.  
Beetroot that have a firm and round shape. And have a smooth surface and rich red  color.
Buy garlic that  is plump with firm bulbs. .
Cucumber should be green, straight, and of medium-size…
Buy  Pineapples should have large eyes...
Buy Peaches that feel heavy for their size..
Select cherries that are plump, have glossy skins...
Vegetable if  are wrapped in a news paper or  in aluminum foil when storing. 
Refrigerated if wish to keep fresh for a longer time.
Buy fresh fruits n veggies  or Use within a few days.
Storage Tips for Apples..
Apples will store  crisp n  fresh then  store them out of direct sunlight, either directly on the table top, in an uncovered bowl, or inside a  plastic bag.
Always remember :  Fruits and vegetables give off an odorless, harmless and tasteless gas called ethylene after they're picked.
All fruits and vegetables produce it, but some foods produce it in greater quantities.
This  gas will speed up the ripening process of the other produce. Use this to your advantage if you want to speed up the ripening process of an unripe fruit, for example, by putting an apple in a bag with an unripe avocado.
Vegetables and fruits are clearly an important part of a good diet.
Eating a variety is as important as quantity.

Have you heard ’If cooking is an art, then baking is a science’ ...

Have you heard ’If cooking is an art, then baking is a science’ ...
 The baking recipes are exact combinations of flour, liquid, leavening agents, fats, sugars, and flavors. Baking is more precise than cooking and precise measurements are needed.
  In baking enhance flavor and do low sugar, using few tips...like use lemon zest to get the fruity taste. Also use Vanilla, Cinnamon, cloves, allspice, ginger and nutmeg to enhance sweetness in a dish. Try out new flavors. How about trying cold coffee flavor.

History of ' Biryani' and a simple recipe to make it..


Biryani originated in Persia and might have taken couple of different routes to arrive in India. Biryani is derived from the Farsi word 'Birian'.  In Farsi, Birian means 'Fried before Cooking'. In the olden days, rice was fried (without washing) in Ghee. Biryani, biriani, or beriani  is a set of rice based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.. Biryani is a one dish rice based  dish  that consists 
of layering cooked rice and meat or vegetables.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is  where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). Also  Pulao is of Persian origin. While Biryani  just simply  means 'fry before cooking' n to make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat. There are many  different ways to cook biryani.  Biryani is often served with a yogurt-based condiment such as raita.  In making of Biryani  Long-grained rice, usually basmati, is t always used to make biryani. Spices, such as ground ginger, turmeric, coriander, and garam masala may all be included with the rice. Cardamom pods, cinnamon sticks, and saffron strands are also  added.  If vegetables are used to replace the meat choice, potatoes are generally added, along with several other vegetables, such as  green beans, and carrots. When potatoes are used in a meat dish, they are cut and fried before being added. Biryani paste is made by grinding spices such as coriander, turmeric, cumin, cardamom, chili, salt, pepper, garlic, and cinnamon together with oil. 
The  Biryani paste is the flavor base of a Biryani.
THE MOST EASY METHOD TO MAKE A VEGETABLE BIRYANI.
TIP TO COOK RICE 4  'VEGETABLE BIRYANI'.
Generally to cook good quality Basmati rice need double quantity of water but for this recipe, take only 1 1\2 times water, so that the end product will not look over cooked.
Each grain of rice will be separate.  
INGS: Make a paste.
1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste 1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp Garam masala, two green chilly, a piece of ginger, 1\2 tsp ginger\garlic paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd, 1\2 tsp coriander pd, 1\2 tsp garam masala
and 3\4 tsp Shahi biryani masala ( personal favorite is everest brand )
Cook rice  1 1\2 cup Rice  in  2 1\2 cups water  Also add few cloves, cinnamon stick, bay leaf and cardamom add the spices while cooking rice also add some salt.
Boil the vegetables with some salt. The vegetables will be long cut vegetables like carrot, potato, french beans, cauliflower and some cabbage.  Drain the water of the vegetables and sauté these in a pan and sprinkle some salt and red chilly pd.  
Soak few strands of Saffron in 2 tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper. These are brown onions to sprinkle on top.
Keep a  greased baking dish use  ghee to grease the dish.
METHOD:
Cook the rice with the spices and some salt.  Allow the rice to cool down. Remove the spices that were added.  Grind in a mixer the tomato, onion, garlic and all the above ingredients mentioned to a fine paste. Put a pan to heat, add oil and the paste and stir until it leaves the side of the pan.
(Tip: pls add add 2 tsp sugar, if wish to lessen the  sourness of the tomatoes. If want less spicy then also avoid the green chilly and red chilly pd. This is the gravy for the biryani.
Few pieces of  [cut]  paneer is great if added.
In making of a good ' Biryani ' the rice should be cooked to proper. Then the biryani paste n the powder
called biryani masala is equally important.
Assemble the biryani in few simple steps.
SPREAD  HALF THE QUANTITY OF RICE  COOKED, AS THE REMAINING PORTION WILL BE THE TOP LAYER.
NOW  SPREAD THE SAUTED VEGETABLES AND  THE GRAVY IS POURED AND SPREAD EVENLY.
NOW AGAIN THE RICE LAYER. ALSO POUR  SAFFRON SOAKED IN MILK, 
LASTLY SPREAD THE FRIED ONIONS AND THE DISH IS READY TO GO IN THE PREHEATED OVEN AT 180 DEGREES FOR 8 - 10 MINUTES. 
SERVE HOT WITH A TASTY RAITA.
IN THIS PICTURE IT IS VEGETABLE RAITA.
Make a tasty Raita by beating to cups of curd| yoghurt to smooth texture.
Add small size cut vegetable like onion and tomatoes the most importnant vegetables.
Add salt, red chilly powder, pepper powder, sugar, cumin powder to taste. Put to chill in the
fridge section.

