Tip Of The Week

Remove the stems of chillies while storing ,this will help them to stay fresh for longer duration.

Spiced Peanuts.

Ingredients:

Raw Peanuts 2 Cups
Besan 2 Tbsps
Rice Flour 1 Tbsp
Red Chili Powder 1/2 – 1 tsp
Cumin Powder a Pinch
Garam Masala a Pinch
Turmeric Powder a Pinch
Soda bi Carb a Small Pinch
Salt to taste
Oil for Deep Frying

Method of preparation:

In a mixing bowl, whisk together besan, rice flour, red chilli powder, garam masala, turmeric powder, soda bi carb and salt into thick batter with little water.Pour the whisked besan batter on to the peanuts and mix well to coat the peanuts with the batter.

Heat oil in a deep pan on medium heat.

When oil gets hot, slowly drop the peanuts into oil.
Deep fry the peanuts till they turn golden brown in color on all sides.
Remove the peanuts onto absorbent paper.Once peanuts cool down, store them in a tight jar and they stay good for couple of weeks.
Serve spiced peanuts as a snack.

Variations: You can also add your choice of spices to the batter if you wish.

Tip Of The Week

To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.

Til Mawa ladoo

Ingredients:

200 gms Roasted Sesame seeds (Til) (crushed) 200 gms Powdered Sugar (According to taste ) 200 gms mashed Khoya 50 gms  Almonds  (chopped)  50 gms Raisins

How to make Til-Khoya Laddoo:

• Take khoya, crushed sesame seeds (til),powdered sugar  and dry fruits mix well and shape the mixture into small balls. • Arrange the laddoos in a plate and garnish them with chopped almonds and raisins. • Til-Khoya Ladoo is ready to serve.

Activities

Tip Of The Week

Use Salt to: --- Make eggs or cream whip up faster and    higher. Add a pinch of salt before beating.
                  

Mixed Vegetable Pickle

Ingredients:

• 200 gm each :-cauliflower, carrots, radish and turnip (chopped) • 5 Green chilies, deseeded and cut lengthwise  • 100gm Salt • 50gm Chili powder • 50gm Turmeric powder • 100gm Mustard seed powder• 1 tsp Fenugreek seeds  • 1/4 Cup  Mustard oil

Method To Make Mixed Vegetable Pickle:

Mix all the veggies and add salt, green chilies, chili powder, turmeric powder keep aside. Mix mustard seed powder , fenugreek seeds and oil and mix well.keep in the sun for two days. Serve it with stuffed parathas or fried rice. Mixed Vegetable Pickle is ready.