Roasted Pumpkin seeds with Cumin and Turmeric

I often wonder what it means to stay connected. We all seem to be so disconnected in this overtly connected world of ours. We communicate through a masked cellular medium. We use keyboard characters to define our emotions. We express ourselves through a series of technological jargon. We seem to hide behind a veil of networks almost skeptical to unveil.

Sometimes we have to disconnect to stay connected.

Once in a while it may be liberating to disconnect from the virtual world and connect with the veritable world.

If we try hard enough, we will be able to find that sweet spot of balancing technology with a personal touch.

On that note, a little treat with pumpkin seeds.

Ingredients

2 cups of pumpkin seeds - We used left over pumpkin seeds after carving our pumpkins.

Soak the seeds in water for about an hour. Remove the pulp and boil the seeds in 2 cups of water with a Tsp of salt.

Once the seeds are boiled, drain and dry them over night.

Spices

1 tsp cumin powder

1 tsp red chili powder

1 tsp turmeric

1 tsp pepper

Salt and

2 tbs olive oil

                   1.    Heat the oven to 300 degree Fahrenheit.

                   2.   Spread the pumpkin seeds in a baking tray

                   3.  Add the spices, salt and oil and mix them with the best kitchen tools ever - your hands.

                   4.  Pop the seeds in the oven and bake for 25 - 30 minutes.

                   5.  Store them in an air tight container.

                   6.  They are good and crunchy for up to 4 days.