KITCHEN TIPS & TRICKS

Savoury Batter

2010-12-04T19:48:00.003+04:00

Ingredients

1 1/2 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

1 egg white

2 egg yolks

3/4 cup milk

1 1/2 tbsp vegetable oil

1 tsp grated lemon peel

Method: Sift flour with baking powder and salt. In small bowl, beat egg whites until stiff peaks form. In a separate, larger bowl, beat egg yolks, milk and oil till smooth. Gradually add flour mixture, beating until smooth. Gently fold egg white into batter, along with grated lemon zest.

Set Dosa

2010-11-04T19:31:00.003+04:00

Ingredients

1/4 cup roasted gram dal
1/4 cup grated coconut.
3-4 green chillies
a small piece of tamarind
1 tbsp coriander leaves
salt to taste

For seasoning :

1 tbsp oil

1 tsp mustard seeds

1 pinch of asafoetida

1 tsp urad dal

Method

Soak the urad dal and poha for 4-5 hours. Grind it finely to a paste with water Add rice flour and salt to the paste and mix well. You can add more water to get the required consistency.

Store the dough in a large vessel in a warm place for atleast 8 hours for it to ferment well.

Heat tava. Pour a tablespoon of dough on the tava. Do not make it very thin.

Prepare small round dosas of approximately 10 cm diameter with little oil. Cover it and let it cook for a few minutes. When the dosa is red, turn the dosa and cook on the other side.

Serve a 'set' of 3 dosas topped with butter or ghee and chutney. Grind all the ingredients for chutney with water. The chutney should be watery.

Seasoning:

Heat oil in a small pan. Add all the ingredients for seasoning. When the mustard seed splutters, remove the pan from heat and gently pour over chutney. Mix well and serve.

Source: http://food.sify.com

Dosa

2010-11-04T19:14:00.005+04:00

Ingredients

Split black gram (urad dal)

Rice flour

Method

Soak 1 cup of urad dal for 3 hrs.

Grind it adding water to smooth consistency.

Then add 2 cups of rice flour. To it and add salt and let it ferment overnight.

Make thin dosas and it comes out very crisp and tasty.

Source: http://food.sify.com

Rag Tag Dosa

2010-10-29T17:14:00.003+04:00

Ingredients

semolina/rava - 1 cup
flour(preferably wheat flour) -1 cup
lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)
finely cut onion - 1
1/4 tsp each chilli powder and pepper powder
ginger 1", finely sliced (an even use readymade ginger paste)
coriander leaves - 1 small bunch.
jeera-1 teaspoon
hing-solid pinch
salt (-about 1 tsp(according to taste)
optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-
just a little.

Method

Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and
lime juice or plain water.
Add the other ingredients and mix well.
Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and
pour a big ladle of the dough and move the tava around to ensure it spreads.
Turn over after two minutes.
And then just eat it. If you think you want it. Have it with anything on hand. Even plain salted butter!

Source: http://food.sify.com

Tofu Neer Dosa

2010-10-29T10:26:00.004+04:00

Ingredients,

2 cups raw rice

1/2 cup of tofu (any variety soft, firm, extra firm)

salt to taste

1/2 tsp jeera

Method

Wash and soak rice for 2 hours.

Grind with tofu to a fine paste.

Add jeera seeds (optional).

Add water to make the batter thinner than the normal dosa batter.

Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the

batter cannot be spread with the ladle on the tava like other dosas).

Cover it and leave it for 2 minutes and turn it over on the tava carefully.

Let it stay for a couple of minutes, uncovered.

Source: http://food.sify.com

Potato Gnocchi with Crab Meat

2009-03-30T23:11:00.005+04:00

INGREDIENTS:

Potatos	350gm
Soft Flour	50gm
Parmesan Cheese	30gm
Porcini Mushrooms	200gm
Crab Meat	50gm
Leek	80gm
Truffle Paste	20gm
White Wine	1 Glass
Garlic	4gm
Butter
Chopped Parsley
Fish Stock
Fresh Dill
Salt and Pepper

METHOD:

Boil Potatos and mash well. Add flour, egg, cheese and a little nutmeg powder and mix well to form a smooth dough. Roll small portions into round strips and cut into small pieces (gnocchi).

Separately, sauté chopped garlic, leeks (previously stewed) and mushrooms cut into 'brunoise' (diced small). Pour fishstock blended with a little butter and flour to form a thick sauce. Now cook the gnocchi in boiling water, drain and pour in a sautoir. Combine gnocchi with the sauce and sauté for a few minutes on a strong fire. Add crabmeat and truffle paste and remove from fire.

(Recipe for 5 persons)

Courtesy: Italian Chef - Mario Prestigiovanni - H! Magazine.

SAUCY TURKEY MEATBALLS

2007-10-21T21:00:00.000+04:00


1    pound ground turkey

1    egg

1    small onion, chopped

1/4  cup dry bread crumbs

2    tablespoons milk

1    teaspoon dried parsley flakes

1/2  teaspoon salt

1/8  teaspoon ground black pepper

1    10 3/4-ounce) can condensed cream
     of chicken soup

1/3  cup sour cream

1/4  cup milk

1/4  teaspoon dried dill weed

1/8  teaspoon each ground black pepper 
     and ground nutmeg Yields 4 to 5 servings.

Preparation time: 10 minutes.

Cooking time: 9 to 13 minutes (plus 3 minutes standing time).

Oven setting: HIGH (100 percent power).

In medium mixing bowl combine ground turkey, egg, onion, bread crumbs, milk, parsley flakes, salt and pepper. Mix well and shape into 24 meatballs. Arrange in shallow 1 1/2-quart microwave-safe casserole. Cover with wax paper and microwave 5 to 7 minutes, or until meatballs are set. Stir gently to rearrange. Combine all remaining ingredients and pour over meatballs.

Cover with wax paper and microwave 4 to 6 minutes longer, or until sauce bubbles and meatballs are cooked through. Let stand, covered, 3 minutes.

