Showing posts with label How to series. Show all posts
Showing posts with label How to series. Show all posts
Monday, March 25, 2013
Sunday, July 31, 2011
Saturday, July 16, 2011
Monday, June 27, 2011
Sunday, May 22, 2011
How to keep the Refrigerator Clean?
For the Blogs ( to be added )
You have to keep the Refrigerator clean, neat and tidy for the refrigerator to work properly and follow the advice strictly. First of all you have to divide the space available in the refrigerator in to different zones for the items you want to store. Juices, left overs, snacks, vegetables and other ingredients needed for preparing the meals etc. You have to make sure that ll your family members also know the space provided and use them correctly to keep the refrigerator clean at all times.
While deciding your special zones in the refrigerator make it a point to put in the things usually handled by your family members easily reachable and the place gets maintained. The items you need for cooking should be available easily for you. You should plan and execute accordingly.
Store Meats in the bottom shelf
While storing cooked meats you have to keep them at the bottom shelf of the refrigerator to avoid contamination with other foods. The door is the least cold area as it is the most exposed area and so do not store milk and eggs on the door.
You can squarish or rectangular, stack-able, airtight containers which can be used for storing different kinds of food. You will just need about 2-3 different sizes of containers. You will not be wasting space unnecessarily.
The next will be the first in first out law. The food which goes first into the fridge should come out first only then you can minimise the wastage. If there are any leftover which has been kept more than three days should be thrown out. You can do the clearing out before you leave for shopping for the week. You have to make a note of all the things needed as well as the things to be used first in that week. Discard the items which you cannot use.
Better to wash vegetables before you put them inside the refrigerator. You can cut up bigger sized vegetables in to smaller pieces and store. It will not eat up the space then.
You have to keep the Refrigerator clean, neat and tidy for the refrigerator to work properly and follow the advice strictly. First of all you have to divide the space available in the refrigerator in to different zones for the items you want to store. Juices, left overs, snacks, vegetables and other ingredients needed for preparing the meals etc. You have to make sure that ll your family members also know the space provided and use them correctly to keep the refrigerator clean at all times.
While deciding your special zones in the refrigerator make it a point to put in the things usually handled by your family members easily reachable and the place gets maintained. The items you need for cooking should be available easily for you. You should plan and execute accordingly.
Store Meats in the bottom shelf
While storing cooked meats you have to keep them at the bottom shelf of the refrigerator to avoid contamination with other foods. The door is the least cold area as it is the most exposed area and so do not store milk and eggs on the door.
You can squarish or rectangular, stack-able, airtight containers which can be used for storing different kinds of food. You will just need about 2-3 different sizes of containers. You will not be wasting space unnecessarily.
The next will be the first in first out law. The food which goes first into the fridge should come out first only then you can minimise the wastage. If there are any leftover which has been kept more than three days should be thrown out. You can do the clearing out before you leave for shopping for the week. You have to make a note of all the things needed as well as the things to be used first in that week. Discard the items which you cannot use.
Better to wash vegetables before you put them inside the refrigerator. You can cut up bigger sized vegetables in to smaller pieces and store. It will not eat up the space then.
Arrange things as you need them and clear every week of the unwanted . The Refrigerator will be clean nd neat
Friday, February 18, 2011
How to remove makeup from my face?
To remove make up from your face you have to use a proper cleanser for the face and an eye make up remover. You should never rub your face just like that and also do not forget to clean the hair line and the jawline. As most ladies use foundation nowadays it is necessary to clean the jawline and the neck area.
You have to cleanse your face daily in the nights before going to bed if you use makeup inthe day time. You have to let the skin breathe well in the night and you will be able to get up with a glowing and dewy skin in the morning. You have to remove the sunscreen and the makeup on your face before going to bed.
You need not use a toners it is not that necessary unless you have an oily skin.
You have to cleanse your face daily in the nights before going to bed if you use makeup inthe day time. You have to let the skin breathe well in the night and you will be able to get up with a glowing and dewy skin in the morning. You have to remove the sunscreen and the makeup on your face before going to bed.
