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Tips

Cooking
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Pour a little water (about 1 cup for a 3 litre vessel) in vessel in which you would boil milk. Then, pour in the milk. Heat container and bring milk to boil, without stirring. This way the milk will not scald at the bottom of the Container. Take care to rinse vessel with clean water before using.
Soak almonds in warm water if time to soak is limited. That is 4-5 hours instead of overnight. However, very hot water, will discolour the almonds.
Dear friends, When many chapatis are left over you can turn it into a very tasty dish.Crumble the chapatis into fine pieces by putting it in the dry grinder.Heat oil as required depending on the no of chapatis left.add mustard seds hing haldipowder and groundnuts.Then add onions thathave been sliced lengthwise.Add the crumbled chapatis, salt and chillipowder to taste.Mi x properly for a few minutes and remove from fire.Sprinkle a few drops of lemon juice and coriander leaves finely chopped/serve hot.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Use tender stems of cauliflower leaves at its base to give body to vegetable stock. Or chop very fine. Stirfry and add to any soup. Give a distinct beautiful flavour.
Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.
Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.
To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides.(Wipe over with damp fingers to clean). Mash and use as required.
Caked mud should first be scraped off fabric with a blunt knife. Soak in warm soap suds, and Wash with a soft scrubber.
Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.
Bread ground to a paste with some water, in a mixie, acts as a good thickening agent for soups if cornflour is not available.
A shortcut method is to use cashew powder, soaked for 10 minutes in some milk. Then proceed as above. But the result may not be as smooth as the original recipe.
For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.
One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day.
While cooking vegetables which cook mostly in their own juices, cover with a deep dishlike lid. Pour water in this, and keep adding more as it evaporates. This way the vegetable can be cooked well, adding minimal amount of water.
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.
Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.
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