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Technology and Trust: The Clever Design Behind Blockchain Systems (Part 1)

11 November 2025 at 07:36
Photo by Rapha Wilde on Unsplash

Blockchain technology is often described as one of the foundational layers of Web3, yet public discussions about it tend to swing between enthusiasm and skepticism. Lost between these extremes is a simple truth: blockchain is not a mysterious invention, but rather a clever combination of existing ideas in distributed computing, cryptography, and game theory.

At its core, a blockchain is a method for many independent computers to maintain a shared record — a ledger — without needing to trust a central authority. It emerged from decades of research into secure digital money and fault-tolerant networks, culminating in the publication of the Bitcoin whitepaper in 2008 by the pseudonymous Satoshi Nakamoto.

The result was a fully decentralized system where peers could exchange value directly and verify transactions collectively. Since then, the concept has expanded into a broader family of technologies that power digital currencies, decentralized applications, and what’s now loosely known as Web3.

In this first part, we’ll focus on Bitcoin and how it all began. We’ll look into the peer-to-peer model, the structure of a blockchain, and the consensus mechanism that made it all work.

Note: Illustrations in this post use the dollar sign ($) as a generic symbol for monetary value. It is not meant to represent any specific currency or coin.

P2P Networks and the Double-Spending Problem

A peer-to-peer (P2P) network is one where participants, called nodes, connect directly to each other without intermediaries. Each node acts both as a client and a server, capable of sending, receiving, and validating information.

A simple network of peers

Bitcoin didn’t emerge from a vacuum. Earlier attempts at digital money relying on P2P networks had a fundamental problem. Unlike physical cash, digital information can be copied perfectly. In a simple P2P network, there’s no inherent mechanism to ensure that a unit of digital currency hasn’t been duplicated and spent twice.

Secure transactions of value in a p2p system are not easy to achieve

This is the double-spending problem: a malicious participant could broadcast two conflicting transactions, each appearing valid to different nodes. Without a trusted authority to arbitrate, the network cannot reliably determine which transaction is legitimate.

Bitcoin’s breakthrough was to combine a peer-to-peer network with cryptographic proofs, economic incentives, and a structured ledger — all in a scalable manner. By linking transactions into blocks and chaining them cryptographically, Bitcoin allowed all participants to agree on a single transaction history.

The protocol was designed to support a global network of participants, without relying on a central authority or a limited set of elected nodes, making it fundamentally different from other attempts relying on existing consensus systems. We’ll look deeper into this topic in another section.

Cryptography for Digital Trust

Cryptography is a fundamental principle woven throughout every aspect of blockchain protocols. It’s what enables secure, peer-to-peer transactions and streamlines how data is validated across a distributed network by:

  • Proving Ownership — When you make a transaction, you sign it with your private key. This digital signature proves you own the assets you’re transferring. Anyone can verify it’s authentic using your public key.
  • Protecting Data Integrity — Cryptographic hashing creates a unique digital fingerprint for each block of transactions. These fingerprints link blocks together, making any tampering immediately detectable across the network.
  • Streamlining Validation — Instead of a central authority checking every transaction, cryptography allows the entire network to quickly verify transactions are legitimate. This distributed validation is what makes blockchain both secure and efficient.

Note that Bitcoin didn’t invent any of these cryptographic techniques. Digital signatures, hashing, and distributed systems all existed before. Its innovation was combining them in a way that finally made decentralized economic coordination practical and secure at scale.

Blockchain in a Nutshell

A blockchain is essentially a chronologically ordered chain of blocks, where each block contains a set of transactions that have been validated by the network.

Blocks are chained together by miners

Each block is composed of two main parts:

  1. Block Header: metadata describing the block’s identity and position in the chain.
  2. Block Body: organizes confirmed transactions in a Merkle tree, ensuring data integrity and verifiability.

The header includes the hash of the previous block’s header, creating a direct link to the past. This structure ensures that if even a single bit of information changes in any earlier block, the entire chain of hashes would no longer match, immediately revealing tampering.

Blocks are hard to make but easy to check

This cryptographic linking is what gives blockchain its immutability. Once data is recorded and agreed upon by the network, altering it would require overturning the consensus of all subsequent blocks. Whether through computational effort (Proof of Work), economic stake (Proof of Stake), or another deterrent, rewriting history becomes extremely challenging or even practically infeasible.

The Structure of a Bitcoin Block

Let’s look more closely at how Bitcoin structures its blocks.

The header contains metadata and the body containing validated transactions

Each block contains:

  • Version: identifies which set of protocol rules was used to create it.
  • Previous Block Hash: points to the block before it, maintaining continuity.
  • Merkle Root: a single hash that summarizes all transactions in the block through a binary hash tree, allowing quick verification.
  • Timestamp: the approximate creation time.
  • Difficulty Target: defines how hard it is to produce a valid block.
  • Nonce: a random number used in the Proof-of-Work computation.
  • Body: holds the validated transactions. Each transaction represents a transfer of value between addresses and references previous transactions to prove that the funds being spent are legitimate.
The first transaction in every block is a special one called the coinbase transaction. It’s created and added by the miner, granting themselves a block reward including newly minted bitcoins plus the transaction fees from all other transactions in the block.

Together, these elements create a verifiable snapshot of network activity at a given time. The structure also allows any participant to independently validate a block without needing to trust the source.

