#Cashew Steamer
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dcashew45 · 5 months ago
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Efficient Pieces Cutting Machine : Top Cashew Processing Equipment Supplier in India
Introduction In the modern cashew processing industry, having efficient and automated equipment is crucial for meeting growing demand and improving productivity. A pieces cutting machine plays a vital role in the precision cutting of cashews into smaller pieces, ensuring uniformity and minimal wastage. At Delta Cashew Machines, we specialize in offering state-of-the-art pieces cutting machines designed to cater to high-volume operations, helping cashew processors achieve maximum efficiency with minimal manual intervention.
1. The Importance of Cashew Pieces Cutting in the Industry
Cashew pieces are widely used in food products, including snacks, desserts, and confectioneries. Therefore, the process of cutting whole cashew kernels into uniform pieces is crucial for food processors. Having a reliable pieces cutting machine allows for precision cutting and processing, contributing to the overall quality of the final product.
Some of the main challenges in cutting cashews include:
Uniformity in size
Minimizing breakage and wastage
Maintaining the original taste and texture
Delta Cashew Machines understands these challenges, and our cutting machines are engineered to deliver high performance with advanced automation.
2. Features of the Pieces Cutting Machine
Our pieces cutting machine offers multiple features that ensure the highest standards of cashew processing. Some of these features include:
Precision Cutting Mechanism: The machine is designed with advanced cutting blades that ensure accurate size distribution of cashew pieces.
Adjustable Cutting Sizes: Users can adjust the cutting settings to achieve different sizes based on customer needs or production requirements.
High Efficiency: Capable of processing large batches of cashews, ensuring minimal downtime and faster throughput.
User-Friendly Operation: The machine is easy to operate, making it ideal for both small-scale and large-scale processing units.
Stainless Steel Construction: Built with food-grade stainless steel to ensure durability and hygiene.
Low Maintenance: The machine is designed for ease of maintenance with minimal downtime.
3. Benefits of Using a Pieces Cutting Machine
When investing in a pieces cutting machine, businesses can expect several benefits that improve operational efficiency and product quality. These include:
Increased Productivity: Automation speeds up the cutting process, reducing manual labor and enabling continuous operation.
Consistent Quality: The uniformity of the cut cashew pieces ensures consistent product quality, which is essential for food manufacturers.
Minimal Waste: Advanced cutting technology minimizes wastage and ensures that every part of the cashew is utilized effectively.
Cost-Efficiency: By reducing manual labor and improving yield, businesses can optimize their overall production costs.
Customization: Adjustable settings allow processors to create products tailored to specific market demands.
4. How the Pieces Cutting Machine Works
The pieces cutting machine at Delta Cashew Machines is designed to provide seamless and efficient processing. Here’s an overview of the workflow:
Feeding the Cashews: Whole cashew kernels are fed into the machine via an automated feeder.
Cutting Process: The kernels pass through precision blades that cut them into uniform pieces based on the pre-set size.
Sorting: Once cut, the cashew pieces are sorted and conveyed for further packaging or processing, depending on the production line setup.
The simple yet highly efficient mechanism ensures minimal handling and maximum output.
5. Customization and Flexibility for Different Production Needs
Every cashew processing facility has unique requirements, and a standard solution may not always be suitable. Delta Cashew Machines offers customization options for the pieces cutting machine, allowing businesses to modify various aspects of the machine to meet their production needs. Customization includes:
Blade Configurations: Different blade settings allow for varying cut sizes.
Capacity Adjustments: Machines can be tailored to accommodate different production volumes.
Automation Integration: The pieces cutting machine can be integrated with other automated systems for a seamless production line.
This flexibility ensures that processors can scale their operations efficiently.
6. Applications of the Pieces Cutting Machine
The pieces cutting machine is versatile and can be used in various industries where cashew pieces are required. Key industries include:
Food Processing: Cashew pieces are commonly used in snacks, desserts, confectionery, and other food products.
Retail Packaging: Many businesses package cashew pieces for retail sale, offering consumers ready-to-eat nuts in different sizes.
Catering and Hospitality: Cashew pieces are widely used by chefs and foodservice providers for garnishing and preparing meals.
The machine is suitable for small, medium, and large cashew processing facilities.
7. Why Choose Delta Cashew Machines for Cashew Processing?
Delta Cashew Machines is recognized as a leading supplier of cashew processing equipment in India, offering cutting-edge solutions for all stages of cashew processing. Here are a few reasons why businesses prefer Delta Cashew Machines:
Innovative Technology: We continually update our machines with the latest technology to ensure maximum efficiency and productivity.
Robust Support: Our after-sales service and technical support ensure that clients can rely on their equipment for long-term use.
Tailored Solutions: We understand that each business is unique, and we offer customized solutions that align with specific production needs.
Competitive Pricing: Our machines are priced competitively, offering great value for businesses looking to upgrade their processing capabilities.
8. Maintenance and After-Sales Support
Investing in a pieces cutting machine requires ongoing maintenance to ensure optimal performance. At Delta Cashew Machines, we offer comprehensive maintenance plans that help extend the life of the equipment. Our after-sales support includes:
Routine Check-ups: Regular maintenance services to ensure the machine operates at peak efficiency.
Technical Assistance: Our technical support team is available to assist clients with any troubleshooting or operational issues.
Replacement Parts: We provide genuine replacement parts to ensure the longevity and functionality of the machine.
9. Future Trends in Cashew Processing
With the growing demand for cashew products worldwide, the cashew processing industry is rapidly evolving. Future trends include:
Increased Automation: Automation will continue to play a significant role in improving productivity and reducing manual labor.
Sustainability: Businesses are adopting sustainable practices in processing, focusing on reducing waste and energy consumption.
Advanced Technology: The use of advanced AI and machine learning will further improve the precision and efficiency of machines like the pieces cutting machine.
Conclusion
Investing in a pieces cutting machine from Delta Cashew Machines is an excellent decision for businesses looking to enhance their cashew processing capabilities. With advanced technology, customization options, and exceptional after-sales support, we ensure that your production runs smoothly and efficiently. Our machines help processors meet the growing demand for cashew pieces while maintaining the highest standards of quality and consistency.
For more information about our pieces cutting machine or other cashew processing equipment, visit our website or contact us directly.
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paigeb188 · 1 year ago
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everything i ate / drank today
day 40: october 25, 2023
- one bag of double feature trail mix (almonds, cashews, chocolate peanut butter cups, and sweetened sour cherries)- 240 cals
- root beer- 180 cals
- one bag of blue corn tortilla chips- 210 cals
- big bow of broccoli- 140 cals
- simply steamers chicken fried rice bowl- 300 cals
- italian four cheese cheez it’s- 130 cals
total cals: 1,200
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milletry · 14 days ago
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3 Quick and Healthy Millet Breakfast Recipes
Are you looking for quick, healthy, and nutritious breakfast recipes that are also incredibly tasty? We’ve got you covered.
A great start to the day can set the tone for productivity and energy and what better way to start your morning than a wholesome and nutritious breakfast? This is where millets come into the picture. Millets are super grains that are a powerhouse of nutrients. Packed with protein, dietary fiber, vitamins, and minerals like magnesium, millets are the perfect choice for a healthy breakfast. 
