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Tuesday, November 20, 2012

HOW TO MAKE MEAT CURRY POWDER?

HOW TO MAKE MEAT CURRY POWDER?

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INGREDIENTS

RED CHILLIES    - 100 GM

CORIANDER       - 400 GM
(both roasted)

PEPPER               - 1 TB SP.

GARAM MASALA- 1 TB SP.

JEERA                 - 1 TB.SP.

KHUS KHUS        - 1 TB SP.

HALDI (TURMERIC) - 2" PIECE


PREPARATION

GRIND ALL THE INGREDIENTS TO A FINE POWDER

STORE IN A BOTTLE
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Sunday, November 18, 2012

MAKING OF SYNTHETIC ORANGE SQUASH

MAKING OF SYNTHETIC ORANGE SQUASH
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INGREDIENTS

WATER           - 1 LITRE

SUGAR            - 1 KG

CITRIC ACID  - 30 GMS

ORANGE ESSENCE - TO TASTE

YELLOW COLOURING  - 1 TABLE SPOON


PREPARATION

DISSOLVE SUGAR IN THE WATER AND BOIL UNTIL IT BECOMES THIN SYRUP.

COOL AND ADD CITRIC ACID ESSENCE AND COLOUR.

STRAIN AND KEEP IN BOTTLES.

ADD 2-4 TABLE SPOONS OF THE SYRUP IN A GLASS OF WATER OR AS DESIRED.
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MAKE MIXED FRUIT JELLY

MAKE MIXED FRUIT JELLY
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INGREDIENTS


MIXED FRUIT ( FRUITS LIKE APPLE, GOOSEBERRY, PINEAPPLE ETC)   - 1 KG

WATER - 2 CUPS

SUGAR - 1/2 KG


PREPARATION

CHOP THE FRUITS TO SMALL BITS AND BOIL WITH THE WATER UNTIL IT BECOMES A PULP.

COOL AND TIE UP IN A MUSLIN AND HANG SO THAT THE JUICE DRIPS INTO A PAN.

THIS WILL TAKE SEVERAL HOURS.

NEVER SQUEEZE OR POKE, ELSE THE FINISHED JELLY WILL BE CLOUDY.

NOW ADD SUGAR TO THE JUICE AND FINISH THE PROCESS AS FOR JAM.

COOL AND STORE IN STERILIZED BOTTLES.
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MOOLIE (RADISH) LEAF CHUTNEY

MOOLIE (RADISH) LEAF CHUTNEY

INGREDIENTS

A FEW TENDER MOOLIE (RADISH) LEAVES

ONION      - ONE PIECE

GREEN CHILLIES - 2-3 NOS

TAMARIND - A SMALL BALL

SALT - TO TASTE

GINGER - A BIT (OPTIONAL)

PREPARATION

CUT THE LEAVES FIND

GRIND ALL THE INGREDIENTS TO A PASTE

USE IT IMMEDIATELY
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APPLE JAM MAKING

APPLE JAM MAKING

INGREDIENTS

APPLE             - 500 GM

SUGAR            - 350 GM

JUICE OF        - TWO LEMONS

WATER           - ONE CUP

PREPARATION

PEAL, CORE AND SLICE THE APPLE

COOK WITH WATER TILL IT BECOMES A PULP

REMOVE FROM FIRE, ADD SUGAR AND DISSOLVE IT COMPLETELY BEFORE PUTTING ON TO FIRE AGAIN

NOW BOIL AGAIN AND TEST FOR SETTING.

REMOVE FROM FIRE, ADD LIME JUICE AND VANILA ESSENCE

COOL AND BOTTLE


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COCONUT CHUTNEY MAKING

COCONUT CHUTNEY MAKING

INGREDIENTS

1 CUP       - GRATED COCONUT

2-3 NOS    - GREEN CHILLIES

1/2 NO     - OF AN ONION

GINGER    - A SMALL BIT

CURRY PATHA       - FEW NOS

TAMARIND            - A SMALL BALL

SALT       - TO TASTE

PREPARATION 

GRIND ALL THE ABOVE INGREDIENTS TO A PASTE AND SERVER IMMEDIATELY.
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Friday, November 16, 2012

COOKING AT PRESSURE

COOKING AT PRESSURE

The idea of cooking at pressure is to save time and fuel. Normal cooking keeps housewife tied down to the kitchen. In pressure cooking there is the additional advantage of saving food values and flavour, since the cooker is tightly closed throughout the cooking time. Certain foods which do not cook in normal conditions, like tough meat, etc, get soften by pressure cooking. 

To test if your cooker is in order, boil two or three cups of water in it and let it come to pressure. If it takes about five minutes to produced the hissing sound, on strong heat, the gasket and safety valve are in good condition.