Why Not Just Use a Centralized Database?

It’s natural to ask: why go through all this complexity when we already have fast and secure databases?

The difference lies in governance and verification. In a centralized database, the operator controls access, can edit records, and can, intentionally or not, alter history. Users must trust the operator’s integrity.

The Blockchain Trilemma

In a blockchain protocol like Bitcoin, no single entity has that power. The rules for how data is added are enforced by code, not by policy or discretion. Every participant keeps their own copy of the ledger and verifies updates independently.

This independence makes blockchain especially suited for systems where participants don’t fully trust each other — global money transfers, supply chain audits, digital identity, or governance models where transparency is non-negotiable.

The Nakamoto Consensus

The real breakthrough introduced by Bitcoin was not the blockchain structure itself. Similar ideas existed in academic literature. The key was the proposed mechanism for agreeing on the next valid block in an open, untrusted network.

That mechanism is commonly referred to as “Nakamoto consensus”.

Miners are in constant competition, each trying to add the next valid block to the blockchain

At any given moment, many nodes are competing to propose the next block. Each must follow the same protocol rules and prove they’ve invested computational effort to do so. Once a valid block is found, it’s broadcast to the network.

Other nodes verify the block, and if it checks out, they add it to their copy of the ledger and start competing to build on top of it.

This process ensures that the entire network eventually converges on a single, agreed-upon chain of events — without anyone in charge.

Proof of Work Explained

The consensus mechanism used in Bitcoin is secured by Proof of Work (PoW).

To create a new block, a node (called a miner) must solve a very hard cryptographic challenge and find a number that produces a block hash value matching the current difficulty target. This process is worth a much more detailed explanation, but in essence it is a computation that involves trial and error and consumes energy.

This has three critical effects:

  1. It introduces a predictable time interval between blocks.
  2. It prevents any single participant from dominating the process cheaply.
  3. It makes tampering retroactively impractical.
Bitcoin remains secure as long as honest nodes control the majority of the network

If an attacker tried to modify a previously confirmed block, they’d need to redo the proof of work for that block and all subsequent ones — faster than the rest of the network can add new blocks. For a large network like Bitcoin, this would require enormous computational resources.

The longest chain always wins

This principle is reinforced by the longest chain rule, a simple yet powerful idea that ensures all participants converge on a single version of history. In Bitcoin, the valid chain is the one that represents the most cumulative work. As new blocks are added, honest nodes extend this chain, making it increasingly difficult for any alternative version to catch up or replace it.

The Economics of Consensus

Mining requires resources, so why do participants take part? Because the system rewards them.

When a miner successfully creates a block, they earn a reward composed of two parts:

  • Newly minted bitcoins (the block subsidy).
  • Transaction fees paid by users.
Native currencies are an essential part of blockchain economies

This incentive system keeps the network alive and aligned: those who secure it are compensated, and those who use it pay small fees to ensure fair resource usage.

As a result, Bitcoin functions as a self-sustaining economic network, where energy and computation are exchanged for digital value, and no central operator manages participation.

Keys and Wallets

To fully understand how blockchains operate, there’s one more critical element: how identity is handled. In most blockchain networks, identity doesn’t exist in the traditional sense. There are no usernames or logins — just cryptographic keys. Every participant in the network, whether a user or a node, interacts with the blockchain through their private key, which serves as both proof of ownership and the means to authorize transactions.

Derivation only works in one direction

To avoid going too deep into the details here:

  • The private key is a large, randomly generated secret number that gives control over funds.
  • The public key is mathematically derived from the private key using a one-way function, meaning this process cannot be reversed. And while anyone can easily verify that a transaction was signed by a valid private key, it’s computationally impossible to deduce that private key from the public one.
  • The address is a shorter representation derived from the public key through another one-way transformation. It acts as a compact and unique identifier for an account on the network. In other words, every address ultimately traces back to a private key, but the path only goes one way.

Transactions are authorized by signing them with the private key, and anyone can verify their validity using the public key.

A wallet is simply a secure way to manage these keys. Hardware wallets isolate them from the internet for safety; software wallets offer flexibility at the cost of greater risk exposure.

The term wallet is used for many different key storage solution

Through this simple cryptographic model, ownership and access are mathematically defined rather than administratively assigned.

If you want to know a bit more on this topic, check out this other post covering mnemonic phrases and private keys: From 12 Words to Infinite Wallets: How HD Wallets Power Crypto Security

The Foundation of Web3

Bitcoin established that a decentralized, tamper-resistant ledger could operate globally without intermediaries. It solved the double-spending problem and introduced an open economic system driven purely by code and incentives.

But Bitcoin’s design focuses on one goal: securely transferring digital currency.
The next evolution — Ethereum — expanded this foundation by turning the blockchain into a general-purpose computational platform.

In the second part, we’ll explore how Ethereum added programmability to the blockchain, enabling smart contracts, custom tokens, and the vast ecosystem of decentralized applications that followed.

Note: This explanation draws on many different online sources and concepts detailed in Andreas M. Antonopoulos’s book “Mastering Bitcoin”, a foundational reference for understanding the inner workings of the Bitcoin protocol. As with much of modern blockchain research, we stand on the shoulders of giants who made these ideas accessible and verifiable.

