Amazon’s new “Amazon Now” ultra-fast delivery for household essentials and fresh groceries passed the speed test on Tuesday.

During a trial of the newly launched service, it took 23 minutes from the click of the order button on the Amazon shopping app to the drop of the items at my house. That time easily meets Amazon’s promise of 30-minutes-or-less delivery.

Amazon Now is rolling out to eligible neighborhoods in Seattle and Philadelphia. Customers using the Amazon app or website can browse a curated selection of fresh produce, meat and seafood, pantry staples, frozen foods, beverages, household supplies and more.

Customers are able to track their order status and tip their driver within the Amazon Now feature. Prime members pay discounted delivery fees starting at $3.99 per order, compared with $13.99 for non-Prime customers, with a $1.99 “small basket” fee on orders under $15.

GeekWire reported last week that Amazon was building out a new rapid-delivery hub at a former Amazon Fresh Pickup site in Seattle’s Ballard neighborhood. (That site did not fulfill the order I placed on Tuesday.) Amazon this week revealed more details about Amazon Now.

Permit filings detail how employees pick and bag items in a back-of-house stockroom, stage completed orders on front-of-house shelves, and hand them off to Amazon Flex drivers, who are expected to arrive, scan, confirm, and leave with a package within roughly two minutes. The operation is slated to run 24 hours a day, seven days a week, “much like a convenience store,” according to the filings.

Keep reading for details on how the process works.

The shopping

My wife prefers to do all the shopping for our household and she does so at several different stores including Trader Joe’s, Fred Meyer, Town & Country, and Costco. Our neighborhood, Ballard, isn’t exactly a food desert, and prior to conducting my Amazon Now test, I passed a Safeway en route to stops at Walgreens and Metropolitan Market within a few blocks of my house.

But for the sake of speed and convenience and this test, I browsed the Amazon Now selection looking for a few items we could use. I chose a Red Baron frozen pizza ($4.37); 365 by Whole Foods Market multigrain bread ($2.85); a 4-pack of Duracell AA batteries ($5.47); Saltine crackers ($4.05); Sabra classic hummus ($3.95); and a 6-ounce pack of blackberries ($2.17).

The six items totaled $22.86, plus the $3.99 delivery fee, 64 cents in tax, and a $3 tip for the driver — $30.49 total.

There’s either a reason why my wife does all the shopping or groceries really are very expensive these days, because $30 feels like a lot for six items. Although, $7 of that does include delivery fee and tip — the price of on-demand convenience!

The tracking

I placed the order at 12:38 p.m. and the Amazon app and a confirmation email both immediately estimated that delivery time would be 1:05 p.m.

A status bar in the app showed where my items would be in the chain of events: ordered, packed, out for delivery, and delivered.

Within just a few minutes the status changed from ordered to out for delivery, and I watched as a small Amazon vehicle icon made its way west across Seattle toward my house. The delivery estimate time dropped a couple minutes to 1:02 p.m.

When a white van showed up in front of my house in less than 10 minutes I was sure this story was going to go in a different direction about just how speedy Amazon Now is. But my neighbor was getting a bunch of stuff delivered from IKEA — no one shops in stores anymore, I guess.

For what it’s worth, transportation software company INRIX released its annual Global Traffic Scorecard this week, with details on how much time people lose sitting in traffic. INRIX says Seattle congestion is climbing again, especially in last-mile corridors that delivery fleets rely on.

“The [Amazon Now service] may end up distributing demand more evenly across the transportation network, rather than concentrating congestion via larger hubs,” Bob Pishue, transportation analyst at INRIX, told GeekWire.

The delivery

I watched via the app as the Amazon vehicle icon neared my house and I stepped onto my front porch at 1 p.m. to see my driver arrive. Wearing his blue Amazon vest, the driver placed a brown paper Amazon Now bag in my hand for what amounted to a 23-minute process from start to finish.

The driver said he made his pickup from an Amazon Now-specific facility that is located near a Whole Foods location at Roosevelt Way NE and NE 64th Street — roughly 3.5 miles or 15 minutes from my house.

