KITCHEN TIPS & TRICKS

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 seasoni...

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

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

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

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 Prestigio...

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 meat...

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...