Serve over cooked egg noodles or rice.

Courtesy: H!TimesofOman

Spice Cake with Cardamom-Coffee Icing

2007-10-10T19:43:00.000+04:00

For the Cake:

2 1/4 cups unbleached flour

1 1/2 tsps baking powder

1/2 cup dark brown sugar

1 cup sugar

2 Eggs

1 1/2 cups buttermilk

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground black pepper

1 stick butter

1 tsp vanilla powder

1/2 tsp salt

Cardamom-cofee icing:

1/4 cup milk

1 tbsp coffee powder

1 tsp ground cardamom

1/2 tsp ground cinnamon

1 tsp vanilla

2 sticks butter

3/4 cup confectioner's sugar

To Make the Cake

Sift the dry ingredients. In a large bowl, cream the butter and sugars, then add the eggs one at a time, followed by the vanilla, mixing until light and fluffy (about 5 minutes). Beat in the other, dry ingredients alternating with the buttermilk, but beginning and ending with the flour mixture. Beat until just smooth: about a minute. Pour into a greased and floured pans and bake in a preheated 180 degree celcious oven for about 30-35 minutes. Remove from oven and cool on a racks for about 10 minutes, then remove from the cake tin.

To make the icing

Heat the Milk and dissolve the coffee powder in it, then allow it to cool. Beat together the remaining ingredients, then add the coffee/milk mixture and continue beating until fluffy. Slice the cake horizontally, making two pieces. Spread a coating of the cardamom coffee icing onto the bottom slice and replace the other half. With the remaining icing, spread it evenly over the top of the cake. Sprinkle a few cardamom seeds or coffee beans over the cake for decoration.

Courtesy : Mike Harrison

Opera Sponge
Butter Cream
Raspberry Bitter Sponge
Chocolate Glaze
Mango and Lemon Chiffon Trifle

GENERAL HOME TIPS

2007-04-26T21:49:00.000+04:00

GENERAL

1. If ballpoint pen ink dried out then brush it on glass or heat it up.

2. Boil Silver Vessels in water mixed with baking soda and wash them in cool water to make them brighter.

3. Copper vessels can be cleaned easily with cloth dipped in curd.

4. To maintain brightness of brass made showcase items longer, apply clear-varnish.

5. Clean the mirror with newspaper to make it brighter.

6. To get rid off cigarette smell, keep some vinegar in an open vessel in the room.

7. Mixer Blender blades can get damaged if ice cubes are added to the juice mix.

8. Gold ornaments will become brighter if they are washed in sugar dissolved water or in Yellow powder mixed water.

9. Stains on marble can be removed by rubbing vigorously with wet cloth dipped in salt.

10. Smoke raw coconut fiber mixed with curry leaves to keep mosquitoes away.

11. Smoking dried orange shells will keep the mosquitoes away.

12. Add little vinegar in the water in flower Vase to keep the flowers fresh longer.

13. To remove chewing gum from cloths keep ice on it and scrape it out.

14. To remove ink stains apply curd on it and wash with soap & hot water after half an hour.

15. To remove fresh ink stains apply lemon juice immediately and wash.

16. Wash after applying glycerin on blue-ink stains.

17. Apply glycerin on lipstick stains and wash with soap & hot water.

18. Apply petroleum jelly on lipstick stains and wash.

19. Mix camphor with kerosene and spray to clear off termites.

20. Sprinkle crushed curry leaves to keep away houseflies.

21. Clean the tables with clothes dipped in dettol-diluted water to keep houseflies away.

22. Dip Linen cloth in Blue and rub to remove scratches from watch or spectacles.

23. Rubbing Steel vessels with cloth dipped in vinegar makes them brighter.

24. Use wet cloth to clean smaller chips of glass pieces from the floor.

25. Dip cotton in perfume and rub it over the electric bulb before lighting it, perfume smell will spread very fast.

26. Dip cotton in turpentine and keep it in places to keep the rats away.

27. Apply soap on needle to prevent it from breaking while sewing thicker clothes.

28. Put silver ornaments in buttermilk for one day and wash it to make them brighter.

29. Spray Turpentine to keep the cockroaches away.

30. To open and close table drawers easily brush wax at the edges,

31. Sprinkle Garlic around the house to keep the snakes away.

BEAUTY TIPS

2007-04-26T21:46:00.000+04:00

1. Apply lipstick after washing with warm water and drying.

2. To prevent hair splitting apply lemon juice at the tip of the hair.

3. Hold hands in the freezer for a few minutes immediately after applying nail polish it will not go off easily.

4. Brush with ice cube after applying lipstick it sticks to the lips properly.

5. Apply Olive Oil mixed with equal amount of cucumber & lemon juice to remove black color from knees and elbows.

6. Washing face in coconut water makes it brighter.

7. Wash hair after applying curd, hair will become black and feel fresh.

8. Hair will grow stronger if washed in water boiled with spinach.

9. Chew one tender mango tree leaf every day to clear throat and maintain sound purity.

10. To prevent Lip cracking apply honey mixed with equal amount of coconut oil before going to sleep.

11. To clean oily face, dip cotton in Lemon Juice, apply on face and wash in warm water.

12. Apply caster oil regularly on eyelashes to grow them better.

13. To make dry skin soft apply the mix of Olive oil, lemon juice & cucumber juice.

14. Frequently applying glycerin on lips reduces black color.

15. Keep the eyebrow pencil in the fridge for sometime before cutting, its core will not break.

16. Make your fingers beautiful by applying lemon juice mixed with honey.

RHUBARB AND PEAR SPONGE PUDDING

2007-02-28T12:19:00.000+04:00

RHUBARB AND PEAR SPONGE PUDDING : 180 -190 C

INGREDIANTS:

PEAR SLICES IN NATURAL JUICE : 825 GM

RHUBARB ,TRIMMED ,CUT INTO 4 CM PIECES -800 GM

CASTER SUGAR -2 TABLESPOON

EGGS -2 NO.