The driver had not heard anything about the planned Amazon Now delivery hub just down the road from my house in Ballard, at 5100 15th Ave. NW.

The groceries

The six items I ordered were packed as neatly as you’d expect, even if the loaf of bread did get a little smooshed.

The frozen pizza was still cold, and so was the hummus. The blackberries looked like any random, small pack of blackberries I might find in the fridge and finish off in one sitting.

The batteries were really the only thing I needed at the moment, and I’d have preferred to be able to buy a more economical pack of 12 or 20, but a four pack was the only option. Maybe four batteries is all anyone needs from their fast-delivery convenience store.

Final thoughts

I’m old school-ish. I like going to the grocery store. I like seeing people, browsing aisles, and talking to the cashier (if they haven’t all been replaced by self-checkout). We’re not in Covid times. No part of me really needs or wants a bag of six random grocery items quickly delivered to my front porch in the name of convenience.

I’m clearly not the target audience for Amazon Now. My 18-year-old watched me as I stood at the window waiting for the driver and asked, “What is it, like DoorDash?”

“I guess so,” I said.

But if I was sick on my couch and wanted soup, Saltines and a ginger ale in 30 minutes or less, and didn’t want to move to go get it, I might use the service again.

Or if I’d already been to the store that day and forgot some items that were needed for dinner, I could see biting the bullet. Especially if the drive back to the grocery store was not so quick.

While at Met Market earlier that morning, I watched a woman in self-checkout pull at her receipt and the whole roll of tape fell out of the machine and rolled across the floor unspooling.

“Don’t worry, I’ve got it!” said the human employee monitoring self-checkers. “I need to show I’m essential.”

Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian […]

READ:Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Baked potatoes need no introduction! But if you wanna witness a gorgeous makeover of your everyday baked potatoes then these baked parmesan potato bites are gonna blow your mind instantly thanks to their insane flavor and addictive crispiness!

Thanksgiving just got over and I am sure you all are now geared up with the preparation for the upcoming holiday season!

Family meal planning is one crucial component of this preparation which is why I will try to help here as best as I can!

So today I have a fantastic recipe for you! The stunning baked parmesan potato bites! This not only works perfectly as a side with your meats but also is a crowd pleaser in almost every get together!

Have you ever met anyone who doesn’t like potatoes? That too crispy baked potatoes! I guess not! Hence it’s an absolute win-win!

What are Baked Parmesan Potato Bites?

Potatoes are loved by all around the globe with hardly any exception! This is such a versatile ingredient that you can never go wrong with it!

If you are in a foreign land and not familiar with their cuisine, all you need is a bag of potatoes, because I am sure every culture has its own unique recipe of potato as their comfort food!

My baked parmesan potato bites can be one of your comfort foods too as, simply put, these are crispy potatoes baked to perfection with melty as well as cheesy parmesan sticking to them!

When you plan to bake or roast some of this global vegetable, this recipe of baked parmesan potato bites will come in super-handy!

The baby potatoes used in this dish become incredibly addictive with all their crispiness and phenomenal flavors from the classic parmesan cheese that you will keep reaching out one after another even after you are full!

Trust me, I have been there even though I take extra care not to overeat in any meal!

The post Baked Parmesan Potato Bites | How to Make Crispy Parmesan Potato Bites first appeared on Flavor Quotient.

These vegetables get sweeter after being kissed by frost, making them a delectable wintertime treat. So don’t despair ... Read More

The post Vegetables That Get Tastier After a Frost appeared first on Garden Therapy.

Homemade sprouted ragi milk powder for babies is one thing that many moms like to keep ready when their little ones start solids. It is made by soaking and sprouting the ragi, then the milk is extracted and dried completely to get a smooth powder. The taste stays mild and simple, so babies usually take it without much trouble.

This sprouted ragi powder is mostly given for babies around 6 to 9 months as it keeps them full for some time and gives slow steady energy. Ragi has natural fiber, calcium and iron, so it is seen as a good early-millet to start with. When cooked slowly, this powder turns into a smooth porridge, and that feels gentle for small tummies.