Want to learn more about millets and their types? Read here.
In this article, we’ll introduce you to three quick and easy South Indian millet breakfast recipes. These dishes are not only flavorful but also take less than 30 minutes to prepare.
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Millet Rava Idli
Idli is a staple breakfast food in South India. It is generally made with rice and dal or wheat rava/semolina. In this recipe, we’ll swap the usual ingredients for nutrient-rich foxtail millet. 
Cooking time: 20 minutes
Ingredients
Foxtail millet: ¾ cup
Oil: 1 teaspoon
Mustard seeds: ½ teaspoon
White urad dal (split): ½ teaspoon
Chana dal (split Bengal gram): ½ teaspoon
Curry leaves: a few sprigs
Hing (asafoetida): a pinch
Haldi powder (turmeric): ½ teaspoon
Green chillies, finely chopped: 2
Ginger, grated: ½ inch
Yoghurt (dahi), beaten: ¾ cup
Carrot, grated: ½ cup
Coriander leaves, finely chopped: a small bunch
Salt: to taste
Eno (fruit salt): 1 small packet
Water: as needed for steaming
Method
Grind the foxtail millet into a coarse rava. You can even use Milletry’s Foxtail Millet Rava.
Prepare the tempering: heat oil in a pan, add mustard seeds, white urad dal, chana dal, curry leaves, hing, turmeric, ginger, and green chillies, and sauté for a minute.
Add the foxtail millet rava we ground to the tempering and roast it for 2-3 minutes. 
Once roasted, transfer the mixture to a bowl and add the grated carrot, coriander leaves, salt, and yoghurt. Mix it well. Feel free to add vegetables of your choice.
Boil water in a steamer.
Just before steaming, add Eno to the idli batter and mix thoroughly.
Grease the idli plates, pour the batter, and steam for 8 minutes.
Once done, remove the idlis and apply some ghee on top if you like.
Your foxtail millet rava idli is ready to eat. Serve with chutney and sambar. 
Check the recipe video here.
Millet Rava Dosa
Dosa is a crispy South Indian pancake, traditionally made with rice and lentils or rava. Here’s an instant version using multi-millet rava.
Cooking time: 15 minutes
Ingredients
Multi-millet rava: 1 cup
Rice flour: ½ cup
Maida / refined flour: ½ cup
Coriander leaves (dhania), finely chopped: 1 tablespoon 
Ginger, chopped: ½ inch
Cashew nuts, crushed: 6
Black pepper, crushed: ¼ teaspoon
Salt: to taste
Water to make dosa batter: as required
Method
Combine all the dry ingredients in a mixing bowl.
Mix them properly.
Gradually add water to make a thin, smooth batter. Check here for the right batter consistency. Check here for the right batter consistency.
Let the batter rest for 5 minutes.
Heat a non-stick tawa (griddle).
Pour the batter onto the hot tawa, spreading it thinly.
Cook until the dosa turns golden brown and crispy.
Serve hot with chutney and sambar.
Your instant multi-millet rava dosa is ready to eat. 
Millet Upma
Upma is a hearty breakfast in India. It is made with rava or semolina and is accompanied by pickles and curd. This version uses multi-millet rava for a healthier twist.
Cooking time: 25 minutes
Ingredients
Multi-millet rava: 1 cup
Oil: 2 tablespoons
Mustard seeds: 1 teaspoon
White urad dal / black grams (split): 2 teaspoons
Chana dal / Bengal gram (split): 2 teaspoons
Curry leaves: 10-15
Green chillies, finely chopped: 2-3 
Ginger, finely chopped: ½ inch
Hing (asafoetida): ¼ teaspoon
Haldi powder / Turmeric powder: 1 teaspoon
Onions, chopped: 2, medium
Carrot, chopped: 1, medium
Green peas: ¼ cup
Lemon juice: 1 teaspoon
Salt: to taste
Sugar: 1 teaspoon
Water: 2 cups
Scraped fresh coconut: 2 tablespoons
Fresh coriander leaves, chopped: 2 tablespoons
Method
Dry roast the multi-millet rava in a pan until aromatic. Set aside.
Heat oil in the same pan. Add mustard seeds, white urad dal, chana dal, curry leaves, ginger, green chillies, turmeric, and hing.
Add onions, carrots and green peas and sauté for 2 minutes.
Stir in the roasted millet rava and mix well.
Add 2 cups of water and let it boil.
Add lemon juice, salt, and sugar. Cook for 15 minutes until the water evaporates.
Garnish with fresh coconut and coriander leaves before serving.
Your delicious Multi-Millet Rava Upma is ready to enjoy!
Check the video recipe here.
Incorporating millets into your breakfast is a simple yet impactful way to embrace healthy eating. With these quick recipes—Millet Rava Idli, Millet Rava Dosa, and Millet Upma—you can experience the wholesome goodness of these super grains without compromising on taste.
At Milletry, we’re on a mission to bring back these forgotten super grains into your diet. Explore our range of millet-based products, including cookies, rava, pasta, and noodles, along with a variety of millets like Kodo millet, Little millet, Barnyard millet, and Foxtail millet. Let these super grains elevate your meals—whether it’s salads, pulao, porridge, or pancakes!
Happy cooking!
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gracelaramusings · 1 month ago
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Day 7: Cashews at Kuong Si Waterfalls
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Our last morning in our sweet sanctuary. I watched as a local woman waded in the low parts of the river, skimming the top for river weed that is harvested in the dry season. Having noticed it on the menu, I was intent on trying it! So at breakfast, I got a side of riverweed with my traditional Lao breakfast in the crisp open air. The French influence also meant they had divine croissants, with pineapple jam. A great cappuccino with locally grown Lao coffee. Who needs to go anywhere or do anything, I could just sit there and smile all day.
But alas, waterfalls beckon. We bid farewell to our lovely oasis in Luang Prabang and got packed up for our next travel steps.
We left our bags at our new riverfront hotel and jumped into the waiting tuktuk, with our driver for the day. We headed up to the Kuang Si waterfalls, bouncing up and down on the potholed roads leading us out of town, passing shop-lined streets loaded with everything from sticky rice steamers to t-shirts to tires.
When we arrived, the tuktuk driver smiled and happily informed us that compared to peak times, the attraction was nearly empty. Happy for our luck, we exchanged whatsapps so we would have the freedom of returning at our leisure and not wonder whether we would be able to find eachother. We bought a ticket and boarded the Disney-style electric shuttle to the falls' entrance.
A tourguide was talking with a group of tourists in front of the map of the park, so I meekly squeezed my way in to take a picture of the map, just in case. Making our way along the route's start, the path first led to a pair of rescued bears who playfully wandered around the enclosure, grateful for no longer being kept for their bile. The bear rescue NGO advertised its important work amid signs of worldwide bears.
A little wooden directional sign marked "trek" pointed to an unpaved path leading through the jungle. The other tourists kept to the paved way, and we jumped at the opportunity to literally take the unbeaten path.