CASTER SUGAR [EXTRA] -75 GM

PLAIN FLOUR -2 TABLESPOON

SELF RAISING FLOUR -2 TABLESPOON

CORN FLOUR -2 TABLESPOON

METHOD:

DRAIN PEARS;RESERVE 180ML OF THE JUICE.COMBINE RESERVED JUICE,RHUBARB AND SUGAR ON HEAT ;COOK.STIRRING OCCASIONALLY,UNTIL RHUBARB JUST TENDER.STIR IN PEARS.POUR MIXTURE INTO DEEP 1.75 –LITRE OVENPROOF DISH.

MEANWHILE BEATT EGGS UNTIL CREAMY ;THEN ADD SUGAR ,BEAT UNTIL SUGAR DISSOLVES.GENTLY FOLD SIFTED FLOURS.

SPREAD MIXTURE OVER HOT RHUBARB MIXTURE .BAKE IN MODERATE OVEN ABOUT 45 MINUTES OR UNTIL BROWNED LIGHLY.

SOUR CHERRY CHOCOLATE CHEESE CAKE

2007-02-28T12:16:00.000+04:00

SOUR CHERRY CHOCOLATE CHEESE CAKE : 150C

INGREDIANTS:

PLAIN SWEET BISCUITS - 250 GM

BUTTER ,MELTED -125 GM

MORELLO CHERRIES -680 GM

CREAM CHEESE -3 *25O GM

EGGS -3 NO.

SOUR CREAM - 180 GM

LEMON JUICE – 60 ML

CASTER SUGAR -385 GM

DARK EATING CHOCOLATE [MELTED] - 50 GM

COCOA POWDER - 25 GM

METHOD :

BLEND BISCUITS ,UNTL,MIXTURE RESEMBLES FINE BREADCRUMBS.

,ADD BUTTER UNTIL COMBINED.

USING HAND ,PRESS BISCUIT MIXTURE EVENLY OVER BASE AND 5 CM UP THE SIDE OF PREPARED TIN,PLACE ON OVEN TRAY ;REFRIGERATE ABOUT 30 MINUTES UNTIL FIRM.

MEANWHILE DRAIN CHERRIES OVER SMALL BOWL;RESERVE ONE CUP OF THE JUICE.BEAT CHEESE ,EGGS,SOUR CREAM,LEMON JUICE AND 1 CUP OF THE SUGAR IN LARGE MIXING BOWL.UNTIL SMOOTH.PLACE HALF OF THE CHEESE MIXTURE IN MEDIUM BOWL;STIR IN CHOCOLATE AND SIFTED COCOA .

POUR PLAIN AND CHOCOLATE MIXTURES ALTERNATELY INTO TIN ;PULL A SKEWER BACKWARDS AND FORWARDS THROUGH MIXTURE FOR A MARBLE EFFECT;TOP WITH ½ CUP OF THE CHERRIES .BAKE ,IN SLOW OVEN ABOUT 1 HOUR OR UNTIL SET.AFTER KEEP IN FREEZER.

MEANWHILE STIR RSERVED CHERRY JUICE WITH REMAINING SUGAR IN SMALL SAUCEPAN OVER HEAT UNTIL SUGAR DISSOLVES ;BRING TO BOIL,WITHOUT STIRRING .STIR IN REMAINING CHERRIES,TRANSFER TO MEDIUM HEATPROOF JUG;COOL.SERVE CHERRY CAKE WITH CHERRY SAUCE

ROASTED PEAR TART

2007-02-28T11:03:00.000+04:00

ROASTED PEAR TART: 200 C

INGREDIANTS:

ROLLED PUFF PASTRY SHEET -1

EGG,BEATEN LIGHTLY -1

PEAR HALVES IN NATURAL JUICE ,DRAINED - 825 GM

PURE MAPLE SYRUP -1 TABLESPOON

BUTTER ,MELTED -30 GM

METHOD:

CUT PASTRY SHEET IN HALF ;PLACE PASTRY HALVES ABOUT 2 CM APART ON PREPARED TRAY ,BRUS WITH EGG .

PLACE THREE PEAR HALVES ,CUT SIDE DOWN ,ON EACH PASTRY HALF;BRUSH PEARS WITH COMBINED SYRUP AND BUTTER .BAKE IN MODERATELY HOT OVEN ABOUT 20 MINUTES OR PASTRY IS PUFFED AND BROWNED LIGHTLY..

TOFFEED MANDARINS WITH ICE-CREAM

2007-02-28T10:42:00.002+04:00

TOFFEED MANDARINS WITH ICE-CREAM:

INGREDIANTS:

BUTTER - 50 GM

BROWN SUGAR -75 GM

MEDIUM MANDARINS [PEELED ,SEGMENTED] – 5 NO.

VANILLA ICE-CREAM -1 LITRE

METHOD:

MELT BUTTER IN PAN ;COOK SUGAR AND MANDARINS,STIRRING,UNTIL SUGAR DISSOLVES AND MANDARINS SOFTEN SLIGHTLY

DIVIDE ICE- CREAM AMONG SERVING BOWLS;TOP WITH WARM MANDARIN MIXTURE.

TIPS:

SERVE WITH ALMOND BREAD

PLUMS WITH SOUR CREAM

2007-02-28T10:42:00.001+04:00

PLUMS WITH SOUR CREAM:

INGREDIANTS:

PLUMS IN SYRUP[DRAINED]-825 GM

SOUR CREAM -120 GM

HONEY FLAVOURED YOGHURT -140 GM

BROWN SUGAR -75 GM

METHOD :

HALVE PLUMS ;REMOVE STONES .DIVIDE PLUMS AMONG FOUR [250ML]SHALLOW FLAMEPROOF SERVING DISHES.

COMBINE SOUR CREAM,YOGHURT AND 2 TABLESPOON OF THE SUGAR IN SMALL BOWL.SPOON SOUR CREAM MIXTURE OVER PLUMS;SPRINKLE WITH REMAINING SUGAR.PLACE UNDER PEHEATED GRILL FOR 3 MINUTES OR UNTIL SUGAR DISSOLVES.