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About Sprouted Ragi Milk Powder

Homemade sprouted ragi milk powder is a traditional first solid food many families prepare when they look for a healthier option for baby food. The process needs little time and effort since we have to soak, sprout and extract the milk from ragi. After that the milk is dried under the sun so it becomes crisp and turns into fine powder when ground.

The flavor stays earthy and very soft, and when cooked it becomes creamy and has a comforting feel. Some prefer completely plain porridge, and some add tiny bit jaggery after the baby crosses one year. Either way the porridge is easy on the stomach and gets digested slowly.

There are two common ways for making ragi porridge: one with sprouted flour and another with this sprouted milk powder. The milk powder version gives a lighter taste and sometimes babies accept it quicker. It also helps on busy days because you only need to mix with water and cook for few minutes.

I mostly prepare this in small batches that last for two months or so. It helps a lot during busy mornings or even travel times, since the powder cooks very fast and doesn't need many things.

Sprouted Ragi Milk Powder Ingredients

• Whole ragi - I have used whole ragi to make the sprouted version, and it gives a very fresh and mild flavor. You can use finger millet also since both are same thing.
• Water - I use water for soaking, sprouting and extracting milk. You can add little extra when you want thinner milk.
• Sprouted ragi powder - I have used this for making porridge quickly as it mixes smooth and cooks fast too.
• Jaggery - I add small amount only for babies above one year to give mild sweetness. You can skip easily for smaller babies.
• Ghee - I add few drops while cooking as it helps digestion and gives soft touch to the porridge. You can leave it also.

Why This Recipe Works

• This recipe is a clean homemade option, so you know what goes inside your baby's food.
• It gives creamy and smooth porridge that is easy for small babies to swallow.
• You can store the powder for weeks, so it is helpful whenever you need quick meal.
• Ragi has natural calcium, iron and fibre, making it a good starter millet.
• This recipe is simple to prepare and works for different ages too.

Similar Recipes

• Cereals for Babies
• Baby Purees
• Baby Porridges
• Baby Soups
• Others

How to make Sprouted Ragi Milk Powder Step by Step

To make ragi powder

1.Soak ragi over night, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hours you will see small sprouts coming out.

2.Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.

3.I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15 minutes. You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk.

4.Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.

5.Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour. Cool down and then store.

To make porridge

1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade)to the pan.

2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.

3.Let it cook in low flame, It will start to thicken , at this stage add your sweetener. I used palm sugar candy powder.

4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.

Serve warm!

Expert Tips

• Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
• Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
• Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
• Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
• Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.

Serving and Storage

Serve sprouted ragi milk porridge warm, either plain or with few drops of ghee. This works well as a morning feed or evening small meal The porridge becomes thick after it cools down, so I mostly add a little warm water when reheating it. You can store the powder in a dry container, and it will stay good for almost two to three months.

FAQS

1.Can I use normal ragi flour?

Yes you can use, but sprouted feels little lighter for tiny babies.

2.How long can I keep this powder?

It stays good for two to three months if dried and roasted properly.

3.Can I skip the ghee?

Yes you can skip, but few drops makes porridge smoother to eat.

4.Do I need to add sweetener?

For babies below one year better to avoid, you can feed plain.

5.Is sun drying important?

Sun drying gives best result, but you can keep under fan for long time if sunlight is weak.

If you have any more questions about this Homemade Sprouted Ragi Milk Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Sprouted Ragi Milk Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sprouted Ragi Milk Powder Recipe for Babies appeared first on Sharmis Passions.

Wanalee “Nan” Gorelick grew up without electricity in the town of Rangsit, outside Bangkok, in Thailand. She moved to the U.S. in 2008 with just $100 to her name, eventually making her way to Cypress, northwest of Houston, where she met her now-husband, Adam Gorelick. When the subject of marriage came up, Nan demanded Adam spend some time in the Thai countryside living like a local. “I wanted to make sure he knows who he [is marrying] and where I came from,” she explained.Besides making a request for a window-unit air conditioner (which Nan’s family mercifully granted), Adam rose to the challenge. He took showers with a bucket of warm water poured over his head and lived with few of his usual comforts. While still…

The post A Personal Connection Brings the Thai Heat to This New Barbecue Joint appeared first on Texas Monthly.