You need not use a toners it is not that necessary unless you have an oily skin.
Monday, January 24, 2011
How to teach your child to behave better in front of guests?
"Children are not always angels" and that too when they misbehave and embarrass you in front your guests.
When a child makes a mistake and that too in front of others, we get embarrassed and that embarassment makes us get angry and say unwanted things. We most probably react the wrong way. You should just stay calm and not get carried away by the circumstances. It would be better for you to keep quiet there and then after coming back home the child should be told that he is not supposed to do that. Beating or punishing the kids in front of others make you as well as the child embarrassed. Punishment could be given after you reach home. A little punishment there and the remaining at home will not help. For any given mistake one punishment is enough and we should not keep on repeating the same, then it becomes nagging.
You should learn to be calm and collected during times like these and show your children that you will not get swayed or disturbed by their misbehaviour. Mostly it will be just to show their spite at you. They know very well that you will get upset when they misbehave in front of your guests. You have to avoid yelling and screaming at the children, since this can teach your child that it is all right to lose control if you don't get your way. They will also end up doing the same at one time or the other when you least expect them to. You have to show that you are unhappy with their behaviour and let know that you will always love him even when you punish them for their misbehaviour.
Like wise you have to avoid too much praise on your children and that too in front of others. You don't need to be continuously praising your child, especially for routine activities, because it will make your comments less effective. I have seen parents who keep telling others how good their child is, the child is so active and knowledgeable, in front of their children and the children start thinking too much about themselves. You can tell the children when they do the work they are asked to and say just Thank you very much . They will also start saying the same to their friends too.
We cannot expect our children to do what we ourselves do not do. If we can show them and behave how we want our child to behave, they will pick up the cues from us and behave like a role model to the other kids.
When a child makes a mistake and that too in front of others, we get embarrassed and that embarassment makes us get angry and say unwanted things. We most probably react the wrong way. You should just stay calm and not get carried away by the circumstances. It would be better for you to keep quiet there and then after coming back home the child should be told that he is not supposed to do that. Beating or punishing the kids in front of others make you as well as the child embarrassed. Punishment could be given after you reach home. A little punishment there and the remaining at home will not help. For any given mistake one punishment is enough and we should not keep on repeating the same, then it becomes nagging.
You should learn to be calm and collected during times like these and show your children that you will not get swayed or disturbed by their misbehaviour. Mostly it will be just to show their spite at you. They know very well that you will get upset when they misbehave in front of your guests. You have to avoid yelling and screaming at the children, since this can teach your child that it is all right to lose control if you don't get your way. They will also end up doing the same at one time or the other when you least expect them to. You have to show that you are unhappy with their behaviour and let know that you will always love him even when you punish them for their misbehaviour.
Like wise you have to avoid too much praise on your children and that too in front of others. You don't need to be continuously praising your child, especially for routine activities, because it will make your comments less effective. I have seen parents who keep telling others how good their child is, the child is so active and knowledgeable, in front of their children and the children start thinking too much about themselves. You can tell the children when they do the work they are asked to and say just Thank you very much . They will also start saying the same to their friends too.
We cannot expect our children to do what we ourselves do not do. If we can show them and behave how we want our child to behave, they will pick up the cues from us and behave like a role model to the other kids.
Wednesday, November 10, 2010
How to make Garam Masala Powder at Home?
How to Prepare Garam Masala Powder?
This is a question everyone asks but would not take trouble to make at home. t is available in all the shops big and small from Groceries shops to big supermarkets.
The name Garam masala, is very well known to all who cooks and likes spicy food. It is very easy to make at home and very cheaper too.
You can make it in smaller quantities and use as and when it is needed.
The ingredients you need to make Garam Masala are
25 cloves,
25 green cardamoms
10 bits of mace
10 cinnamon sticks about 1" long
10-12 black cardamoms
2 nutmeg
8 bay leaves
8 tsps cumin seeds
24 black peppercorns
How to prepare the Garam Masala Powder
Heat a fry pan, add all the ingredients for the Garam Masala in to the pan.