TOBLERONE FONDUE

2007-02-28T10:41:00.001+04:00

TOBLERONE FONDUE :

INGREDIANTS:

CHOPPED TOBLERONE -200 GM

THICKENED CREAM – 125 ML

COFFEE FLAVOURED LIQUEUR – 1 TABLESPOON

METHOD:

STIR TOBLERONE AND CREAM IN SMALL SAUCEPAN UNTIL SMOOTH.REMOVE FROM HEAT ;STIR IN LIQUEUR.TRANSFER FONDUE TO SERVING BOWL.

SERVE WITH FRESH FRUIT AND BISCOTTI

VANILLA PANNA COTTA WITH BERRY JELLY

2007-02-28T10:39:00.000+04:00

VANILLA PANNA COTTA WITH BERRY JELLY:

INGREDIANTS:

RASPBERRIES -120 GM

GELATINE -1/2 TEASPOON

CASTER SUGAR -1 ½ TABLESPOON

LEMON JUICE -1 TABLE SPOON

CRANBERRY JUICE -80 ML

VANILLA PANNA COTTA:

GELATINE – 2 TEASPOONS

CASTER SUGAR – 55 GM

MILK – 160 ML

THICKENED CREAM -300 ML

VANILLA EXTRACT -1/2 TEASPOON

METHOD:

PLACE RASPBERRIES IN EACH MOULD;RESERVE REMAINING RASPBERRIES.

SPRINKLE GELATINE AND SUGAR OVER COMBINED JUICES IN SMALL HEATPROOF JUG;STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER,UNTIL GELATINE AND SUGAR MELTS.

DIVIDE GELATINE MIXTURE AMONG PREPARED MOULDS,COVER;REFRIGERATE FOR 2 HOURS ,UNTIL SET.

MEANWHILE MAKE VANILLA PANNA COTTA.GENTLY POUR COOLED PANNA COTTA INTO MOULDS,COVER ;REFRIGERATE UNTIL SET.

VANILLA PANNA COTTA:

SPRINKLE GELATINE AND SUGAR OVER COMBINED MILK AND CREAM IN SMALL SAUCEPAN.STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL GELATINE AND SUGAR DISSOLVE;ADD EXTRACT.STRAIN INTO MEDIUM JUG;COOL TO ROOM TEMPERATURE.

MANGO BOMBE ALASKA

2007-02-28T10:38:00.000+04:00

MANGO BOMBE ALASKA:

INGREDIANTS:

MANGO ICE-CREAM -2 LITRE

ORANGE JUICE – 60 ML

ORANGE FLAVOURED –LIQUEUR – 2 TABLESPOON

UNFILLED PACKAGED SPONGE CAKE -16 CM[ROUND]

THINLY SLICED MANGO -600 GM

EGG WHITES – 4 NO.

CASTER SUAGR -220 GM

METHOD:

KEEP 15 CM -1.375 LITRE [5 ½ -CUP]PUDDING BASIN OR BOWL WITH PLASTIC WRAP,EXTENDING PLASTIC 5 CM OVER EDGE OF BASIN.

PACK ICE-CREAM INTO PREPARED BASIN ,COVER WITH FOIL ;FREEZE ABOUT 2 HOURS OR UNTIL FIRM

PREHEAT OVEN TO VERY HOT.

COMBINE JUICE AND LIQUEUR IN SMALL JUG,TRIM TOP OF CAKE TO FLATTEN;SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE.PLACE BOTTOM LAYER OF CAKE ON OVEN TRAY;BRUSH WITH HALF OF THE JUICE MIXTURE .TOP WITH MANGO,THEN WITH REMAINING CAKE HALF;BRUSH WITH REMAINING JUICE MIXTURE .

INVERT ICE –CREAM ONTO CAKE ,TRIM THE CAKE TO EXACT SIZE OF ICE- CREAM.RETURN TO FREEZER.

BEAT EGGWHITES IN MACHINE BOWL ,GRADUALLY ADD SUGAR,BEATING UNTIL SUGAR DISSOLVES.

REMOVE BOMBE FROM FREEZER;SPREAD MERINGUE OVER TO ENCLOSE BOMBE COMPLETELY.BAKE OR BURN THE MERINGUE TO GET BROWN COLOUR.

PEACH AND RASPBERRY TRIFLE

2007-02-28T10:37:00.000+04:00

PEACH AND RASPBERRY TRIFLE:

INGREDIANTS:

RASPBERRY JELLY CRYSTALS -85 GM

UNFILLED PACKAGED SPONGE CAKE – 250 GM

RASPBERRY JAM -2 TABLESPOON

SWEET SHERRY – 125 ML

CUSTARD POWDER -30 GM

CASTER SUGAR -55 GM

MILK -375 ML

VANILLA EXTRACT -1/2 TEASPOON

THICKENED CREAM -300 ML

SLICED PEACHES,DRAINED -825 GM

ALMOND FLAKES TOASTED -2 TABLESPOON

METHOD:

MAKE JELLY ACCORDING TO DIRECTION ON PACKET ,COVER ;REFRIGERATE INTIL MIXTURE IS THE CONSISTENCY OF UNBEATEN EGGWHITE .

MEANWHILE SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE ;SANDWICH CAKE HALVES WITH JAM.CUT CAKE INTO 3CM SQUARES.

PLACE CAKE IN 2.5 LITRE DEEP SERVING BOWL;SPRINKLE WITH SHERRY.

MIX CUSTARD POWDER AND SUGAR IN A SAUCEPAN .GRADUALLY BLEND IN MILK ;STIR OVER UNTIL MIXTURE BOILS AND THICKENS.AFTER REMOVE FROM HEAT AND STIR IN EXTRACT AND ½ CUP OF THE CREAM.COVER SURFACE COMPLETELY WITH PLASTIC WRAPAND THEN COOL.