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Alone on the path except for an occasional hiking straggler, we passed the waterfalls from the jungle-side, enjoying the feeling of being alone amidst such beauty. We scrambled up rocks as the incline steepened, making our way finally to the top.
The top of the falls had signs to a zipline which would quickly take you down to the bottom, with a coffeehouse at the top of the structure. Instead, we walked down the 532 steps to the base of the highest fall.
What beautiful falls. Lined with bridges to admire them from the center, we made our way from fall to fall, crossing footpaths and admiring the sights. We chose not to swim, but a few brave visitors paddled about in the pools where swimming was permitted.
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When we finally exited, we found ourselves in a little market with stalls from the local villagers. They sold all sorts of specialties... but my favorite, fresh, roasted cashews! We bought only one bag, though she gave us what turned out to be an extraordinary price, and even better had we bought three. Just one equals fewer bags, less weight to carry, and a reason to savor each nut even more.
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Passing more stalls, I eyed a beautiful scarf. Making the seller's day, we left with our treasured items.
We reunited with our tuktuk driver and headed back, stopping at a few places on the way. The buffalo dairy farm's roadside icecream stall was overflowing with buyers, so we skipped that delicacy but just admired the products, including buffalo milk cheesecake, buffalo milk feta cheese and more. We continued on and stopped at an elephant sanctuary. I felt bad for the elephants, so we didn't linger and quickly continued on our way back to town.
Tonight, our last night in town, we needed to carry out our next-stop errands. First, we took out cash, since we heard that the more remote northern part of Laos required local currency and the single ATM in town often didn't work. We found a little agency (more accurately, a window) where the woman agreed to speak with the head-of-the-drivers to make sure we could have the front window seat. Seat ordered, we had some wonderful Korean food. Heading back to our hotel, I checked out the books for trade on the travellers' bookshelf. Always interesting to see what the others leave behind! Debating whether I would actually reread the weathered copy of Hitchhiker's Guide to the Galaxy or not were I to take it, I decided likely not, and left it there for some other lucky traveler to take. We headed up to our perfect room and called it an early night so I could rise in time for the alms tomorrow. Good night!
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deltac34 · 5 months ago
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Maximizing Efficiency with the Boiler Steamer Cooker from Delta Cashew Machines
Delta Cashew Machines, renowned as the best automatic cashew processing machine supplier in India, is proud to introduce our high-performance Boiler Steamer Cooker. This essential equipment is designed to streamline the steaming and cooking stages of cashew processing, ensuring that your cashews are perfectly conditioned for further processing.
The Role of the Boiler Steamer Cooker in Cashew Processing
The steaming and cooking process is critical in cashew processing, as it helps in softening the nuts for easier cutting and peeling. Delta's Boiler Steamer Cooker is engineered to deliver consistent steam and heat, ensuring that each batch of cashews is evenly cooked and ready for processing. This machine is an indispensable part of any comprehensive automatic cashew processing machines lineup.
Seamless Integration with Automatic Cashew Processing Machines
Our Boiler Steamer Cooker works in perfect harmony with other equipment, such as the automatic cashew cutting machine and the automatic kaju processing machine. By integrating seamlessly into your processing line, it ensures a smooth and efficient workflow, reducing the time and effort required to produce high-quality cashews. As the top cashew processing equipment supplier in India, Delta guarantees that all our machines are designed to work together for optimal performance.
Enhancing Efficiency with the Fully Automatic Cashew Processing Machine
Delta’s fully automatic cashew processing machine setup, including the Boiler Steamer Cooker, is designed to automate every stage of cashew processing. This automation not only increases the speed of production but also enhances the quality and consistency of the final product. The Boiler Steamer Cooker is a key component in this setup, ensuring that the cashews are perfectly conditioned before moving on to cutting, peeling, and other processing stages.
Precision and Care with the Kaju Cutting and Peeling Machines
Our kaju cutting machine and kaju peeling machine are designed to handle the delicate task of processing kaju with precision and care. The Boiler Steamer Cooker plays a crucial role in this process by ensuring that the kaju is properly steamed and softened, making it easier to cut and peel without damaging the nuts. As a leading automatic cashew peeling machine supplier in India, Delta ensures that our equipment works together to deliver the best possible results.
Why Delta is the Best Choice for Cashew Processing Equipment
Delta Cashew Machines has earned its reputation as the best automatic cashew processing machine supplier in India by consistently delivering innovative and reliable machinery. Our cashew cutting machine, fully automatic cashew processing machine, and Boiler Steamer Cooker are just a few examples of how we meet the needs of cashew processors across the country. By choosing Delta, you’re investing in equipment that is built to last and designed to improve your processing efficiency.
Conclusion
For those in the cashew processing industry, having the right equipment is crucial to success. Delta Cashew Machines, the top cashew processing equipment supplier in India, offers a range of machines, including the Boiler Steamer Cooker, that are designed to enhance every stage of the process. From steaming and cooking to cutting and peeling, Delta’s machines are engineered to deliver high-quality results with maximum efficiency. Trust Delta to be your partner in achieving excellence in cashew processing.
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midseo · 1 year ago
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ourrecipebook · 2 years ago
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Asian Edamame Peanut Crunch Salad
Serving: 6
Ingredients
For the salad
½ cup uncooked quinoa
1 pound frozen edamame (not in the shell) 16 ounce
1 ½ cups shredded red cabbage
2 cups finely chopped kale
2 large carrots
¼ cup chopped scallions
½ cup chopped cilantro
1 cup chopped roasted cashews can sub for peanuts
Optional: crispy wonton strips
For the dressing
3 tbsp natural creamy peanut butter (preferably unsalted)
2 tbsp rice vinegar
2 tbsp honey (maple syrup for vegan)
1 tbsp toasted sesame oil
2 tbsp low sodium soy sauce or tamari
1 tsp grated fresh ginger
2 clove garlic minced
2 tsp sriracha (can omit if you don’t like spice)
2-4 tbsp water to thin
Directions
Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
When the edamame and quinoa are done, let cool for about 10 minutes.
Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
Add the quinoa, edamame and all veggies to a large mixing bowl.
Pour the dressing on top and mix until well combined.
Top with chopped roasted cashews and a sprinkle of red pepper flakes.
Notes
This salad gets better with time as the dressing has a change to soften the veggies and infuse them with flavor. It will keep in the fridge for about 5 days in an airtight container.
To make life easier, I recommend purchasing shelled edamame for this recipe. Shelled edamame has been removed from the shell so you won’t need to do that yourself.
(Source)
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bhopatraoakshayya · 2 years ago
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KONKANI KHAZANA-Konkani Recipes
Konkani Recipes: Indulging in the Delightful Konkani Sweet Dishes
Konkani cuisine is not only known for its savory seafood delicacies but also for its mouthwatering array of sweet dishes. The coastal region of Konkan offers a delectable range of desserts that showcase the region's rich cultural heritage and culinary traditions. In this article, we will take a delightful journey into the world of Konkani sweet dishes, exploring their unique flavors and ingredients.