Dry Roast , that is without oil, till the ingredients get hot to the touch.
Cool a little so as to bring it down to the room temperature.
Grind it in a mixie to a nice powder.
Store in airtight container. You can get about 100 grams of Garam Masala Powder with these ingredients.
Friday, November 5, 2010
How to get a perfect Chicken Roast
To continue on the subject of How to Get a Perfect Chicken Roast from the previous post
You can just pack the bird by tying it before roasting -- that is, you can just tie it with a twine to keep the legs close to the body. may be this is not an important step but, it does help to make the chicken slightly easier to handle. If you are planning to stuff the chicken with fillings it helps hold what you've stuffed in the chicken.
How to rub the chicken with a mix and get the chicken ready for the oven.
When you decide on the rub mixes you can try out some of the dry rubs like
1. equal parts of chilli and coriander mix with a dash of garam masala powder,
2. salt and pepper with a dash of soya sauce
3. chilli paste with cumin powder and a herb like rosemary, ajwain etc
4. a paste of ginger, lemon grass, green chillies and coriander leaves etc.
These dry mixes will make good rubs for a perfect Chicken Roast.
Apply one of these mixes nicely on to the chicken if you are using the skin. If you are using the skin apply a little rub mix inside the skin also. Keep it for an hour after trussing up the bird or in plain words tying it up so that the chicken stays together while cooking.
How to truss / tie up a chicken . Just follow the few steps given below.
You will need at least a yard of thick twine which is heat proof , First lay the chicken on the table with the breast part facing you.
Hold one end of the string and see that the centre part of the twine gets under the chicken's back portion.
Just cover ends of the legs of the chicken with the twine and bring it over the breast like an X and loop the string in and around the wings.
Tie the twine in to a knot in the middle of the chicken breast making sure that you have the tucked the wings also in.
In the Indian Cuisine, the Roast is made and then a gravy / a sauce is poured over the chicken Roast to be able ti serve as side dish to Rice, Pulaos, Biryanis and wheat breads like Roti, Naan , Parotta, Paratha etc.
Not only Chicken , Ducks and turkeys are also roasted but all the same Chicken is my favourite.
Will try to follow with the recipes for different roasts
Related Topics
Monday, February 22, 2010
Strawberries and their Health Benifits
The most common scientific names for strawberry are Fragaria virginiana and Fragaria chilioensis. Not many know that these strawberries are full of nutrition too.
Nutritional Benefits of Strawberries
Strawberries contain a lot of nutrients with Vitamin C coming first in the list. They also have phyto nutrients and anti oxidants to fight free radicals. Free radicals are nothing but the elements that damage the cells and are belived to cause cancer in our body.
Strawberies provides very good source of Vitamin K , manganese, folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.
They are the most versatile of the fruits but can perish easily as well. As soon as you buy fresh strawberries you have to use them. Frozen strawberries do not have that much of nutrients as fresh ones have.
How to choose and handle the strawberries
While choosing strawberries you have to look for plump, firm and free of mould. They should have a deep red colour. When you choose the berries be sure to pick the reddest ones because they do not ripe after they are plucked. Medium sized ones seems to have the best of taste and flavour.
You have to store them properly after washing and cleaning the berries. If any one of them hacve a sign of mould in them please do discard them. Or else it will contaminate the remaining berries and spoil them all. Fresh ones will stay in the refrigerator for a few days.
How to use Strawberries
The peak of strawberries season is from April through July when they are the most delicious and most abundant. You can eat it just like that , it is that delicious and a very popular one too.
You can also add fresh strawberries to your salads, smoothies also This is a great way to get the five servings of fruit, that is said to be needed for a healthy immune system.
How to Preserve Strawberries
You can freeze strawberries for upto one year if you are careful. You have to gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, as you wish. Then you have to arrange them in a single layer on a flat plate and place them in the freezer. As and when they are frozen, transfer the berries to a heavy plastic bag / Zip lock bag and return them to the freezer where they will keep for a long tiome. You can add a little lime juice to help to preserve the color of the strawberries. You can store strawberries whole, cut or crushed, they will retain a higher level of their vitamin C content if they are left whole in the refrigerator.
