Mummy’s Cooking – Pumpkin and Water Melon seeds Burfi

Pumpkin Seeds, 1/2 Cup, Water, Melon Seeds, 1/2 Cup, Jaggery, 3/4 Cup, Ghee, 1, Tbsp, Pumpkin and Water Melon Seeds are good for prostate health. These seeds have more medicinal values, Take Jaggery in a pan and add 1/4 cup of Water and heat until the Jaggery is completely dissolved, Take a pan, add Ghee and roast Pumpkin and Water Melon Seeds until light Golden Brown Strain the syrup to remove any impurities When Roasted light Golden Brown remove from the stove Add the Jaggery syrup to the same pan Grease a plate with little Ghee Boil until you get a hard ball.

Consistency Leave a drop of Syrup in water to know the right. Consistency Now add the roasted seeds and mix. Well, Pour this mixture onto a greased plate and let it cool Now cut into pieces when it is still warm, Let it cool completely and take out the pieces, Pumpkin and Water Melon Seeds. Burfi is ready. Both seeds are healthy. These Seeds contain host of nutrients. This helps in lowering down sugar level blood pressure and helps in healthy heart.

The power of antioxidants are more. These seeds are good for Prostate Health And also good for Kidney and Hydrocele problems. This contain many micro nutrients Watch Mouth Freshener in our Channel. You can also dry roast these seeds and include in your diet, daily, Try and enjoy this healthy, Burfi Post your comments and Subscribe for more Healthy Recipe, Thanks for Watching

A new kind of pumpkin seed snack! Roasted by two men.



Summer cocktails: refreshing drinks for hot days

We are at the start of another week of very hot weather here in Vermont. It’s going to be over 90 degrees for most of the week and we don’t have our conditioning. The way that I like to cool off is with a cold beverage. You can make these cocktails as alcoholic or non-alcoholic drinks.

There they’re both great either way and, as usual, the full recipe will be on the website, and these are two that I just kind of made up off the top of my head. I don’t know if they’re similar to any other known cocktails that are out there. So if they are similar to a recipe someone else has developed, I apologize, but I don’t really read cocktail recipes. I don’t go looking for them. I just kind of mix up whatever I happen to have on hand and the ones that I like I keep making.

So the first one I developed sometime last year on a whim, it’s made with a blood orange soda, an Italian style soda, and I can get this in my local market. I’ve noticed that the the brand has expanded, so it’s pretty well available and it’s just blood orange soda and then a squeeze of lime juice, and that takes it from slightly sweet to a bit more tangy. And then you can of course mix in you know vodka or Jen, whatever your preferred.

Alcohol is, if you want to make it a little bit more adult, serve this over ice of course, and it’s delicious and refreshing, and it takes about 30 seconds to make. So it’s a great one if you’re in a hurry, the second one is a little bit more fiddly, I’m not really into making super fancy cocktails. I haven’t gotten into making shrubs and syrups and all those those great things yet, but this one does have some whole fruit in it.

So what I like to do is get those little cans of sliced pineapple that you can find at the regular grocery store, and I put them in the refrigerator they’re great for a snack on a on a hot day too. But then I thought, oh, I could put this in a drink. So what I do is I take one of those chilled slices of pineapple and I cut it into four or six pieces and I thread those onto a toothpick, that’s kind of a garnish and then in my glass I mix peach soda, a splash of pineapple juice.

Another squeeze of lime, juice and some ice, and then again I usually go for gin in these drinks. I prefer that to vodka, it has more flavor and I happen to have a couple of really nice Vermont distill gins in my liquor cabinet. Usually so I mix that all up and serve it over ice and then try to sort of position the pineapple skewer on top. If you can it’s pretty heavy and so that garnish will tend to sink, but that’s okay, you can kind of eat it.

At the end is a little treat, those are the two cocktails that I usually make when it’s hot out give them a try. I hope you enjoy them and if you have any tips like favourite cocktail recipes you like to make for hot weather, let us know leave a comment at the in the comment field under this article thanks so much for reading and keep tuning in for more recipes And tips and ways to stay cool on a hot day.

I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!



How to Make 3 EASY NonAlcoholic Drinks

So before we get started, I want to show you a little product that I’ve been using for a little bit in my kitchen, it it’s called a new heir, countertop ice maker. Some things that I love about. It are one you can put your own water into it, so it’s going to be fresh good water.

Every time you make ice number two, these ice cubes are made super fast, no more waiting for your ice cubes to set up they’re made in about eight minutes or less and number three. It is portable. You can bring this anywhere that there is an outlet, whether it’s campy to a family reunion out to the beach. It’s so easy. So, if you’ve always wanted a tabletop ice maker, now is the time to grab one because new air is going to give you 20 % off.

If you go to new air calm and use the code, six sisters, I’ll put the link and the code in the description below so go on over to new air calm and tell them that six sisters sent to you now our drinks are virgin. You can add whatever you want to them, but today we’re making them family friendly, especially if you don’t drink or you. If you have kids at the party, all right, let’s go make those drinks the first one that I’m making today is the Virgin Shirley Temple.

This is one of my most favorite, so I’m going to grab some ice out of my awesome new air ice machine and the trick is to fill up your cup about half way full of ice. All right now we’re going to add a half of cup of orange juice. Then a half cup of ginger ale and use ginger ale. It makes a big difference, a 1/2 cup of sprite and then 2 tablespoons. I believe you call it grana Dean. I used Rose’s grenadine um.