MEANWHILE POUR JELLY OVER CAKE AND REFRIGERATE UNTIL SET.

TOP JELLY WITH PEACHES THEN WITH CUSTARD.

BEAT REMAINING CREAM IN MACHINE UNTIL SOFT PEAKS FORM .SPREAD CREAM OVER CUSTARD AFTER REFRIGERATE AND SERVE WITH NUTS.

STRAWBERRIES AND CREAM POWDER PUFFS

2007-02-28T10:36:00.000+04:00

STRAWBERRIES AND CREAM POWDER PUFFS :

INGREDIANTS:

EGGS -2 NO.

CASTER SUGAR – 75 GM

CORNFLOUR -2 TABLESPOONS

PLAINFLOUR -2 TABLESPOONS

SELF-RAISING FLOUR -2 TABLESPOON

THICKENED CREAM -160 ML

ICING SUGAR MIXTURE – 55 GM

STRAWBERRIES [CHOPPED] -250 GM

METHOD :

BEAT EGGS IN SMALL BOWL WITH ELECTRIC MIXERUNTIL THICK AND CREAMY .GRADUALLY ADD CASTER SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.SIFT FLOURS TOGETHER THREE TIMES ONTO BAKING PAPER;FOLD INTO EGG MIXTURE.

DIVIDE MIXTURE AMONG PREPARED PANS.BAKE IN MODERATE OVEN ABOUT 8 MINUTES..TURN IMMEDIATELY .

BEAT CREAM AND HALF OF THE ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER. UNTIL SOFT PEAKS FORM.;FOLD IN STRAWBERRIES.DIVIDE CREAM MIXTURE AMONG HALF. OF THE SPONGES;TOP WITH REMAINING SPONGES;

SERVE WITH ICING SUGAR

MANGO –PASSIONFRUIT SORBET WITH GRILLED MANGO:

2007-02-28T10:33:00.000+04:00

MANGO –PASSIONFRUIT SORBET WITH GRILLED MANGO:

INGREDIANTS:

PASSION FRUIT PULP -125 ML

WATER -250 ML

CASTER SUGAR -110 GM

LARGE MANGO CHOPPED COARSELY -600 GM

ORANGE FLAVOURED LIQUEUR -2 TABLESPOON

EGG WHITES -3 NO.

SMALL MANGOES -4 NO.

BROWN SUGAR -2 TABLESPOON

LIME,CUT INTO 8 WEDGES -1NO.

METHOD:

STRAIN PASSION FRUIT OVER SMALL JUG;RESERVE SEEDS.

STIR WATER AND CASTER SUGAR ON HEAT UNTIL SUGAR DISSOLVES.;BRING TO BOIL REDUCE HEAT;SIMMER ABOUT 10 MINUTES UNTIL MIXTURE THICKENS.COOL.

BLEND CHOPPED MANGO UNTIL SMOOTH;TRANSFER TO SMALL BOWL.STIR IN PULP ,SYRUP AND LIQUEUR.POUR MIXTURE INTO 14CM *21 CM LOAF PAN,COVER WITH FOIL ;FREEZE ABOUT 3 HOURS OR UNTIL JUST FIRM.

PROCESS SORBET WITH EGGWHITES UNTIL SMOOTH.STIR IN 2 TABLESPOONS RESERVED PASSIONFRUIT SEEDS;DISCARD REMAINING SEEDS.RETURN SORBET TO PAN.COVER ;FREEZE.

BEFORE SERVING ,SLICE CHEEKS FROM SMALL MANGOES;SCORE EACH CHEEK IN SHALLOW CRISS-CROSS PATTERN,TAKINGCARE NOT TO CUT THROUGH SKIN.SPRINKLE BROWN SUGAR OVER CHEEKS.;PLACE UNTIL HOTGRILL UNTIL BROWNED LIGHTLY.SERVE SORBET WITH MANGO CHEEKS AND LIME WEDGES.

TIPS:

YOU CAN USE COINTREAU,GRAND MARNIER,CURACAO OR ANY OTHER ORANGE –FLAVOURED LIQUEUR IN THIS RECIPE

MANGO AND LEMON CHIFFON TRIFLE:

2007-02-28T10:31:00.000+04:00

MANGO AND LEMON CHIFFON TRIFLE:

INGREDIANTS:

SPONGE CAKE -200 GM

MANGO JELLY CRYSTALS -85 GM

LARGE MANGO,SLICED THINLY – 600GM

LEMON CHIFFON:

EGGS [SEPERATED] -2

EGG YOLKS -2

CASTER SUGAR -110 GM

FINELY GRATED LEMON RIND -1 TEASPOON

GELATINE -1 TEASPOON

WATER – 60ML

LEMON JUICE -1 TABLESPOON

WHIPPED THICKENED CREAM -180ML

METHOD:

CUT SPONGE INTO 1 CM SQUARES;DIVIDE AMONG SIX 2 –CUP [500ML] SERVING GLASSES.

MAKE JELLY ACCORDING TO DIRECTIONS ON PACKET .POUR HALF OF THE WARM JELLY MIXTURE OVER SPONGE,COVER;REFRIGERATE UNTIL SET .COVER REMAINING JELLY ,REFRIGERATE UNTIL THE CONSISTENCY OF UNBEATEN EGGWHITE.