Saturday, February 13, 2010
Saturday, January 30, 2010
How to recognize a Brain Stroke in an Individual.
Today I received an E mail telling me about the signs through which one can recognize Stroke. If a stroke patient can be recognized and treated with in three hours of the first stroke , he / she can be cured completely. Otherwise he / she may lose their life or get to a vegetable state.
How to recognize a stroke patient
The symptoms of s Brain Stroke are difficult to recognize if you do not know what to look for.
The first three letters STR of the word stroke will give you the hint you need.
S - Ask the person about whom you are in doubt to smile, which will be crooked and not normal
T - Ask him any simple question like how are you, see how he talks, it will not be coherent
R - Ask him to raise both the hands, which he will not be able to easily.
There is another easy step. Just ask him to put out his tongue. The tongue will be crooked or the tongue will just pull towards one side or the other. If he is not able to do it normally then the person might be heading for a Brain stroke.
Call the medical team and tell them what you found there. You just have to call the emergency services as soon as possible.You might have just ended up saving the person from danger.
Please those who go through this post, pass this on to your friends also. Let us try and recognize the disease and help out.
How to recognize a stroke patient
The symptoms of s Brain Stroke are difficult to recognize if you do not know what to look for.
The first three letters STR of the word stroke will give you the hint you need.
S - Ask the person about whom you are in doubt to smile, which will be crooked and not normal
T - Ask him any simple question like how are you, see how he talks, it will not be coherent
R - Ask him to raise both the hands, which he will not be able to easily.
There is another easy step. Just ask him to put out his tongue. The tongue will be crooked or the tongue will just pull towards one side or the other. If he is not able to do it normally then the person might be heading for a Brain stroke.
Call the medical team and tell them what you found there. You just have to call the emergency services as soon as possible.You might have just ended up saving the person from danger.
Please those who go through this post, pass this on to your friends also. Let us try and recognize the disease and help out.
Tuesday, January 12, 2010
To get spongy soft pooris
Follow the Basic Chappathi dough recipe to prepare the dough, but always remember to lessen the amount of water you use for kneading the dough. The dough for Poories should be stiffer than the dough for chappathies / parathas.
If there is more moisture in the dough, the dough will take in more oil to evaporate the moisture content. The result is that your poories will look oily.
Another point is that you can make poories as soon as you knead the dough. Even if you keep it aside for half an hour or so it wouldn't matter. Just see that the dough does not become moist.
While rolling the Poories, spread in a polythene sheet, better would be a newspaper or a kitchen towel which will absorb extra moisture. Do not stack one on top of the other.
The most important point to remember while frying the poories is to maintain the temperature of the oil used for frying. It should neither become smoking hot nor very low. As soon as you put in the rolled Poori in to the hot oil, it should puff up with in 10 seconds. Do not let it get darker in colour.
As soon as you put the Poori in oil, press it lightly in to the oil, it will puff up at once. Flip it carefully and slowly press the edges so that they get cooked and crispy.
Remove and leave it on th Kitchen towel or the strainer to drain out the extra oil.
Serve poories hot with Potato Masala.
If there is more moisture in the dough, the dough will take in more oil to evaporate the moisture content. The result is that your poories will look oily.
Another point is that you can make poories as soon as you knead the dough. Even if you keep it aside for half an hour or so it wouldn't matter. Just see that the dough does not become moist.
While rolling the Poories, spread in a polythene sheet, better would be a newspaper or a kitchen towel which will absorb extra moisture. Do not stack one on top of the other.
The most important point to remember while frying the poories is to maintain the temperature of the oil used for frying. It should neither become smoking hot nor very low. As soon as you put in the rolled Poori in to the hot oil, it should puff up with in 10 seconds. Do not let it get darker in colour.
As soon as you put the Poori in oil, press it lightly in to the oil, it will puff up at once. Flip it carefully and slowly press the edges so that they get cooked and crispy.
Remove and leave it on th Kitchen towel or the strainer to drain out the extra oil.
