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Cooking
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To make a floral arti dish requirements are: rose pedals, cunco, adhesive tape, glitters Take your thali (plate) and border it with rose petals. Draw an "om" with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals.
If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.
If curds is too sour, drain for a while in a fine meshed colander to remove the whey. Transfer to A container, add enough milk for desired thickness and beat well. The whey can be used to Knead dough for chappatis, etc. to make them softer.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
Onions will boil faster if you make X-shaped cuts in the root ends.
To make the ghevar two toned (brown at bottom and light on top) then use more milk in the Batter and less water.
Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or To run in mixie, after having emptied it by inverting into container. The stuck paste will dilute Easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage Minimised.
Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.
To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.
To make soft puris and chappatis, the dough should be mixed properly and rested for atleast 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required.
To avoid handi dishes from burning at the bottom, place a tawa (griddle) on the fire, heat, place Handi on the griddle, put the flame on lowest. This will ensure that the handi does not get any Excess heat, causing the contents to burn. Also choose a handi that has a heavy bottom.
Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using.
For ease in rolling bhakris, etc. without soiling the rolling board, just slip the board into a Large polythene bag, and tuck the loose sides under the board, before placing it down. To roll other chappatis, just slip out the board from the bag.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavour to the dal.
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