Archives: Jun '14

 

While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

June 23, 2014

When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

June 23, 2014

Little plain sugar or caramelised sugar added to the gravy makes it tasty.

June 23, 2014

Fry the ground masala in reduced flame, so that it retains its colour and taste.

June 23, 2014

Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.

June 23, 2014

When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

June 23, 2014

Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

June 23, 2014

Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

June 23, 2014

Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

June 23, 2014

To make pooris more crispy add a little rice flour to the wheat flour while kneading.

June 23, 2014