| Tuesday, September 27, 2005 |
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Tips on various Food Items - Part 3
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Save a tsp. of mashed dal from above. Mix in a tsp. each of fine oatmeal, rosewater and cream. Apply on face. Wash off after 15-20 minutes. Makes an effective and refreshing pack.
For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.
To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
Stitch oval muslin bags with a loop to hang curds, paneer, etc. easily. Do not use them for other purposes to keep them clean and odourless.
Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.
Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
Add a leaf or two of fresh chopped mint to a glass of any mocktail to liven it up and add the minty zing to it.
Preboiling fruit like grapes, tomato, before making the juice, will keep the juice and water separating in the glass after pouring. The colour is also enhanced.
If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.
When a large serving is required use the julien recipe ( veggies cut into inch long thin strips) since more can be sizzled in one round. Or supplement this dish with the patties, etc. of the veg. sizzler.
Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.
To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
To make bhakris of flours like maize, bajra (millet), jowar etc. always make dough as required. Making too much hours ahead with make the dough gooey and impossible to roll or pat.
Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.
Easiest way to chop raisins. Sprinkle some flour over them so they don't stick. Cut with a small kitchen scissors as required.
Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye. |
posted by Dipali @ 7:14 AM   |
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