Useful Kitchen Tips

Useful Kitchen Tips

1.     To make crispier puris, add a little rava to the wheat flour while kneading.

     2.     Toasting nuts, rice, rava and dal before cooking with it increases its flavors          considerably.

3        3.  Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.

4.     When cutting raw banana, potatoes or eggplant, soak it in water to avoid discoloration. Similarly, to prevent apples, bananas or peaches from browning, add lemon juice.

5.     To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.

6.     Remove the stem of the chilly while storing them whole. Another method is to make chili paste and store it for a long time.

7.     To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.

8.     Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.

9.     Store nuts in the refrigerator to increase their shelf life.

10. While adding curd to gravies or biryani, break it nicely before adding.

Ragda Pattice Recipe

Ragda Pattice

Ingredients:-

6 large potatoes boiled, peeled and mashed

1 tsp red chili powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp raw mango powder

1/2 cup finely chopped coriander

2 onions finely chopped

Salt to taste

1 can of chickpeas roughly mashed

6 cloves

3 pods cardamom

8 peppercorns

1 cup Tamarind Chutney

1 cup Mint-coriander Chutney

Coriander chopped fine to garnish

Chaat masala to garnish

Vegetable cooking oil to shallow fry

How to make Ragda Pattice:-

Mix the mashed potatoes, red chili, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste.

Make into a smooth paste. Form into equal-sized patties.

Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.

Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. 

Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.

To serve put 2 hot patties in a plate and spoon some chickpea mixture over them. 

Add the Tamarind and Mint-coriander Chutneys according to taste.

Sprinkle chopped onion and coriander to garnish. Sprinkle chaat  masala over the whole dish.

Creamy Corn Recipe

Creamy Corn

 

Ingredients:-
Fresh Corn - 4
Yellow Cornmeal - 2 tbsp
Heavy Cream - 1 cup
Milk - 1 cup (or as needed)
Sugar - 2 tbsp (or as needed)
Salt - a pinch
Turmeric Powder - a pinch
Butter/Ghee - 1 tbsp
Rosemary - 1 spring (You could also use a couple of cardamom pods instead)

How to make creamy corn:-
Place the corn cob in the center of a vessel in standing position and remove the kernels using a sharp knife.

Scrape off all the remaining itsy bitsy pieces out of the cob.

Melt the butter in a deep saucepan.

Add the corn kernels and the scrapes to the butter and saute for 2 minutes.

Add the rosemary, sugar, turmeric powder, cornmeal to this and saute for another 2 minutes.

Add the milk to the corn and let it cook till the corn gets soft.

Add the heavy cream and continue to cook. Add more milk or sugar if needed.

Switch off when you get a nice creamy like consistency.

You could fry some cashews and raisins in some ghee and add to the it.