The most delicious vegetarian Pumpkin Pie, the best I've baked to date, probably the easiest filling ever with fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too.

The post The Most Delicious Vegetarian Pumpkin Pie – baked & eggless, a winner! appeared first on Passionate About Baking.

Make street style momos at home with this super easy recipe! Learn how to make the dough for momos, pleat them and make a vegetarian and chicken stuffing. Trust me, you’ll never call for takeaway again!

Making momos at home is easier than you’d think! And this recipe makes really juicy and delicious momos, just like the one from your favorite street-side momo place!

Momos is the kind of dish that looks complicated, but is actually really quick & easy. And this recipe is also super versatile, because you can stuff it with just about anything – vegetables, paneer, cheese and mushrooms, chicken or pork. In this recipe, I am sharing instructions for steamed momos, but you can shallow or deep fry them just as easily.

This street-style momo recipe makes for a really hearty and filling snack or appetizer. But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!

Ingredients For Momos

Here’s everything that you’ll need:

For the dough

• Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat.
• Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work.
• Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out.
• Salt: For seasoning
• Corn flour: For dusting (if needed)

Chicken filling

• Chicken: Boneless chicken thigh pieces or minced chicken. Thigh chicken works best here as it’s juicer, and stays tender throughout the cooking process.
• Other ingredients: Onion, celery, spring onion greens, ginger, and garlic, salt, pepper, and oyster sauce for flavor, aroma, and texture. Sesame oil helps make the filling moist and adds a nice nutty flavor, while coriander leaves add freshness.

Veg filling

• Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling.
• Soya granules: Add texture and a boost of protein.
• Soy sauce: For umami and saltiness
• Other ingredients: Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance.

Making the Dough

The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces – each piece should be approx 7 grams.

Filling – Veg and Chicken

The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam

For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if they’re not precooked, you’ll end up with soggy, unappetizing momos.

How to Wrap Momos

1. Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough. 
2. Prepare a greased plate or parchment paper and damp towel.
3. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
4. Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
5. Place the stuffed momo on the greased plate and cover with the damp cloth.

How to Freeze Momos

Don’t get overwhelmed by the number of steps in this recipe; everything is really straightforward. I usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Here’s what you need to do:

• Step 1: Make your filling, roll out the wrappers and stuff them.
• Step 2: Place the stuffed momos on a silicone lined baking sheet in rows, making sure none of the pieces touch each other. Cover the tray with a clean, wet towel as you prep to prevent them from drying out.
• Step 03: Once all your momos are ready, place the tray straight into the freezer and freeze for 1-2 hours.
• Step 04: Transfer the frozen momos to a ziplock bag after divding them to into smaller portion. This why you can pull out only one bag at a time to prevent the rest from going bad.
• Step 05: When you are ready to cook, just place the frozen momos straight into the steamer and steam for an extra minute or two. There is no need to defrost them first.

Richa’s Top Tips

• Make sure to roll the dough thin to prevent thick and chewy momos.
• Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
• Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
• To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.

Storage Tips

• Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so it’s best to eat them as quickly as possible.
• Reheat: Steam for 3–5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.

Serving Tips

• Dips: Sweet Chili Sauce or schezwan chutney make excellent dipping sauces for momo.
• Soups: Eight Treasure Soup, Hot & Sour Soup, Or Thupka make for the best accompaniments for momos, especially if you want a light yet filling meal.
• Salads: Serve with this Asian Spicy Chicken Salad, or Three Bean Salad for a refreshing meal.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I don’t think I am ever have it any other way!

Watch the Video

This article was researched and written by Urvi Dalal.

The post Momos Recipe – Veg and Chicken appeared first on My Food Story.

Paneer Angara Recipe (Restaurant Style)

Paneer Angara is a restaurant-style curry made with soft paneer cubes cooked in a creamy onion-tomato-cashew gravy. The flavors are mild and balanced with a touch of warmth from fragrant spices. The curry is finished with a charcoal smoke infusion that gives it a unique depth and restaurant-like flavor. Cashews make the gravy smooth, while...

READ: Paneer Angara Recipe (Restaurant Style)

Hot Honey Pork Belly

Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.