Technology and Trust: The Clever Design Behind Blockchain Systems (Part 1) was originally published in Coinmonks on Medium, where people are continuing the conversation by highlighting and responding to this story.

Sometimes You Just Need the Basics – Amazon Grilling Tools

10 November 2025 at 08:03

Amazon Basics Grilling Gear on Sale Now

Sometimes, you just need the basics. Reliable tools that get the job done without all the extras. Amazon Basics has quietly built a solid line of affordable grilling gear — and right now, several of our favorites are on sale.

If you’re looking to upgrade your tool set, replace worn-out gear, or grab a few extras for your travel kit, these picks are practical, well-built, and budget-friendly.

Amazon Basics 4-Piece Stainless Steel Barbecue Tool Set

A simple, sturdy BBQ tool set that includes a spatula, fork, and tongs, all packed in a carry bag. The stainless steel build stands up to high heat and frequent use — great for backyard grilling or tailgating.

Amazon Basics 4-Piece Stainless Steel Barbeque Grilling Tool Set with Carry Bag

Buy Now »

Amazon Basics Grill Scraper & Brush

Cleaning the grill is nobody’s favorite job, but this combo makes it fast. The scraper edge cuts through baked-on residue, while stainless steel bristles handle grease and grime without bending.

Amazon Basics Grill Scraper & Brush – Durable Stainless Steel Grill Cleaner

Buy Now »

Amazon Basics Medium Gas Grill Cover

Protect your investment. This durable, weather-resistant cover shields your grill from rain, sun, and dust. The heavy-duty fabric and draw-cord hem help it stay secure through the seasons.

Amazon Basics Gas Grill Cover – Medium Size 60″

Buy Now »

Amazon Basics 4-Piece Stainless Steel Barbecue Spatula Set

Perfect for the flat-top crowd. Two grill turners and two oversized spatulas give you plenty of reach for burgers, pancakes, and hibachi-style meals. Dishwasher-safe and easy to handle.

Amazon Basics 4-Piece Stainless Steel Barbecue Spatula Set

Buy Now »

Final Thoughts

Amazon Basics isn’t flashy, but the gear works — and for the price, it’s tough to beat. If you need to refresh your grilling toolkit before the next cookout, now’s a good time to grab the essentials while they’re marked down.

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Beginners guide to Mobile Forensics

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Hello, aspiring cyber forensic investigators. In our previous blogpost, you learnt about digital forensics. In this article, you will learn about mobile forensics, an important branch of digital forensics. Smartphones have become a central part of modern life. We use them for everything — from messaging and social media to banking, GPS and storing data […]

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How to Make Sauerkraut at Home – It’s Easier Than You Think

7 November 2025 at 06:00

The running joke in my family – which I unabashedly perpetuate – is that I’m of German descent – though, admittedly, my blood runs Irish green. Despite that, I do love German cuisine, especially, this time of year when there’s a cool nip in the air and an increasing amount of Octoberfest beer on the shelves of my local package goods store.

Knowing my penchant for all-things-Teutonic (and relating to the aforementioned running joke), my sister recently bought me a Sauerkraut-making-kit thinking that; a) it’ll be fun; b) the end result will be better than store-bought and; c) it’s so easy that even I could do it!

Having no alternative, I accepted the challenge – and in sharing my experience here, perhaps you will too.

Tools You’ll Need

To begin, here’s what you’ll need:

Homemade Sauerkraut Recipe Equipment

Homemade Sauerkraut Recipe

For the Sauerkraut, you’ll need:

  • 1 head of Cabbage (more if you’d like to make a bigger batch)
  • Kosher salt (2% of the shredded cabbage’s weight)

And the basic procedure is as follows:

  1. Shred or slice the cabbage (thickness is your preference)
  2. Mix the sliced cabbage in a bowl with salt (2% of weight of cabbage) until slightly watery

    Example: My cabbage weighed 640 grams, so I used approx. 13 grams of salt

    Note: Crush, squeeze and mix the cabbage with the salt until slightly watery (2- to 5-minutes)

    Cabbage in a bowl

  3. Place in Ball Jar (a little bit at a time) and use Muddler to compress until juice is above cabbage
    Compress into a jar
  4. Cover cabbage/salt mixture with the fermentation weight(s), or weigh down with pinch bowl
  5. Cover the jar with the fermentation lid and let set un-refrigerated
  6. Fermentation takes about 2-weeks – but feel free to taste every few days until the sauerkraut is to your liking.

Fermentation

Like I said, so easy a caveman can do it!

Have fun – and look for my next post in a few weeks to see how my Sauerkraut turned out.

Related Posts

Sauerkraut: Frequently Asked Questions

What ingredients do I need for homemade sauerkraut?
Just cabbage and kosher salt. Use about 2% salt by the cabbage’s weight (e.g., 640 g cabbage → ~13 g salt). :contentReference[oaicite:0]{index=0}
What basic tools do I need?
A mixing bowl, scale, jar (e.g., Ball jar), fermentation lid, weights (or a small pinch bowl), and a muddler. A mandoline or sharp knife works for slicing. :contentReference[oaicite:1]{index=1}
How do I prep the cabbage?
Shred or slice to your preferred thickness, then massage with the 2% salt until it turns slightly watery (about 2–5 minutes). :contentReference[oaicite:2]{index=2}
How do I pack the jar and keep the cabbage submerged?
Pack cabbage into the jar a little at a time and tamp with a muddler until the brine rises above the cabbage. Add weights (or a pinch bowl) to keep it submerged, then fit the fermentation lid. :contentReference[oaicite:3]{index=3}
How long should I ferment it—and when is it ready?
About two weeks at room temp is typical, but start tasting every few days and stop when the flavor is where you like it. :contentReference[oaicite:4]{index=4}
Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post How to Make Sauerkraut at Home – It’s Easier Than You Think appeared first on Barbecuebible.com.

