Archives: Jun '14

 

Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil. Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

June 23, 2014

If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

June 23, 2014

When coconut is used in grinding masala, do not fry for a longer time.

June 23, 2014

Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

June 23, 2014

If masala sticks to the pan that shows quantity of fat included is not enough.

June 23, 2014

Fry the seasonings until they change color, to get full flavour of seasonings.

June 23, 2014

Heat the oil thoroughly before adding seasonings or vegetables.

June 23, 2014

Chopping dry fruits – Freeze them first for one hour & then dip the knife into hot water before cutting them.

June 23, 2014

Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

June 23, 2014

Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

June 23, 2014