Butter with garlic and herb

Butter with garlic and herb

You can add a different flavor to your butter for morning breakfast or cracker for the evening tea. Here is the recipe of Butter with garlic & herb

2 sticks of butter

2 cloves of garlic

1 tbsp dried Parsley flakes or fresh parsley chopped finely

1/2tsp lemon juice

½ tsp pepper

1/4tsp Salt (if unsalted butter)

Method:

Take butter and make it little soften by keep in room temperature then  mix mash garlic (use a fork to make into a fine paste) then chop parsley finely  include 1/2tsp of lemon juice into a bowl add pepper then  mix into butter .finally place your herb butter  in an airtight container since you add herb and lemon so the butter will last about two months in a refrigerator .

Simple measures and weights

Simple measures and weights

Flour like substance:

One heaped tablespoon =1ounce

One heaped dessert spoon =1/2 ounce

One heaped teaspoon =3/4 ounce

Heavy ingredients:

Rice, sugar, currants, dals and suji

One level table spoon =one oz                                                                                                       

 One level dessert spoon=1/2oz  
One level teaspoon =1/4oz

Breadcrumbs:

2heaped tablespoon=1oz

2heaped dessert spoon=1.2oz

2heaped teaspoon =3/4 oz

Grated coconut:

2heaped table spoon =1oz

2heaped dessertspoon =1/2oz

2heaped teaspoon=3/4oz

Fats, hot melted:

One heaped dessert spoon =one oz

One teaspoon =1/2oz

sprouting

Sprouting

Eat healthy! So let’s do some sprouting.

Oh! You have never done it then you had miss the really treat. It’s simple but very healthy like they are high in fiber, low in calories, they are easy to digest, have vitamins also contain protein and minerals and amino acid.

I regularly sprout beans for our salad and dishes. The good results come with masoor, mong lentils, green peas, kidney beans, Lima beans but our favorite beans are green mung or moong lentils and beans.

Today I am going to tell you my method:

Take 1/2cup or 1 cup of Green Lentils (mung dal ) and soak in 2or 3 time of more water. Let it set for 8hours or best is overnight. Next morning throw the beans or lentil/ Dal water, takes a thick kitchen paper towel or cloth and wet slightly then put the swollen Dal in it .wrap properly and keep in a strainer for a day or 36hours.Check if the sprout properly otherwise keep for sometime more. Do wet the towel occasionally .You will know they are ready because they will have grown a little tail let the tail grow a little longer Then put them in zip lock bag and store  in the refrigerator .its important to store them dry. Beans and dals sprout better in summer then in winter. You can freeze your sprout for future use in salad or cooking.

Banana Bread in pan

Home made Banana Bread

Banana Bread

Ingredients
3 or 4 ripe banana
1/3cup butter (melted)
3/4cup sugar(brown sugar)
1egg (beaten)
1tsp vanilla
1tsp baking soda
Pinch of salt
11/2cup flour (Maida)
Method:
Preheat oven to 350c.Seive &Combine flour, baking soda, salt and set in bowl .Cream butter along with brown sugar and stir in beaten egg and mix a little now add mashed banana and mix well untill blended.
Greased a bread pan and transfer the mixture to the baking pan and bake in preheated oven for 40 to 50 minutes. Poke a toothpick and check if done.In some oven the baking time is less so keep an eye on the bread .Let the bread cool in pan for 10 minutes then turn to a wire rack.
Enjoy homemade banana bread.