Table of Contents Introduction to Konkani Sweet Dishes A Sweet Symphony of Flavors in Konkani Cuisine Traditional Konkani Sweet Recipes Patoli Modak Madgane Nevri Alle Belle Mangane Doodanche Fov Godu Phovu Madgane with Appi Mitha Pank Thaikile Ambat Patra Ni Ghodi Koormori Kakdiche Dangar Caramel Pudding Cooking Techniques and Tips for Konkani Sweet Dishes Conclusion FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet? Can I find Konkani sweet ingredients outside of the Konkan region? What are some popular vegan Konkani sweet dishes? Can I make these sweet dishes at home without specialized equipment? How can I incorporate Konkani sweet dishes into festive celebrations? Introduction to Konkani Sweet Dishes Konkani sweet dishes are a delightful reflection of the region's diverse cultural influences and local ingredients. These desserts beautifully blend traditional flavors with unique combinations of sweeteners, spices, and aromatic ingredients. Konkani sweet dishes are often enjoyed during festivals, celebrations, or simply as a delightful treat to satisfy your sweet cravings.
A Sweet Symphony of Flavors in Konkani Cuisine Konkani cuisine offers a symphony of flavors, and the sweet dishes are no exception. From the richness of coconut to the subtle notes of jaggery and cardamom, these desserts tantalize your taste buds with their distinct and aromatic profiles. The use of locally available ingredients ensures that each sweet dish carries the essence of the Konkan region.
Traditional Konkani Sweet Recipes Patoli Ingredients:
Rice flour Jaggery Freshly grated coconut Cardamom powder Banana leaves Ghee Instructions:
Prepare a smooth and pliable dough by combining the rice flour with just the right amount of water, achieving the perfect consistency for shaping the delectable sweet treats. Take a small portion of the dough and roll it out into a circle on a banana leaf. Place a mixture of jaggery, freshly grated coconut, and cardamom powder in the center of the rolled-out dough. Fold the banana leaf to enclose the filling and secure it with a thread. Steam the patoli for about 15-20 minutes. Remove from the steamer, let it cool slightly, and serve. Modak Ingredients:
Rice flour Jaggery Freshly grated coconut Cardamom powder Ghee Instructions:
Create a pliable and smooth dough by expertly combining the rice flour and water, ensuring the right balance of ingredients to achieve the desired texture that will form the foundation for your delectable Konkani sweet creations. Divide the dough into small portions and shape them into small bowls or cups. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Place a spoonful of the filling in each rice flour cup. Fold the edges of the cup to seal the filling inside and shape it into a modak. Steam the modaks for about 10-15 minutes. Remove from the steamer, let them cool, and serve. Madgane Ingredients:
Chana dal (split Bengal gram) Jaggery Coconut milk Cardamom powder Ghee Cashews and raisins (optional) Instructions:
Soak chana dal for a few hours and cook it until soft. In a separate pan, melt jaggery with a little water to create a syrup. Merge the perfectly cooked chana dal with the velvety jaggery syrup, skillfully blending the two components to create a harmonious and flavorful union, resulting in a delectable sweet dish that is sure to captivate the taste buds. Stir in coconut milk and cardamom powder. Cook the mixture on low heat until it thickens to a desired consistency. In a separate pan, heat ghee and fry cashews and raisins until golden. Garnish the madgane with the fried cashews and raisins. Serve hot or chilled. Nevri Ingredients:
Maida (all-purpose flour) Coconut Jaggery Cardamom powder Ghee Oil Instructions:
Prepare a dough using maida, water, and a little ghee. Divide the dough into small portions and roll them out into thin circles. In a separate bowl, mix freshly grated coconut, jaggery, and cardamom powder to create the sweet filling. Place a spoonful of the filling in the center of each rolled-out dough circle. Gently fold the supple dough over the luscious filling, expertly crafting a crescent-shaped delight that encapsulates the irresistible flavors within, ensuring a seamless seal along the edges for a visually appealing and tantalizing treat. Deep fry the nevris in hot oil until they turn golden brown. Remove from the oil, drain excess oil, and let them cool. Serve at room temperature. Alle Belle Ingredients:
Maida (all-purpose flour) Jaggery Freshly grated coconut Cardamom powder Ghee Banana Instructions:
Prepare a batter using maida, water, and a little ghee. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Heat a pan and pour a ladleful of the batter onto the pan, spreading it out thinly. Cook the batter for a minute and then flip it over. Place a ripe banana on the half-cooked batter and spread the sweet filling over the banana. Fold the batter over the filling, covering it completely. Cook the alle belle on both sides until golden brown. Remove from the pan, let it cool slightly, and serve. These are just a few examples of the delightful Konkani sweet dishes that are enjoyed in the region. Each dessert showcases the rich cultural heritage and unique flavors of Konkani cuisine.
Cooking Techniques and Tips for Konkani Sweet Dishes Balancing Sweetness: Adjust the quantity of jaggery or sugar according to your preference for sweetness. Aromatic Spices: The use of cardamom, nutmeg, or saffron
Cooking Techniques and Tips for Konkani Sweet Dishes Aromatic Spices: The use of cardamom, nutmeg, or saffron adds a delightful aroma to Konkani sweet dishes. Use them sparingly to enhance the flavors without overpowering the dish. Fresh Ingredients: Opt for freshly grated coconut and quality jaggery to ensure the authentic flavors of Konkani sweet dishes. Regional Variations: Different regions within Konkan may have their own unique variations of sweet dishes. Explore the diverse flavors and techniques across the Konkan region. Presentation: Garnish the sweet dishes with chopped nuts, edible flowers, or a sprinkle of powdered sugar for an appealing presentation. Conclusion Konkani sweet dishes offer a heavenly blend of flavors that captivate the senses. From the indulgent modaks to the delicate nevris, each dessert carries the essence of Konkan's rich cultural heritage. So, embrace your sweet tooth and embark on a delightful journey into the world of Konkani desserts.
FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet?
Konkani sweet dishes are known for their balanced sweetness. The use of jaggery or sugar is usually adjusted to suit individual preferences. Can I find Konkani sweet ingredients outside of the Konkan region?
Some Konkani sweet ingredients may be region-specific, but you can often find substitutes or source them from online stores that cater to Indian sweets and ingredients. What are some popular vegan Konkani sweet dishes?
Vegan options in Konkani sweet dishes include dishes like Madgane (sweet lentil soup), Thaikile Ambat (sweet and tangy pineapple curry), and Caramel Pudding (made with coconut milk). Can I make these sweet dishes at home without specialized equipment?
Yes, Konkani sweet dishes can be prepared at home without specialized equipment. Basic kitchen utensils and cookware are sufficient for most recipes. How can I incorporate Konkani sweet dishes into festive celebrations?
Konkani sweet dishes are an integral part of festive celebrations. Serve them as offerings during religious ceremonies or share them with friends and family as a token of celebration. Indulge in the rich flavors and enchanting sweetness of Konkani sweet dishes as you explore the delightful culinary heritage of the Konkan region. Enjoy these desserts as a treat for special occasions or simply to satisfy your sweet cravings.
Happy cooking and relishing the flavors of Konkani cuisine!