MEANWHILE MAKE LEMON CHIFFON

RESERVE SIX SLICES OF THE MANGO.BLEND OR PROCESS REMANING MANGO UNTIL SMOOTH.SPOON SOFT JELLY OVER SPONGE ;TOP WITH

CHOCOLATE GLAZE:

2007-02-28T10:30:00.000+04:00

CHOCOLATE GLAZE:

INGREDIANTS :

WATER : 1100GM

SUGAR :570 GM

COCOA POWDER :250 GM

GLUCOSE : 250 GM

GELATINE :14 LEAF

METHOD :

BOIL THE FIRST FOUR INGREDIANTS TOGETHER,

ATLAST ADD GELATINE .THEN PUT IN THE REQUIRED CONTAINER

RASPBERRY BITTER SPONGE :

2007-02-28T10:29:00.000+04:00

RASPBERRY BITTER SPONGE :

INGREDIANTS:

EGG YOLK :625 GM

SUGAR :550 GM

COCOA POWDER : 150 GM

ALMOND POWDER : 250 GM

FLOUR :300 GM

BUTTER :300 GM

EGG WHITE :625 GM

SUGAR :425 GM

METHOD :

MIX FIRST INGREDIANT AFTER ADD THE SECOND THREE INGREDIANTS ,THEN ADD MELTED BUTTER TO THE ABOVE MIXTURE,

ATLAST ADD THE MERINGUE [EGG WHITE AND SUGAR].

BUTTER CREAM:

2007-02-28T10:28:00.000+04:00

BUTTER CREAM:

INGREDIANTS :

BUTTER : 4 KG

SUGAR :I KG

EGG WHITES : 1 KG

SUGAR[MELTED BUTTER] :1 KG

METHOD:

MIX BUTTER IN THE MACHINE .

AFTER ADD THE MERINGUE [SUGAR AND EGG WHITES]

ATLAST ADD THE MELTED SUGAR TO THE ABOVE MIXTURE SLOWLY

OPERA SPONGE

2007-02-28T10:26:00.000+04:00

OPERA SPONGE 140 C /5 -10 MIN.

INGREDIANTS :

EGG WHITE : 37 NO.’

SUGAR : 700 GM

EGGS :40 NO.

SUGAR :1 KG

ALMOND POWDER :1700GM

FLOUR :600GM

COFFEE ESSCENCE :30 GM

METHOD :

MAKE THE MERINGUE AS WITH THE ABOVE FIRST INGREDIANT

WHEN MERINGUE BECOME AN SOFT PEAK APPEARANCE ,MIX WITH THE SECOND INGREDIANTS ,WITH EGGS AND SUGAR.

ATLAST ADD LAST THREE INGREDIANTS

HOW TO USE : PUT IN A SILPAT OR BAKING PAPER.

BAKE TILL CREAMY TEXTURE CHANGES TO A SOFT SPONGE APPEARANCE

SOUTHINDIAN SNACKS

2006-11-21T20:34:00.000+04:00

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, mint chutney and sweet chutney. Mix and serve. Store in refrigerator for one day if required.

Pakoda

Onions - 1/2 kg, green chillies - 3, curry leaves - 2 twigs, salt - 1/2 tsp, spinach as required, cashew nuts - 10.
Chop the onions, chillies, spinach, curry leaves finely. Add the gram flour, salt and cashewnuts ande mix loosely and leave it for 15 min..Heat oil in a frypan and drop the mixture in the form of even sized pieces. Deep fry until it turns golden brown.

Vegetable Cutlet

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)- all combined - 1/4 kg, onions - 2 medium sized, rice flour and rava as required
Cut the vegetables into large pieces and steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add grated onions, 3/4 tsp salt, 1 tsp red chilli powder, 1 tsp garam masala powder and ground cinnamon(a pinch).Mash the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.Make the vegetable mixture into evenly sized balls or any other shape with hand. Dip this shapes in the rice flour and then cover it with rava.Deep fry the balls until they turn golden brown.
Side dish : Tomato ketchup

Vegetable Samosa

vegetables - potatoes and green peas combind - 1/4 kg, onions - 2, mint leaves - 2 twigs, green chillies - 2, cilantro - 2 twigs.
Steam the potatoes and peas separately.Cut the onions into small slices.Take some oil in a fry pan.Add onions and cut green hot chillies and fry the onions until it turns transparent.Add the vegetables and fry them with stirring until they are completely cooked. Add mint leaves and coriander leaves(cilantro).
Mix maida with water, knead it well.Roll into even sized balls and make into round shape using a roller.Cut into 2 semi-circles.Place the curry and fold on three sides to make into a cone shape.Deep fry until it becomes crisp.
Side dish - tomato ketchup

Masal Vadai

gram flour - 1/4 kg, onions - 1/4 kg
Soak gram dal for 1 1/2 hours. Grind 2 green chillies, 2 whole red peppers and 1/2 tsp salt in a blender.Add the soaked dal(take about 4 tsp of soaked dal and keep it separately for adding later) to this mixture and grind very coarsely.Add cut onions, 1 tsp ginger pieces and 10-15 curry leaves to the ground mixture. You may add garlic if preferable.Take 2 large flakes of garlic, crush it and mix with the flour. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.

Rava Bonda

Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.

Sundal

Soak 4 cups white peas overnight and then boil it in a pressure cooker.Drain the water and keep aside. Heat 2 tsp of oil and add mustard seeds.To this add 1 cup grated coconut, 1 cup grated sour mangoes 3 tsp grated hot green chillies and cook lightly. To this add the boiled peas and mix well.

Bread pakoda

Ingredients: bread slices- 8 or 9, besan flour- 3 table spoon, rice flour- 1 table spoon, onions- 1 (big), red chilli powder- 1/2 tea spoon, green chillies,curry leaves, coriander - finely chopped
Method: Peel off the corner of the bread slices and make them as a powder using coffee grinderor mixie(dry grinding do not add water). In a large mixing bowl add the bread powder, besan flour, rice flour red chilli powder and salt and mix well. Then add finely chopped onions and other ingredients and mix them well if necessary add a tea spoon of water this batter should be very stiff. deep fry in oil like the ordinary pakodas till it is golden brown and serve hot with chutney or ketchup.

MASALA CURRY

2006-11-20T14:39:00.000+04:00

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 cubes, deep fry in oil to golden color and keep it aside. Grind Chopped Ginger,Chopped garlic,Cloves,Cinnamon,Cardamom to a paste. In a sauce pan, heat 1 tbsp oil, add the chopped onion, ground masala, green pepper, tomatoes,chilly powder,corriander powder and fry well. Add peas, salt,soy sauce, coconut extract and cook till the peas are tender and gravy starts thickening. Stir in the fried paneer and boil for 5 minutes.This is an ideal side dish for rotis.

