Today we start the second group of the 10th edition of Blogging Marathon, initiated by Srivalli of Cooking for all Seasons and Spicing your Life fame…For this edition I have chosen the theme – Preps and Preserves where I will be sharing recipes / notes on dishes/ preparations that can be made ahead of the actual cooking and preserved for later use.
The use of the microwave apart from the regular cooking helps me to preserve Curry leaves, blanching vegetables like Tomatoes and is a real boon in the kitchen.To this list, I would also like to add the blanching of almonds that can be used to make gravies like Shahi Paneer Kofta Masala or Badam Kheer
The process is very simple. Take the required quantity of almonds / badam in a microwave safe bowl filled with water. Microwave on high for 30 seconds. Drain the water. Hold an almond at one end and apply a little pressure with your fingers and notice the skin slip away easily.If the skin does not peel immediately it means they are not blanched properly. Microwave for another 30 seconds – 1 minute and repeat the process….
I know you can’t call this a recipe but it really does save time when you need to blanch a huge batch of almonds.
Sending this to Srivallis – MEC event, hosted this month by Vatsala @ Show and Tell
Check out what my fellow marathoners are cooking this week @ the 10th edition of Blogging Marathon
This Day That Year…