Geetha's Kitchen

So easy, so simple, so tasty! No more words are needed for this lovely sunflower seed butter. Delicious served in a sandwich or with toast, fruits, and veggies; it is also good by itself on a spoon! I decided to make my own as the store-bought ones all had sugar of one kind or another. Although I like some things sweet, I did not want my seed/nut butters to be sweet :) - so I got the seeds and got to work!! If you purchase raw seeds, simply roast them in a skillet or in the oven; let cool and proceed with the recipe. Sunflower seeds are soft and does not take much time to process into butter. I have had this sunflower seed butter recipe in the drafts and had forgotten to post it! Ingredients: 2 cups Sunflower seeds, roasted 1/4 - 1/2 tsp Sea Salt Method: Roast the sunflower seeds in the oven at 350 F for about 10 minutes or toast them in a skillet; let cool. Place the sunflower seeds and the salt (use the smaller quantity first - can add more if needed later) in t...

Making delicious home-made Peanut Butter is even easier than making Almond Butter !  Just roast raw skinless peanuts, let cool, grind and voila! for the best-tasting peanut butter you have ever tasted :). I buy raw, skinless (blanched) peanuts rather than go through the tedious task of skinning them myself. Peanuts are a little more work than blanching almonds. Using a kadai (Indian wok) assures even heating and browning of the peanuts. Any wok will do. Note: Peanut butter is a concentrated food; do use caution as it is very easy to eat lots of this delicious homemade peanut butter. The serving size is a meager 2 Tablespoons!! Ingredients:  1 lb skinless raw peanuts 1 tsp Kosher Salt 1 1/2  Tbsp Peanut Oil Method: Prepare a large baking pan or sheet with paper towels - you will pour the cooked peanuts to drain the excess oil here. Heat the oil over medium high heat in the kadai/wok. When the oil is at the right temperature, you will see a...