Skip to main content

SUN DRY FOOD FOR PRESERVATION

SUN DRY FOOD FOR PRESERVATION

The vegetable,rice food,are sun dried ,utilizing the heat of the sun ,to remove the moisture,by removing the free moisture from the vegetable,the microbial growth is checked and thus the dried vegetable can be kept for long time.

Sun-dry food is one of the most ancient and healthy methods of preserving foods. Through home food preservation, you can enjoy your favorite sun-dried fruits without the added preservatives, colors and flavors of commercially processed foods. Sun-drying your food at home is quite a simple process. It just takes the right tools and a little patience. Follow these easy steps to begin sun-drying your favorite foods today.sun dry food it contain more calcium.

The vegetables are blanched before sun drying to inactivates their enzymes,.


  • use fresh mature vegetable of good quality.

  • vegetable shout cut in convenient size for drying to hasten the process.

  • while sun drying ,the food must be neatly covered to protect from dust and insects.

  • dried vegetable shout be packed in moist proof pack agings

The sundry vegetables are potato,leafy vegetable,sunakai,tomato,beans,bitter gourd,brijal,lotus stem,raw mango,green chilli,la,snake gourd,ladies finger,parwar,capsicum,jack fruit,golkandra(tamil palupapakkai,onion,spinach,Fenugreek leaves,curry leaves,manathakali seeds,(Hindi makoy,telugu -kamanch,other name gurkhi)mint,kovai kai(kunduru, and some fruit.


In south in summer they preserve the rice(vadaham).papad ,appalam,this food are prepared rice,urad dal.vermicelli,soybeans,


south Indian festival meal is considered complete with out the serving of papads,and sun dry foods.


place the sundry food early in the morning so that they will dry in the afternoon sun.may ,June the summer month is better for sun dry,in Delhi is better only May month .


sun drying of leafy vegetables


Ingredients


leavfy vegetable such as spinach ,methi,bathuva,mint,curry pata,


trays


muslin cloth


polythene bags


Method



  • Pick and clean and wash the leaves.wash the leaves completely remove the dust and sand.

  • arrange the leaves on tray es and cover with musline clothe.

  • Dry in the sun for several days till the leaves completely dry.

  • store in a airtight container or pack in the polythene bags.

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

COCONUT MILK RICE

COCONUT MILK RICE 2 cup basmati rice 1 cup coconut milk 1 cup water 4 tsp ghee 2 green cardamom 1 piece cinnamon 2-3 cloves 1 samll bay leaves salt 1 tsp sugar 3-4 of saffron (soak in 2-3 tsp milk) 6-8 Cashewnuts and raisins METHOD Wash rice gently and remove all the water . Heat 2 tsp ghee fry cashwanut and raisins take it out and remind ghee fry the rice gently few minutes. Heat ghee in a deep heavy pan add cinnamon,bay leaves,cloves, sugar and salt fry few minutes and add the coconut milk and 1 cup water bring to boil when boil point add the rick cook for simmer 5-10 minutes still the rice cooked ,do not over Cook, Sprinking the saffron on the rice when it cool ad cashwnuts and raisin mix gently Serve with mutton fry. HOW TO MAKE COCONUT MILK; 1 coconut Grated the fresh coconut . 1 cup grater coconut you need 1 1/12 cup water .use warm water.or soak the coconut in the water for 5 - 10 minutes .Grind in a mixie using warm water or soak on the same water .Grind it few minutes,strain t...
Post a Comment
Read more