Tip for cauliflower paratha Dear friends, I learnt a good tip for cauliflower parathas from the Neelam Batra book that I would like to share with you. Do not add salt to the cauliflower mixture when you prepare it initially, that will cause the cauliflower to release more water. Instead only when you add the filling to the rolled out dough sprinkle. That makes the dough more manageable. Thanks.
cooking tips:if you want to make sweet dosai immediately, put idli batter or rice atta,add grated coconut,jaggery water,elaichi & add some corn flour .sweet dosai batter is ready to make dosai. green vegetable or green leaf before cooking add little sugar in it .it will not colour change agama cook aghum for preparing paal kozhukattai kozhukattai mel maavu meenthu vittaal,athai siru siru urundaigalagha uruddi..steam it in the cooker for sometime... after prepare paal kozhukattai payasam ready. paalukku uraiootra mor illavittal pachaimilaigai kaampu killipottaal, curd is ready. dont throw the water after preparing maavadu this water canbe used for sundaikkai vatral..
Here is the way to perfectly whip egg whites : A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for better foaming. Wash your bowl with vinegar and salt, then rinse well just before adding the whites. Use a whisk or an electric hand mixer on a low setting until the whites are foamy. At this point, add a pinch of cream of tartar to stabilize the whites. This helps them to hold their shape longer. Continue to whip. If using a hand mixer, increase the speed. If your recipe calls for sugar, add it as the whites are beginning to form soft peaks. Whip the whites until they form stiff, glossy peaks that retain their shape. If you over-whip unsweetened egg whites, they will lose their glossy appearance and their ability to stay in firm peaks. Notes: A large balloon whisk is the easiest way of getting air into the egg whites. Egg whites should expand to four times their normal size during the whisking process. A copper bowl is the best kind of container for the whipping, too, because copper strengthens the protein of the whites, giving them more height and stability.
How to crack a coconut: Bake whole coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer / big knife to open.
Over-Ripe Bananas: In recipes calling for banana pulp, such as those for banana bread, muffins, or pancake, the easiest way to use the banana is this: Pull it out of the freezer. That's right. Take it from the freezer to the blender. When you see that bananas are heading toward rotting, even if you're not planning to use them immediately, simply place them in the freezer, and it will keep them fresh indefinitely. When you take a banana out to use it in a recipe, you don't even need to let it thaw first. The blades of the blender or processor will take care of that for you. Frozen bananas also work wonderfully well in shakes and smoothies.
<SCRIPT type=text/javascript><!-- google_ad_client = "pub-2305199472659307"; /* RGM 300x250, created 4/27/09 */ google_ad_slot = "2045272443"; google_ad_width = 300; google_ad_height = 250; //--> </SCRIPT><SCRIPT type=text/javascript src="http://pagead2.googlesyndication.com/pagead/show_ads.js"></SCRIPT> <!--webbot bot="Include" i-checksum="52445" endspan -->Gravy Problems and Solutions : Lumpy Gravy Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly. Slightly too salty gravy Two remedies: Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato. Add a few pinches of light brown sugar. Don't add too much or the gravy will become sweet. Severely too salty gravy Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together. Too light in color gravy Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master. Too thin gravy There are two different remedies: FLOUR - Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor. CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor. NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping. Too thick gravy Slowly whisk in more broth until the desired thickness is attained.
how to bake a cake in microwave convection oven [FONT=arial,helvetica]Hi, I just baked a cake in my m/wave and its turned out pretty well. I baked it at 180 degrees for 50 minutes. try this out-all the best,[/FONT]
Re: Sprinkle the onion on top of dosa <style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> Wash vegetables to remove any dirt. It is better to wash the veggies before peeling or cutting them, Cook vegetables with the peel as much as possible; For vegetables like potatoes, carrots, beetroot& best to cook with the peel to get the maximum nutrients from them. Do not soak vegetables in water as soaking can wash away the nutrients. When boiling vegetables, use just enough add water as needed.if you had excess water.. don't throw away the excess water use it for making gravy and soups, or for mixing dough for roti. Do not overcook the vegetables & overcooking would destroy the nutrients. Use fresh vegetables, and organically grown, if possible. If using cut vegetables, use frozen ones rather than canned ones. In canned vegetables a lot of salt is added as a preservative.
Re: Sprinkle the onion on top of dosa Baked malai koftas- I baked malai koftas in a muffin tray and add it to the usual masala gravy.It was very tasty,oil less.
Re: Crispy Rava Dosai- What proportion of flours to be mixed? You can try Sooji : 1 cup Rice flour : 1 cup