The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• Killer Hogs Hot Rub 
• Killer Hogs Vinegar Sauce
• Killer Hogs The BBQ Rub 
• BBQ Gloves

The post Hot Honey Pork Belly appeared first on HowToBBBQRight.

Out of Office is a new GeekWire series spotlighting the passions and hobbies that members of the Seattle-area tech community pursue outside of work.

• Name: Vivek Ladsariya.
• Day job: General partner and managing director at Seattle’s Pioneer Square Labs, where he helps create and invest in startups as a venture capital investor.
• Out-of-office passion: Cooking.

Growing up in India, food was a big part of the culture and something that Vivek Ladsariya was immersed in at home.

His family had a flour mill and would buy wheat grain to grind it into flour. He watched his mother and grandmother cook, and he ate and enjoyed their food.

“When I moved to the U.S., I missed it tremendously, and there was no real way to get some of that home food except to learn how to cook it,” Ladsariya said. “That’s when I started to really learn how to cook all of those things, because I needed that food to consume. So, it was very much born out of necessity.”

His taste and skill goes beyond making the dishes he loved as a boy. He makes pastas and Taiwanese food. He likes to slow cook meat or use his fancy pizza oven. During a recent potluck lunch he made scallion pancakes.

Ladsariya and his wife cook every meal at home, and with a 7-week-old daughter, he finds himself “wearing” her around the kitchen while he’s cooking, encouraging her to taste what he’s making.

During the pandemic while living in San Francisco, Ladsariya got the chance to work in two restaurants — Merchant Roots and Sushi Hakko — to stay busy while his wife was working her healthcare job.

“I think that’s when my cooking game really elevated,” he said. “Up until then I enjoyed cooking, but I’d create a mess. Then I got really organized in the kitchen. I became really efficient.”

With a friend, Ladsariya also put together a pop-up restaurant in which they spent two months researching and prepping a menu and cooking for guests over three days. The proceeds went to charity, and Ladsariya called it one of the favorite times of his life. It’s a process he plans to repeat in Seattle.

But Ladsariya, who enjoys hosting smaller dinners for startup founders, has no plans to leave his day job for a life in the kitchen.

“You’re standing on your feet the entire day and you are unbelievably exhausted,” he said. “I think it’d get old really quickly, and I’d lose the love for this.”

Most rewarding aspect of this pursuit: Ladsariya said that his day job is so high level and “in the brain” that it can sometimes can be abstract and lacking in the real-time feedback that he gets from working with his hands.

“I just fell in love with that aspect of cooking,” he said. “Everything you do is right there, you get the evidence of whether you did it well or not right away. The effort, the reward — that loop is just so instant and real and gratifying to work with your hands.”

And it’s not about feeding himself. For Ladsariya, the joy of cooking comes from feeding others.

“It’s the bringing people together, the community and all of that that food enables,” he said. “I’m able to provide a great meal and bring together people with something that scratches my creative desires.”

The lessons he brings back to work: Ladsariya finds a connection between how he thinks about cooking and how he thinks about startups.

“Cooking is really about high quality ingredients and not messing it up,” he said. “More often than not, bad food comes from bad ingredients. And I think the same is true for startups. As long as you have a good group of people, they can do something good. People are the ingredients of startup building.”

Furthermore, whether it’s a dish he’s never made or a startup idea that’s especially daunting, it’s best not to overthink things and just do it.

“It’s easy to be intimidated and say, ‘Oh, I have no idea how to do that or where to even start,'” Ladsariya said. “But with a little bit of research and work and just committing to it, you can do pretty incredible things.”

Read more Out of Office profiles.

Do you have an out-of-office hobby or interesting side hustle that you’re passionate about that would make for a fun profile on GeekWire? Drop us a line: tips@geekwire.com.

These gardening apps are like having a mini master gardener in your phone. From helping you plan your ... Read More

The post From Seed to Screen: Top 12 Gardening Apps for Green Thumbs appeared first on Garden Therapy.

Nuts Powder for Babies is an easy and healthy mix you can make at home. It is made by roasting and grinding nuts into soft coarse powder that mix well with milk, porridge or any baby-safe food. This is good for babies around 8 to 12 months when they start solids and need little extra nutrition for growth.

