chatanga1 Posted September 25, 2011 Report Share Posted September 25, 2011 Another failure on my recent trip to Panjab, never got to try Sukhnidhaan again. Can anyone post onhere how to make it, i have looked on youtube but couldnt see any vids on it. if anyone could help with this it would be brill. I got myself a ghotna made from Nim wood, but couldnt find a kunda in jalandhar shehr. whats the next best thing if you cant find a kunda. any available in uk? 0 Quote Link to comment Share on other sites More sharing options...
SURYADEV Posted September 25, 2011 Report Share Posted September 25, 2011 you should be able to buy a khunda from the main indian areas here - for some silly price. or what you can do is get a round kraha/wok, dig a shallow hole in the ground in the shape of the wok base, insert wok in hole and you've got yourself a heavy duty khunda. If you're gonna make sukha here how are you going to get hold of all the ingrediants? you know of some homies in the hood? 0 Quote Link to comment Share on other sites More sharing options...
shaheediyan Posted September 25, 2011 Report Share Posted September 25, 2011 Shardaayi - Gurmeet Kaur from Sikhnet This cools you down and powers your brain. It also provides all the essential amino acids. For 4 servings: 1/2 cup of nuts (Almonds and/or Pistachios) 1/2 cup of seeds (Sunflower, Pumpkin and/or Melon) A tablespoon of Poppy Seeds A teaspoon of fennel seeds (if you like the flavour) A pinch of Saffron A few black peppercorns A pinch of cardamom seeds (discard the pods first) Water for desired thickness Sugar or Honey for desired sweetness Shardaayi can stay in the refrigerator for a couple of days. In winter, it can be boiled with some chopped dates (instead of sugar) for extra warmth and body. This nut-milk is many times superior than the dairy counterpart in terms of nutrition. It also carries a much smaller carbon and cruelty footprint. Soak nuts overnight(optional – peel off almond skin as it loosens upon soaking). Soak rest of the ingredients. Grind all ingredients to a very smooth paste adding small quantities of water very slowly. Blend in appropriate amount of sweetener and rest of the water. Chill before serving. Just a note, soaking seeds and nuts for a few hours before eating makes the nutrients more bioavailable. Also, there’s a layer of phytic acid (which removes nutrients from the body) on all grains, legumes, seeds. After being soaked for several hours, the seeds begin to sprout and the phytic acid layer disappears. 0 Quote Link to comment Share on other sites More sharing options...
SURYADEV Posted September 26, 2011 Report Share Posted September 26, 2011 Just a note, soaking seeds and nuts for a few hours before eating makes the nutrients more bioavailable. Also, there's a layer of phytic acid (which removes nutrients from the body) on all grains, legumes, seeds. After being soaked for several hours, the seeds begin to sprout and the phytic acid layer disappears. I've heard of this before; hence apne people soaking badam overnight before removing the skin. For seeds, are you saying that it should be soaked until it starts to sprout? 0 Quote Link to comment Share on other sites More sharing options...
chatanga1 Posted October 18, 2011 Author Report Share Posted October 18, 2011 If you're gonna make sukha here how are you going to get hold of all the ingrediants? you know of some homies in the hood? thats the easiest ingrediEnt to get these days in Joo-kay! Shaheediyan Bro, i was gonna use these 4 ingredients : badaams, cas-cas, black pepper , leyechi, . with these 4 its still nutritutous yes? also can anyone tell me what is the importance of discarding of the nugda? can it not be eaten as well? 0 Quote Link to comment Share on other sites More sharing options...
Maha Singh Posted October 19, 2011 Report Share Posted October 19, 2011 Chatanga, you missed out the sugar. You also need a decent Salotar Sanera 0 Quote Link to comment Share on other sites More sharing options...
chatanga1 Posted October 19, 2011 Author Report Share Posted October 19, 2011 i dont take sugar so i wouldnt put that it, i have got myslef a ghotna. 0 Quote Link to comment Share on other sites More sharing options...
Maha Singh Posted October 21, 2011 Report Share Posted October 21, 2011 So when you inviting us over for some? 0 Quote Link to comment Share on other sites More sharing options...
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