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.
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.
Khaman dhokla is a great gluten free option as a Snack Item or for Breakfast . These are really light and healthy. Serve it with some sweet tamarind and coriander chutney and watch it disappear in minutes.
We love travelling by road and the most important question a planner has to think about after the stay and the route details is travel food. Travel food should be easy to make and should retain the taste and freshness for at least a few hours. The dough of this Puri can be made ahead one night prior then just roll and fry before starting the journey.
Pack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant hit.
Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are enriched with Vitamin C. For more intense taste, add soaked kasuri methi.