This recipe taste is mild and nutty, not too sweet or spicy, so babies take it easily without fuss. You can make small batch and use it for one or two week. It is simple to prepare with few ingredients and no much steps. Homemade nuts powder is always fresher than store ones, and you know exactly what goes in it.

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About Nuts Powder for Babies

Nuts Powder for Babies is made with roasted cashews, almonds and sometimes little pistachios. The nuts are roasted lightly and ground to coarse powder so they release natural oil but not turn into paste. This recipe makes it easy to mix into baby food without choking risk.

The cardamon in this recipe adds for mild aroma and flavor. It is safe for babies in small amount and gives nice smell. You can skip it if you want plain taste, but I like to add little for flavor. The smell is so nice, and storing it in clean jar keeps it fresh for long in fridge. It feels nice to have homemade healthy option ready anytime for my little one.

Making nuts powder at home also ensures there is no added sugar, salt or preservatives, which is always better for babies. The texture can be adjusted depending on age - little coarse for older babies and fine for smaller ones. It gives natural energy and helps in keeping babies full for longer time.

I usually make this powder in small batch during weekends. I roast nuts slowly and grind it just enough to make coarse powder.

Please remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months. These baby food recipes will help those who are not able to breast feed due to personal / medical conditions. Always consult your pediatrician before introducing any new food.

Nuts Powder for Babies Ingredients

• Cashews - I used whole cashews, they add mild sweetness, nutty flavor and add creaminess when mixed with porridge and helps in healthy weight gain. You can skip if needed but I like them in powder.
• Almonds - I have used with skin, it adds fiber and nutty taste. You can remove the peel if you prefer softer powder.
• Pistachios - I just some for richness and taste. You can skip if not available.
• Cardamom - I peel and add 2-3 cardamoms while grinding, it gives mild aroma and taste. You can skip if you want plain nuts powder.

Why This Recipe Works

• This recipe is simple and uses very few ingredients.
• It gives nutritious powder safe for babies starting solids.
• Coarse grinding makes sure nuts do not become paste and easy to mix.
• Roasting gives nice aroma and make the nutty flavor come out better.
• Homemade powder always stay fresh and free from any preservatives.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Rice Cereal for Babies
• Wheat Porridge

How to make Nuts Powder Step by Step

1.Measure and get ready with your ingredients. Dry roast the nuts together until slightly brown spots appear here and there. Cool down.

2.Transfer the nuts to a clean dry mixer,peel the skin of cardamom, add it and grind it coarsely. Do not grind more, the nuts will release oil and it will become pastey.

Expert Tips

• Roasting nuts - I roast nuts slowly till light brown spots come. This gives flavor and makes grinding easier.
• Cool before grinding - I always let nuts cool fully before grinding, else they release oil and turn paste.
• Coarse grind - I just grinded them only little for coarse texture. This makes mixing easy in baby food.
• Dry mixer - Completely dry the mixer grinder and grind it. Even small moisture can spoil the powder.
• Optional - I keep the skin for fiber and nutrients. I have also used peeled nuts sometimes.

Serving and Storage

Serve Nuts Powder by mixing in milk, porridge or soft rice for babies. It gives nutrition and mild nutty taste. Store in clean airtight container in fridge. It stays good for 3 to 4 months. I make small batch mostly and use as needed so it stays fresh and tasty.

FAQS

1.Can I skip pistachios?

Yes, you can skip them, it still be good and nutritious.

2.Can I grind it finer for babies?

Yes, you can grind little more to make smoother texture for younger babies.

3.Do I need to roast nuts?

Yes, roasting brings flavor and makes grinding easy.

4.Can I store at room temperature?

I prefer keeping in fridge. I am not sure how long it stay good outside.

5.Can I skip cardamom?

Yes, cardamom is optional, powder will still taste fine without it.

If you have any more questions about this Nuts Powder for Babies do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Nuts Powder for Babies ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Nuts Powder for Babies appeared first on Sharmis Passions.

