Tuesday Tip | Quick way soak dried fruits for Christmas Fruit Cake ?

Christmas is just few weeks away and are you planning to make some fruit cake for Christmas? Then first preparation work is soaking the different dry fruits required for making the fruit cake. Soaking fruits for Christmas Cake is the first step to make the traditional rich Christmas Fruitcake. It is so easy and adds an amazing flavor, richness, and moisture to the fruitcake. 

Tuesday Tip

The core ingredients of this Christmas fruit cake are different dried fruits with nuts & raisins. Flour & other ingredients are only used to bind these fruits together. Select the best quality available, with a mix of fruit of different colours, textures and tastes. The process may look laborious but worth to taste this moist spice infused soaked rich fruit and nut Christmas Cake. The first step to making this yummiest Cake among all is soaking the fruits. Traditionally dry fruits are soaked in Rum. I usually soak in fresh fruit juice. You can use Orange Juice or Blueberry Juice.

Quick tip

Combination of dry fruits for soaking is individuals choice. Some prefer soaking nuts with Dry fruits but I prefer to add before baking to have the crunchy feeling.

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Ingredients :
Fresh orange juice – 3/4 cup
Water – 1/4 cup
Juice of half lemon
Dark raisins – 1/8 cup
Chopped prunes – 1/8 cup (3)
Chopped dates – 1/8 cup (3)
Dried red cranberries – 1/8 cup
Chopped dried apricots – 1/8 cup (3)
Golden raisins – 1/8 cup
Chopped figs – 1/8 cup (3)
A pinch of Himalayan pink salt

Easy Tuesday Tip

Method :

  1. In a saucepan, take orange juice, lemon juice and water with salt.
  2. Add all chopped dried fruits mentioned above and mix.
  3. Boil for 2 minutes on high heat and then switch off the heat.
  4. Transfer them into a bowl.
  5. Cover and let it sit for 20 minutes. Till the dry fruits absorb all the juices.
  6. After 20 minutes they are ready to use for baking.
Christmas Baking

Tuesday Tip | How to make Khoya Or Mawa at home with milk powder ? | Instant Mawa Recipe

Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled.  Hence, many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.

Khoya or Mawa

You can use this homemade Khoya or Mawa for making any sweet like barfi, carrot halwa, quick lauki halwa, gulab jamun or stuffing for Gujiya. This instant method just requires three ingredients milk powder, milk and ghee. We can prepare this instant khoya in ten minutes. Using good quality milk powder is key to preparing khoya. It stays good up to one week in fridge.

Milk Powder

If someone asks me to choose one then I will go for Instant mawa as it is quick and easy to make. I made mithais using both traditional and instant mawa and I don’t see any difference between them. Then why go for a lengthy process when you have this quick recipe.

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Ingredients :
Milk powder – 1 cup
Milk – 1/2 cup
Ghee – 2 tbsp + 1 tsp

Method :

  1. Take a nonstick pan on low heat. Add butter, milk and allow it to melt completely.
  2. Now add milk powder, little by little and mix well. Stir the mixture well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.
  3. When the mixture comes in the form of khoya or Mawa and thick. Add 1 tsp of ghee and mix well.
  4. Turn off the heat. Khoya or Mawa is ready, take it out in a bowl. Allow it to cool down completely.
  5. It yields around 1 cup of Mawa.
Full Fat Milk Powder

Ghee Sankranti Festival of Uttarakhand | GHEE TYAR | Festival of Uttarakhand | Homemade Ghee with Unsalted Butter | Recipe From My Maa ki Kitchen Se

Uttarakhand calls it the ‘Land of Gods’. Mysterious, beautiful, exotic, charming, and magnificent, that’s Uttrakhand in a nutshell. The enchanting land is divine with some jaw-dropping tourist places and when you visit this place you can better judge why the Gods chose Uttarakhand to make it their abode. With several beautiful places to visit in Uttarakhand, a trip to Uttarakhand should be on your bucket list of places to see in India.