I got this at my local Kroger. You can find it at most grocery stores, but it’s what gives it its color. Then I just topped it with two limes and a cherry. Now I suggest making this one at a time. So you can get the awesome color of the Shirley Temple all right. My next one is called sunrise spritzer, this one’s perfect for large parties, so we’re going to take 4 cups of orange juice. I like to use simply orange because it makes it taste really good.

Next you’re going to add 2 cups of pineapple juice and then 2 cups of sprite or any lemon-lime soda. Then I added a squirt or about 1 tablespoon of lemon juice, and last I added 1 to 2 cups of frozen strawberries that I have gone as my drink kind of mixes together, then, I’m going to start filling up the cups. The trick is not to put your ice in a big picture because it will water it down after it sits for about 10 minutes, or so let those that strawberry flavor get in then I just ladle it into my cups.

This one was by far my kids favorites, add a little strawberry on top and they’ll love it even more and my last one is a cranberry cutie mocktail first you’re going to take about 3 ounces of sprite and pour it into an individual of glass. Then the same amount, 3 ounces of cranberry juice and add it right to it: here’s where it gets fun. I take my little juicer and juice a whole Clementine into the cup and then last you’re going to add about one ounce of lime juice.

Again I took my little juicer and just squeezed it or you can chop it up and squeeze a little in that way. Now, I’m just going to add the ice from my table top ice machine and throw it right into the drink. I, like my drinks, really cold, so we’re going to add about five or so ice cubes to it then put a little lime on top. You can even put a little cut-up Clementine on top for decoration and those are our three virgin drinks.

Now don’t forget to go to nuaire, calm and use the code, six sisters for 20 % off your ice machine thanks guys for stopping by don’t forget to subscribe to our Channel. See you next time you

I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!




Let’S get to it start with the top end of a beef tenderloin roast or any decent cut of beef go ahead, remove any excess silver skin or fat.

Then we’re going to take some butchers twine, tie it up and try and make it nice and round. Next, we’re going to add a little injection of butchers, barbecue prime injection, just for a little extra flavor, just start on one end simply work your way down, give it a little squirt every inch or two after injecting the roast with another layer of flavor. Simply take it place it in a ziplock bag, leave it in the fridge for at least two to four hours.

Just before you get your meat on the grill spice it up with any type of rubs, our spices that you love to taste. For this, all we’re going to do is put on some extra bold black peppercorns and a little bit of kosher salt beefs got a nice coat and a salt and pepper. So let’s go get it on the grill. Barbecue is all up to temp and the wood starting to smoke away. So we just got our meat on cook it. At 225 till it hits an internal temp of 115 degrees and we’ll give it a nice sear on the outside.

After around half an hour, keep a close eye on the temperature and just keep checking it on the end 1:15, in the middle and 113. On the end, once you have an internal temperature, 115 to 120 degrees, simply take the beat, keep an eye on it. Turning it every 30 seconds or so, and another quick little roll smells great again. Another quick roll. If you like, your beef cooked a little bit more than that, simply bring up the internal temperature to 125 degrees and then start searing it after letting it rest for around 5 minutes loose, intented and tinfoil.

Finally, remove the string and slice it up with the string removed, it’s all ready to slice, so, let’s cut into it and see how it looks. Mmm check that out nice juicy just cut some thin slices off here, just like butter going to make up a couple. Sandwiches, hmm looking good beef tenderloin roast it’s easy to do, barbecue food, for you give it a try.

Find out what you get from a bag of Spunks! It is good with any type of barbecue!




Weber Barbecue Techniques

You can control it in one of two ways: you can either control it by the amount of coals that you use or how you actually position the vents on this occasion we’re actually going to be grilling. Some chicken drumsticks so first of all, I’m going to lay out the coals in the base of my barbecue, the weber chimney. Starter is a great way of measuring out your coals.

This full chimney starter here is ideal for a 57 centimeter barbecue when you’re grilling foods. If you have a 47 centimeter barbecue, then three-quarters should suffice, distribute your coals evenly over the cooking grate, and this will help to create an even temperature whilst cooking. If you have a collection of cold in one place, just use some tongs to position them evenly across the cooking. Grate, don’t be tempted to put too many curls into your barbecue, as this will create too much heat and therefore burn your food.

Just one layer of coals will suffice once the coals are in place, place the cooking grate on top of the coals and then add the food, remember always to place the lid on top with the lid in place. This will help to keep an urban environment and also will help to reduce flare-ups. The vents are also key to controlling the temperature of your charcoal barbecue. The vents are located at the bottom and at the top, the vent should always be open during cooking to open the vent at the bottom.

Just push the lever to the far side where you can see the vent symbol, I’m also going to open the vent at the top. This will allow the air to be drawn in through the bottom of our barbecue pass through the coals, circulate around the food and then be pushed out the top creating this oven environment. I spoke about earlier on a windy day. It is possible to close the vents by 50 %. This will restrict the airflow going into the barbecue.

Therefore, reducing the oxygen to the coals and reducing the temperature closing the vents to 50 % is also great when your food is cooked and can help to keep the food warm. You

Find out what you get from a bag of Spunks! It is good with any type of barbecue!