Nenthrampalam halwa ( Banana halwa)

On the MahaShivratri night, one of the prasad was boiled nenthrampalam, it is a variety that you get mainly in Kerala, long,yellow banana, with its unique taste. The raw one is used to make chips.
Sadly, the bananas given weren't fully ripe. Since many residents left early, there were lots of banana left over, so those working were asked to take more, so, it doesn't get wasted. Each banana is cut into 3 pieces to be boiled. I got 9 pieces, I kept it in the fridge, as I was too tired to do anything with them. So, yesterday, I mashed the bananas well and made halwa, it got done within 20 minutes.

Ingredients
bananas 3 mashed ( you can do the same with the usual green bananas that is easily available)
gur / vellam about 1/2 cup or to taste
ghee 2 tbsp
nuts 2 tbsp
cardamom pdr 1/2 tsp

Method
mash the bananas well. In a heavy bottom pan / kadai or pressure pan, add 1 tbsp ghee, fry nuts and keep aside, add the mashed bananas, keep cooking for 2-3 minutes, stirring well, add the gur, keep stirring till the gur has melted and the mixture becomes thick, add another tbsp ghee, mix well, once it leaves the sides of the pan,  remove, add nuts, mix well, I spread it on ungreased plate, you may lightly grease a plate and spread, let it cool, you can cut into pieces.

ps- in case you use green ripe bananas, no need of boiling it, just mash it well and follow the same procedure.
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36 Easy Tips That Will Keep Your Food Fresh And Save You Money

1 – Make sure the inside of your fridge is the right temperature! Ideally your fridge should run right around 38-40°F. This will keep your food as fresh as possible, without making your food so cold that it freezes. Use a fridge thermometer to verify the temperature of your fridge!

#2 – Make sure to check on the expiration date on foods while you’re shopping. It’s fine to buy foods that are a day or two away from their expiration date, but only do it if you can make a solid plan to eat that food in the next day or two.

#3 – Try to plan a few meals that center around what’s in your fridge, and how long it is expected to last. For instance, if you have a bag of spinach in your fridge that is on its last legs, you could plan to use it in omelets the next day!

#4 – Grow your own food! Home-grown tomatoes, squash, and herbs are packed with flavor, and can be harvested and eaten the very same day. You don’t have to worry about how long your food has traveled or how long ago it was picked when you grow it yourself.

#5 – Buy local! If you’re not much of a gardener, the next best option for fresh produce is to buy it from a local farmer. Local produce is sure to last you at least a few days longer than their supermarket equivalents, which has already traveled long distances before it arrives at the store. And it’s always good to support local businesses!

#6 – Clean and prep fresh food shortly after you get home, according to how you like to eat or use it. If it’s all prepped and ready to go for cooking or snacking, you’ll be much more likely to actually use it before it goes bad!

Tips For Storing Fruits & Vegetables

#7 – Line the bottom of the crisper drawers in your fridge with paper towels. The paper towels will absorb excess moisture and help keep many foods fresh, rather than rotting prematurely.

#8 – You can help keep mushrooms from getting slimy by wrapping them in paper towels before refrigerating.

#9 – If you notice your tomatoes are about to go bad, roast them in slices or chunks. Place the roasted pieces in a container with olive oil, and they’ll stay good in the fridge for about a week.

#10 – Wash berries in water and a small splash of vinegar before refrigerating them to help keep them fresh. Store them in the plastic container they came in, or a ziplock bag. Place them in the back of the fridge where it stays coldest. I've done this, washing my strawberry with vinegar and water, found it didn't get spoiled for more than a week !

#11 – Wrap lettuce in a damp paper towel before storing to help keep it fresh. If your lettuce has started wilting, you can usually revive it by soaking it in ice water for several minutes.

#12 – Store kale, collard greens, Swiss chard, and other hardy greens with their stems in a glass of water. Cover the greens loosely in a plastic bag, and they’ll stay nice and crisp longer.


#13 – To keep celery, carrots, and radishes fresh, chop them and store them in the fridge in a container of water. They’ll stay fresh for a surprisingly long time this way!

#14 – Coat whole squashes in a thin layer of vegetable oil and store them in your pantry. They can stay good for months this way!

#15 – Keep apples separate from your other food. Apples give off ethylene gas, which causes other foods to decay more quickly. And if your apples start getting soft, you can always cook them rather than eating them raw!

#16 – You can triple the lifespan of green onions by storing them in a jar of water on your counter top. The tops will keep growing and you can snip them off as needed!