Ghee Sankranti Festival of Uttarakhand

Uttarakhand is popularly known as The Abode of Gods (Devbhumi). There are several festivals celebrated in different parts of the states throughout the year. Most of the festivals are associated with agricultural activities, nature, and changes in seasons. In this series of festivals, one of the festivals is known as ‘Ghee Tyar’ or ‘Ghee Sankranti. This is one of the most popular and well-known festivals celebrated in the rainy season. It’s been celebrated all across the state for centuries.

GHEE TYAR

As per the Indian lunar calendar, Ghee Tyar or Ghee Sankranti is celebrated on the first day of the Hindu month Bhadrapada (August). In this festival people necessarily include delicious foods made of Ghee in their meal, maybe this is the reason its name as Ghee Tyar. In addition to this, people also include Urad (Black gram) stuffed chapatis and vegetables made of Arbi (Taro root) fresh leaves on their meal. On this wonderful day, farmers show their gratitude for a prosperous harvest and share their food made of Ghee with each other.

Festival of Uttarakhand

Ghee (also known as clarified butter) is delicious with a nutty aroma. It’s easy to make at home, perfect for those who are dairy-sensitive, and cheaper than what you can buy in the store. Ghee is similar to clarified butter, where all the milk solids are removed, but it’s cooked just a tad bit longer. Those extra couple of minutes allow the milk solids on the bottom of the pan to begin to brown, which gives ghee a slightly different, more nutty flavor profile to clarified butter.

Homemade Ghee with Unsalted Butter

Ghee is a traditional Indian food and has been enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines. Once you make ghee at home, it’ll be hard to go back to store-bought. Because it’s just so easy to make.

Recipe From My Maa ki Kitchen Se

I have seen my Maa & NaniMaa making ghee every day from homemade butter. I have never seen her buying it from the store. She is a firm believer in homemade ghee. It tastes, smells way better than a store-bought one. Once you go this route, you will never look back. My Maa & NaniMaa makes “desi ghee” from malai. Cream refers to “MALAI” – Malai is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. But here in the Netherlands, that is not possible so I made ghee from butter.

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Ingredients :

5 blocks of unsalted butter each 250 gms

Black cardamom – 1

Method :

  1. Place the butter in a clean pan on low heat. Let the butter melt, do not stir.
  2. Once the butter melts completely, let it simmer and add black cardamom. As the butter simmers, it’ll start foaming and splutter.
  3. Continue cooking the ghee on low heat for 20-30 minutes, stirring occasionally to make sure the milk solids don’t burn at the bottom. As it cooks, it’ll start to change colour from a bright yellow to slightly greenish and then to a light golden brown.
  4. Once the ghee becomes clear, stops foaming and the milk solids at the bottom turn brown, Ghee is ready 🙂 Let it cool for 40 minutes before straining it. Store it in an airtight jar.
  5. Ghee starts to solidify, but still runny in consistency. It gets lighter on color as it becomes solid.
Homemade Golden Ghee

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

Grounded from coriander seeds, Coriander Powder is an essential condiment in Indian cuisine. This seed is sweet, aromatic, and pairs well with all spices, cinnamon, cumin, garlic, and nutmeg. Instead of buying store coriander powder, it is advisable to make its homemade coriander powder. I still remember my mom used to grind all masalas on Sil batta (Sil Batta in Hindi with sil referring to flat stone and batta referring to a cylindrical grinding stone. ) Sprinkling a pinch of homemade coriander powder is enough for curries to give its characteristic flavor. 

Homemade Coriander Powder

Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint, and lemon. Coriander has a sweet, aromatic taste with a touch of citrus. Coriander seeds are native to Southern Europe and the Mediterranean region.

Coriander Seeds

It’s my routine to have coriander seeds water first thing in the morning. All you have to do is take one tablespoon of coriander seeds (1 tsp) with 1 cup of water and soaked it overnight. In the morning filter the water and microwave it for 30 seconds. OR put the seeds in the boiling water and let it bubble for a minute or so. Remove the water from the flame and let it cool. Filter the water and skip it like tea. You can carry this water with you to work or whenever you step out and keep sipping it throughout the day.

Coriander Water

The coriander seeds help the body in shedding the excess water weight naturally. This method is safe and effective too. It alleviates gas and aids digestion.

