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Archive for September, 2009

Kitchen Tips

A Kitchen that Works

One of the central hubs in almost any household is the kitchen. It’s where people find food, get their necessary early-morning coffee, and often meet to talk during a busy day. Think of the kitchen like a garage, except that it has to be more organized and much cleaner. When it comes to decorating your kitchen, the trick is to find the perfect place for everything and to make organization easy.

kitchen

1. Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

2.To adjust salt in curries add roasted rice powder.

3.Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.

4.Add some vinegar in the boiling water before steaming potato.

5.To peel garlic flakes easily, wash and soak them in cold water for about an hour.

6. Green peas will retain their original colour, if you add a pinch of sugar while boiling.

7. If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.

8. You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

9. Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.

10. If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.

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Kitchen Tips

A Kitchen that Works

One of the central hubs in almost any household is the kitchen. It’s where people find food, get their necessary early-morning coffee, and often meet to talk during a busy day. Think of the kitchen like a garage, except that it has to be more organized and much cleaner. When it comes to decorating your kitchen, the trick is to find the perfect place for everything and to make organization easy.


1. Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

2.To adjust salt in curries add roasted rice powder.

3.Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.

4.Add some vinegar in the boiling water before steaming potato.

5.To peel garlic flakes easily, wash and soak them in cold water for about an hour.

6. Green peas will retain their original colour, if you add a pinch of sugar while boiling.

7. If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.

8. You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

9. Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier

10. If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.

Read Full Post »

Kitchen Tips

A Kitchen that Works

One of the central hubs in almost any household is the kitchen. It’s where people find food, get their necessary early-morning coffee, and often meet to talk during a busy day. Think of the kitchen like a garage, except that it has to be more organized and much cleaner. When it comes to decorating your kitchen, the trick is to find the perfect place for everything and to make organization easy.

1. Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
2.To adjust salt in curries add roasted rice powder.
3.Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
4.Add some vinegar in the boiling water before steaming potato.
5.To peel garlic flakes easily, wash and soak them in cold water for about an hour.
6. Green peas will retain their original colour, if you add a pinch of sugar while boiling.
7. If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.
8. You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
9. Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier
10. If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.

Read Full Post »

Happy Dasara

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Wheat Halwa

The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.

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Ingredients:

Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

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Iced coffee

icedCoffee

Ingredients:

2 cups of milk,

1 cup of coffee water,

4tbsp chocolate syrup,

1-2 tsp sugar,

ice cubes.

Method:

In a blender add all these ingredients, and blend…then pour in a glass.add some ice cubes…

Now the Iced Coffee is ready to serve.

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Happy Dasara




Wheat Halwa

The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.



Ingredients:

Wheat – 2 cups

Almonds (badam) – ¾ cup

Cashewnuts – ½ cup

Sugar – 5½ cups

Ghee – 30 ml

Cardamom – 2 pods

Saffron – a pinch

Method :

Soak the wheat and almonds in water for 24 hours.

Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.

Blend the almonds till they become a coarse paste, and add that to the wheat extract.

Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.

When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.

When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

Read Full Post »

Happy Dasara



Wheat Halwa
The one common feature perhaps lies in the cooking – all the halwas need to be stirred constantly. A minute’s break could produce dry, lumpy masses. Overcook, and you could have a rocky and sticky mass that sticks to the teeth. Prepared well, though, the halwa becomes a soft confection that melts in the mouth. Is it any wonder, then, that halwas are one of the morepopular sweets.

Ingredients:
Wheat – 2 cups
Almonds (badam) – ¾ cup
Cashewnuts – ½ cup
Sugar – 5½ cups
Ghee – 30 ml
Cardamom – 2 pods
Saffron – a pinch
Method :
Soak the wheat and almonds in water for 24 hours.
Add a little water to the wheat and blend. Keep adding water and blending till it forms a runny liquid. Strain it through a cloth and squeeze well to get a white, milky extract. Set the extract aside till the solids settle down and there is a layer of clear water on the surface. Drain the clear water.
Blend the almonds till they become a coarse paste, and add that to the wheat extract.
Melt the ghee. In another pan, pour the sugar and some water to make sugar syrup. Fry the cashewnuts in a little ghee and keep aside.
When the sugar syrup is ready, add the wheat-almond mix to it slowly, stirring all the time. Add the saffron. Once the mixture begins to solidify, keep adding ghee at regular intervals, stirring continuously.
When the halwa stops sticking to the sides and comes away from the vessel when raked with the ladle, add the powdered cardamom, take off the flame, and spread on a tray to cool. Cut into squares or diamonds.

Read Full Post »

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