Rich in dietary fibre, minerals, and vitamins, dry fruits make for a healthy snack and deserve to be a part of our daily diet. For the uninitiated, almonds, which are loaded with antioxidants, are great for our hair, skin, and teeth, while cashews may boost your immune system, and walnuts, rich in Omega 3, aid in weight control and reducing dark circles.
Incorporating dry fruits in our everyday meals is an easy task – you can add it to your smoothies, cereals, salads, desserts, and even main course. However, when adding them to the recipes, many of us struggle to chop them evenly.
Chef Mehrishi has a trick up his sleeve to make your life easier. The expert says: refrigerate them. Take whatever amount of dry fruits you require for your recipe and let it rest in the fridge for an hour or an hour and a half approx. before chopping. This applies for all kinds of dry fruits such as almonds, cashews, walnuts, and pistachios.
You can now use slivered almonds and pistachios to garnish your bowl of piping halwa or kheer.
Oh, and don’t miss these dry fruit-based recipes by LF chefs:
Chef Pankaj Bhadouria gives the panjiri, a traditional Punjabi sweet treat, a twist by making a tart out of it.
Fresh fruits, oatmeal and walnuts are used to make cookies, which can be enjoyed at any time of the day.
Scroll up to watch chef Gautam Mehrishi demonstrate the process of chopping dry fruits easily.