thnx for sharing
- 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.
thnx for sharing
wellcome
tumhain engrji aati hai na
samjh v aai hia k nahi ...
nah, coz i dont know any English
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.
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
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.
very nice
nice
walaikum assalam
acha silsila hai
and tips are also useful
thanks