Serve poories hot with Potato Masala.
Friday, January 8, 2010
How to make a perfect Idli / dosa batter at home
Ingredients for the Dosa are the same as for Idlis. As we all do here grind the batter , make Idlis the first day and from next day you can make Dosas and Uttappams. You can also grind batter just for making dosas making sure that you use less Urad dal / Black gram dal.
Idli / Dosa Batter Ingredients:
3 cups Idli Rice / Par boiled Rice
3/4 cup whole deskinned Urad Dal
1 tsp fenugreek seeds
2 tsps Salt / as per taste
How to soak the rice and dal
Clean and wash the Idli rice at least three times in running water and soak the rice for at least 4-5 hours . Keep water at least an inch above the level of rice in the vessel.
Wash the dal and fenugreek seeds together for three times in running water and then soak. This mixture need not soak for more than half an hour. So soak this mix four hours after you soak the rice.
How to grind the batter
Wet Grinder will be the best for grinding the batter. You have to wash and clean the grinder pan, fix it up and then put the dal and fenugreek mixture little by little as the grinder starts running. Add the remaining water also little by little. Urad dal should fluff up nicely as and when you sprinkle water.
Let the grinder run till you can see small bubbles appear in the batter. Urad dal will also start flying inside the grinder. If you touch the batter it will be the soft and smoothest batter.
Stop the grinder and remove the dal batter in to a container which can hold about at least 2 litres of the batter.
After removing the dal, fix up the grinder pan again, add the rice little by little , in to the pan while it is running.
The rice would have enough wayer since it has soaked for more than 4 hours. Sprinkle a little to keep the rice and the grinder stone moving continuously. Push down the rice stuck at the handles every now and then, using a plastic spatula.
As and when the rice gets ground, remove the vessel from the grinder and add it to the Urad dal batter.
Leave the batter for about 10-15 minutes. Mix in the salt ( rock salt would be the best) with a ladle, fold in the batter nicely as you would a cake mix. You have to see that both the batters Dal and Rice mix and blend nicely. Cover it up tightly either with a plate or the lid of the container, leave it to ferment.
How to find out if the Batter is fermented.
After about 6 hours you can open the container and see for yourself if the batter has fermented. If it has, then the batter would have risen up to at least one third of the level above where you left it. If not leave it without touching the batter, for a 2 hours more.
If the climate is cold outside the batter will not ferment fast. You might have to cover it up with a woollen shawl or keep it in the oven over night with just the light on or near the voltage stabilizer, where you are sure that the temperature will be warm.
Dos and don'ts to know while preparing the batter
1. Do not add excess water while grinding the batter. Dosa will become difficult to prepare and it will also become very thin and papery.
2. Urad Dal can run in the grinder for a long time but not rice. Rice will become hot then, the dosa prepared will not be tasty.
3. Always grind the dal first and then rice and let the dal get frothy while grinding. You can add more water when you mix the batter, if you do not get the correct consistency.
4. While fermenting the batter do not keep the batter out in the open for more than 8 hours if you are in the tropical climate. The batter will become sour. It will be better for you to ferment the batter overnight and refrigerate in the morning.
If you are in the cold places it would be better for you to ferment the batter in the day time as it will be slightly warmer. Grind the batter in the morning and leave the batter where you get sunlight, till the evening. The batter should have risen by that time.
5. Do not use yeast or baking powder for this batter to ferment. You will lose the natural taste.
6. If you are trying the batter for the first time, use half the ingredients first and make the batter.
7. You can use the prepared batter for making Idlis first and Dosas as well.
Idli / Dosa Batter Ingredients:
3 cups Idli Rice / Par boiled Rice
3/4 cup whole deskinned Urad Dal
1 tsp fenugreek seeds
2 tsps Salt / as per taste
How to soak the rice and dal
Clean and wash the Idli rice at least three times in running water and soak the rice for at least 4-5 hours . Keep water at least an inch above the level of rice in the vessel.
Wash the dal and fenugreek seeds together for three times in running water and then soak. This mixture need not soak for more than half an hour. So soak this mix four hours after you soak the rice.
