If it is a new one , pour "kazhuneer" that is pour the water in which you clean rice before cook it. are you able to understand what I am telling? ok, do it for 4 - 5 days and then wash it nicely. now you can use the kadaai .
To make thin and crispy rava dosa. To prepare crispy rava dosa, take 3 cups Rava , 2 cups Rice flour and 1 cup wheat flour. Dry fry the rava and add rice flour and wheat flour in that. Add sour butter milk, salt and make a thick batter. Now put a pan and heat it. Pour one or two spoons of oil and put mustard seeds, cummin seeds, chopped green chillies and chopped onions. Just fry them and add it to the batter. Keep aside for one or two hours. Now add some water and make it some what thin batter and pour it on the tawa from out side. i.e. dont pour the batter in the center, but pour it from the corner of the tava. Pour oil onit and make THIN AND CRISPY RAVA DOSA.
To reduce the bitter of bitter guard To reduce the bitter of bitter guard, add some salt with the cut bitterguard and keep aside for 30min. Then squeeze it and use.
To make crispy samosa To make crispy samosa, which ever flour you use wheat or maida take it 5 cups and add one cup of LIQUID VANASPATI . Pour the vanaspati in the flour and add salt mix well. After mixing well try to make a ball out of the flour. If you are able to make a ball and if you are able to crush it easily means your mixture is correct. Now add water little by little and make a tough dough. Keep the dough over night in the fridge. Next day make samosas by using this dough. Definitly you will get crispy samosas. Try and tell.
Some more Tips One more batch, · 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. · While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling. · Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier. · Cut boiled eggs with a knife dipped in hot water to avoid breaking. · Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator. · If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. · If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk. · Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg. · If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying. · Soak almonds in warm water for a minute, if you need to peel them quickly. · If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder. · Add a pinch of sugar while cooking spinach, it will retain its green colour. · Dal will cook well, if you add a little sesame oil while cooking. · To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour. · Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft. · For making soft sauce, add some paneer. · Adding turmeric will help pickles from getting spoilt.
*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.
1. To cut Cabbage fast, grate it with, which we use to make Alu chips. (WHO ARE NOT HAVING FOOD PROCESSOR) 2. To make Carrot kuttu, cook full Carrots in the cooker, and then cut. It will be easier to cut and quickly we can cut them. 3. For Beet root, don't peel the skin by using the peeler. Just cook as it is in the cooker and then remove the skin like Alu. This will save time and we can use the full Beetroot. Now cut easily the cooked Beetroot or grate it as per your requirement. 4. To cut Green Chilies use scissors. Because after cutting green chilies many people feel like burning. To avoid it cut by scissors. 5. Cut Tomato into two horizontally to remove seeds easily. see the photo.
To get white, crispy Potato Ships Peel Potato and Make slices. Put it in salt / plain water. Heat oil and fry them.