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somewhatdelicious · 3 years ago
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Gluten free Bao
Second time I tried making this, and finally I made some headway. I think I made a mistake adding psyllium husk the first time, since this ended up making the dough very gelatounous and doughy. I think you might want to stay away from both mixes with psyllium husk and maybe also xantam gum for this reason. Unfortunately this may result in less high rise and you may feel like a failure after proofing, but for sure the end result was puffy enough :) Also I altered the recipe to only have 1 rise since 1) I am lazy, but mostly 2) I think gluten free breads have a better rise the first time, so punching them down might only result in sadness.
Add to the mixer: 25 gr fresh yeast 350 ml tepid water
Swirl around and let sit while you measure the rest
Mix together: 600 gr gluten free bread mix (preferably without psyllium husk, I used Schär type B) 0.5 - 1 dl sugar 3 tbsp buttermilk powder 1 tbsp sea salt 1/2 tsp baking soda 1/2 tsp baking powder
Add the dry into the yeast, and also add: 2 1/2 tbsp fat
I used rendered bacon fat. Mix with a paddle on slowest until combined. Change to hook and mix for a couple of minutes more. The reason I do this is that I find my Kenwood sometimes struggle with getting everything down when I use a hook from the beginning, if you have better results, feel free to only use hook.
Divide the dough: In half Each half in 4 Each piece in 4
This should result in 32 pieces Form each piece into balls Cover in cling wrap and let rest somewhere warm until proofed, around 1 hour Gently flatten Fold the circle over a greased chop stick Slide out the stick, and gently place in steamer Steam each batch 10 minutes The buns should be eaten while warm, but can be frozen and reheated in steamer.
The recipe is adapted from Momofuko, a very inspiring book :) I served mine with pork, chili, coriander and cashew nuts.
The pork chops were gently boiled in ginger, garlic, orange juice and brown sugar until tender, then fried, reserving the stock.
After this took the stock and I added honey and korean style dried chili and a bit of corn starch mixed in cold water to thicken and served this as a sauce on the side.
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dcashew45 · 4 months ago
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Automatic Cashew Cutting Machine: Enhance Your Production with the Best Equipment
In the dynamic world of cashew processing, efficiency and quality are paramount. As a key player in this industry, Delta Cashew Machines offers a range of state-of-the-art equipment, including the boiler, steamer, and cooker. These machines are vital for ensuring that cashews are processed effectively while maintaining their quality. As the best automatic cashew processing machine supplier in India, Delta Cashew Machines provides advanced solutions that cater to the diverse needs of cashew processors.
This article will explore the significance of boiler, steamer, and cooker technologies in the cashew processing industry. We will also discuss how these innovations contribute to improved productivity and quality, and the essential role they play in a fully automated processing line.
The Importance of Cooking and Steaming in Cashew Processing
The initial steps of cashew processing involve boiling and cooking, which are crucial for softening the cashew nuts and preparing them for subsequent processes such as peeling and cutting. Let’s break down the importance of each process:
1. Boiling
Boiling is the first step after harvesting cashews. It involves immersing the nuts in hot water to soften their hard outer shells. This step is essential because:
Shell Softening: Boiling softens the shell, making it easier to crack open without damaging the nut inside.
Flavor Development: Proper boiling enhances the flavor of the cashews, ensuring a more palatable product.
Contamination Removal: This process also helps eliminate any contaminants, ensuring the final product is clean and safe for consumption.
2. Steaming
Steaming is another critical process in cashew processing. After boiling, steam treatment further softens the nuts and helps in the easy removal of the outer shell. The benefits of steaming include:
Improved Peeling Efficiency: Steamed cashews are easier to peel, reducing labor costs and increasing processing speed.
Preservation of Nutrients: Steaming helps retain the nutritional value of cashews better than boiling alone.
Enhanced Product Quality: The steaming process improves the overall quality of the cashews, making them more appealing to consumers.
3. Cooking
Cooking is a step that can be tailored to achieve specific results, whether it's for flavor enhancement or texture improvement. This step includes:
Flavor Infusion: Cooking with specific ingredients can infuse unique flavors into the cashews, catering to diverse market preferences.
Texture Modification: Depending on the cooking time and method, processors can achieve desired textures that meet consumer expectations.
The Role of Boilers, Steamers, and Cookers in Automatic Cashew Processing Machines
Delta Cashew Machines stands out as the top cashew processing equipment supplier in India, offering a range of high-quality machines designed to enhance the cashew processing workflow. Here’s how each machine contributes to the overall process:
1. Boilers
Boilers are crucial for generating the steam needed in the cashew processing line. Delta's advanced boiler systems ensure efficient steam production, which is vital for both the boiling and steaming processes. Key features include:
High Efficiency: Delta's boilers are designed for maximum efficiency, minimizing energy consumption while maximizing output.
Safety Features: Equipped with advanced safety systems, these boilers ensure safe operation and compliance with industry standards.
Customization: Boilers can be tailored to meet the specific needs of different processing plants, accommodating varying production capacities.
2. Steamers
Delta's steamers are engineered to provide consistent and even steam distribution, ensuring that all cashew nuts are processed uniformly. Benefits of using Delta steamers include:
Automatic Control Systems: These machines come with automatic control systems that allow for precise temperature and steam control, ensuring optimal processing conditions.
Durability: Built with high-quality materials, Delta steamers are designed to withstand the rigors of continuous operation, making them a reliable choice for processors.
Space Efficiency: Compact designs allow these steamers to fit seamlessly into existing production lines without requiring extensive modifications.
3. Cookers
Cookers play a vital role in flavor enhancement and texture modification. Delta's cooking machines provide several advantages:
Versatile Cooking Options: These machines can be used for various cooking methods, including boiling, steaming, and pressure cooking, allowing for flexibility in processing.
Integrated Systems: Delta cookers can be integrated into a fully automatic cashew processing line, streamlining operations and reducing labor costs.
High-Quality Construction: Durable materials and advanced technology ensure that Delta cookers deliver consistent results, maintaining the high quality of processed cashews.
Benefits of Using Automatic Cashew Processing Machines
Investing in automatic cashew processing machines from a reputable supplier like Delta Cashew Machines offers numerous advantages:
1. Increased Efficiency
Automation significantly enhances the efficiency of cashew processing. Automatic machines can operate continuously with minimal downtime, allowing businesses to scale their operations and meet growing demand.
2. Consistent Quality
Automatic machines ensure uniform processing, leading to consistent quality across batches. This consistency is crucial for building brand loyalty and maintaining customer satisfaction.
3. Reduced Labor Costs
With automation, the reliance on manual labor decreases. This reduction in labor needs translates to lower operational costs and the ability to allocate human resources to other critical areas of the business.
4. Enhanced Safety
Modern automatic cashew processing machines come equipped with advanced safety features that minimize risks associated with manual processing. This improvement helps protect workers and ensures compliance with safety regulations.
5. Better Resource Management
Automated systems are designed for optimal resource management, including energy, water, and raw materials. This efficiency not only reduces costs but also promotes sustainability within the processing operation.