Sabji Masala – How to Make And Use

27 October 2025 at 15:30

Sabji Masala – How to Make And Use

Everyday Indian cooking often relies on one simple trick which is the right masala blend. This homemade Sabji Masala gives that signature North Indian aroma and warmth to everyday vegetable dishes. It is a balanced spice mix that works beautifully in both dry and gravy-based sabzis. The flavors are gentle yet deep, making it ideal...

READ: Sabji Masala – How to Make And Use

Beginners guide to Purple Teaming

27 October 2025 at 08:20

Hello, aspiring ethical hackers. In our previous blogposts, you learnt about Blue Teaming and Red Teaming. In this article. you will learn what is Purple Teaming, why it matters and how to get started in Purple teaming. In the ever-evolving world of cybersecurity, staying ahead of attackers is a constant challenge. Traditionally, organizations split their […]

The post Beginners guide to Purple Teaming appeared first on Hackercool Magazine.

Beginners guide to Blue Teaming

20 October 2025 at 22:41

Hello aspiring Blue teamers. In our previous blogpost, you learnt what is Red teaming. In this article, you will learn what Blue Teaming or Blue Team hacking is, what Blue Teams do and how you can get started in this essential field of cybersecurity. In today’s connected world, protecting your digital assets is just as […]

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Beginners guide to Red Teaming

16 October 2025 at 07:10

Hello, aspiring ethical hackers. In our previous blogpost, you learnt about pen testing. In this article, you will learn about Red Teaming or Red team hacking. What is Red Teaming? In today’s digital landscape, cyber threats are constantly evolving becoming more sophisticated and more dangerous day-by-day. Organizations can no longer rely solely on traditional security […]

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Baked root vegetables

18 September 2025 at 00:08
baked root vegetables
Why would you skip a platterful of colourful vegetables, that are a perfect side, salad or morning hash? Enjoy the starchy bites of roasted goodness.
It is a small respite from the numerous Indian festivals and the chill in the air is still hanging around. Therefore a perfect time to get that platter or baked root vegetables out. I like baked root vegetables a bit more than pan roasted ones for the following reasons
  • They are one pot so much less effort.
  • The starchier sweetness improves your baking adding a ton more cozy feeling.
  • When I bake my kitchen is warm at the same time.
  • It is a recipe that you can do as a big batch with minimal prep and have all week long in the fridge.
  • It pairs well with pasta, rice or any grains,can be rolled as wraps or made into a salad.

Ingredients for baked root vegetables.

The vegetables: the baked vegetable tray is one recipe that allows you so much flexibility in terms of what you can have. You can make it as colourful as you like or as monochrome as you prefer. Here is a list of vegetables I like to throw into the tray.

  • Sweet potatoes
  • Carrot
  • Turnip
  • Potato
  • Radish
  • Swedes
  • Beetroot

For roasting: Olive oil, salt and herbs are the ones that work. The herbs I have chosen is rosemary and oregano. You can use thyme or basil as well. 

Lets make baked root vegetables

The baked vegetables is the best use of a roasting tray.

Prep the vegetables: choose starchy tough vegetables to start with. Wash thoroughly. Cut them into big chunks or dices as you prefer. Keep the beets separately. The carrots, potato sweet potato, radish, parsnip, swedes, turnip can all go together.

Coat them in flavours. Since the vegetables are going to be soft and bland, it is best to coat them with flavours. Sprinkle salt, pepper abd drizzle oil and toss them well. For flavours I prefer to add fresh study herbs that just dont burn away. Rosemary, oregano and thyme are my first choice. Go with what feels natural to you. You can replace the pepper with chilli flakes if you like the heat. Lets the vegetable mix sit while you preheat the oven
Ensure that the beets are coated and kept separate.

Bake: preheat the oven at 180 degrees for 10 minutes. Place the vegetables on a roasting tray. Spread them out evenly. Poke in pieces of beets into the gaps so they cook along. Roast the vegetables for 35 to 40 minutes at 180 degrees Celsius on heat both from up and down. Half way through the time, flip the vegetables over to ensure even roasting. After about 35 minutes the vegetables will be ready and fork tender. Remove from heat and direct to the table. Or cool and proceed for storage.

baked vegetables

Meal prep and storage

The baked root vegetables are wonderful to add bulk to any meal or in the lunch box.

Is this a vegan recipe?

Baked root vegetable is an excellent vegan platter. It is filling, a mix of good healthy fibre and carbs and perfect for any vegan meal.

How to make baked root vegetables into a salad?

Once you have the baked veggies in meal prep you can have a hearty salad with it. For the dressing I prepare a generous mix of lemon and lime juice with some pepper and salt. Then you need some freshness. Chop up some tomatoes, a cucumber and handful of oregano, mint and parsley. Add all this into the mixing bowl with double the quantity of baked vegetables. Pour the dressing over it. Toss well and serve immediately. They are great sides to meals and double up as salads. You can add a bunch to your breakfasts to as hash.

