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Thread: gharelu totkay (Daily Update)

  1. #31
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    Default Re: gharelu totkay (Daily Update)

    • For soft Dosas, add some boiled rice to white gram and rice, while grinding.
    • Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
    • To adjust salt in curries add roasted rice powder.
    • If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
    • When you cook dal add some refined oil or garlic. It will reduce gas trouble.
    • Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
    • Add some vinegar in the boiling water before steaming potato.
    • For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice
    • Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
    • While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
    • A bay leaf added to the flour container will keep the flour free from moisture.
    • To peel garlic flakes easily, wash and soak them in cold water for about an hour.
    • Green peas will retain their original colour, if you add a pinch of sugar while boiling.
    • Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
    • If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.
    • Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
    • After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft ‘Paneer’.
    • For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
    • Barley powder will increase the taste of meat and vegetable curries.
    • You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

  2. #32
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    Default Re: gharelu totkay (Daily Update)

    thnx for sharing
    ranisrequest - gharelu totkay (Daily Update)

  3. #33
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    Default Re: gharelu totkay (Daily Update)

    wellcome
    tumhain engrji aati hai na
    samjh v aai hia k nahi ...

  4. #34
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    Default Re: gharelu totkay (Daily Update)

    nah, coz i dont know any English

    ranisrequest - gharelu totkay (Daily Update)

  5. #35
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    Default Re: gharelu totkay (Daily Update)

    Deep-Frying Tips:
    * The oil must reach a good temperature to brown the exterior of
    the food quickly while cooking it. That temperature is almost
    always between 350F and 375F degrees. To be sure the oil is
    right use a frying thermometer.

    * Use canola oil for frying. It is low in saturated fat, has a
    high burning point, and does not detract from the flavor of
    the food you are frying.

    * Avoid crowding food that is deep-fat-fried. The food must be
    surrounded by bubbling oil, and you must keep the temperature
    from falling too much. If you add too much food to a small
    amount of oil, the temperature will plummet, and the food will
    wind up greasy and soggy.

    * Never fill the pot more than halfway with oil; this will
    prevent bubbling over when the food is added.
    * Dry food well with paper towels before adding to the pot;
    it helps reduce splattering.
    ranisrequest - gharelu totkay (Daily Update)

  6. #36
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    Default Re: gharelu totkay (Daily Update)

    TIPS
    To give your water glasses and crystals a true shine: simply slice a juicy lemon and rub the glasses or other glassware with lemon, generously letting the juice out on the surface. After a nice lemon scrub, wash glasses and dry with lint free cloth. Tres Simple

  7. #37
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    Default Re: gharelu totkay (Daily Update)

    Tricks for using Skewers:
    Soak wooden skewers in water for 30 minutes before using
    them so they won't burn during cooking.
    If you prefer metal skewers, which have a long life, use
    square or twisted types, which will hold the food better
    than round ones.
    To keep food from slipping off during cooking and turning,
    use two parallel skewers rather than a single skewer.
    If you're using a wooden skewer, as you thread the food
    move the pieces close together, with no space showing.
    If the skewer is metal, you can leave small spaces between
    the pieces. When using foods with different cooking times (such as shrimp
    and beef), don't combine them on the same skewer. Instead,
    make skewers of just shrimp or just beef, start cooking the
    beef first, and then combine them on a serving platter.
    skewers - gharelu totkay (Daily Update)
    ranisrequest - gharelu totkay (Daily Update)

  8. #38
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    Default Re: gharelu totkay (Daily Update)

    very nice
    sigpic317 6 - gharelu totkay (Daily Update)

  9. #39
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    Default Re: gharelu totkay (Daily Update)

    nice



    25015hk - gharelu totkay (Daily Update)




    3501h6o - gharelu totkay (Daily Update)





  10. #40
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    Default Re: gharelu totkay (Daily Update)

    walaikum assalam
    acha silsila hai
    and tips are also useful
    thanks

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