Used well, a freezer can be a cook’s best friend, as useful as your oven and cook top. There is nothing more comforting after a long, hard day, than coming home to a delicious, homemade meal and these easy-to-freeze recipes do double-duty for your dinner now and later. This is a very useful thread for . . . → Read More: Freezer Friendly – Ready to Eat Indian Dishes
Having trouble boiling a perfect hard boiled egg?? Here’s a simple method which I follow which gives perfectly cooked boiled eggs each time.
How to Boil Perfect Hard Cooked eggs ? / Hard Boiled Eggs / Muttai / Vegavaitha Muttai / Steamed eggs / Mutta
Ingredients 4 nos . . . → Read More: Perfect Hard Boiled Eggs
What could be more satisfying than rice topped with a scoop of fresh yogurt served with an array of pickles on the side ??? This magical yogurt making process wonders many even though this is a routine in many households back home…in particular, all first timers, newly wed girls…. just pondering over Google for help, considering it to be a difficult task. But in reality, its just a few steps away. After a relaxing break, here comes the most healthy, all natural and nutritional white wonder from my kitchen.
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Looking for soft idlis and Crispy dosais??? Here are a few tips to makeÂ flawless batter which yields best results.
Measurements: Whatever cup you use, its always 4 cups Idli rice : 1.5 cup Urad dal : 4 tsp salt. May include few additions listed below to boost the fermenting process and yield better quantity and quality.
1/2 tsp of fenugreek seeds helps to yield softer idlis.
2 tsp of cooked rice helps with better fermentation.
2 tsp of pre-soaked poha / aval helps for making softer idlis.
. . . → Read More: Tips for Idli Dosa Batter
Normally we would fry the medhu vadas as soon as grinding the dal. Here's an easy way to store and fry at a later time. Soak dal and grind the batter, add all seasonings and veggies. Fry them over medium high flame until slightly cooked on the outer.Â Immediately remove and cool completely. When done refridgerate in air-tight box or ziplock bags for few days. Re-fry themÂ againÂ until goldenÂ whenever necessary. Ground Urud dal batter without garnishes and veggies can be refridgerated upto a day.
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Curry leaf, is one magical herb with distinctive flavour which brings out the great aroma of most Soutn India curries. They are available in abundance in India but a treasuredÂ groumet produce for people living in other countries. Preserving and storing them is a big question among many most of us. After trying a few attempts in my kitchen, came to a conclusion that freezing would be best solution to preserve this green gold.
Curry leaves can be preserved in the following ways.
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"Enspicelopedia", a reference guide which gives pictorial lesson on many unique spices and herbs. In this first series I've collected info on few spices which plays a major part in our Indian cuisine.
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Khoya / Mawa, is a dairy product used as a base for making many sweets and gravies. Milk is boiled and reduced to semi- solid state, which looks like a thick sticky mass. Based on the consitency, khoya can be classified into 3 types.
1. Firm Khoya / Bhatti - Milk boiled and reduced to a thick paste and later molded to make it firm, used for burfis.
2. Soft Khoya / Chikna - Milk boiled annd reduced to a sticky paste, used for halwas.
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Paneer is the most common form of mild soft Indian cheese. Making your own at home is ridiculously easy and fun. Though, lookwise mine might not be a perfect match to those firm store bought paneer, but tastewise, was far better and fresh. Moreover the satisfaction that you gain after making something from scratch turning pretty good….. Priceless!!! Here's a glimpse of my modest attempt.
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