#17 – Asparagus will last longer in the fridge if stored with its ends in water. Just stand the bunch up with the larger ends at the bottom, and stick it in a shallow glass of water.

#18 – Avoid separating bananas before you plan to eat them. They stay fresher, longer when kept in a bunch! Store bananas at room temperature until ripe. If they’ve over-ripened, stick them in the freezer and use them to make banana bread later on.


#19 – Don’t store bulbs of garlic in a closed container. It will last much longer if stored in an open basket or a paper bag.

#20 – When buying avocados that need to ripen, store them at room temperature. If an avocado is ripe but you don’t plan on using it for a few days, stick it in the fridge to stop it from going bad.

#21 – Keep herbs fresh by storing them in whole bunches. Just rinse the bunch, put it in a ziplock freezer bag, and toss it in your freezer. It should stay fresh for up to a month this way! When you’re ready to use them, just chop them up and toss them in whatever you’re cooking.

Tips For Storing Meat, Fish, And Eggs

#22 – Fish should be kept in a bag on top of a bowl of ice inside your fridge. Eat it as soon as possible! You can also freeze fish to keep it fresh for longer.

#23 – Store eggs in their original carton. If you can’t decide if your eggs are still fresh, place one in a cup of water. Fresh eggs should sink, while old eggs usually float.

#24 – Meat and poultry should be kept in its original packaging if you’ll eat it in the next day or two. If not, wrap it in tin foil or stick it in a ziplock bag, then store it in your freezer. Smoked meats like bacon, ham, etc. can be wrapped in a vinegar-dampened cloth, then wrap the whole thing in wax paper and freeze.

Tips For Storing Bread And Pantry Staples

#25 – Freezing flour for 48 hours is sure to kill any insects that may be present. After that, transfer it to a tightly sealed container. Store the container in a cool, dark location.

#26 – Buy whole bean coffee, and grind it as needed to get the best flavor. Store your coffee beans in an airtight and opaque container to keep it fresh, and use within 3-4 days. (If you bought more than you can use in a few days, freeze the rest to keep it fresh.)

#27 – To help keep weevils at “bay,” store your flour, rice, or cornmeal with a bay leaf in the container. The scent of the bay leaf should deter weevils from moving in.

#28 – Storing bread in the fridge can actually cause it to store more quickly due to the moist environment. Bread is best kept on your countertop in a tightly sealed bag or container.

#29 – Store your dry foods in airtight containers, rather than the packaging they came in! This will help keep pasta, cereal, pretzels, and other foods fresher for longer. I like to use mason jars, but any airtight container will do!

#30 – If you live in a humid area, you’ve likely experienced salt clumping up in your salt shaker. To prevent this from happening, put a pinch of dry rice into the shaker too. The rice will absorb excess moisture and keep the salt from sticking together.


#31 – Storing brown sugar in your freezer will keep it from hardening. For brown sugar that has already gone rock-solid, toss a piece of bread or a marshmallow in with it to soften it up.

#32 – Honey won’t ever spoil, so don’t toss it out when you see crystals or cloudiness. Just microwave it on medium heat in 30 second increments until it clears up and thins back out.

Tips For Storing Dairy Products

#33 – Before storing cheese in your fridge, wrap it securely in wax paper. Wax paper allows the cheese to breathe while keeping it dry. After cutting cheese, you can rub butter on the cut part to help keep it fresh. Cheese keeps pretty well in the freezer too! To store shredded cheese in the freezer, simply shred, toss with cornstarch, and place in an airtight baggie.

#34 – Keep milk in the main part of your fridge rather than the door. Items stored in the door of your fridge are subjected to temperature fluctuations every time the fridge door is opened. Milk will stay fresh for longer if kept nice and cold!

#35 – To keep cottage cheese or sour cream fresh, here’s an easy tip. Store it upside-down in your fridge! Inverting the container creates a vacuum which will help reduce the chance of mold or bacteria growing on the surface.

#36 – Store butter in it’s original package. Stock up when it’s on sale and freeze it to keep it fresh. Seal it up in a freezer bag, and it will stay good for up to 6 months in there!
Using these simple tips, you can cut back on food waste and save yourself some money while you’re at it! Do you have any tips for keeping food fresh? Share them in a comment below, and we can continue the conversation! 


links for my other 3 blogs-

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

source-onegoodthing

12 Things You Can Use Cornstarch for That May Surprise You

Cornstarch has a place in every kitchen cabinet. This starch is often used as a thickening agent in stir-fries, soups, sauces, and more. But turns out this humble ingredient does far more than just that. Learn all about cornstarch and its many uses that can go even beyond the kitchen.

