Preparation time: 5 mints
Cooking time: 5 mints
1 cup walnut halves/pieces (or your choice of nuts)
¼ cup white granulated sugar
1 tbsp water
¼ tsp salt
¼ tsp chat masala
¼ tsp sweet chilli powder
- Take walnuts, sugar and water in a non-stick pan.
- Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
- Once sugar is melted and nuts are coated turn off the heat. Add salt, chat masala and chilli powder to it and give it a mix.
- Now transfer nuts immediately onto a sheet of parchment paper and separate the nuts right away.
- The coating will harden in minutes, you can transfer them to a bowl and enjoy!
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
Preparation time: 5 mints
Cooking time: 45-50 mints
Serves – 4
4 baking potatoes
1 tbsp oil
1 can baked beans (400 grm)
home made coleslaw
- Scrub the potatoes and prick in several places with a fork.
- Place in a microwave bag and microwave it for 15 minutes on high.
- Pre heat oven to 200C/180C.
- Cook the potatoes until tender (you may need a more or less time depending on the size of your potatoes and your microwave).
- Once potatoes are done put a few drops of oil over each one and rub it all over the skin.
- After that, rub in some salt and pepper – salt will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
- Now place the potatoes straight on to the centre shelf of the oven and let them bake for 30 minutes, or until the skins are really crisp.
- Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.
- Split open the potatoes and spoon in the beans.
- Take some coleslaw with it.
- Serve immediately.
Cold days require comfort food, give yours a health boost with home made coleslaw…
Preparation time: 10 mints
Cooking time: 25-30 mints
Serves – 3 – 4
1 cup urad dal (white lentil)
½ cup chopped tomato or tomato puree
1 chopped green chilli
½ roughly chopped red chilli
5 garlic cloves finely chopped
2 tbpn ghee (clarified butter)
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
½ tspn chilli powder
½ tspn cumin and coriander powder
1 tbsp lemon juice
salt to taste
5 cups water
coriander leaves (to garnish)
- Heat ghee in a pressure cooker. Once hot, add mustard seeds and cumin seeds.
- When they crackle, add asafoetida, turmeric powder, chillies, garlic, chopped tomato and saute them for a minute.
- Now wash urad dal and add it to cooker stir it well and add all remaining ingredients.
- Close the lid and let it cook for one whistle on high heat. Now let it simmer for 15-20 minutes on low heat with lid on.
- Turn off the heat and let it rest for 10 minutes.
- Garnish it with coriander.
- Serve it hot.
Simple, easy and delicious Urad Daal..