The gasket and fuse should occasionally be smeared with oil to keep it soft. Stretch the gasket a little before you put it on to the lid, so that it will fit well into it and would not let stream escape. the gasket has to be cleaned with a wet cloth to remove any food particles  that cling to it. Do not keep tight fitting lids on vessels that are kept inside the cooker. Cleaning of the lid should be done carefully to avoid extra stretching of the gasket. 

Rough handling will cause dents in the rim and thus spoil the cooker. While cleaning the lid see that the vent is open and not clogged with food particles.
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Tuesday, November 13, 2012

PICKLES AND PRESERVES


PICKLES AND PRESERVES

DO NOT USE ANY UNNATURAL PRESERVATIVES FOR MAKING FOOD ITEMS

As you know, pickles are favourite in Indian homes, though not recommended by doctors.

One should choose fresh firm vegetable for pickling. 

It is advisable to brine the vegetable before, to remove excess water or acid, which the vegetable contains.

Mix the vegetable with table salt and keep overnight.

hrow away the water that oozes out and proceed with the recipe.

 This is called dry brining. Wet brining is soaking the vegetable in brine (salt solution) over night and draining out.

It is handy to prepare brine and keep in a bottle.

Dissolve two cups of rock salt in six cups of water.

Boil, cool and strain through muslin to remove the scum. 
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HOW TO MAKE DRY CHILLY PICKLE?


HOW TO MAKE DRY CHILLY PICKLE?

INGREDIENTS:

DRY CHILLIES – SHORT THICK VARIETY – 50 GMS

BRINE – 1 CUP

VINEGAR – 1 CUP

GARLIC – 10-15 CLOVES

GINGER – 3” PIECE

MUSTARD – 1 TABLE SPOON
METHI – 1 TABLE SPOON
(both for roast and grind to powder)

PREPERATION:

Clean the chillies with a piece of cloth and pick off the stalk.

Put them into a wide mouthed bottle and pour the vinegar and brine.

Slit the garlic cloves lengthwise and slice the ginger into ½” long pieces.

Mix these and the powder to the chillies and stir well.

Stir this again every day, and use after a week.

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HOW TO MAKE CARROT PICKLE?


HOW TO MAKE CARROT PICKLE?

MINCED OR CUT CARROT – 2 CUPS

GREEN MASALA -2 TABLE SPOON

PICKLE MASALA POWDER – 2 TABLE SPOON

VINEGAR – ½ CUP

OIL – 1 CUP

TABLE SALT – TO TASTE

PREPERATION:

SALT THE MINCED CARROT AND KEEPFOR A DAY.

SQUEEZE THE MINCE OUT OF THE WATER AND KEEP IN MIXING BOWL.

HEAT OIL IN A PAN, FRY THE GREEN MASALA LIGHTLY. 

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HOW TO MAKE TENDER MANGO PICKLE?


HOW TO MAKE TENDER MANGO PICKLE?

TENDER MANGO – ½ KG
MUSTARD POWDER – ½  CUP
CHILLY POWDER – ½ CUP
TABLE SALT – ¾ CUP

PREPERATION:

BOIL 3 CUPS OF WATER WITH SALT AND COOL.

 WASH AND DRY TENDER MANGOES AND PUT IN IN A JAR. POUR THE COOL SOLUTION OVER THE MANGOES.

SPRINKLE CHILLY AND MUSTARD POWDER. USE ONLY AFTER A MONTH.





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Monday, November 12, 2012

HOW TO CARE YOUR REFRIGERATOR?

HOW TO CARE YOUR REFRIGERATOR?

It's a question for all women, who used to be in Kitchen. 

To make the best use of a refrigerator and to take care of it one has to follow some rules, which is giving here and its a few general rules.

1. Do not keep hot foods in the refrigerator in the mistaken belief that it will cool quickly. But warm foods will raise the temperature of the other foods and will cause steaming and dampness. It will also cause damage to the thermostat. It is much better to allow hot foods to cool to room temperature before storing.

2. It is important  that all foods should be covered to prevent flavors from mixing. It also prevents evaporation of moisture from the foods. The moisture settles on the freezing unit and hinders the efficient operations of the machines. Cooked food may be stored in glass or plastic containers with tight-fitting lids. Fruits and vegetables are best packed in polythene bags.

3. A refrigerator has to be defrosted once a week or ten days. Disconnect the machine and empty it. It is convenient to have a basket for the purpose. Empty the entire contents into the basket and keep away during the process of defrosting, and put them back in the proper places after the operation. For quick defrosting, fill the ice trays with hot water and wait until the ice has melted, but do not prod it. Wipe the shelves with soap water and mop up with clean water. A solution of sodium bicarbonate is recommended if there is any offensive odour. Dry the inside with cloth before restarting the machine. however, now we have the facility of automatic defrosters. 

4. The out side of the refrigerator should also be wiped every day to keep off dust and moisture, especially during rainy season. 
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