Indian cooking guidelines

*Add a handful of rice flour to bhajia batter for crisper and significantly less oily bhajias.
*Drain and preserve any further 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.
*If batter of any bhajias tends to grow to be also thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will support greatly in thickening the batter.
*Paneer crumbs, bread crumbs and some melted butter, tossed together kind an exceptional topping if you run quick of cheese, for any baked dishes.
*Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, and so forth. The paper will absorb the excess oil and moisture and maintain the snack crisp. Reheat on higher for 1-1 1/2 minute.
*Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, and so on.
*To pep leftover farsan which is not receiving more than, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
*Always use a clean pair of kitchen scissors to trim edges of bread. Considerably neater and less messy edges as compared to those trimmed with a knife.
*Constantly keep a couple of boiled potatoes (skins intact) handy in the fridge. They are really useful when in a hurry. Either bake them, or make a swift curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a swift paratha.
*Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is more quickly and much less messy.
*For a fast chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Best with tamarind and jaggery chutney.
*To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
*To make samosas crisper add some cornflour to the maida for dough.
*Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the exact same crunchiness to a dish, eg. bhel.
*If garlic bread is not offered, crush a few cloves of garlic to a fine paste, cream it well into some butter. Spread this on slices of bread and toast it. Serve with piping hot soup.

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Zac Brown Band – Chicken Fried (Full Version Video)

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Chicken Fried (Full Version Video)

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