Tuesday, November 8, 2011

Tasty non fried Dahi vadas...



Tasty non fried Dahi vadas
Make the vadas [ in the pic on the left side]
1\2 cup Split Moong dal,
1\2 tbsp Urad dal ,
Salt and Red chilly powder to taste.
Less than a pinch soda bi carb.
METHOD
Soak the dals for few hours. Drain the water
and grind in a mixer jar to a paste, also add
salt, red chilly powder n soda bi carb.
Take it out in a bowl n beat it fluffy.
Put a non stick tava to heat, spread one table
spoon of the batter to make small size vadas,
sprinkle some oil. Flip the side.
Make 4 Vadas as per recipe and soak in water
for few hours. Also some salt n red chilly powder
to the water in which you will soak the vadas.

To Make Dahi Vadas will need ....
2 Cups of Curd, Salt, Red Chilly Pd, Cumin Pd,
Pepper pd and sugar to taste.
METHOD : Squeeze out the water from the soaked
vadas. Churn the curd and mix all all masalas as per
taste. Put the vadas into curd and put in fridge to chill.
Serve topped with green chutney and sweet chutney.
Sprinkle some red chilly pd and cumin pd.
Serve chilled.

The Massaman curry paste....




Thai cuisine is  heavily influenced by Indian spices and flavors.
A Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense. The Massaman curry hails from the south of Thailand and is different from other Thai curries because of its Indian influence.
A typical Thai meal includes four main seasonings is salty, sweet, sour, and spicy.
Red, Green, and Yellow are the colors of the three most popular Thai curry pastes.
Curry is a favorite dish in Thai restaurants throughout the world and for good reason.
In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup like. Also  Curries are the richest dish of Thai cuisine.
The flavoring for Massaman curry is called Massaman curry paste . The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce,chili and tamarind sauce.  The dish is served with rice and sometimes with pickled ginger or "achat"  an accompaniment made with cucumber and chili peppers marinated in vinegar.
Use this warm and flavorful curry paste to make a wonderful chicken, beef, or lamb Massaman curry
or even a delightful vegetarian curry by adding  tofu plus lots of vegetables.
Thai Massaman is a yellow curry that features warm spices such as cinnamon, cloves, and nutmeg,  lemongrass, fish sauce.  
In Thailand there are basically two broad categories of curry, the first water based and coconut milk based. The most typical water based curry is sour curry (gaeng sohm plah) often prepared with fish. Typically the sourness comes from tamarind or other types of sour fruits. Jungle curry (gaeng pah) is another delicious water based vegetable curry cooked with or without meat, which is usually very spicy. .
Thai coconut based curries are many  and more well known in the West with red, green, yellow,
panang and massaman  being the most well known curries.
Make a easy massaman curry paste ....
Grind in a mixer jar to get this lovely paste. One will need  dry roasted peanuts, unsalted, shallots, sliced,  cloves garlic, peeled, red chilies, a piece galangal (or ginger), thinly sliced, lemongrass, minced,  ground coriander, ground cumin n whole cumin seeds,  nutmeg,  nutmeg,  cinnamon, cloves,  cardamom,  fish sauce,  little  shrimp paste,  brown sugar and  coconut milk.
Storage tip.
This Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks and can freeze thereafter.
When ready to use, add coconut milk to make a sauce, then add your other ingredients.
A vegetarian recipe of the  Massaman Curry Paste..
Ingredients needed are galangal [ginger ], garlic, shallots, lemongrass, cloves, coriander seeds, cumin seeds, black pepper corns, cinnamon stick, grated nutmeg, few red chillies, kaffir lime leaf chopped and soybean paste.
Quickly dry roast coriander seed, chillies,  cumin seed, peppercorns, cinnamon, and cloves on medium  heat until slightly browned , then add  nutmeg  and grind all rest of ingredients in a mixer  grinder to get a fine paste.
Store in the refrigerator for a few weeks.