Plaintain flower curry

Take the outer cover of the plaintain flower and remove a bunch of florets at a time. Hold them in hand and brush on top of the bunch. This will make the stamens visible. Remove the stamens only and cut the bunch into small pieces. Soak them in water mixed with curd & turmeric (otherwise it becomes black very soon). steam it in a pan using water. When half-cooked you may add salt. Once cooked, drain the excess water and set aside. Take 2 tablepoons of oil in a pan, add mustard. once it splatters, add urad dal and 1 red chilli and asafoetida. add the drained plaintain flower and fry for about 7-8 minutes. add grated coconut and fry for a minute.

Palak Paneer

Boil palak with 3 green chillies , 1/2 onion , salt , 1/2 tsp ginger garlic paste , 1/2 tsp turmeric . cool and grind it . Now take a pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies . allow to splutter add in palak paste , 1 glass of milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour . Drain on a paper towel and add to the palak mixture . boil for a few min and serve with hot parathas or puris

Stuffed Capsicum

small sized capsicum - 1/4 kg, toor dal - 1/2 cup, gram dal - 1/2 cup, salt - 1/2 tsp, asafoetida - a pinch.
Soak gram dal and toor dal for an hour. Add 3 whole red peppers, salt, asafoetida and grind into a coarse paste.
Remove the inside portion of the capsicum to make it hollow. Stuff the ground paste inside the hollow capsicum. Place the capsicums in a vessel and inside a pressure cooker and boil. Add 2 tsp of oil in a fry pan, add mustard seeds and slightly roast the boiled capsicums.

Potato spicy curry

Ingredients: Potato - 1/2 k g, Red chilli- 4, Ginger- 2 small piece, Garlic- 3 piece, Urud dal,mustard seed,salt,oil- req, Coriander leaves,curry leaves- req
Method: Boil the potatoes & make it to small pieces. Grind ginger & garlic to a fine paste. In pan use 4 tsp of oil & add mustard seeds, urud dal & red chilli, when it pops ,add potato, paste of ginger,garlic,chopped corainder leaves,salt,pinch of turmeric powder.Allow it to boil in medium heat for 10 mins.You can add karimasala little for better taste. It is a good side dish for all rice items.

SOUTHINDIAN CURRY

2006-11-20T00:25:00.000+04:00

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 until fully cooked. In the end, add the grated coconut, mix and heat for 1 min.

Okra Curry

Okra (ladies finger) - 1/2 kg, salt - 1/2 tsp, red chilli powder - 1 tsp, oil - 5 tsp.
Cut okra into cubical pieces.And dry it on a sheet of newspaper for 5 minutes.Heat a little oil in a fry pan, add 1/2 tsp mustard seeds.Add 1/2 tsp urud dal,and add the cut okra,salt, red chilli powder and fry until it is roasted evenly. In the end, add a tsp of curry masala powder.

Potato curry

Potatoes - 1/2 kg, onions - 100g, green peas - 100g, mustard seeds - 1 tsp, urud dal - 1 tsp, green chillies - 3 small, curry leaves - 1 twig, salt - 1/2 tsp.
Boil the potatoes fully, peel and mash them. Heat some oil and add mustard seeds and urud dal.Add finely cut onions, fresh green peas and fry until the onions turn transparent. Add some fine pieces of green chillies and add the mashed potatoes, salt and fry.Add some curry leaves.

Vegetable Curry

Ingredients: Vegetables, Musturd seeds- 1tbsp, Cumin Seeds - 1tbsp, Pepper- 1tbsp, Curryleaves, Tamarind, Grated Coconut
Method: Cut Vegetables(Carrot,Beans,Greenpeas,Red Pumkin,capsicum) into small pieces and boil. Take extract from lime size tamarind and keep aside. Grind Musturd seeds,Cumin seeds, pepper,2 red chillies,1/4 cup grated coconut and curry leaves into fine powder. In a frying pan add 3tbsp of oil and put 1/2 tbsp of musturd seeds,1/2 tbsp cumin seeds and curryleaves when all splits add the boiled vegetables,tamarind extract and the grinded powder and allow it to cook until it becomes thick.Add 1 tbsp of urid dal powder to the curry and cook for a while.
This vegetable curry is good combination with Rasam Sadam

RICE PREPARATIONS

2006-11-19T23:37:00.000+04:00

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

Turmeric Powder :. . . 1/4 tsp

Cooking Oil: . . . . . . . . 2 tbsp

Mustard seeds :. . . . . 1/2 tsp

Asafetida : . . . . . . . . .. A pinch

Curry leaves : . . . . . . . 5

Ghee :. . . . . . . . . . . . . . 1 tbsp

Cashew nuts : . . . . . . . 5 no

Method of Preparation :

Wash and Cook the raw rice and allow it to cool in a wide mouth vessel.

Roast black pepper, urad dhall in a frying pan until it turns colour. Grind into a fine powder.

Heat oil in the same pan, add mustard seeds, once sputtered add turmeric powder,a pinch of asafetida and curry leaves. Now add the powdered ingredients, salt and mix well.

Add this mixture to the cooked rice. Fry the cashewnuts in the ghee and mix thoroughly.

Tomato Rice

Ingredients :

<>Raw/Long grained Rice :. . 1 cup

Tomatoes - Ripe : . . . . . . . . 4 No

Onions - Chopped : . . . . . . . 3 No

Green chillies - Cut :. . . . . . 2 No

Turmeric powder :. . . . . . . . 1/2 tsp

Dry Red Chillies : . . . . . . . . . 6 No

Coriander seeds : . . . . . . . . . 2 tsp

Bengal gram dal :. . . . . . . . . . 3 tsp

Urad dal : . . . . . . . . . . . . . . . . 1 tsp

Fenugreek seeds :. . . . . . . . . 1/4 tsp

Asafoetida : . . . . . . . . . . . . . . 1/2 tsp

Mustard seeds :. . . . . . . . . . . 1 tsp

Peanuts : . . . . . . . . . . . . . . . .. 2 tbsp

Cooking oil : . . . . . . . . . . . . . . 3 tbsp

Few Curry leaves

Salt to Taste

<>Method of Preparation :

Pressure cook the rice and spread on a plate to cool.

