How To Preserve Green Peas

The season for green peas begins in November and is found in abundance till the end of March. You can easily preserve fresh Peas in the refrigerator for a longer period of time.

I want to share this lovely technique of storing green peas with you all.

The credit goes to my Sister in law who taught me this wonderful process to store green peas with a shelf life of 6-8 months !!

INGREDIENTS:

10kg green peas
15 to 20 medium size ziploc for storage351

INSTRUCTIONS:

  1. You need fresh, tender and god quality Peas for preservation.
  2. Start with peeling the Green Peas and while doing it take out all the bad Peas.352
  3. Wash them twice and strain any excess water.
  4. Split and extract the peas and keep in bowl
  5. Take a large bowl and fill 3/4th with water and boil it.
  6. Once it starts boiling reduce the flame and add the green peas.353
  7. It will settle in bottom initially and it will start to float slowly.
  8. Once all the peas float scoop them and dry them on a cloth.This process will take 1-2 minutes.355
  9. Store the peas in a medium size Ziploc and also add 2 tbsp boiled strained and cool water and keep in freezer.

Notes:

  • You can also store them in freezer safe storage container which is very popular in tupperware brand.
  • Do not overboil the peas as they will get cooked, it should be semi-boiled for reuse.
  • You can add some salt or sugar as per your taste.

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How to make Chocolate Ganache (Truffle)

INGREDIENTS:

2 cups (300 grams) chopped dark chocolate
1 cup (200 grams cream
Butter 1tbsp

INSTRUCTIONS:

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  4. Add butter and stir until smooth. Let cool slightly before using.

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Purse-Shaped Cake (How To Shape A Purse Cake)

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INSTRUCTIONS:

  1. Take your leveled round cake and cut off about 2″ of the “bottom.
  2. Add a thin coat cream and place the small piece of cardboard at the bottom.
  3. Place the cake on a piece of parchment paper and crumb coat the whole cake with cream.
  4. Then place the cake in the refrigerator for 10-15 minutes for the cream to set.
  5. Smooth the cream with the angled spatula that have been dipped in hot water. Place it in the refrigerator for about 8-10 minutes.
  6. Roll out some fondant (any color you like) on a lightly dusted surface to about 4mm thickness. It should be large enough to cover one side of the purse cake.
  7. Apply the fondant and smooth it with a cake smoother.
  8. Carefully trim off any excess fondant using a sharp knife . Repeat for the other side of the cake.
  9. Use a long strip of fondant to make the handle and let it dry for 4 hours and then use.
  10. Decorate the cake with fondant flower and bow.

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How To Make Home Made Chocolates

Instead of presenting your loved one with store-bought chocolates for a special occasion, why don’t you make him or her some original treats? Chocolate is actually quite simple to make at home, and you can customize them to create unique flavor combinations.

INGREDIENTS:

2 Cup chopped chocolate bars or chips
Optional mix-ins like nuts, dried fruit or shredded coconut

INSTRUCTIONS:

  1. Choose chocolate to use. Any type of solid chocolate bar or chocolate chips will work using this technique. Choose milk chocolate, dark chocolate, or even white chocolate to make into candies.33
  2. Melt the chocolate. Place it in a microwave safe bowl and put it in the microwave. Cook it on high for 30 seconds, then open the microwave and stir the chocolate. Cook it for another 30 seconds and stir again. Repeat until the chocolate is completely melted.34
  3. You can mix in chopped nuts, shredded coconut, dried fruit pieces, or other mix-ins to customize your chocolate.
  4. Add a few drops of peppermint extract if you want to make mint chocolate.
  5. Pour the chocolate into molds. While it’s still hot, pour the melted chocolate into individual candy molds. Molds come in all sorts of shapes and sizes, and can be found at kitchen supply stores. Fill the molds to their rims. If necessary, use the back of a spoon to smooth the chocolate into the corners.35
  6. To help the chocolate settle, you can lift it a few inches above the counter and let it drop. This removes air bubbles and smooths out the chocolate.
  7. To make filled chocolates, fill the molds halfway, then spoon a bit of Nuts , Jam , or another filling in the center of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top.
  8. Let the chocolates cool. Leave them on the counter to harden or put them in the refrigerator. Let them get completely cool before you try to take them out of the molds.
  9. Remove the chocolates from the molds. Carefully pop them out of the molds. Eat them right away or wrap them in chocolate wrappers to give as gifts.

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How To Make Tie Dye Frosting For Cupcakes And Cakes

INGREDIENTS:

White Frosting (use homemade or store bought)
Pipping bag
Frosting Tip (I used a Star tip no 21)
Scissors
Gel Food Coloring (I suggest the gel coloring made by Wilton)
Paint Brush
Cupcakes or cake

INSTRUCTIONS:

  1. Cut the bottom tip off your pipping bag and insert your frosting tip.102
  2. Choose your colors for the Tie Die Frosting and start painting lines around the inside of the pipping bag (choose to space out the lines or cover the entire bag).
  3. I picked out 5  colors and painted  around the bag.
  4. Start at the tip and paint up just past the center of the bag.
  5. Fill pipping bag up with white frosting
  6. Twist off the top of the bag
  7. Pipe Tie Dye frosting onto cake.

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How To Cover Cake With Fondant

INSTRUCTIONS:

  1. Prepare cake by lightly covering with buttercream icing. Fondant amounts to cover cakes
  2. Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners’ sugar.
  3. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners’ sugar to prevent sticking.
  4. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners’ sugar if needed.105
  5. Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.106
  6. Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant.
  7. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.
  8. Use the straight edge of the Smoother to mark fondant at the base of cake.
  9. Trim off excess fondant using a spatula or sharp knife.107

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