Onion Samosa (Patti Samosa)

Onion Samosa is a small, crispy fried snack filled with a spiced onion and poha (flattened rice) mixture. It’s popular in Mumbai, Pune and Hyderabad, especially in Irani cafés and some select snack cafés, where it’s also called Irani Samosa, Patti Samosa, or Chota Samosa (meaning small samosa). These triangular samosas have a light, crunchy texture and a mildly...

READ: Onion Samosa (Patti Samosa)

Creamy rich Indian rice pudding rolled into balls and coated in various toppings to make a perfect dessert that’s a hit at any dinner party. These kheer ladoos (rice pudding truffles) have an amazing texture and cardamom flavor! (gluten-free and soy-free)

These are an easy dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is basically Punjabi kheer. 

Then, I mix it with some cashew cream, chill it, scoop it into balls, and roll them in different toppings like pistachios, cocoa powder, almond slivers, rose petals, melted chocolate, toasted coconut, or anything else you like.

Ladoo are basically Indian truffles, and these are flavored with cardamom for a simple yet delicious dessert.

You can change up the flavor with things like cinnamon or vanilla, and you can play around with toppings and mix-ins to make all kinds of delicious variations! For extra decadent rice pudding truffles, melt some chocolate with a little bit of coconut oil in a double boiler, then coat them in the melted chocolate.

Kheer ladoo are great to serve either as a snack or dessert. They don’t need extra bowls or spoons, and they’re already portioned. You can also make them ahead of time, so you won’t have as much cooking to do on the day of your dinner party.

Why You’ll Love Kheer Ladoo

• creamy truffles scented with cardamom
• easy, make-ahead dessert perfect for Diwali or any dinner party
• versatile! Add mix-ins and toppings of choice to make these your own
• naturally gluten-free and soy-free

Continue reading: Kheer Ladoo (Indian Rice Pudding Truffles)

The post Kheer Ladoo (Indian Rice Pudding Truffles) appeared first on Vegan Richa.

Sabudana Vada Recipe (For Fasting)

Sabudana Vada, one of our favorite fasting snacks is a crispy, soft, savory and mildly sweet patty featuring softened tapioca pearls (sago), mashed potatoes, crunchy peanuts, fragrant spices and fresh herbs. It is naturally gluten-free and vegan. This foolproof Maharashtrian style Sabudana Vada recipe gives you a super delicious, crispy vada with a soft and...

READ: Sabudana Vada Recipe (For Fasting)

Poha Recipe (Kanda Poha)

Poha is a light and popular Maharashtrian breakfast made with flattened rice, onions, herbs, spices, and sometimes peanuts or potatoes. It has many regional versions like Kanda Poha, Dadpe Pohe, and Indori Poha. This Kanda Poha recipe is made with onions, potatoes, peanuts, and basic spices. It is easy to cook, filling, and naturally vegan...

READ: Poha Recipe (Kanda Poha)

Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most loved paneer curries, both in restaurants and Indian homes. I’ve been making this recipe for years, refining it until it became a family favorite. This restaurant-style curry is creamy, lightly spiced, and always a hit. With my step-by-step photos and video, you’ll see how easy it is...

READ: Paneer Butter Masala Recipe

Besan Ladoo Recipe (Easy Homemade Besan ke Laddu)

Besan Ladoo (also referred to as Besan ke Laddu) is a traditional as well as a popular North Indian sweet made by slow-roasting gram flour (besan) in ghee until golden and aromatic, then mixing it with powdered sugar, cardamom, and chopped nuts before shaping it into round, melt-in-the-mouth balls. Rich, nutty and fragrant, these laddus...

READ: Besan Ladoo Recipe (Easy Homemade Besan ke Laddu)

Makki Ki Roti (Maize Flour Flatbread)

Makki Ki Roti is a rustic, traditional Punjabi flatbread made from cornmeal/maize flour (makki ka atta), kneaded into a soft dough and patted or rolled into rounds. Cooked on a hot tawa or tandoor, it develops a golden, slightly crispy exterior with a tender, earthy bite. Traditionally paired with Sarson ka Saag and a dollop...

READ: Makki Ki Roti (Maize Flour Flatbread)