Dhania Seeds

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

Coriander from which the powder is made is one of the world’s oldest spices. It is considered both a spice and a herb. The seeds are dry-fried and grounded. This helps to retain the aromatic flavor of the seeds.

Tuesday Tip | Homemade Coriander Powder | Dhania Powder

For grounded coriander powder to stay afresh, it has to be stored in a tightly sealed container. It will stay for about six months, while the seeds remain fresh for almost a year when keeping in a refrigerator. I always keep whole spices and grounded spices in the freezer section and sometimes in the refrigerator (non-freezer section). They always stay fresh.

Grounded Coriander Powder

How to make fresh coriander powder ?

Heat the pan nicely and add the coriander seeds, no need to roast for a long time. Toast 1 cup of coriander seeds in a dry skillet over medium heat for 2 or 4 minutes, shaking the pan occasionally, if you really want to intensify the flavor.

Then allow roasted coriander seeds to cool down completely then transfer to a dry grinder.

Store in an airtight container in a dry and cool place.

You can make it in bulk. A small amount of it can be stored in a bottle for daily use and the rest can be kept in a refrigerator. It is best used within three months.

Tuesday Tip | How to make Green Cardamom Powder? | Homemade Elaichi Powder

Popularly known as “Elaichi” in Hindi, “Aelakka” in Malayalam, “Elakkai” in Tamil, “Yelakulu” in Telugu, “Yalakki” in Kannada, “Ilaychi” in Gujarati, “Hrdaya roga” in Nepali and “Huba alhal” in Arabic – Cardamom is a spice made from the seeds of several plants belonging to the family Zingiberaceae.

Elaichi or Green Cardamom

Called the Queen of Spices, cardamom is the world’s third most expensive spice – surpassed only by saffron and vanilla. It is one of the most common wholes spices which is found in every Indian household especially in my favorite adrak elaichi chai. 

The Queen of Spices

Green cardamom is a spice with an intense, slightly sweet flavor and used in both sweet and savory recipes. The seeds are recognized by their small pods. They are spindle-shaped with an outer shell and inner seeds. The outer shell is thin and papery and the seeds are small and black.

Grounded Green Cardamom

It is very easy to make the green cardamom powder at home. Each green cardamom pod contains a row of small black seeds that are removed and ground to powder. You don’t need to discard the skin (pods) and even though they cannot be used as a spice because they are extremely fibrous, but you can use them while making powder.

Homemade Cardamom Powder

If you talk about health benefits. Cardamom is a great source of vitamin A, vitamin C, iron, and potassium. Cardamom is in the same family as ginger and turmeric, which are all great at balancing digestion, combating nausea, and fighting motion sickness. Some people even chew on the pods like gum because of their minty flavor.

Beautiful hot stone crayons art recently done by me

How to make Green Cardamom Powder ?

Heat the pan nicely and add the cardamom, no need to roast for a long time. Toast 1/2 cup of cardamom pods in a dry skillet over medium heat for 2 or 4 minutes, shaking the pan occasionally, if you really want to intensify the flavor.

Roasting

Then allow roasted cardamom to cool down completely then transfer to a dry grinder.

Prep for grinding

Store in an airtight container in a dry and cool place.

Green cardamom powder

You can make it in bulk. A small amount of it can be stored in a bottle for daily use and the rest can be kept in a refrigerator. It is best used within three months.

Decorated with hot stone crayons art recently done by me

Tuesday Tip | How to preserve Semolina or Sooji or Rava for a longer time? | Two Methods – Pan & Microwave Method

Semolina is a very gritty, coarse type of flour, usually made from durum wheat. It is also known as Sooji or Semolina or Rava. Semolina is used to make tasty upma, idli, dhoklas, and desserts like halwa or kheer.

Grainy Semolina

The best way to store Semolina or Rava from spoiling is to dry roast sooji before storing it. Some recipes like Semolina halwa, upma require roasted Rava before being added to the recipe or even in baking. It also reduces the cooking time of your favorite dishes.