Selecting the Right Supplier for Automatic Cashew Processing Machines
When it comes to investing in automatic cashew processing machines, choosing the right supplier is crucial. Here are some factors to consider when selecting a supplier:
1. Reputation and Experience
Look for suppliers with a proven track record in the industry. A supplier’s reputation is often built on years of experience and customer satisfaction. Delta Cashew Machines, for example, is recognized as the best automatic cashew processing machine supplier in India.
2. Range of Products
A reputable supplier should offer a wide range of machines tailored to different stages of cashew processing, including boilers, steamers, cookers, cutting machines, and peeling machines. This variety ensures you can find all necessary equipment under one roof.
3. Customization Options
Every cashew processing operation is unique. The best suppliers offer customization options, allowing you to select machines that meet your specific needs and production goals.
4. After-Sales Support
Reliable after-sales support is essential for maintaining machine performance and addressing any issues that may arise. Look for suppliers that provide comprehensive support services, including maintenance, spare parts availability, and technical assistance.
5. Competitive Pricing
While price shouldn’t be the sole consideration, it is important to evaluate the value offered by suppliers. Compare pricing among different suppliers while considering the quality and features of the machines.
Conclusion
The introduction of boilers, steamers, and cookers into the cashew processing workflow has significantly improved the efficiency, quality, and profitability of the industry. As the best automatic cashew processing machine supplier in India, Delta Cashew Machines provides state-of-the-art solutions that cater to the diverse needs of cashew processors.
By investing in advanced machinery, businesses can ensure they stay competitive in a growing market. Whether you’re looking for automatic cashew cutting machines, kaju peeling machines, or fully automated systems, partnering with a trusted supplier like Delta Cashew Machines is essential for optimizing your operations.
Through proper boiling, steaming, and cooking processes facilitated by high-quality equipment, cashew processors can enhance product quality, improve operational efficiency, and ultimately drive greater profitability in their businesses.
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amphetaminedreamer · 2 years ago
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Safe Foods <3
For fasts:
◦ Quaker Lightly Salted Rice Cakes: 35 cal
◦ GimmE Seaweed: 1 pack = 50 cal
◦ Vitamin water zero: squeezed lemonade (for minerals)
◦ Typhoo tea
◦ Lemon juice
◦ Stevia
General Safe Foods
Sweetgreen
◦ Summer BBQ 406 cals
◦ Spicy Cashew Watermelon 290 cals
◦ Summer Balsamic Chicken 405 cals
◦ Crispy Rice Bowl 600 cals
◦ Chicken Pesto Parm 525 cals
◦ Super Green Goddess 490 cals
Sides
◦ Roasted Corn & Peppers 250 cals
◦ Roasted Sweet Potatoes + Hot Honey Mustard 290 cals
CAVA
◦ Greek Chicken Pita 895 cals
◦ Spicy Lamb Meatball Pita 865 cals
◦ Tahini Caesar 550 cals
◦ Greek Salad 600 cals
◦ Chicken + RightRice 745 cals
Sides
◦ Pita Chips 280 cals
◦ Side Pita 80 cals
◦ Side dip 150 cals
◦ Brownie 160 cals
Whole Food’s
◦ Turkey Meatloaf 383g 530 cal
◦ Chicken Fettuccine Alfredo 340g 580 cal
◦ Salmon Teriyaki Bowl 14 oz 460 cals
◦ Thai Style Chicken Curry 500 cals
◦ Pork dumplings 300 cals
◦ Chicken Tikka Masala 470 cals
◦ Nigiri Sushi 300 cals
◦ Spicy Sriracha Salmon Roll 390 cals
◦ Moms chicken soup 24 oz 70 cals
Chipotle
◦ Kids meal: hard taco, chicken, tomato salsa, light red salsa, & fajita veggies, = 270 cals. Sub chicken for barbacoa = 260. Sub for steak = 250. Kids chips +140 =390 cals
◦ Kids quesadilla: chicken w/ no sides =280 cals. +140 cals kids chips =430 cals
◦ Burrito: light brown rice, light black beans, chicken, light tomato salsa, light red salsa, light fajita veggies =708 cals. Sub chicken for barbacoa =698. Sub for steak =678 cals
◦ Burrito bowl: chicken, light brown rice, light black beans, light tomato salsa, light corn, light hot salsa, light fajita veggies =743 cals. For lower cals sub steak for chicken and remove corn = 673 cals
McDonald’s
◦ Hot & spicy mcChicken = 425 cals
◦ Hamburger = 250 cals
◦ 4 pc Nuggets = 220 cals
◦ 6pc Nugget = 310
◦ BBQ sauce = 46 cals
◦ Honey mustard =60 cals
◦ Small fry 230 cals
ChickFilA
◦ Chicken sandwich 440 cals
◦ 5ct nuggets 160 cals/ grilled 80 cals
◦ 8ct nuggets 250 cals/ grilled 130 cals
◦ 2 ct strips 200 cals
◦ BBQ sauce =45 cals, CFA sauce =140 cals, Honey Mustard = 50 cals, Sweet & Spicy = 45 cals
Sides
◦ Small Mac&cheese 270 cals
◦ Kale crunch salad 120 cals
◦ Waffle potato chips 220 cals
◦ Small fry 320 cals
Drinks
◦ Small diet lemonade 30 cals
◦ Small diet sunjoy 15 cals
Shake Shack
◦ Single lettuce wrap hamburger w/ onions, tomatoes, shack sauce, & pickles = 221 cals
◦ 6 Chicken bites = 300 cals bbq = 70 cals
◦ Fries = 470 cals
◦ Small fifty/fifty = 80 cals
Five Guys
◦ Little hamburger no bun w/ ketchup, mustard, grilled onions, tomatoes & pickles =345 cals
◦ 100 grams of little fries (44% or 100/227) = 231.72 cals
Grocery Store Items:
Healthy Choice Steamers
◦ Chicken & Vegetable Stir Fry 200 cals
◦ Sesame chicken (cauliflower rice)180 cals
◦ Sweet sesame chicken 280 cals
◦ Sweet & spicy orange zest chicken 280 cals
◦ Grilled chicken and broccoli Alfredo 190 cals
◦ Chicken fajita 200 cals
◦ Creamy chicken & mushroom 240 cals
◦ Beef teriyaki 270 cals
◦ Chicken fettuccine Alfredo 280 cals
◦ General Tso’s chicken 290 cals
◦ Chicken & Rice soup 90 cals
Other meals
◦ Starkist tuna pack 260 cals
◦ Garlic butter Pepperoni hot pocket 310 cals
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homecookingshow · 4 years ago
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Onam Special Sweet Recipes | Ada Pradhaman | Ela Ada #Adapradhaman #Elaada #Onamsweets #Elayada #Onamrecipes #Keralapayasam #SadyaPayasam Ada Pradhaman Ingredients Rice Ada - 1/2 cup (Ada is made with rice batter, the ready made store bought ones are dried rice batter pieces.) Jaggery - 1 cup Ghee - 1 tsp Cardamom powder - 1 tsp Water Roasted Cashews Roasted Raisins Coconut milk Method: 1.For cooking the Ada, Put 1/2 cup of Ada in a boiling water and cook for 15 to 20 minutes till it is nice and soft. 2.Turn off the stove and strain it and keep it aside. 3.For melting Jaggery, pour 1/2 cup of Water and 1 cup of Jaggery and melt it completely. 4.Take a sauce pan, add a tsp of Ghee, add cooked Ada and strain the dissolved Jaggery into it. 5.Cook the Ada in the Jaggery syrup and once it thickens, add 1 tsp of Cardamom powder, roasted Cashews and roasted Raisins. 6.Quick stir it and leave it on low flame for 5 minutes and turn off the stove. 