How do you ensure the beets don’t leech the colour all over?

There are a couple of ways you can achieve this. If you peel chop and place the beets separately, then place them on the tray to bake it will have zero leaching.
Another method is to ensure you add the beets right at the end, a quick toss in the oil and salt and straight into the oven.

Print

Baked root vegetables

Course Main Dish
Cuisine Baking, gluten free, Vegan
Keyword pot luck recipes, vegetarian barbecue, Winter warmers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • baking trays
  • Cutting board
  • Knife

Ingredients

  • 3 medium sized carrots
  • 1 large sweet potato
  • 1 turnip
  • 1 swedes
  • 1 large beetroot
  • 1 medium sized potatoes
  • 2 tbsp olive oil
  • salt to taste
  • 1 sprig rosemary
  • 5-7 leaves oregano

Instructions

  • Wash, peel and cut the vegetables into big chunks.
  • Add them to the baking tray.
  • Tuck in rosemary and oregano.
  • Spinkle salt and drizzle oilve oil and massage it in.
  • Preheat the oven at 180 degrees for 10 minutes.
  • Place the tray in the oven to bake.
  • Bake for 30 minutes.
  • About 15 minutes in turn the vegetables for even baking.
  • After 30 minutes, check if the vegetables are fork tender.
  • The vegetables are then ready to be served.

Other baked recipes from us that make a good mealprep

Baked whole cauliflower

Dried peas nuggets

Baked veggie sheek kebabs

Paneer puffs

Stay connected

Hope you enjoy making this batch of low effort baked root vegetables. When you make your batch using this recipe, do share your thoughts and improvements in the comments below.
Pin this for later.
Stay subscribed see you in the next post. 

baked root vegetables

Sadhya olan | gourds and cowpea stew

15 September 2025 at 06:37
Kerala sadhya recipe

The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?

What is olan?

Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green  chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.

How is sadhya olan different from regular olan?

If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However  the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.

sadhya olan

Ingredients to make olan

Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.

Mealprep this mild gourd stew

The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.

What pairs well with sadhya olan?

Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.

Lets make Sadhya Olan

Print

Sadhya Olan

Course Side Dish
Cuisine diabetic friendly, Kerala, South indian
Keyword curry recipes, Indian vegetarian dinner, Kerala recipes
Prep Time 20 minutes
Cook Time 20 minutes
to prep and cook cowpeas 6 hours 20 minutes
Total Time 7 hours
Servings 4 people

Equipment

  • 1 Kadai Thick bottomed wok
  • 1 Pressure cooker

Ingredients

for cooking cowpeas

  • 3 tbsp cowpeas
  • 2 cups drinking water

for cooking the curry

  • 250 gram wintermelon Ash gourd
  • 100 gram pumpkin
  • salt to taste
  • 1 medium green chilli
  • 5 curry leaves
  • 1/2 cup coconut milk thinned out, see notes above.

To finish the olan

  • 1 tsp coconut oil
  • 2 tbsp coconut cream

Instructions

To cook the cowpeas

  • Wash and soak the cowpeas for 6 hours or overnight.
  • Drain and add fresh water.
  • Pressure cook the cowpeas for 10 minutes in high pressure. Release the pressure naturally.
  • Drain the cooked cowpeas and save the cooking liquid.

to make the olan

  • Wash and peel the ashgourd ( winter melon) and pumpkin.
  • Slice into 1inch slices.
  • Add to the khadai, with a slit green chilli, salt and curry leaves.
  • Mix the coconut milk with a bit of water to thin it out. Don't add a lot of water as the winter melon and pumpkin will leech a lot of water when cooking.
  • Add this to the khadai. mix well.
  • Set his to cook on a low heat. cover and cook for 10 minutes.
  • Open the lid, mix well and add the drained cow peas.
  • Slow cook it till the liquid is absorbed well, You can mash the cowpeas a bit as they cook
  • Stir in the coconut cream and coconut oil.
  • Remove off the heat. Cover and keep for 10 minutes
  • The olan is ready to be served.

Stay connected

Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you.  If you like to share or save this recipe, here is the pin link.

Sadhya olan pin for later.

See you in the next post.

Kerala sadhya olan

Salmon Candy 101: Tips for Smoking It Right

You’ve eaten salmon grilled, roasted, blackened, planked, and pan-fried; perhaps you’ve even chopped it to make burgers.

But have you made salmon candy, also known as Indian candy? (We no longer call it “squaw candy” by reason of political correctness.) British Columbians snack on it and it’s a staple in Pacific Northwest gift shops. Think of it as jerky, only better. Burnished to an Old Master chiaroscuro by hours of exposure to fragrant wood smoke—usually alder. Glazed with pure maple syrup or honey. Salty and sweet at the same time. It has a nice chew, too—but nothing that will threaten your molars.

Salmon Candy Bites

Salmon candy makes a great snack for a road trip, hike, or long day at the office. It’s addictive as all-get-out. Once you gnaw your last piece, you’ll instantly crave more.

Making a batch is a satisfying project for the waning days of winter. Yes, it requires some time—16 hours or more including brining and smoking—but very little actual work.