One kitchen ingredient that is both healthy and satiating is Semolina. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in. To save time and effort, just dry roast semolina in advance and then store it in an air-tight container. Roasted semolina is easy and quick to use. Just make sure that you’re storing the dry roasted suji in an airtight container to avoid any contact with moisture. I keep roasted semolina in the freezer which helps to keep it fresh for a longer time.

Semolina or Sooji or Rava

How to dry roast Sooji or Rava or Semolina?

You can either dry-roast sooji in a pan or an oven. The dry roasted sooji can stay fresh for up to months. By roasting semolina, it extends its shelf life and speeds up the cooking process.

Roasted Rava

Things Required:

Semolina or Rava – 4 cups
Heavy base big kadai
OR Microwave safe plate

Dry Roast – Pan Method : Heat a deep non-stick deep pan and add semolina (2 cups). Roast sooji on a medium flame for a few minutes till all the moisture evaporates. Keep on stirring while roasting, otherwise, it will get burnt.

The sooji will become not sticky and free-flowing if roasted correctly. Once done remove it from heat and transfer to a plate and let it cool completely. After cooling the store in an airtight container and keep in a refrigerator or freezer. By keeping in a refrigerator it will stay fresh for longer.

Dry Roast – Microwave Method 

Yes, really – It’s a trick. Just in 8 minutes and it’s done. Add semolina (2 cups) in a baking tray. 

Keep it in the middle rack of oven for 8 minutes.

Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned.




Tuesday Tip | How to use Pressure Cooker for baking ? | How to Bake a Cake Without Oven | My Love For Baking

My Love for Baking: I have been baking for the last 10 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

I always being asked questions and I honestly couldn’t be happier to help 🙂 Cooking is my thing and I want to help you on your quest to becoming an AWESOME chef and making AWESOME food of course AWESOME home baker :). Most frequently asked questions? – How to bake in a pressure cooker? So, today I will try my best to answer all your question about baking in the pressure cooker.

Baking without an oven? Yes, it is possible and is being used for many decades across the world. You can bake, not only cakes, cookies, bread, or even Domino’s garlic bread as well. The pressure cookers are the primary utensils that are found in the Indian houses. This is the reason why many people in India prefer baking a cake in a cooker rather than an oven. But the question is how to bake a cake in the cooker? Well, baking a cake in a pressure cooker is no rocket science and you can easily prepare homemade cooker cake within 60 minutes. 

Baking in pressure cooker

Most important points while baking in the pressure cooker.

  • Any 5 liters aluminum pressure cooker works well to use as an oven for the cake baking. It should be big enough to hold the baking pan. Avoid using lightweight cookers as well as anodized and steel cookers. Choose a heavy bottom aluminum cooker.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Baking tin should be made of Aluminium.
  • Don’t add water to the pressure cooker.

Procedure of Baking Cake in the pressure cooker:

  • Grease the baking tin with oil and dust it by sprinkling flour over greased surface evenly.
  • Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker.
  • Put a steel stand on a layer of salt or sand.
  • Pour the mixture into the greased baking tin. Tab the pan on a countertop to release any large air bubbles. Now put the cake tin containing the cake batter with help of tong ( Do not put water inside the pressure cooker).
  • Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  • Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  • If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  • Take out the baked cake with the help of tong and allow to cool down completely.
  • Eggless Pressure Cooker Cake is ready.

Tuesday Tip | How to Store Turmeric Roots (Kachi Haldi or Kurkuma) ?

Fresh turmeric is a bright orange root-like subterranean stem (aka a rhizome) known for powerful anti-inflammatory, antioxidant, and antibacterial properties. A member of the ginger family, it has been used in Indian Ayurvedic medicines for centuries to heal wounds, treat skin conditions, inflammations, and infections.

Turmeric Roots | Kachi Haldi | Kurkuma

Turmeric root has both culinary and medicinal benefits that can be attributed to curcumin, the primary active ingredient in turmeric. Turmeric is all the rage for its purported health benefits. Most of us know turmeric as a brilliant orange powder used in Indian and Southeast Asian cooking. It’s one of the primary ingredients in curry powder. 

