Category Archives: Kichen tips

Featured, Kichen tips, Miscellaneous

How to make Dal ke papad – Moong Dal ke Papad Banane ki vidhi

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How to make Dal ke papad  – Moong Dal ke Papad Banane ki vidhi

Dal papad is something we always relish with our meals. The crunchy is papad made from moong dal  flour and urad dal flour along with some desi spices too. Munch over these  papads along with your meals. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea in supper.

Here is an easy recipe with step by step picture to make Moong dal papad. Prepare dal  papad at your home easily rather than buying it out from the market. Serve this crisp and mouth-drooling papad as a side assortment along with any meal.

Direction :

Getting Ready :

Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup  water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well. Dal papad Making :

Take 1.5  cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, 1/3 tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.dal papad

Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.dal papad

Grease your hands with little oil. As the dough stays hard knead it and make it smooth.dal papad

Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.dal papad

Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad. dal papad

Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up. dal papad

To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.dal papad

Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.dal papad

Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.dal papad

Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.dal papad

Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.dal papad

To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.dal papad

Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.dal papad Serving :

Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

Suggestion :

  • You can add ¾ tsp baking soda to it instead of papar khaar too.
  • We have added Moong dal in ¼ th quantity of Urad dal. You can add ½ quantity of moong dal flour or you can add urad dal flour and moong dal flour in equal quantity. If desired you can make papad only from Urad dal flour too.
  • You can keep the size of papad big or small as desired.
  • Make sure that you roll the papad from the edges and not from the centre.

 

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How to make Dal ke papad - Moong Dal ke Papad Banane ki vidhidal papad
Author: 
Recipe type: Misscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Urad dal flour – 1.5 cup (200 grams)
  • Moong dal flour – Less than ½ cup ( 50 grams)
  • Oil – 3 tbsp
  • Papad Khar- 2 tbsp ( 12 grams )
  • Black pepper – 1 tbsp
  • Salt- ⅓ tsp
  • Asafoetida- ½ pinch
  • Oil – for frying
Instructions
  1. Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well.
  2. Take 1.5 cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, ⅓ tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.
  3. Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.
  4. Grease your hands with little oil. As the dough stays hard knead it and make it smooth.
  5. Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.
  6. Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad.
  7. Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up.
  8. To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.
  9. Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.
  10. Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.
  11. Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.
  12. Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.
  13. To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.
  14. Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.
  15. Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

 

Featured, Kichen tips, Miscellaneous

How to preserve Pineapple – Sweetened Pineapple Preserve

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How to preserve Pineapple – Sweetened Pineapple Preserve

Pineapple is one fruit we all relish eating. It is an important source of vitamins and minerals. You can preserve it for a long period of time and relish its amazing taste.  Add sugar to this amazing pineapple and make Sweetened Pineapple preserve to use later .

Here is a easy recipe with step by step pictures to Preserve pineapple. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer.

Directions

Getting ready:

Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.pineapple preserve

Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.Pineapple preserve Making:

Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.pineapple preserve

After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.pineapple preserve

10 minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.pineapple preserve

Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.pineapple preserve Serving:

Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.pineapple preserve

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How to preserve Pineapple - पाइनएपल को प्रिजर्व करें - Sweetened Pineapple Preservepineapple preserve
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pineapple – 900 grams
  • Sugar – 250 grams (1 cup)
Instructions
  1. Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.
  2. Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.
  3. Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.
  4. After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.
  5. minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.
  6. Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.
  7. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.

 

 

Ingredients Glossary, Kichen tips, Miscellaneous, pizza recipe

Pizza Sauce Recipe | Homemade Pizza Sauce

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Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza is complete with tangy and  tasty pizza sauce. What better than making it at home rather than buying it out from the market. Making Pizza sauce is really easy and you can use it on any of your pizza and satisfy your hunger pangs. I am sure both kids and adults will relish its amazing test.

Here is an easy recipe with step by step pictures to make Pizza sauce. Apply this mouth-drooling and luscious pizza sauce on any pizza base and make delicious pizzas that will surprise everyone. Enjoy!

Directions

Getting ready:

Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.pizza sauce

After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.

pizza sauce

Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.

pizza sauce Making:

Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.

pizza sauce

Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.

pizza sauce

Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.

pizza sauce Serving:

Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

  • Suggestion

    If you want to add onion then finely chop an onion and saute it in hot oil until it becomes light pink in colour. Afterward, make the sauce in same manner.

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Pizza Sauce Recipe | Homemade Pizza Saucepizza sauce
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 7 (500 grams)
  • Olive oil – 4 tbsp
  • Black pepper powder - ¼ tsp
  • Fennel powder - ½ tsp
  • Basil leaves – 10-12
  • Sugar – 2 tsp
  • Salt - ½ tsp
Instructions
  1. Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.
  2. After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.
  3. Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.
  4. Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.
  5. Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.
  6. Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.
  7. Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

 

 

Featured, Ingredients Glossary, Kichen tips, Miscellaneous

Broccoli Salad Recipe Step by Step

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Broccoli Salad Recipe Video

Brocoli salad is an amazing mouth drooling salad you should surely include in your menu. The amazing combination of brocoli pistachios and nuts not only keeps you healthy but also leaves and everlasting flavor on your taste buds.

Here is a quick and easy recipe with pictures to  make tempting Brocoli salad. Make a delicious variation from the usual salads and dig into a bowl of healthy Brocoli salad. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

Directions

Getting ready:

Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.brocoli salad

Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.brocoli salad

Making:

Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.brocoli salad

After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.brocoli salad

Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.brocoli salad

Broccoli salad is now ready. Transfer it to a serving plate and serve.brocoli salad

Serving:

Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

Suggestions: 

  • Instead of fresh mint leaves you can use 1 tsp of mint powder.
  • If you want to add some sweetness to the salad then add 1 tsp of honey into the salad.