Before you get started, here are a few secrets for salmon candy success:

  • Use wild-caught Pacific salmon if possible. You’ll recognize it by its deeper red-orange color and leaner appearance. If in doubt, verify its origin with your fishmonger. It is illegal to farm salmon from the state of Alaska, so salmon from there is always wild, while salmon from the East Coast, Chile, and Norway is likely to be farmed.
  • A center-cut fillet will yield more uniform pieces of fish: It tapers and becomes sinewy the closer you get to the tail.
  • Remove the skin before slicing the salmon into strips. If using a whole fillet, place the salmon skin-side down on a cutting board. Firmly hold the tail with one hand and run a sharp knife between the skin and the flesh, holding it parallel to and against the board. Slide the knife away from the tail the length of the fish, being careful not to cut the flesh or the skin. Remove the skin, but don’t discard it. Make Pac-Rim potato chips by brushing the skin with toasted sesame oil and season it with salt and pepper. Indirect grill at 400 degrees until crisp. Five to ten minutes will do it.
  • You can cure salmon candy using either a dry or wet brine, but the ingredients are more uniformly distributed in a wet brine.
  • If the salmon smells fishy, soak it in cheap vodka, rum, gin, or Scotch before brining. I often do this when I smoke salmon.
  • Do not substitute table salt for kosher salt in the brine. Table salt contains iodine—a metal that “burns” the fish.
  • To achieve the translucency characteristic of commercially-produced salmon candy and jerky, add curing salt (sometimes sold as pink salt, InstaCure #1, or Prague powder, all available online) to the brine strictly following the manufacturer’s recommended proportions.
  • For the purest flavors, use spring water, not tap water, when making a wet brine.
  • Use a charcoal grill or smoker. Gas grills do not work well for smoking.
  • Store salmon candy in the refrigerator to prolong its shelf life. Refrigerated, it can be kept for at least 5 days—and likely much longer. (Both the salt and smoke act preservatives.)
  • For lip tingling heat sprinkle the salmon lightly with cayenne before smoking. Coarsely ground black pepper makes a less fiery option.

FAQ For Salmon Candy

What exactly is salmon candy?

Salmon candy a traditional dish of the Pacific Northwest—salmon cut into bitesize chunks, cured with salt and brown sugar, smoked, then glazed with maple syrup or honey. It’s sweet, salty, and smoky, playing to virtually every tastebud in your mouth.

What kind of salmon is best for salmon candy?

The richest, fattiest salmon: king.

What’s the secret to getting the perfect glaze?

Use maple syrup or honey and brush it on while the salmon is smoking. Add one final coat at the end.

How do you keep salmon candy from drying out?

Because the salmon pieces are relatively small, keep the smoking time short—20 minutes or so.

Can you make salmon candy without a smoker?

You can make brined, maple syrup-glazed salmon. Cook it on your grill, on the griddle (there’s a great griddle recipe in Project Griddle, or even in the oven. It won’t be smoked, but it certainly will be delicious!

How long does salmon candy last in the fridge or freezer?

Up to 5 days in the fridge. Several months in freezer, but it will lose some of its pizzaz in the freezer.

Try these other salmon recipes:

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Apple almond kheer

20 August 2025 at 19:16
apple almond kheer

Apple almond kheer is a delightful no sugar added Indian style dessert fit for any festival. Flavoured and thickened with almond flour it is a quick and easy recipe that is perfect for beginners.

I am  not good when it comes to viral recipe trials. By the time I decide buy the ingredients and try it, the trend is over!
Clearly,it needs much more devotion and promptness. So that is an area we shall leave it to the enthusiastic experts. However there is one recipe I have been wanting to try and was waiting for the apple season to come. Enjoy my version of the apple kheer with no added sugar. 

What is apple kheer?

Made with full fat milk that’s slow cooks rice grits,  kheer is a must try  dessert. This is traditionally served in festivals  and grand Indian  weddings. We have added a whole collection of kheer in our post- Payasam pathaman and kheer
Apple kheer a fusion dessert  that embodies the idea of a kheer but has apples and almond flour to flavour and thicken. It is not a super sweet version , rather one to share at dinners or home gatherings.

Is this diabetic friendly apple kheer?

I make this with no added sugar or sweetener, just the sweetness from the apples making it a bit more on the diabetic friendly Indian dessert side. Please be aware that the apples are sweet enough, so moderate the portion size.

Ingredients to make almond apple kheer

Apple: crunchy sweet apples are the base flavour for this kheer. Personally, I like pink lady or red apples to make this kheer. I would avoid tart green apples as they can be too sour and may split the milk.

Butter or ghee:To kick off the caramelization and the colour on the apples, unsalted bautter or a small amount of ghee is helpful.You can use coconut oil if you are making it vegan. 

Almond flour: the almond flour gives a rabdi like feeling to the kheer. I use the blanched almond flour. If you don’t have these you can grind a few almonds or soak them and grind with the milk. Instead of almonds you can used any nuts of your preference like cashews, pistachios. Melon seeds or puffed makhana(lily seeds) powder also taste good and thicken the kheer easily.

Milk: full cream milk is best suited for this recipe. It has the right consistency and doesn’t easily split the milk when adding the sauteed apples. I would avoid almond milk to make this kheer among the plant based ones as it easily splits. You could use coconut or soy as well.