How to grind the batter
Wet Grinder will be the best for grinding the batter. You have to wash and clean the grinder pan, fix it up and then put the dal and fenugreek mixture little by little as the grinder starts running. Add the remaining water also little by little. Urad dal should fluff up nicely as and when you sprinkle water.
Let the grinder run till you can see small bubbles appear in the batter. Urad dal will also start flying inside the grinder. If you touch the batter it will be the soft and smoothest batter.
Stop the grinder and remove the dal batter in to a container which can hold about at least 2 litres of the batter.
After removing the dal, fix up the grinder pan again, add the rice little by little , in to the pan while it is running.
The rice would have enough wayer since it has soaked for more than 4 hours. Sprinkle a little to keep the rice and the grinder stone moving continuously. Push down the rice stuck at the handles every now and then, using a plastic spatula.
As and when the rice gets ground, remove the vessel from the grinder and add it to the Urad dal batter.
Leave the batter for about 10-15 minutes. Mix in the salt ( rock salt would be the best) with a ladle, fold in the batter nicely as you would a cake mix. You have to see that both the batters Dal and Rice mix and blend nicely. Cover it up tightly either with a plate or the lid of the container, leave it to ferment.
How to find out if the Batter is fermented.
After about 6 hours you can open the container and see for yourself if the batter has fermented. If it has, then the batter would have risen up to at least one third of the level above where you left it. If not leave it without touching the batter, for a 2 hours more.
If the climate is cold outside the batter will not ferment fast. You might have to cover it up with a woollen shawl or keep it in the oven over night with just the light on or near the voltage stabilizer, where you are sure that the temperature will be warm.
Dos and don'ts to know while preparing the batter
1. Do not add excess water while grinding the batter. Dosa will become difficult to prepare and it will also become very thin and papery.
2. Urad Dal can run in the grinder for a long time but not rice. Rice will become hot then, the dosa prepared will not be tasty.
3. Always grind the dal first and then rice and let the dal get frothy while grinding. You can add more water when you mix the batter, if you do not get the correct consistency.
4. While fermenting the batter do not keep the batter out in the open for more than 8 hours if you are in the tropical climate. The batter will become sour. It will be better for you to ferment the batter overnight and refrigerate in the morning.
If you are in the cold places it would be better for you to ferment the batter in the day time as it will be slightly warmer. Grind the batter in the morning and leave the batter where you get sunlight, till the evening. The batter should have risen by that time.
5. Do not use yeast or baking powder for this batter to ferment. You will lose the natural taste.
6. If you are trying the batter for the first time, use half the ingredients first and make the batter.
7. You can use the prepared batter for making Idlis first and Dosas as well.
How to make Paneer / Cheese at home
To make Cheese at home you can follow the method given below.
Ingredients you need for making cheese
2 cups of milk
4 teaspoons of vinegar or lemon juices
salt
Method:
You have to boil two cups of milk in the saucepan. Slowly bring the milk to a boil, keep stirring constantly, so that the milk doesn't boil over or stick at the bottom.
Switch the burner off once the milk starts boiling but leave the saucepan on the burner.
Add 4 teaspoons vinegar to the boiling milk, that the milk curdles and turn into curds and whey.
Stir well with spoon and let it remain the stove for 5-10 minutes.
Strain the curds and whey through cheesecloth or a handkerchief to be able to separate the curds from the whey.
Press the cheese using the cloth to get most of the moisture out.
Open the cloth and add a pinch of salt if preferred. Actually salt is not needed.
Mix and then press again to remove any extra moisture.
Put in the cheese in to a mould or just leave it just like that.
Refrigerate for a while before using.
Note:
You can add salt and pepper powder to the paneer / Cheese and mix well, then press into the shape you like.
Press them into a mould and the cut into pieces to be used in curries etc.
You can also use lime juice instead of vinegar and make paneer.
Ingredients you need for making cheese
2 cups of milk
4 teaspoons of vinegar or lemon juices
salt
Method:
You have to boil two cups of milk in the saucepan. Slowly bring the milk to a boil, keep stirring constantly, so that the milk doesn't boil over or stick at the bottom.