Haldi Wala Doodh | Golden Milk

How to Store Turmeric Roots (Kachi Haldi ) ? Perhaps you’ve noticed this beautiful orange root next to the ginger in your local vegetable market but found the idea of storing it rather daunting. Fresh turmeric root stores easily and keeps well up to 2 weeks. Today, I will show an easy way to store turmeric roots or kachi haldi.

Ziplock Bag & Glass Container Method

Things Required :

Fresh Turmeric Roots – 1 kg
Some Kitchen Tissue paper or Coffee filter
Ziplock bags or Glass container
Few rubber bands

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Method :

Wash the fresh turmeric roots to remove dirt.

Drying turmeric root thoroughly. Spread clean turmeric roots on a kitchen towel to get rid of excess moisture.

Take a steel thali or plate and line with a tissue paper.

Spread clean and dry turmeric roots.

Let it dry for 3 – 4 hours.

Turmeric will stain grater as well as hands turn into yellow/ orange color. You can avoid this by using steel grater (no plastic attached to it ) and wear plastic gloves ( while grating turmeric).

How to store Turmeric Roots ?

Ziplock Bag : In this method I used coffee filters (you can use kitchen tissue as well). Fill coffee filters bag with dry turmeric roots. Then seal with rubber bands.

Then store them in a ziplock bag. Keep ziplock bag in a refrigerator.

Glass Container : Line a kitchen tissue in glass container store dry turmeric roots. Keep container in a refrigerator.

Tuesday Tip | How to steam Vegetables without steamer ?

Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.

Steaming vegetables

You can bake veggies in a microwave or steam them in a steamer. If you don’t steam food frequently or if you find yourself in need of a steaming basket (don’t run out and buy one). All you need is a steel colander, a big pot, and a lid. Only three things you have got everything you need to make a steamer at home. 

All you need is a steel colander, a big pot, and a lid.

My favorite steam vegetable is Sweet Potatoes. Sweet potatoes steamed and spiked with some lime juice and chaat masala is a popular street snack in India. Their creamy texture warms you up from inside out. The best thing about sweet potatoes is that they don’t take much to cook and are very versatile. 

My Favorite Sweet Potatoes

How to steam veggies without steamer?

Steaming is the easiest cooking method if you want to add vegetables to your diet. It helps keep veggies crisp and flavorful while softening them enough for easy eating. Light herbal seasonings or citrus juices can bring out the flavors of steamed vegetables.

Yummy Steamed Sweet Potatoes

Things required :

Steel colander

Big pot (That fits steel colander)

Lid

Veggies of your choice ( I used beetroot, sweet potatoes, broccoli, and carrots)

Water – 2 cups

Method :

Cut the veggies into chunks. To get the vegetables to cook evenly, veggies should be chop into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.

Cover the lid and let it boil the water on high flame for 5 minutes.

Now place all veggies in a metal colander (leaving enough room so that the boiling water won’t touch the strainer). Place metal colander with veggies in a pot and cover the pot with a lid. 

Let it steam for good 10 minutes on medium-high flame.

After 10 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. Vegetables should be tender but still, have a little crunch. They should also appear vibrant and colorful.

Carefully, with a kitchen towel, remove the steamer basket from the pot or pan. Remove the vegetables with tongs. Transfer all your steamed vegetables onto a serving platter. Season them to taste with olive oil, salt, and pepper, and add a splash of lemon juice.

Tuesday Tip | How to store Broccoli ? | Easy and Quick Method

Broccoli known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable. When we think about green vegetables to include in our diet, broccoli is one of the foremost veggies to come to our mind. Coming from the cabbage family, broccoli can be categorized as an edible green plant.

How to store Broccoli ?

While we know broccoli is good for us, it is virtually fat-free, low in sodium, and high in vitamins C and A. Broccoli is also high in dietary fiber and iron and is highly recognized for its anticancer nutrients.

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How to store Broccoli ?

Consume fresh broccoli as soon as you can as it will not keep long. To store, cut the broccoli head into smaller florets. Put them into a net vegetable bag and keep them in refrigerate. Use within 2 to 5 days. Do not store broccoli in a sealed container or plastic bag and broccoli requires air circulation. Never wash broccoli before storing it in the refrigerator. The excess moisture promotes mold.