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Broccoli Salad Recipe Videobrocoli salad
Author: 
Recipe type: salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Broccoli – 1 (300 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Mint leaves – 25-30
  • Almond – 15-16 (soaked for 30 minutes)
  • Ginger baton – ½ inch (thinly sliced)
  • Lemon juice – 1 tsp
  • Olive oil – 1 tsp
  • Black peppercorns – ½ tsp (crushed)
  • Salt – ½ tsp or to taste
Instructions
  1. Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.
  2. Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.
  3. Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.
  4. After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.
  5. Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.
  6. Broccoli salad is now ready. Transfer it to a serving plate and serve.
  7. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

 

 

Ingredients Glossary, Kichen tips, Miscellaneous

How to make Ghee at home? | Clarified Butter

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How to make Ghee at home? | Clarified Butter

We often saw elders of the family making Ghee at home. It added more more flavors to your everyday food. It is still possible to make clarified butter at home. All you need is a bit of effort to make it. I am sure you will like the aromatic and pure ghee. Rather than buying out from the market, you can now make it very easily.

Here is a quick and easy method with pictures to make Ghee at home. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

Directions

Making:

Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes. clarified butter

After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don’t keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.clarified butter

Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.clarified butter

As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.clarified butterServing:

Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.   clarified butter

 

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How to make Ghee at home? | Clarified Butter
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Homemade butter
Instructions
  1. Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes.
  2. After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don't keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.
  3. Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.
  4. As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.
  5. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

 

Featured, Ingredients Glossary, Kichen tips, Microwave recipes, Miscellaneous

Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

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Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

Making Kasoori methi at home is not that tough anymore. You can do it very easily . You don’t need to run out to the market and buy Dry Kasoori Methi from time to time. You can make it and use it in various dishes like curries. It will surely enhance the flavors and tantalize your taste buds.

Here is a quick and easy recipe with pictures to Dry kasoori methi in microwave. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves.

Directions

Getting ready:

Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.fenugreek leaves

Making:

Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.fenugreek leaves

After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.fenugreek leaves

3 minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.fenugreek leaves

After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.fenugreek leaves

Serving:

Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

Suggestions

  • If you want then you can sieve the dry fenugreek leaves to remove its stem.

 

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Dry Kasoori Methi in Microwave - How to make Kasuri Methi at homefenugreek leaves
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 250 grams
Instructions
  1. Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.
  2. Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.
  3. After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.
  4. minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.
  5. After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.
  6. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

 

Featured, Kichen tips, Miscellaneous

How to store Green Peas for months – How to Preserve Green Peas

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How to store Green Peas for months – How to Preserve Green Peas

The ultimate question of How to store Green Peas has always been the question on everyone’s mind. Green peas are available during winter season but using them after winters is a problem we all have faced. Now you can easily preserve these green peas and use them later whenever you wish to add more flavor to the recipe.

Here is an easy step by step  process with pictures to preserve Green peas. Preserve the green peas for months with these easy steps very easily at home rather than buying it out from the market.

Direction :

Getting Ready:

Peel the Green Peas and keep it in a bowl. Take water in a container.

Preserved green peas

Making:

Place the water filled container on the gas and turn on the flame to boil water.

Preserved green peas

Add 2 tsp sugar in the boiling water.

Preserved green peas

Put the green pea in boiling water and stir it. Keep the green peas  in boiling water  for 2 minutes sharp.

Preserved green peas

After 2 minutes turn off the flame. Take cold water in a bowl. Take out the green peas from hot water and place it in the bowl of cold water instantly. Keep it in cold water for 2 to 3 minutes till it is completely cold. Take them out from water and drain the water from it completely.

Preserved green peas

Take a polythene bag. We have taken packets with zip lock.  Open the packets and fill it with the green peas. Fill as much as it fits in the packets. Lock its zip. The packet is ready now.

Preserved green peas

Place the packets in the freezer to preserve the green peas. 

Serving:

Use these preserved Green Peas for making delicious sabzi whenever you desire.

Preserved green peas

Suggestions:

  • Keep the green peas in boiling water for 2 minutes sharp.
  • You can take normal water and add ice cubes to it or take chilled water from the fridge.
  • You can also take containers to preserve the green peas but the polythene bags are much easier to place as they fit in the freezer properly taking less space.
  • You can use the preserved green peas all the year round.

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How to store Green Peas for months - How to Preserve Green Peaspreserved green peas
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas- 700 grams
  • Sugar – 2 tsp
Instructions
  1. Peel the Green Peas and keep it in a bowl.
  2. Take water in a container.
  3. Place the water filled container on the gas and turn on the flame to boil water.
  4. Add 2 tsp sugar in the boiling water.
  5. Put the green pea in boiling water and stir it. Keep the green peas in boiling water for 2 minutes sharp.
  6. After 2 minutes turn off the flame. Take cold water in a bowl. Take out the green peas from hot water and place it in the bowl of cold water instantly. Keep it in cold water for 2 to 3 minutes till it is completely cold. Take them out from water and drain the water from it completely.
  7. Take a polythene bag. We have taken packets with zip lock. Open the packets and fill it with the green peas. Fill as much as it fits in the packets. Lock its zip. The packet is ready now.
  8. Place the packets in the freezer to preserve the green Peas.
  9. Serving:
  10. Use these preserved Green Peas for making delicious sabzi whenever you desire.