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

Palak Paneer

Palak paneer. Ingredients 200 g Spinach(palak) 50 g paneer 1/4 t red chilli powder 1/4 t Garam masala 1/4 t cumin seeds 2 Onion Ginger 1/2 piece Garlic 2 -3 flakes Tomatoes 2 large oil salt to taste, water 1 T Method; Clean,wash and chop spinach.Chop paneer long pieces. Cook spinach in an open pan adding salt and one spoon water.Do not cover the pan cook for open and cook for 3- 4 minutes.Take away from gas keep cool and grind to a paste or in a blender. Heat oil in a pan fry cumin seeds.Add finely chopped onion, ginger, garlic, and fry lightly .Now add the chopped tomatoes,Cook till oil separates. Add red chilli powder. Add spinach paste and long thin pieces of paneer and allow to simmer for a few minutes and remove. Serve hots, sprinkled with garam masala.
Post a Comment
Read more

RAVA PANIYARAM

RAVA PANIYARAM 1 cup rava(soogi) 1 cup maida 1 cup sugar 1 cup milk 1 egg 2 green cardamom 3-4 tsp fresh grated coconuts oil for frying METHOD  • Soak the rava in a little warm water for 10 - 20 minutes • Add little milk and beat the egg for few minutes, powdered the cardamom • Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,) Mix well.this mixer is in thick dasa better. • Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner • Take out keep on tissue paper for few minutes. take out the oil, • Serve hot with tea or coffee. TIP If you have a paniyaram vessal or pan make it rava paniyaram
Post a Comment
Read more

Manokaram

  Manokaram Ingredients 1 cup   besan 1/4 cup rice powder 4-5 t oil ( dalda or ghee or butter) 1 cup  sugar water   METHOD   Sift the besan and rice .Mix both well (rice and besan ) Add 2-3 t ghee or butter and Rip in the oil with finger tips use little water or milk to make a stiff dough. Take hand full big sized ball of the dough in to the hand put in the murugu press . Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside. Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside. Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve . This manokaram can be made jaggery syrup substitute sugar. Manokaram-2 Incrediants: 1 cups : Besan 1 table spoon : rice flour 1 pinch salt 1/2 c...
Post a Comment
Read more