{"id":834,"date":"2007-05-27T18:45:05","date_gmt":"2007-05-28T01:45:05","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/05\/27\/almonds-and-apricot-kernels\/"},"modified":"2008-04-06T17:07:49","modified_gmt":"2008-04-07T00:07:49","slug":"almonds-and-apricot-kernels","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/05\/27\/almonds-and-apricot-kernels\/","title":{"rendered":"Almonds and Apricot Kernels"},"content":{"rendered":"<h3>Badam and Khubani:<\/h3>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/apricot\/apricotkernelsimagecopyrighted1.jpg\" class=\"noborder\" alt=\"Almonds and Apricot Kernels (Badam and Khubani)\" \/><br \/>\n<font face=georgia>Almonds and Apricot Kernels ~ for This Week&#8217;s <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/11\/19\/indian-kitchen\/\" target=\"_blank\">Indian Kitchen<\/a><\/font><\/center><\/p>\n<p><font face=georgia> Apricot kernels are often called poor man&#8217;s <em>badam<\/em> (almonds) in Bharat. They look like miniature almonds and taste equally delicious. But unlike almonds, the shelf life of apricot kernels is short, they go rancid fast so it&#8217;s better to have a taste before buying. Sweet tasting version of this versatile nut is available in natural\/health food stores here. Apricot kernels are great for snacking and cooking. Can be used whole, sliced, silvered or ground into a paste (to prepare burfi\/halwa like sweet).<\/font><\/p>\n<p><small><font face=georgia><a href=\"http:\/\/www.saudiaramcoworld.com\/issue\/200603\/cooking.in.hunza.htm\" target=\"_blank\">Apricot Kernels in High Valley of Hunza.<\/a><\/font><\/small><!--6e71480c9dae87564d6ff8dc48d2c125--><!--3a698d4c579882331df65767634acfc9--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Badam and Khubani: Almonds and Apricot Kernels ~ for This Week&#8217;s Indian Kitchen Apricot kernels are often called poor man&#8217;s badam (almonds) in Bharat. They look like miniature almonds and taste equally delicious. But unlike almonds, the shelf life of apricot kernels is short, they go rancid fast so it&#8217;s better to have a taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185,11,64,76],"tags":[],"class_list":["post-834","post","type-post","status-publish","format-standard","hentry","category-apricot-kernels","category-nuts-seeds","category-ingredients-photos","category-indian-kitchen"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=834"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/834\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}