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Add a little sugar while frying onions; they will turn pink or brown faster.
While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.
Do not add salt to 'rajma' and 'urad dal' while boiling. It will take half the time to boil when salt is subtracted.
Sprinkle some salt in a frying pan to prevent oil from splashing.
For good flavor and taste: First boil the milk with adding tea powder. After that add required sugar it gives good color and also the taste.
Add pinch of baking soda into the milk while boiling it keeps the milk away from breaking.
Use the excess dal water from boiling dal to make rasam.
Similarly adding salt to the chicken also slows up the browing.
To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading.
To make crispier puris, add a little rava(Upma) to the wheat flour while kneading.
Dill seeds work well as an appetizer and is therefore commonly used in cooking.
For better taste & better gravy in dumka biriyani add more curd.
To make crispier puris, add a little rava to the wheat flour while kneading.
Similarly adding salt to the chicken also slows up the browing.
When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
Vinegar can be used in place of Lemon Juice to separate the milk from whey.
Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won't be using it immediately, freeze it for later use.
While preparing Okra fry, add a 1-2 tea spoons of Lemon juice to curry which helps in removing the stickiness of the curry.
If you don't have a non-stick pan then use a your regular pan. Make once or twice omelets on your regular pan, after that make dosa on it. Your regular pan will work as a non-stick pan.
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