Switch the burner off once the milk starts boiling but leave the saucepan on the burner.
Add 4 teaspoons vinegar to the boiling milk, that the milk curdles and turn into curds and whey.
Stir well with spoon and let it remain the stove for 5-10 minutes.
Strain the curds and whey through cheesecloth or a handkerchief to be able to separate the curds from the whey.
Press the cheese using the cloth to get most of the moisture out.
Open the cloth and add a pinch of salt if preferred. Actually salt is not needed.
Mix and then press again to remove any extra moisture.
Put in the cheese in to a mould or just leave it just like that.
Refrigerate for a while before using.
Note:
You can add salt and pepper powder to the paneer / Cheese and mix well, then press into the shape you like.
Press them into a mould and the cut into pieces to be used in curries etc.
You can also use lime juice instead of vinegar and make paneer.
Wednesday, October 28, 2009
Pan Frying Technique
Pan frying is a technique used for frying chicken and fish etc. This is a frying technique which uses less oil while frying. What we usually do is that while frying we immerse the item into oil and the oil is used to cook the item from all sides.
In panfrying, the food item touches the bottom of the pan and the oil level will not be more than half the height of the item fried. We take a shallow fry pan and add a layer of oil in that pan covering the bottom of the pan. Then when the oil gets hot put in Chicken piece or fish slice. The oil will cook the bottom portion first, bringing it to a golden colour with a crispy bottom. Then we flip the food item and then cook the other side also till we get the uniform colour.
This method is known as Pan frying or shallow frying in a fry pan. The oil content is less. Marinated Chicken and fish can be fried like this. After removing the item from the pan, leave it on the kitchen towel or a paper napkin to drain the extra oil. Cutlets can also fried this way or on a Non stick dosa tava with very less oil.
In panfrying, the food item touches the bottom of the pan and the oil level will not be more than half the height of the item fried. We take a shallow fry pan and add a layer of oil in that pan covering the bottom of the pan. Then when the oil gets hot put in Chicken piece or fish slice. The oil will cook the bottom portion first, bringing it to a golden colour with a crispy bottom. Then we flip the food item and then cook the other side also till we get the uniform colour.
This method is known as Pan frying or shallow frying in a fry pan. The oil content is less. Marinated Chicken and fish can be fried like this. After removing the item from the pan, leave it on the kitchen towel or a paper napkin to drain the extra oil. Cutlets can also fried this way or on a Non stick dosa tava with very less oil.
Monday, October 26, 2009
How to Make Rasam Powder at Home
Ingredients:
3/4 cup coriander seeds
1/2 cup cumin seeds
1/2 cup pepper corns
1 tsp red chilli powder / 6 red chillies
1/4 cup Tuardal
1/4 cup channa Dal
Method:
Roast all these ingredients separately. Bring it to room temperature and then grind to a powder in a mixer.
let the powder cool and then store in a airtight container.
While roasting you can add a little oil for that nice colour and flavour. Home made rasam powders are the best for good smelling flavoured rasam.
Note:
I do not add asafoetida for the powder as I like to add fresh whenever I make rasam.
I will follow this post with my favourite rasam recipes.
3/4 cup coriander seeds
1/2 cup cumin seeds
1/2 cup pepper corns
1 tsp red chilli powder / 6 red chillies
1/4 cup Tuardal
1/4 cup channa Dal
Method:
Roast all these ingredients separately. Bring it to room temperature and then grind to a powder in a mixer.
let the powder cool and then store in a airtight container.
While roasting you can add a little oil for that nice colour and flavour. Home made rasam powders are the best for good smelling flavoured rasam.
Note:
I do not add asafoetida for the powder as I like to add fresh whenever I make rasam.
I will follow this post with my favourite rasam recipes.