Things Required :

Fresh Broccoli – 3

Vegetable net bags – 3

Knife

Chopping board

Fresh broccoli spoils quickly, so it’s best to eat it sooner rather than later.

Method :

Hold broccoli upside down. Start from the outside and work your way in to the center of the floret cluster.

Continue to cut the florets moving inward. As you cut the outer florets free, you’ll be able to move up the stalk, which will result in less trimming later. Cut the florets free until you have removed them all from the stalk.

Put broccoli florets along with stalk in a vegetable net bag.

Store them in a refrigerator.

It stays fresh about three to four days in the refrigerator.

Tuesday Tip | How to Dry Fresh Coriander Leaves in the Microwave Method | Fresh Coriander Leaves Powder

For thousands of years, drying was the only way to keep herbs from spoiling. It’s easy, inexpensive, and healthier than artificial flavoring methods because dried herbs do not contain chemical additives.

Ready to flavor recipes

Drying herbs is a great way to extend the flavor of a bountiful crop. It works best with herbs like bay leaves, oregano, rosemary, sage, coriander, mint, and thyme, and there are a couple of methods you can use. The fastest way just happens to involve your microwave.

Dried Coriander Leaves

Drying herbs also extend their shelf life by removing any moisture that bacteria could use to survive. The Microwave Method – Yes, really – It’s a trick. Just in 7 minutes and it’s done.

Fresh Coriander Leaves

Method :

  • Wash coriander leaves and remove any discolored herb or rotten leaves (I like to keep stems as well).
Washing Leaves
  • Dry coriander leaves between layers of paper towels, patting them down gently to remove as much water as possible.
Drying Leaves
  • Lay coriander leaves on a microwave safe tray. Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned. Do three rounds.
  • This way the moisture from leaves will evaporate and it will start to dry.
Dried Leaves
  • Now take out the dried leaves and allow them to cool down for 5 minutes.
  • Now put dried leaves into a mixing jar (small) and run for 60 seconds (you can crush leaves by hands as well).
Dried Coriander Leaves
  • Store in an airtight container in a cool pantry away from light.
Perfect Fine Powder

Tuesday Tip | How To Peel Kiwi with a Spoon ? | How to store Kiwi ?

Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. Their green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Kiwi is my favorite tropical fruits, as I love the sweet, tart, and juicy fruit with the crunchy little black seeds.

Kiwi Fruit

Kiwi is a little fuzzy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle. While buying kiwi check for the hardiness of the immature ones since the fully ripened kiwi fruit yields to gentle pressure. If the fruit is hard, it will be unripe, tart, and should be kept outside at room temperature to allow it to ripen.

Perfect Sliced Kiwi

I always buy hard one and keep them outside for 3 -4 days till they ripen. Then I store them in a refrigerator. To avoid bruising, try not to layer kiwis on top of each other, especially if they’re ripe. I use an egg carton to store ripening kiwifruit. I do the same with Avocados as well.

I use an egg carton to store ripening kiwifruit.

Kiwis are delicious on their own, but they are also versatile. Kiwi to different dishes and meals is a good way to add some extra flavor, like jams, chutney and even in smoothie as well.

Tuesday Tip | How To Peel Kiwi with a Spoon ?

I prefer to eat the kiwi fruit without peeling the skin off. It doesn’t spoil the taste of the fruit and instead gives it an added texture. But most people prefer to eat it with the skin removed. Today I will show you how simple it can be to peel one quickly and easily with a spoon.

Peel skin with a spoon

You will need:
A ripe Kiwi
A knife
A spoon

Hold the kiwi fruit firmly on the chopping board and cut off the ends.

Insert a spoon between the skin and flesh of the kiwi ( do this gently ). Try to get the spoon as closely underneath the skin as possible, as this will make the fruit easier to remove.

Rotate the spoon around the kiwi, beneath the skin. This will loosen the skin from the kiwi.

Enjoy Perfect Slices Of Kiwi.

Perfect slice everytime