7.Now, pour the thick Coconut milk into it and mix it well. (Add Coconut milk after it comes to the room temperature so that it wont curdle or break) 8.Finally, garnish it with coconut bits and mix it well. Traditional and tasty Ada Pradhaman is ready to serve. ELA ADA | Sweets & Savouries Ada or Ela Ada, is a Traditional South Indian delicacy. It is most famous in Kerala, and can be found in several areas on Tamil Nadu as well. It is a heavenly yet healthy mixture of the sweetness of coconut and melted jaggery which is hidden and sealed within a layer of steamed rice flour dough. It is served as evening snack or as part of breakfast. Ela Ada can be made in wheat and rice flour and the fillings can vary as you prefer. It is one of the healthiest delicacies out there since it is steamed and not fried in oil or ghee like most are. Ingredients For melting jaggery Little Water Jaggery - 200 grams For filling Ghee - 2 Tsp. Grated Coconut - 1 cup Melted Jaggery Cardamom powder - 1/2 Tsp. For boiling water Water Salt For dough Rice flour - 1 cup Ghee/Oil - 1 Tsp. Boiled water Banana leaf to wrap Method: 1. Pour some water in a pan and add the jaggery to it. 2. Keep mixing gently to avoid the jaggery sticking to the surface of the pan, and melt the jaggery completely. 3. In a wide sauce pan, roast a whole cup of fresh grated coconut in 2 tsp.’s of ghee. Roast it for a few minutes until the colour of the coconut changes slightly. 4. Once roasted, add the melted jaggery to the pan, pouring it through a sieve. 5. Mix the coconut and jaggery together. Let it cook till it thickens. 6. Add some cardamom powder and ghee now. 7. Turn off the stove and let it cool. 8. Pour some water in a pan and add some salt. Let the water come to a boil. 9. Once the water starts boiling, turn off the stove. 10. Take a cup of rice flour and a tsp. ghee in a mixing bowl. 11. Pour the boiling water in the bowl and mix well. 12. Mix the flour till you get a nice tough dough. 13. Now, take a banana leaf, and cut them up into several pieces, to seal and cook the ada’s. 14. Take some dough and roll it in your palm to form small balls. 15. Flatten the dough and place it on the center of the banana leaf piece. Pat the dough to flatten it evenly. 16. Now, place some of the jaggery-coconut mixture in the center and spread it. 17. Fold the leaf and seal it, making sure to press down on all sides. 18. Once the steamer is ready, place the banana leafs on the trays and place the trays in the steamer. Steam cook for about 10 to 15 minutes. 19. Voila! Your Ela Ada’s are ready to be served, nice and hot. Tips: You can increase or decrease the amount of jaggery used based on your tolerance to sweet. If you prefer your sweets to have less sweetness, you can decrease the quantity of jaggery to about 150 grams, and if you prefer it extremely sweet, then you can slightly increase the quantity. by HomeCookingShow
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maximuswolf · 2 years ago
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Cashew milk?
Cashew milk? Hi allSo my partner and I have discovered that cashew milk is a very neutral alternative to dairy and we prefer it over almond, coconut, etc. but we have a problem of curdling and separation when we add the milk to our espresso.For context we are pulling shots on a little Breville one touch and then gently heating the milk in the microwave before adding (as the steamer on the Breville ensures very heavy curdling).So we are drinking it anyway, it tastes good and it isn't 'off' curdle but we are really not sure how to resolve. The temperature difference is a factor but we can't dial in a solution.Any ideas? Submitted February 02, 2023 at 03:11AM by ResidualBiscuit https://ift.tt/LciI39x via /r/Coffee
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edgewaterfarmcsa · 2 years ago
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FALL CSA WEEK 4
P I C K L I S T
RADISH - LETTUCE - BEET GREENS - CELERY - BROCCOLI - SPAGHETTI SQUASH - ONIONS - CARROTS - SWEET PEPPER - POTATOES - DECORATIVE GOURD
BREAD: AUBERGINE BREAD
Today we thank this very kind weather for allowing us to move into Fall harvest and farm clean up with real ease.  Historically, come November, I am deeply buried in layers with fingers freezing.  But not this Fall.  Pooh once told me many many moons ago, that everything you do in winter and Fall is 10 times harder and slower then the same task in Summer.  There is so much truth in that statement.  When the weather drops, farm equipment and trucks take way longer to start, fingers go numb in seconds, and when ice hits, forget about it- it takes 10 years just to walk to the packshed from the greenhouses.  However, this Fall hits like a warm cozy blanket.  
Fall cleanup to us means pulling irrigation, mowing off plants, and making sure cover crop seed is down. We finished the potato harvest last Saturday and lack of Summer moisture left us with less than half of a crop, our lowest yields per acre in the last 15 years. But the crop that is there looks pretty good. We knew the harvest wasn't going to be great when there were few sets of tiny tubers in August (when we usually think about harvesting). Yesterday the crew planted next year's garlic crop (total allium magic), then went and pulled some decent fall carrots while Allie and I harvested in t-shirts and no gloves for today’s CSA- not bad at all for this time of year.  SOAK UP THAT SUN EVERYONE! 
And lastly, as mentioned in this morning's email, Our lead kitchen queen Laura, is now taking Thanksgiving PIE orders through her side baking hustle, JUMBO HONEY BUN BAKES! Everything Laura does is pastry gold- you would be a fool not to seek out and indulge in everything she makes.
FOR MORE INFO ON JUMBO HONEY BUN THANKSGIVING PIE ORDERS, HEAD HERE:
Also, great news for PIE pick up, 
one of the options is in conjunction with the last Fall CSA on Tuesday, Nov. 22nd 4-6pm at our farmstand 
and if you'd rather make your own pie, but still wanna try out and devour all things jumbo honey bun, 
then head this Saturday, NOV. 5th, to the Reading Greenhouse ART FAIR, 10am-4pm. 
We will be going promptly at 10 for breakie treats, See ya there :)
Pro-tips:
Prep Time 25 mins/ Cook Time 40 mins/ Total Time 1 hr 5 mins/ Servings 4
Lime Peanut Sauce
½ inch fresh ginger, peeled and chopped
2 cloves garlic, chopped
1-2 teaspoons hot sauce of your choosing
2 tablespoons peanut butter
½ teaspoon lime zest
1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons agave nectar
1 tablespoon tamari soy sauce
¼ tsp toasted sesame oil (optional)
½ cup grapeseed oil
Spaghetti Squash Noodle Bowl
1 large spaghetti squash, cut in half lengthwise and seeds scooped out
4 cups thinly sliced kale
4-5 cups broccoli florets
½ small red onion, thinly sliced
½ cup chopped toasted nuts (cashews, almonds etc)
3 tablespoons sesame seeds, toasted
½ cup chopped cilantro or parsley
sea salt and ground black pepper, to taste
Instructions
Preheat the oven to 375°F.