few interesting facts...


“An apple a day keeps the doctor away” in Europe and 4 the Americans, it must be “A few guavas in the season keeps the doctor away for the whole year”.
''The best vitamin to being a happy person is B1 ".
Pomegranate is also known as the Granada or Chinese apple.
The name "pomegranate" derives from Latin pomum ("apple")
and granatus ("seeded").
Did you know? A capsicum contains 3 times as much vitamin C as an orange.
DO you know fresh fruit juices n vegetable salads are gr8 way  to healthy eating.
Fresh juices boost energy levels n put back the sparkle in your eyes.
Eat sprouts as they are nutrition dense n most potent source of life.
Chocolate is good for stress acts as a relaxant and tranquilliser.
Chocolate makes us feel better There are a number of scientific reasons for this. The smell of chocolate calms down the brain giving a pleasant feeling.
Eating chocolate gives pleasure and thus release ‘ endorphins’ in the brain.  This also acts as pain-relievers and giving us a sense of well being.
Did you know? The kernels can be made into alcohol.
Traditionally, it is believed the crow brought the first corn, along with the bean, from the Creator's cornfield in the Southwest, where the Creator lived. They say the corn was 
 in the crow's one ear, and the bean in the other.

Sunday, November 6, 2011

All love pop corn.....

 
All love pop corn..Popcorn is a great anytime snack, plain or flavored.
It is a snack food, popcorn is commonly buttered and salted.
Popcorn is a variety of corn (maize), the kernels which exposed to heat explode into large fluffy masses. Thousand-year-old kernels of popcorn have been found by archaeologists in Peru and Utah. A popcorn kernel has an extremely hard hull and hard outer endosperm. When the kernels are heated to about 400° F (about 200° C), they begin to pop.
If you happen to use the just the right amount of heat, oil, popcorn and seasoning, it will give a perfect batch of stove done popcorn every time.
Put a pan to heat n add enough oil to cover all the kernels, also add the popcorn in the pan to make a single layer over the bottom of the pan.
Now add salt + turmeric powder. Quickly cover the pan before they start Popping...If you'd like to add some flavor to your popcorn but would like something less greasy, here are few tips... use fresh grated Parmesan cheese. Sprinkle salt, garlic powder, turmeric powder, paprika.
Remember to put the butter in just as the kernels start popping for more evenly distributed flavoring.
There are many yummy flavors available for purchase or you can make your own popcorn seasonings. Whether you like salty or sweet.
A lot of people enjoy the rich buttery taste of popcorn.
Try adding hot sauce and blend it in with the melted butter before adding it to the popcorn. Or mix together grated Parmesan cheese, ground, dried oregano and dried tomato powder. Pour over the popcorn.
How about the cheddar cheese popcorn seasoning. For this mix melted butter, cheddar cheese powder, mustard powder, cayenne pepper, salt and pepper to taste. Now put your homemade popcorn flavoring over the popcorn and stir well to mix thoroughly.
Freshly popped popcorn drizzled with melted butter, a seasonings is just ideal..
Tip 4 making popcorn..
1 Make most flavorful popcorn by adding oil and/or butter to pop your corn and also add your spices before popping them.
2 Watch for kernels to pop, once they start popping, turn the heat down to medium.
3 When the popcorn stops popping, remove pot| pan from heat.

A MUST READ 4 ALL . . . .

