Hi Padma, Thanks for sharing the tips with us. You are changing your 'avtar photo' often, but the photos are nice.:-D
seasoning iron kadai i have been using non-stick pans and kadai's since i started cooking. recently i bought an iron kadai . i would like to know how to season it .and maintain it. somewhere i read that smearing oil and keeping in oven for 1-2 hours will season it . but i don't have a oven . can anybody give suggestions ? i will be very thankful.
Re: Kitchen Tips Dear Padma madam, Thank u very much for kitchen tips.this is very useful. how can i prepare home made butter? how can i cut palapazham fruit ?
Hi Saikripa, go through this thread and you will come toknow how to make 'home made butter' And for Jack fruit, apply oil on the knife and then cut the fruit.
Re: seasoning iron kadai Hi revathi, Today I saw your post. Dont worry. In a tub pour 'rice cleaned water' / 'kazhuneer' and put this tawa in that. daily change the water while you wash rice for cooking. After one week you can use the tawa.. No need for oven. I think this will help you. For iron kadai also same method.:idea:-D
thanks a lot for the easy suggestion for seasoning the iron kadai. i will try it out. once i start using the kadai for cooking can i clean it the regular way like i do for all other utensils or should i follow any particular method. thanks in advance.
Hi Revathi, Once you started using the tawa or kadi, you can clean as you do for other vessels. NO problem.
Re: Tips , tips , tips. Hi Ladies, Sometime it happen that when we are hurry and we need to peel off the boiled potatoes.In hurry , it may happen you burn your hands. So the quick tip is- Take one potato pour cold water or put it in cold water tap until it cools.Now you can peel potatoes without hurting.Follow it for all your potatoes.
Hello friends, here are some cooking tips: If you have forgotten to soak pulses like chenna or rajma overnight, just put the chenna in a flask full of boiling water for an hour. They are ready for cooking While cooking okra add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky. Never beat idli batter too much because the air which has already incorporated during fermentation is lost. pavi