Sweetener: I have actually not added any in this recipe as the apples were super sweet and we like a mild sweetness for our kheer. You can add sugar as the milk boils. If adding jaggery syrup or maple syrup add it after you remove from heat. Alternatively date paste will be lovely in this kheer.

Spices: the common sweet spices used in Indian desserts are saffron and cardamom. I have used a few strands of saffron and powdered cardamom to finish the recipe.

almond apple kheer

Let’s make almond apple kheer

It does take a few steps to make this kheer, however, it is not a hard recipe to follow some absolutely recommend beginners to try it.

To prep the Apple: the Apple can be chopped like I have done or grated to have a smoother kheer. It is optional to peel the apple as this will be all about mouth feel. I leave the peels in as it gives a good bite. Once prepped add the apples to a pan with a touch of unsalted butter. On a low heat let this mix cook down and caramelize. Ensure that this is a low heat process. You can cover the apples for a minute if you feel they are dry. This captures the water from the juices allowing the apples to steam.

Boil the milk: in a separate sauce pan,  boil the milk. As it bubbles and boils, stir in the almond flour.
Thicken the milk the almond flour is the thickening agent. When the milk has started boiling and rising a bit, lower the heat to a simmer. Sprinkle the almond flour on the boiling milk. Stir well ensuring it is lump free. Let this cook down for about 5 to 6 minutes with stirring in between.

Add the apples: add the cooked apples into the mix and mix well. You can take off the heat at this point.

Flavouring the kheer: sprinkle cardamom powder and a few kesar strands and mix well.  At this stage my kheer is done. If you prefer to add sugar or jaggery syrup do so at this stage and mix well.

Print

Apple almond kheer

Apple almond kheer is a delightful no sugar added Indian style dessert fit for any festival. Flavoured and thickened with almond flour it is a quick and easy recipe that is perfect for beginners.
Course Desserts
Cuisine Indian
Keyword almond flour recipes, easy Indian sweets, festival offerings, Ganesh chaturthi recipes, Indian desserts
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

Equipment

  • saucepan
  • frying pan

Ingredients

to caramelize the apples

  • 2 medium apples sweet variety
  • 1 tsp ghee

to make the kheer

  • 3 cups milk
  • 2 tbsp almond flour.
  • 1 small green cardamom
  • 2-3 strands saffron

Instructions

  • Wash and chop the apples into small bits ( or grate them).
  • Add these into a frying pan along with a tsp of ghee.
  • Set this on a low heat and let this slowly cook and caramelize.
  • Saute this a few minutes once so it does not catch the bottom.
  • Into the saucepan add the milk and boil on a low heat.
  • Once it bubble up and boils stir in the almond flour with now lump and let this cook down on a simmer.
  • Add the cardamom and saffron at this stage.
  • When the almond flour swells and reaches a rabdi consistency, add the caramelized apples and remove from heat.
  • Mix well and let the kheer sit for 10 minutes.
  • You can serve the warm kheer at this point or cool and chill for later.

Is this a vegan kheer?

If you are using plant based milks the recipe can easily be turned vegan. Coconut milk or soy tastes good. For sauteeing and caramelizing the butter, coconut oil is best. 

Can we make this with other fruits?

Of course  you can change the fruits to make a variety of kheer. Mango ,jackfruit or plantain banana will be my first choice.
You can try dates and dried figs too. When using sweet dry fruits adjust the sugar accordingly.

Other quick try kheers

Sabudhana kheer
Sweet potato kheer
Mothichoor ladoo kheer
Rajgira kheer
Manipuri black rice kheer

Stay connected

When you try out this almond apple kheer, let us know in comments how much you liked it. Share it with family and friends.
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apple kheer

9 Strategies for Grilling Moist, Succulent Chicken Breast

On a competitive cooking show that aired recently, judges unanimously noted the dryness of a chef’s barbecued chicken breast. “Aha,” I thought. “It can happen to any of us!” Let’s face it: Who among us hasn’t plated and served a Sahara-dry chicken breast?

Yes, boneless, skinless chicken breast is the meat grill fanatics love to hate and hate to love. (You likely have a package of it in your refrigerator or freezer right now.) But you needn’t fear this lean cut again. Here, we’ll share our strategies for grilling moist chicken breast every time.

9 Tips for Grilling Moist Grilled Chicken Breast

1. Remove the loose piece of meat (called a tender) from the underside

If your butcher has not already done so, remove the loose piece of meat—called a tender—that runs lengthwise on the underside of the breast. (You can recognize it by a prominent white tendon that runs through it.) If left on the breast, the tenders give it an uneven thickness, making it more difficult to grill properly. Grill the tenders separately as they cook very fast—just 1-1/2 to 2-1/2 minutes per side if your fire is hot. (Be sure to clean and oil your grill grate first.)

2. Pound to an even thickness

Place the chicken breast in a sturdy plastic bag or between sheets of parchment or wax paper. Using a meat mallet, small cast iron skillet, or a rolling pin, pound the chicken breast until it is an even thickness. Pounding not only breaks down the meat fibers, but the breast will cook more evenly.