TIP 4 THE DAY : Experts suggest 'thinking before eating' . During festivals or party times brings eating and mindless drinking, but the aftermath can result in sluggishness, lethargy and a bloated feeling. No festival or party is complete without food and refraining from the array of food treats is the most difficult part.
TIP  . . .
If you find yourself lacking in the inspiration 4 cooking then go ahead ask your friends for their favorite recipes. Try to enjoy cooking . . .
Healthy tip...
One's food choices can help them reduce the risk of illnesses such as heart disease, cancer, and diabetes, as well as depression. It can also develop habits of healthy eating that boost one's energy, sharpen one's memory and stabilizes the mood. Water helps flush our systems of waste products and toxins. Do something active that you like to do and add it to your day routine.
Most people need about 4 1\2 cups of fruits and vegetables per day.
Fruit is a tasty, satisfying way to get fiber, vitamins, and antioxidants. Berries are cancer fighting, apples provide fiber, oranges and mangoes offer vitamin C....
Did you know? 
The kernels can be made into alcohol.
Traditionally, it is believed the crow brought the first corn, along with the bean, from the Creator's cornfield in the Southwest, where the Creator lived. They say the corn was in the crow's one ear, and the bean in the other.
DID U KNOW
Tomatoes are actually a fruit and not a vegetable.
Tomatoes are known for their outstanding antioxidant content.
Tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good source of the mineral manganese; and a good amount of vitamin E. 
Most amazing facts...
The tomato is the fruit of the plant Lycopersicon esculentum.
(Botanically speaking, tomato is not only a fruit, but also a berry. The French sometimes refer to the tomato as pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," .
They can be red, pink, yellow, orange/tangerine, green, purple, brown, or black in color.
Did you know tomatoes are a fruit? It's true, even though the U.S. Supreme Court declared the tomato a vegetable in 1893.
 
 

 
 
 
 

Friday, November 4, 2011

TIP 4 THE DAY. .

TIP 4 THE DAY. .
. 
If you find yourself lacking in the inspiration 4 cooking then go ahead
 
ask your friends for their favorite recipes. Try to enjoy cooking
. . .
TIP 4 THE DAY : Experts suggest 'thinking before eating' . During festivals or party times brings 

eating and mindless drinking, but the aftermath can result in sluggishness, lethargy and a bloated 

feeling.
 
No festival or party is complete without food and refraining from the array of food treats is the most 

difficult part.

Roasted Almonds .....

 
Roasting is a good cooking method for large, tender cuts of beef, pork or lamb. It’s also a great way to cook poultry and fish.
You can roast vegetables, too, especially if
you roast them alongside the meat. The best vegetables for roasting are starchy root vegetables. One can roast firm fruits, like apples, pears and tomatoes, too. Sometimes when roasting fruits, people call it baking instead of roasting..
Roasting vegetables completely transforms them, giving them a unique, delicious flavor
that one does not get from any other cooking method..
In an Oven one can also toast any kind of nut 
in a hot oven.
Preheat an oven to 350-425 . Place your nuts 
on a baking sheet and bake for a few minutes, watch them carefully . Oven toasted nuts
are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.
The roasted vegetables could be so easy to make, it would need to cut up the vegetable into chunks. Then, you need oil and season them. One needs to pick the right baking dish, and place them.
Oil and Seasoning is added as Oil helps the vegetables brown evenly. A little bit of salt and pepper always taste good. Even add seasonings like. Thyme, rosemary, orange zest, cayenne pepper, cumin, fennel seeds it would only enhance the flavor.
Try setting the oven to 400F [ 200 degree centigrade] this will give you the perfect temperature for delicious roasted vegetables.
Roasted vegetables really are wonderful. It's a completely different taste than boiling, steaming or sautéing.
In the same manner salted and the freshly roasted almonds are very popular. Roasted almonds make a great snack or appetizer. Make them in simple steps.
Wash the almonds and drain them, spread on a kitchen napkin.
Preheat the oven to 200 degree centigrade. In a bowl mix the almonds, sprinkle some oil and salt. Spread on a baking tray and put in the oven for 10 minutes. Make the sweet almonds by roasting in an oven. Remove and sprinkle with sugar to coat them. Allow to cool completely before storing in a jar also can add salt if one wants to. One can roast almonds with spices. Such as ground cumin, coriander, black pepper, cinnamon, chilly powder and salt before roasting.
Or also toss them in a blend of honey, sugar, salt, water and olive oil.
TIP FOR ROASTING THE ALMONDS..
1 One of the most popular uses of the almond
is to roast and salt them.
2 Almonds have their natural oil and so do not need to be coated or mixed with any type of oil before roasting.
3 Substitute roasted almonds for peanuts.
Almonds are among the healthiest nuts. Almonds are a nutritional superpower having magnesium, calcium, fiber, vitamin B, phosphorous and protein.