Combine all of the sauce ingredients in a blender and blend until fully incorporated. Taste for seasoning and set aside.
Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
While the squash is baking, place the sliced kale in a large bowl and set aside.
Once you’ve taken the squash out of the oven, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and drop it into the pot, closing the lid on top. Let the broccoli steam for 3-4 minutes, or until tender. Keep warm.
While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, red onions, chopped nuts, sesame seeds, chopped herbs and extra sauce.
Equipment
Blender
Recipe Notes
Definitely use the sharpest knife you've got for the spaghetti squash. You don't want to be pulling a stubborn knife out of a half-cut squash.
You could also use tahini, almond butter, or sunflower seed butter in place of the peanut butter
MIREPOIX YOUR CARROTS ONIONS CELERY before you make your soups!!
Mirepoix is the magical combination of carrot-onion-celery.  This Is the base of all things delicious- think sauce, stew, soup, stock, etc… These vegetables are diced, cooked for a long time in a fat of your choice on gentle heat without browning- the intention being to sweeten rather than caramelize. Similarly, is Creole version known as the Holy Trinity using onion, celery, and sweet peppers!  As we enter soup season- adopting this holy trinity seems appropriate.  
Many types of cuisine have a term for this way of building a flavor base with chopped and gently sauteed vegetables. The Italians say soffrito, the French say mirepoix, but we can all agree that it creates a subtle but rich depth of flavor in all kind of soups, braises, and more.  Carrot, onion, and celery are the classic players, but there are as many approaches to sweating as there are names. You can chop in a tiny, regular dice or in rougher chunks; you can swap in ingredients on hand in a ratio that tastes right to you. A Manhattan restaurant kitchen I cooked in used fennel in addition to the classics, and cooked each vegetable separately before mixing them together to form a base for a whole array of sauces.
Here are the essential things to keep in mind whenever you're starting a dish with sweating, where the goal is not to make the vegetable flavors assertive individually but rather to set the stage so that starring ingredients added later can shine.
Slow and low heat wins the race. Heat the oil in your pan only enough that it makes the barest sizzle when the vegetables go in, and keep it low. The idea is to soften and flavor the vegetables gradually; they should barely darken in color.
A big pinch of salt draws out moisture quickly and speeds UP the process.
Keep a watchful eye as the mixture cooks; at a certain point it will begin to noticeably darken in color, which will affect flavor. That's not necessarily bad, but depending on the other ingredients in the dish you may want a more delicate or a more intense flavor from the vegetable base.
You'll get much more tenderness and flavor this way vs. adding aromatic vegetables to a soup later. A broth will never go above the temperature of boiling water, whereas low stove heat channeled through a small amount of oil or butter will heat vegetables beyond the boiling point and do more to soften and concentrate their flavor.
It's up to you how long you let your vegetables sweat (or how soon you take mercy on them). But a good handle on the process will go a long way towards letting you consistently reproduce recipes in your own kitchen--and, I suspect, will keep your friends coming back for second bowls of whatever you're cooking up this fall. --Chris Morocco
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chhedadry123 · 3 years ago
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A Wholesome Variety of Modaks
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The grand gesture of praying to Lord Ganesha always comes with offerings of Modak bhoj where people usually serve the deity with his favorite sweet Modaks. As the country every year celebrates the auspicious arrival of Lord Ganesha, every household serves the deity with Modak where they plan this gesture to be a great affair. The team of Sweets Online Delivery Mumbai states that every year during this time, people heavily order modaks online with restaurants making modaks 24/7. The team of Sweets Delivery Mumbai thus adds that every year there is some new addition and modification to the modaks which makes them unique and delicious with people going gaga over them. The Sweets Online Delivery Mumbai team thus explains that modaks are small dumpling like sweets which have usually a filling of grated coconut or jaggery inside them where the origin of modak is known to be in the state of Maharashtra, where now the taste and experimentation have been gradually on the move. Thus, being an absolute favorite dish of many, people have started modifying them with several other types of ingredients which have been loved by people in the past decade. Some of them are stated below:
 ●       Steamed modaks are also known as ‘Ukadiche Modak’ which are made out of a steamer pan mainly and are made specifically during the Ganesh festivities where the stuffing of coconut and jaggery is present inside with the outer coat to either be of wheat or rice flour.
 ●       Fried modaks are a modern version of modaks which are also known as ‘Patholi’ and are usually made of wheat flour completely where they are given the shape of modaks and then are deeply fried with a sweet coconut stuffing which is indeed crispy and crunchy from the outer shell.
 ●       Chana dal modak is also known as ‘Kadalai Paruppu’ mainly in Southern India which have the similar making just as the normal modak however the outer filling is made of cooked chana dal mixture.
 ●       Rava modak got its name as the outer casting of the modak is completely made from rava where inside of the modak consists of poppy seeds and jaggery where chopped nuts and seeds are also imbibed where one just needs to roast the rava on the pan for a long period of time and just roast all the other ingredients individually where the rava mixture would be best for the outer casting, whereas the inner filling can be of coconut or jaggery as one wishes for.
 ●       Dry fruits modaks mainly have the mixture of dry fruits such as cashew nuts, almonds, chironji, seedless dates, raisins etc. where one can add all these to the coconut fillings which would all around provide the mixture with a great taste where the outer covering of the modak remains the same.
 Address: 292 Bhanu Jyoti, Napoo Road,Matunga Central,Opp. Matunga C.R. Station, Mumbai- 400019.
Contact Number: +91 22 2414 1672
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skinnyxmilk · 3 years ago
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Biggest Safe Foods:
- Low calorie English muffins (100 for a whole muffin
- Low carb whole wheat bread (usually 47 calories)
- Yogurt, but only Chobani, Yoplait, and Gogurt
- GoGoSqueeze applesauce
- Kraft’s children’s macaroni cups but only the Paw Patrol one (I don’t even know why don’t ask)
- Cashew milk! Unsweetened!
- Naked smoothies and all juices
-Turkey breast slices
- Mozzarella and provolone cheese
- All veggies and all fruits
- Soups
- Sugar free jello
- Weight watcher snacks, like the 70 calorie brownies
- Quakers chewy granola bars
- Mini wheats frosted cereal and Frosted Flakes
- Jasmine rice
- Lean cuisines and healthy steamers
- Frozen fries
- FISH
- Halo Top and Skinny Cow
Safe restaurant foods
- Subway like all the time
(6 inch wheat, Turkey, provolone, ran through the garden except olives and banana peppers, and vinegar)
-Hotheads/chipotle
(Bowl, white rice, no meat, pico/corn, white cheese, and lettuce)
-Dominoes
(Chicken Alfredo pasta)
-Any fast food:
(Salad no dressing and 4 chicken nuggets)
-Skyline
(Side of chili, or salad)
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