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Grinding for idli using mixie - Soak rice in hot water for 5-6 hours.
For crispy bhindi fry - add a tbsp of curd or lemon juice when frying the bhindis. This also prevent stickiness.
How to preserve lemon juice - When you have excess lemons, freeze lemon juice in ice cube trays and use it whenever needed in your recipes. It stays good for 15-20 days.
Retain the white color of cauliflower - Add a tbsp of milk while cooking cauliflower
For tasty and fluffy omelets - Add a little milk or a tbsp of water when beating eggs.
To make tasty filter coffee - add a little sugar to the coffee filter before adding coffee powder, then add boiling water to it.
Before making dosas, add 2-3 drops of oil on the tawa, then rub with half an onion, to prevent the dosas from sticking to the tawa.
Add 2 tsp of water to the egg mixture to get fluffy omelette.
To peel baby onions/pearl onions easily,soak them in cold water for 20 minutes.
Use warm water for kneading dough to get soft rotis.
To set curd faster, add a slit green chillie to it.
Add a pinch of sugar while boiling green peas to retain their green colour.
If you run out of time or get up late in the morning, instant oats will come handy.Oats with banana is not only filling but takes just 10 minutes to prepare and is also very healthy.
Keep brown bread and a few chutneys like tomato chutney, green chutney etc with you, which will serve as a side dish for idly, dosa, pongal and can also be used as a spread for sandwiches and bread toast.
Fresh basil keeps much better and longer at room temperature with the stems in water.
When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Add cheese rinds to vegetable or meat broths for another dimension of flavor.
Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.
When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
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