Fry the red chillies, coriander seeds, bengal gram dal, urad dal, fenugreek seeds, asafoetida. Grind to a fine powder and set aside.

Puree the chopped tomatoes and strain the juice. Set aside.

In a pan, heat the tomato juice, salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.

Heat 3 tablespoons of oil add the mustard seeds, peanuts and curry leaves. When the mustard seeds splutter, add chopped green chillies and onions and fry for a few minutes till it turns golden brown. Mix in the rice and the tomato concentrate.

SOUTHINDIAN RECEIPE PAYASAM

2006-11-19T23:02:00.000+04:00

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 let it boil for 5 minutes. Add the evaporated milk and let it boil.

Vermicelli Payasam

Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well.Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.Add 1/4 spoon of cardomom powder.

Coconut Milk Payasam

grated coconut - 1 cup, jaggery - 100gm, cardomoms - 6, cashews - 6, ghee - 3 tsp., boiled milk - 1cup
Grind coconut and squeeze milk from it 2 times. cook for sometime having the stove in low heat. Add jaggery and cardomom powder. cook for some more time. After removing from stove, add milk. Fry some cashews in ghee and add it to the payasam. If the coconut powder is very dry then you must have 2 cups of that to get enough coconut milk.

BETTER COOKING TIPS

2006-11-10T22:32:00.001+04:00

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 other uses like cleaning, preserving etc. as well. Even though their usage looks simple, at times it saves a lot of trouble like item number 40 quick curd making in an hour.

This page also contains tips to enhance beauty with natural ingredients and other useful tips for day today life.

COOKING

Add little honey in the cake mix, cake will be tastier and will not crumble when cut.
Add Banana to chapatti mix, chapatti will be softer and tastier.
Add a desert-spoon full of curd while mixing chapatti dough to make chapatti soft.
Cutlet will not crumble if little corn flour added to the mix.
Food cooked in Iron vessels supplements iron to the body.
Put one or two paddy seeds in honey to preserve the honey for longer period.
Wrap bakery items in butter paper to keep them fresh longer.
If bread crump is not available for cutlet mix then add semolina (Rava).
To get potato cooked faster, add little lemon juice to it.
Add little coconut oil to stale ghee and boil it to make it better.
To make Poori crispier, add little corn flour to dough.
Put a whole red chilly in coconut oil to keep the oil fresh longer.
Metal vessels are better cleaned with the mixer of salt & tamarind.
Add black pepper powder fried in ghee to the pancake mix, it will not stick to the pan.
Beat egg with cauliflower to make it tastier.
Beat egg with a spoonful of milk to make it softer.
Beat egg with corn flour to make it softer.
Use a buttered knife or dip the knife in boiled water to cut the bread, it will not break into smaller pieces.
Potato stays fresh longer if some garlic is kept in the container.
Add a tablespoon full of vinegar while boiling potato to preserve its white color.
Rice cooks in less water if it kept soaked in water for some time.
Color will not change if lemon juice applied on cut apple.
Add equal amount of peanut to the chutney mix to make it thicker and tastier.
Grind Saffron with little sugar before adding to the preparations to preserve its color.
Sandwich stays soft if wrapped in butter-paper.
Before beating the tamarind in Mixer-Blender soak it in water for sometime, it will not stick to the blades.
Keeping lighted candle nearby prevents spreading the smell of fish frying.
Marinating chicken in Ghee & Sugar mix gives good color and will be tastier.
Milk will not overflow while boiling if little ghee or butter is applied at the rim of the vessel.
Marinating Fish in the mix of Lemon, Vinegar & Salt makes it tastier.
If Curry is too spicy and hot add little coconut milk.
While cooking green-peas add 3 or 4 drops of vinegar to preserve its green color.
Purity of honey can be tested by putting few drops in water. If it reaches the bottom without mixing with water, it is pure.
Boil cracked egg in the water added with vinegar; the yolk or white will not come out.
Add salt to the water and boil the water first before putting egg to boil, egg will not crack.
If egg is fallen on the floor, sprinkle salt over it and clean after 15 minutes, foul smell goes away.
To separate Egg Yolk and white, power it into a funnel.
Grind boiled potato and add it to the soup to make the soup thick.
Fish absorbs Masala & Salt faster if mixed with lemon juice.
To make curd in an hour, add juice of one-half of a lemon to still warm boiled milk.
While cooking cabbage add a piece of crumbled bread to reduce its unpleasant smell.
There will not be foul smell if ginger added while boiling cabbage.
When dry fish is put in water to reduce its salinity add some paper also.
Cook vegetables added with a tea spool full of sugar to preserve its color and to make it tastier.
Adding crushed onion to preparations makes it tastier than adding cut or sliced onions.
To remove fish odor from hands apply lemon juice and wash in saline water.
Sprinkle yellow power over green chilly & keep it in a glass container to preserve for longer period.
Apply lemon juice on cut papaya keeps it fresh longer.
Jam can be softened if its container is dipped in warm water.
Eyes will not water while peeling onion, if taken from the fridge.
Eyes will not water if hands washed frequently, while peeling onion.
Add 2 teaspoon full of lemon juice in jam preparation to set the jam quickly.
Mushroom Poison Test: Boil mushroom added with garlic, if the color of the water changes then it is poisonous.
Apply kerosene on hands while cutting and peeling raw jackfruit to prevent its wax sticking on hands. Odor of kerosene will not be there when cooked.
To remove odor from Kitchen-Sink wash it with hot water mixed with vinegar.
To remove odor from kitchen vessels wash them in lemon juice mixed water.

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