How to Prepare and Preserve Tamarind Paste
We need tamarind paste in our daily cooking for almost all of our South Indian dishes, like Sambar, Vathal Kuzhambu, Kara Kuzhambu, Rasam, Kerala Style Theeyal etc. Method 1:
Take about 1/2 kg or 500 grams of tamarind. Remove all theseeds and the extra strings as much as you see and clean. Using a juice extractor extract juice from the tamarind, adding a little water. Strain the tamarind juice, add 1/2 cup salt and 1 tsp turmeric powder.
Cook it starts boiling and simmer it till the mix gets thick. Let cool. Store in a airtight glass container (use an empty pickle bottle, if you do not have containers) and refrigerate. This will last for at least 2 months.
Method 2:
If you have a microwave at home you can use that also for making tamarind paste.
Take 250 grams of the tamarind, clean and remove the tamarind of the seeds and the strings.
Put it in a glass bowl with a cup of water add a tablespoon salt and 1/2 tsp turmeric powder.
Cook in high heat for about 5 minutes. Check if it is cooked nicely and got thick, if not cook it for a minute or more.
Cool and then store in a glass container, even a empty pickle bottle will do.
Note:
1. This tamarind paste, you can take use while making our daily curries and rasam. You need not have to soak the tamarind, strain the pulp daily for our daily cooking.
2. If you have a microwave you can even do it in smaller amount you need for the month.
3. You need to use only one teaspoon of the paste if you are cooking just for the two of you. Use the paste and adjust as per your taste
4. You can add it even after the cooking is over. The raw smell will not be there as the paste is already cooked.
Monday, October 5, 2009
How to make a Perfect Paratha
Knead the dough as for the chappathies and keep aside for an hour. Divide the dough as given in the recipe into uniform sized balls.
Triangular shaped layered Parathas are the most common ones found in almost every household in India.
This is made by rolling the balls into a small circle first. Either apply ghee onto the circle or if you are counting calories sprinkle a little flour.
Fold the circle diametrically at the centre and then fold again to get a triangle.
Apply a little flour onto the flat surface where you will be shapping the parathas. Slowly with light hands roll out the triangles into thin parathas.
Heat the griddle or the tava, keep the flame in the medium, put in one paratha and leave for about 25-30 seconds. as soon as it starts blistering on the top flip the paratha and cook the other side. Apply a little oil on the top ( preferably Ghee) . Remove from the tava and store one above the other, in an airtight casserole to keep them hot till you serve.
Note :
Serve with any spicy curry like Dal Makhni, , Ginger Chicken etc
Triangular shaped layered Parathas are the most common ones found in almost every household in India.
This is made by rolling the balls into a small circle first. Either apply ghee onto the circle or if you are counting calories sprinkle a little flour.
Fold the circle diametrically at the centre and then fold again to get a triangle.
Apply a little flour onto the flat surface where you will be shapping the parathas. Slowly with light hands roll out the triangles into thin parathas.
Heat the griddle or the tava, keep the flame in the medium, put in one paratha and leave for about 25-30 seconds. as soon as it starts blistering on the top flip the paratha and cook the other side. Apply a little oil on the top ( preferably Ghee) . Remove from the tava and store one above the other, in an airtight casserole to keep them hot till you serve.
Note :
Serve with any spicy curry like Dal Makhni, , Ginger Chicken etc
How to Knead Dough for Chappathi
Method for Basic Dough
Take about 2 cups of whole wheat flour with a pinch of salt, if you like. take about 3/4ths cup of water and a little extra water ready if you need it.
Pour water little by little and gather the flour little by little, with your hand. Do not pour water all at once. The kneading will not come out right and the gluten will also not form properly.
Slowly gather all the flour adding the 3/4ths cup of water. By the time you finish gathering all the flour into a ball, the water would also have got over. If it gets over soon sprinkle a little extra water, as you knead.
Push the flour with your heel of your hand, stretching the dough away from you and then gathering it again, repeat the same process till you get a soft and pliable dough. It might take you about 10 minutes to finish off kneading.
Once you knead the dough, cover it with a moist cloth and leave it aside for an hour at least,. After that you can divide the dough into uniformed sized balls and roll them out into chappathies. Fry them on the tava with or without oil. You can have your chappathies now with any side dish you love.
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