Raw chicken breasts

3. Don’t overcook

The high, dry heat of the grill can quickly overcook ultra-lean chicken breast, especially if the grillmaster doesn’t keep a close eye on it. Thinner breasts—ones that have been pounded, for example—may cook in as little as 4 minutes per side, while thicker breasts might require 6 to 8 minutes at medium-high heat (400 degrees). Cook to an internal temperature of 165 degrees. (Always use a meat thermometer with a thin, sharp probe, and insert the probe through the side of the breast. We like to pull the breast when it reaches 160 degrees as the temperature will rise as the meat rests.)

4. Baste toward the end of the cook or serve with a sauce

Brush the breast with melted butter, oil, or a glaze—preferably one that’s not sugary as it can easily burn.

Chicken breast with arugula

5. Let the meat rest

Resting is an important step whenever you grill meat. Don’t skip it. Chicken breasts are relatively small and need only 5 minutes for the juices to redistribute themselves.

6. Slice the meat like a pro

Using a sharp knife, such as a chef’s knife or boning knife, slice the chicken crosswise on a diagonal into pieces of even thickness. Shingle on a plate or platter.

chicken breast

7. Do brine

Brining—soaking chicken breasts in saltwater—has an amazing effect. We combine 4 cups of water with 4 tablespoons of Morton’s kosher salt, then stir until the salt dissolves. (Some people add sugar and/or spices or other aromatics or liquids. We keep things simple.) Submerge the chicken, then cover and refrigerate for at least 1 hour, or even overnight. Brining relaxes the coiled proteins in the chicken, making it more tender. Rinse the brine off the breasts, then pat dry with paper towels. Continue with your recipe. Note: We do not recommend brining and marinating as the chicken could become too salty.

8. Try Chinese “velveting”

You won’t see this trick on many barbecue blogs. Have you ever eaten in a Chinese restaurant and marveled over the tenderness of the chicken? Here’s the secret: it’s called velveting. Toss the chicken—preferably pounded thin (see above)—with baking soda, about 3/4 teaspoon per 8 ounces of chicken breast. Cover and refrigerate for 30 minutes. Rinse, then pat dry with paper towels. Continue with your recipe. The alkalinity of the baking soda tenderizes the chicken.

Grilled Chicken Breasts

9. Marinate

Marinating is a way to add flavor, but it does not penetrate the chicken breast the way brining does. Marinades have only shallow penetration. Marinades containing an acid, such as a vinaigrette, can be used, as can dairy-based marinades—buttermilk or yogurt, for example. Tandoori chicken is an example of the latter.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post 9 Strategies for Grilling Moist, Succulent Chicken Breast appeared first on Barbecuebible.com.

Hung Curd Recipe

By: Aarthi
7 August 2025 at 02:07

Hung curd is nothing but a thick curd from which all its water has been removed. The recipe uses only one ingredient which is homemade curd. I have already shared how to make curd at home in my blog. Curd is a good source of probiotics which promotes good gut health. Making hung curd at...

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The post Hung Curd Recipe appeared first on Yummy Tummy.

What is EDR? Endpoint Detection and Response

11 June 2025 at 07:53

Hello, aspiring ethical hackers. In our previous blogpost, you learnt about Antivirus. In this article you will learn about Endpoint Detection and Response (EDR). Let’s begin with what is it. What is Endpoint Detection and Response (EDR)? Endpoint Detection and Response, also known as Endpoint detection and Threat response (EDT) is a tool used in […]

The post What is EDR? Endpoint Detection and Response appeared first on Hackercool Magazine.

Beginners guide to SIEM

21 May 2025 at 07:30

Hello, aspiring ethical hackers. In our previous blogpost, you learnt about threat intelligence. In this article, you will learn everything you need to know about Security Information & Event Management or SIEM solutions and its role in threat intelligence. What is SIEM? You have learnt in threat intelligence that data & information related to security […]

The post Beginners guide to SIEM appeared first on Hackercool Magazine.

Beginners guide to Incident response

19 May 2025 at 07:30

Hello, aspiring ethical hackers. In this article, you will learn everything you need to know about Incident Response (IR). Unfortunately, unlike pen testing or ethical hacking, the role of incident response becomes important only after a cyber attack or any other cyber incident has occurred. What is Incident Response (IR)? In simple terms, incident response […]

The post Beginners guide to Incident response appeared first on Hackercool Magazine.

Beginners guide to malware analysis

14 May 2025 at 07:30

Hello, aspiring ethical hackers. In our previous blogpost, you have learnt in detail about malware. In this article, you will learn about malware analysis. What is malware analysis? Malware analysis is the process of analyzing the code of the Virus to find out what it does, how it works, how it evades Antivirus etc. This […]

The post Beginners guide to malware analysis appeared first on Hackercool Magazine.

Beginners guide to digital forensics

12 May 2025 at 07:30

Hello, aspiring ethical hackers. In our previous blogpost, you learnt about threat intelligence. In this article, you will learn about digital forensics. It plays an important role not only in investigating cyber attacks but also in solving crimes that have digital elements attached to it. This digital evidence is admissible in court proceedings. In Information […]

The post Beginners guide to digital forensics appeared first on Hackercool Magazine.

Beginners guide to Threat Intelligence

7 May 2025 at 07:30

Hello, aspiring ethical hackers. In our previous blogpost, you learnt about about cybersecurity. In this article, you will learn everything you need to know about threat intelligence. Threat intelligence (TI) plays a very important role in enhancing cybersecurity. But first, let’s start with what actually is a threat. What is a threat? A threat is […]

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