What Is Cornstarch?

Not to be confused with corn flour, which is made from whole kernels, cornstarch is made from the endosperm found at the center of the corn kernel. The starches inside the endosperm are removed, rinsed, dried, and milled into a fine powder. This leaves us with cornstarch — a white, chalky powder that has a variety of uses in the kitchen. It is most commonly used as a thickener for sauces and stews.
What Is Cornstarch Used For?

Cornstarch is primarily used as a thickening agent. It's made up of a long chain of starch molecules that will unravel and swell when heated in the presence of moisture. This swelling, or gelatinization, is what causes thickening.

While thickening soups, stews, sauces, or custards, is what cornstarch is famous for, there's a lot more you can do with this kitchen pantry staple.

What Can I Use Instead of Cornstarch?
If you ran out of cornstarch (it happens), don't worry about your sauces and stews. You can still thicken them by substituting a few other pantry staples:

All-Purpose Flour: This flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to use two tablespoons all-purpose flour.

Rice Flour: Like all-purpose flour, rice flour also has half the thickening power of cornstarch, so you're going to want to measure accordingly.

Arrowroot Powder: If you happen to have this starch on hand, you’re in luck: it has the same thickening power as cornstarch. But one caveat about arrowroot — it doesn't hold or reheat well.

Potato Starch: Like arrowroot, this starch has strong thickening powder, but it doesn't last long after cooking.

Tapioca Starch: Tapioca is extracted from cassava, a root vegetable found throughout South America. It doesn't have quite the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to use two tablespoons tapioca starch.

While you know cornstarch as a thickening agent, this versatile kitchen helper goes even beyond the kitchen. Between a little crowd-sourcing here in the office and a little online research, I found some pretty unique uses for cornstarch. We reached out to members of the Allrecipes team, as well as some members of our sister brands for their best uses for cornstarch. Read on for 12 ways to use cornstarch — some expected and some not so expected.
Scoop of corn starch on slate background

1. Thicken Sauces

Okay, this one goes without saying. To thicken sauces and other liquids, mix a bit of cornstarch with water in a small bowl to create what's called a "slurry." Then whisk the slurry into the liquid you want to thicken as it simmers.

2. Coat the Fruit in Pies
What's the secret to a thick, almost gel-like pie filling? Cornstarch, of course. As the fruit cooks in pie, it releases juices. Without a little cornstarch, your pie would turn into a soupy mess. To avoid clumps, mix cornstarch with sugar before adding it to your filling.

3. Use in Place of an Egg in Baked Goods

Cornstarch is key in vegan baking, or anytime you don't have an egg on hand: "I add it to my baked goods in place of egg," says Penelope Wall, executive editor of EatingWell.com. Mix 1 tablespoon cornstarch with 3 tablespoons of warm water and you have a great egg substitute in cookies, cakes, or breads.

4. Add to Waffle Mix

Kimberly Holland, senior editor at Allrecipes says, "A friend adds it to her waffle mix to cheat getting a really crispy waffle crust." Three cheers for no more soggy waffles!

5. Dust the Counter for Rolling out Fondant
This trick for keeping fondant from sticking to the counter comes from Frances Crouter, a Culinary Institute of America-trained baker and a member of the Allrecipes content team. The great thing about cornstarch is it is virtually flavorless and colorless, so it won't alter your fondant.

6. Mix With All-Purpose Flour When You Don't Have Cake Flour
No cake flour? No problem. All recipes Recipe Manager Laura Fakhry suggests mixing cornstarch with a bit of all-purpose flour and baking powder to create this cake flour substitute when you're in a pinch.

7. Make Fluffy Omelets

For fluffy omelets every time, mix a pinch of cornstarch with an egg, beat, and cook the omelet.

8. Crisp Meats and Vegetables (Gluten-Free)

"I use it to 'bread' chicken, shrimp, or tofu to get it crispy instead of flour or breadcrumbs," says Michelle Edelbaum, director of digital content strategy for Allrecipes, MyRecipes, and EatingWell. Get a gluten-free crispy coating on your meats and veggies just like that of your favorite take-out.

9. Remove Grease Splatters From Walls

Any well-loved kitchen is bound to have a little wear and tear. Remove pesky grease splatters from your walls or kitchen backsplash by sprinkling a bit of cornstarch on a soft cloth and rubbing away the grease spot.

