KITCHEN TIPS & TRICKS

Bajji Take gram flour(Kadalai mavu) and rice flour in the ratio 2 1/2 : 1 (5 cups gram flour and 2 cups rice flour) and mix it with water to make into a loose paste.Add 1 tsp salt, 1 tsp red chilli powder, 1/4 tsp asafoetida, and saffron(kesari powder) to get the desired colour. Slice the vegetables (potato, onion, plaintain, brinjal).Dip it in the flour mixture and deep fry until it is fully cooked. Bhel Puri Oma podi - 100 gm, Small puris - 10, Potato(medium sized) - 2, Black channa dal - 1/2 cup, Puffed rice - 2 cups, Onions(medium sized) - 2, tomato(small) - 1, Coriander leaves - 1/4 cup, Mango pieces(finely chopped) - 1/4 cup, Salt - as required Boil the potatoes, peel and mash. Boil the black channa dal in a separator vessel. Chop the onions and tomatoes finely. Prepare oma podi, sweet chutney, mint chutney and small puris. In a large bowl, mix puffed rice, onions, tomatoes, chopped coriander leaves, mashed potatoes, small puris, cooked channe dal and mix well. Add salt,

Channa masala Soak 100g channa dal for 8 hours and steam in a pressure cooker until it is overcooked.Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.Heat 2 spoons of oil and add a cup of chopped onions and the ground mixture.Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well. Add a tsp odf garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving. Mattar paneer Masala Milk-5 cups Shelled green Peas-1/2 lb Onions-2 Tomatoes-3 Green pepper-3 Chilly powder-1/2 tsp(alter to one's taste) Corriader powder-1 tsp Coconut Extract-1 cup Chopped Ginger-1 tsp Chopped Garlic-1tsp Cloves-2 Cinnamon-1 Cardamom-2 Soy sauce-1/2 tsp Oil for frying Salt to taste Chopped cilantro-1 tbsp Lemonjuice-1 tbsp Heat milk twice,add the lemon juice, curd will be seperated. Tie the curd in a muslin cloth. After the curd is out of moisture, flatten it and cut into paneer cube

Brinjal curry Brinjal - 1/2 kg, Onions - 1/4 kg, Mustard seeds - 1/2 tsp, Urad dal - 1/2 tsp, Red chilli powder - 1/2 tsp, Salt - 1/4 tsp, Oil - 5 tsp Cut onions and brinjals into semi-circular pieces. Heat the oil. Add mustard seeds. When it splutters, add the urad dal. When the urad dal is roasted, add the onions and brinjals. Add salt and red chilli powder. Fry with constant stirring until the brinjals and onions become soft. Instead of the red chilly powder,you may try it out with paruuppu podi or the normal molagai podi. It tastes really good with paruppu podi Green Beans curry Fresh green beans - 1 kg, 1 small tomato, 1/4 cup grated coconut, moong dal - 5 tsp. Trim both ends of the beans and cut them into small pieces. Steam them in a pressure cooker in auntil half-boiled. Heat 2 tsp of oil in a frying pan, add mustard seeds,. When it splutters, add the tomato (cut into small pieces) and fry well.Add the steamed beans-dal, 3/4 tsp salt and 1 tsp red chillie powder.Stir u

Steamed Rice Balls Ingredients : Boiled Rice : ……… 500 gms Fresh Coconut :……. 3/4 cup Urad dhal : ………… 1 tbsp Channa dhal : ……… 1.5 tbsp Dry red chilli : …….. 5 no Cooking Oil : ………1 tbsp Mustard seeds:……… 1 tsp Curry Leaves : ……… 10 no Salt to taste Method of Preparation : Soak rice for about 2-3 hours and grind fine to a thick paste, using wet grinder. Add required salt. Heat oil in a frying pan, allow mustard seeds to sputter. Add urad and channa dhal and salute. Split each red chilli into 3 pieces and add along with the curry leaves and saute for few seconds. Add the grated coconut to it and put off the flame immediately. Transfer this to the ground flour and mix thoroughly. Make them into samll sized balls(lemon sized) and steam for about 15-20 minutes. Black Pepper Rice Ingredients : Raw Rice : . . . . . . . . . . 1 cup Black Pepper :. . . . . . 1 tbsp Urad dhall : . . . . . . . . 1 tbsp

Dal payasam Moong dal - 1 cup, Powdered jaggery - 1 cup, Gram dal - 1 spoon Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a little while. Add a tsp of cardomom powder.Roast 8 cashews in ghee and add it to the mixture. Milk Payasam Heat 1 litre of milk and when it boils and starts to rise add 1/4 cup of raw rice.Keep in low heat with constant stirring until the quantity reduces to one-half.Add 1 cup sugar and 1/2 tsp powdered cardomom.Roast some cashewnuts(10) and raisins in ghee and add it to the payasam. Rice Payasam Basmati Rice & chopped almonds(combined) - 4 tsp, Milk - 2 cups, coconut extract - 1 cup, Evaporated milk - 1 tin, sugar - 1&1/2 cups, cardamom powder - 1/4 tsp Method: Soak rice for 15 minutes.Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and

Cooking is an Art and men are better Kitchen Artists than women are. Men are more active in Tourism and Catering Industries. Women’s participation in Hotels & Catering Industries are very minimal. Most famous cooking styles are Chinese, French and Italian. But when it comes to home cooking women are the champions. Women know what to cook and how to prepare food for each member of the family and everybody’s likes or dislikes. Children learn eating habits from their mother’s preparations, and they will not forget the taste of that food during their entire life span. They always thinks their mother’s cooking have no comparison and this is where the conflicts can take place after marriage. Every meal that cooked at home has a special ingredient added to them, which you cannot buy for money or available anywhere in the most expensive Kitchens of the world, Love. Here, our focus is not in better cooking tricks alone, but also how effectively use simple things available at home for ot