Sun Dry Your Vegetables For Future Use – Viji’s Food Recipes


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Sun Dry Your Vegetables For Future Use

 

 

 

Methi:

Smear methi leaves with salt and dry in the sun thoroughly.

Store in a tin and cook in water whenever needed.

 

Potato:

Take the desired quantity of potatoes and parboil in water with salt to taste.

Remove from fire and drain the excess water.

When cool. cut the potatoes into thin slices .

Spread on a cloth in the sunlight and dry thoroughly.

Store in an airtight tin.

Deep fry the chips a  few at a time till crisp. Serve as a snack .

 

Cauliflower:

From the whole cauliflower, take out the single buds.

Tie these separately with thread and hang in the sunlight.

Dry thoroughly for a few days. Store in an airtight tin.

Soak the dried buds in water when needed and use in curries.

 

Onion:

Take the desired quantity of medium-sized onions.

Peel and cut into long this strips. Spread on a paper or cloth and dry thoroughly.

Store in an airtight tin. Fry in fat and use in soups, pulaos  and other dishes.

 

Brinjal:

Take the desired quantity of medium-sized brinjals.

Dice into small bits.  Smear with salt and dry in the hot sun on a cloth thoroughly for a couple of days.

Store in an airtight tin. Soak in water and use in curries and gravies.

 

Ladies’  Fingers:

Take the desired quantity of tender ladies’ fingers and trim the ends.

Slice into thin rounds. Dry in the sunlight.

At night soak these in a sufficient quantity of sour curds with salt.

The following day, dry the vegetable pieces once again. Repeat this process till the curds have been absorbed by the vegetable.

Dry for a couple of days till these are free from moisture and completely dry.

Store in an airtight tin. Deep fry in fat and serve with rice.

 

Note:   For two cups of vegetable slices, use three cups of curds. Bitter gourd can be similarly prepared.

 

Beans:

Take the desired quantity of beans trim and remove the cord.

Parboil in water with salt and turmeric powder to taste.

Remove from fire.  Drain the excess water and dry in the sunlight on a cloth thoroughly for a few days.

Store in an airtight tin. Before using deep fry in fat and serve with rice.

 

Mango:

Take the desired quantity of big-sized mangoes and cut into long, thick slices.

Remove the seeds.  Smear with salt and dry in the sunlight thoroughly for a couple of days.

Store in an airtight tin and use as a pickle.

 

Gooseberry (amla) :

Gooseberries after being parboiled in salted water can be dried in the hot sun till they shrivel.

Store in a tin and use as a pickle or for making fresh hot pickles and for pachadi (ratia).

 

 

Peas:

Parboil the shelled peas in salted water.

Take out, drain the water and dry in the sun light till they shrivel up.

Store in a tin and cook in boiling water whenever needed.

 

Maize:

Dry the corn (removed from the cob) in the sun thoroughly.

Store in a tin. Whenever desired, shallow fry using a little fat in a covered pan, till popcorn sprouts up.

Shake every now and then so that these puff out uniformly.

 

 

 

 

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4 Responses to Sun Dry Your Vegetables For Future Use – Viji’s Food Recipes

  1. Food Recipes says:

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