We all love salted cashews and i made it sure to buy those tiny beautiful tins in the plane whenever we traveled. I tried making it in the microwave with some butter and salt but the result was not that satisfying and then one day my friend Kanchan told me how she makes it.
I am so so thankful to her for this procedure. I make one batch almost every week now and the best thing!!, my toddler loves it too. I halve the cashews and give it to her, else it can be a choking hazard.
What do we need??
Salt: 500gms (yes, you read that right !!!)
Sea salt (according to taste, optional)
Heat the half kg salt in a wok / kadai and add cashews to it. Put the flame on low and Keep stirring very carefully as the heated up salt can be very dangerous. After 5-8 minutes, the cashews will start turning slight pink. At this point you can take a big strainer and separate the cashews from the salt. Sprinkle ground sea salt while still hot. Let it cool down and munch on it. Tastes heavenly.
Note: The salt used here can be used multiple times and later can be used for baking cooker cakes.
Some 6-7 years back, i took out some seeds of pickled jalapenos from a market bought jar and washed, dried it and sowed it. I wasn’t expecting much, it was just an experiment and today it’s been over 5 years that we never bought pickled jalapenos again because we have so much yield that we have to pickle all of it. Pickling is really simple. You just slice the jalapenos, take some water, vinegar, sugar, salt and a few cloves of garlic and you are good to go.
I keep searching ways to incorporate healthy vegetables in my food and Lauki or Bottlegourd is one such vegetable. Bottlegourd is a versatile vegetable, it can be made into a sabji/curry, koftas, pakodas, parathas, raita, or Muthia/snacks.
This recipe is a famous Gujrati recipe and i love the slight sweet, slight spicy and slight tangy taste. Bonus point….it is steamed and tempered, so very low on calories.
I love custard apples, but sometimes many custard apples will ripe together at the same time and it is difficult to consume. What do i do in this case?? Make Milkshake!! Or Rabadi 😋😋😋
How?? Just scoop out the pulp and seeds with a spoon and put in a big metal strainer or chhalnee. Put in a big vessel. Take a metal whisk and whisk strongly, you will see seeds coming out of the pulp. Remove the seeds with a spoon and you have got your yummy pulp.
Just add some milk and blend. Milkshake is ready. I also prefer to strain it before serving. Healthy and no-added sugar milkshake is ready. Enjoy!!
Vermicelli kheer or as we call it Sevaiyya or Sheerkhurma is a very simple and fast to make dessert.
I use the thin and already roasted vermicelli but the thick and non-roasted one will also work. I prefer the thin one.
No pudding recipe can be easier or simple to make than this beautiful recipe of Vermicelli.
SheerKhurma means Sheer ie Milk and Khurma means dates so a pudding made of Milk and dates is actually technically SheerKhurma, we add vermicelli and dryfruits to make it richer. The more we cook the milk with the vermicelli, the thicker the pudding will be as vermicelli will release starch. A very basic recipe will have just 4 ingredients ie Milk, Vermicelli, Sugar and dryfruits, So even if you have just these 4 ingredients, try making this dessert and you will love it. There can be many add ons, watch for the extras/optional items in the ingredient list.
My favorite season Monsoon is here and corn is available in abundance. Warm and comforting sweet corn soup is pure delight in this chilly weather.
Most Simple Sweet corn soup recipe
It is a very versatile soup, you can add carrots, beans, cabbage, spring onion, peas or boiled and shredded chicken.Just saute the veggies or chicken in a pan with some butter and add to the soup and its all yum and heavenly.