10. DIY Silver Polish

Return the sparkle and shine to your silverware without buying polish. Simply make a paste using cornstarch and water, and use a damp cloth to apply it to your silverware. Once the paste dries, rub it with a soft cloth. The cornstarch will buff away the dullness without being too abrasive.

11. Untie Knots

Cornstarch will reduce friction between the fibers on a rope or shoelace, allowing you to untie even the tightest knot. Simply sprinkle a bit on the knot and rub it in.

12. Make Homemade Slime

A bit of cornstarch, water, and glitter or food coloring, makes a simple craft that kids will love. This "slime" can be stored in a plastic bag or airtight container for later use. Now you can keep the little ones entertained using a few pantry staples.

 

links for my other 3 blogs-

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

What Is Farro?

Learn why this ancient grain should become a staple in your pantry. Have you heard of farro? It's the ancient grain that's making waves in the world of healthy eating. It's filling, flavorful, and nutrient-dense — what more can you ask of a grain? Say goodbye to  brown rice and quinoa, this is the grain that tops them all. Learn everything you need to know about farro, plus get recipe inspiration and cooking tips for using this whole grain. What is Farro? This nutrient-rich grain dates all the way back to early Mesopotamia — about 20,000 years ago. But other than the fact that it's old, what makes it an "ancient grain?" According to the Oldways Whole Grains Council, ancient grains are grains that are "largely unchanged over the last several hundred years." Because of this, ancient grains are typically lower in gluten than more modern, processed grains. However, it is wheat after all, which means it does contain gluten. Farro is a high-fiber, high-protein whole-grain wheat that's similar in appearance to barley, although it's slightly larger and more oblong. Like barley, it has a chewy texture and nutty flavor. It can be used in a variety of dishes like soups, salads and even breakfast dishes. While farro has been a staple in Italy for decades, it's making a comeback here in the states, especially among those looking for healthy and affordable meal ideas. By eating 100 percent grains like farro, you can reduce your risk of developing diabetes and heart disease. The bottom line is: this whole grain is packed with nutrients, and can easily be incorporated into many different cuisines. How and Where to Buy Farro You can find farro in some major grocery stores, typically next to the quinoa and other grains. However, you're more likely to find it at health food stores either in packaged form or in the bulk section. The term farro can be used to describe three different types of ancient wheat grains: Spelt, or farro grande (typically refers to packages imported from Italy) Emmer, or farro medio (the most common variety found in the U.S.) Einkorn, or farro piccolo But what's most important when selecting farro is to look at how it's processed. Here's what you need to know about the three types of farro processing: Pearled Farro: This is most common in American grocery stores. All of the bran and outer husk is removed, but it still contains some of the fiber. It has the shortest cook time, which is why so many gravitate toward it. Semi-Pearled Farro: This version is a good middle-ground. It has part of the bran removed from the grain, so you're cooking time is still reduced but it's richer in nutrients than pearled farro. Whole Farro: The whole grain remains intact, giving you more nutrients and flavor per serving. But this also means it has the longest cook time. But good things take time, right? How Healthy is Farro? Farro, especially whole farro, has a laundry list of health benefits. It's high in fiber, naturally low in fat and cholesterol, a great source of protein for vegetarians and vegans, and it provides lots of nutrients like iron, magnesium, and B vitamins to name a few. But how does it compare to other whole grains? Farro is higher in plant-based protein and fiber than brown rice. It has a similar nutrient-profile to quinoa, however it is more filling than quinoa, leaving you feeling full longer. How to Cook Farro Like other whole grains, cooking farro is as simple as it gets. Typically you'd cook it like rice: allow it to simmer in a closed pot until all the water is absorbed. This typically requires a 2:1 ratio of water to uncooked farro. Cooking time will vary depending on the type of farro. If you're using whole farro, consider soaking it overnight to shorten your cooking time. Top-Rated Farro Recipes Now that you know the many reasons to fall in love with farro, give this ancient grain a go with these top-rated recipes. 1. Farro with wild mushrooms "We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun," says Chef John. "They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish." 2. Caprese Farro salad "A cool and tasty side dish! Farro is mixed with the classic caprese flavors or basil, mozzarella, and tomato before being tossed with a balsamic vinaigrette," says recipe creator SunnyDaysNora.   3. Greek Farro salad "This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime," says recipe creator. links for my other 3 blogs- https://gscrochetdesigns.blogspot.com. one can see my crochet creations   https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement