Tips and Tricks

1.While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.

2. If you want to keep any salad fresh for an evening party, first chill the bowl or tray in which you intend to serve the salad.

3. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

4. Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.

5. When adding curd to a preparation during the cooking process lower the heat and add gradually otherwise it tends to curdle up.

6.When you are heating up milk add a little water before pouring in the milk so that after it is heated up it does not stick at the bottom.

7. After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky and overcooked.

8. While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.

9. Do not add salt to ‘rajma’ and ‘urad dal’ while boiling. It will take half the time to boil when salt is subtracted.

10. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

11. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

12. Soak almonds in warm water for a minute, if you need to peel them quickly.

Quick Chicken Curry

Ingredients:

Chicken -1Kg (medium sized)

Big Onions -  4 (sliced)

Coriander Powder - 2tbsps

Chilli Powder - 1tbsp

Garam Masala - 1tsp

Pepper Powder - 1tsp

Turmeric Powder - 1tsp

Chicken Masala Powder - 1tbsp

Ginger Paste - 1tbsp

Garlic Paste - 1 tbsp

Tomato - 3

Green Chillies - 3 

Coconu Oil / Refined Oil - 2 tbsp

Garnish:

Coriander leaves chopped

Preparation:

1. Take a big bowl. Add sliced onions, coriander powder, chilli powder,garam masala,pepper powder,turmeric powder,chicken powder,oil,ginger and garlic paste, salt and mix well.

2. Add the chicken pieces to the above mix . Keep aside for 15 to 20 mins.

3. Heat a thick bottomed pan.

4. Add the marinated chicken, sliced green chillies and chopped coriander leaves.

5. Add 1/4 cup water.

6. Add tomatoes.

7. Cook on slow flame.

Serve hot with white rice.

Glazed Crispy Potatoes (Version 2)

Ingredients:

• 3 potatoes, peeled and cut into fingers like for french fries
• 2 crushed garlic cloves
• 1 tsp red chilli powder
• 2 tsps tomato sauce
• salt to taste
• 1 1/2 tbsps oil

For sauce:

• 1 tbsp tomato sauce
• 1 tsp red chilli sauce
• 2 tsps vinegar
• 2 crushed garlic cloves
• 1 1/2 tbsps honey
• 1 tsp chopped coriander leaves (optional) or spring onion greens
• 1/2 tbsp oil

Method:

1 Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. 

2. Remove the potatoes from the ziplock bag.

3. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins.

4 You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.

5. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. 

6. Add the red chilli paste, tomato sauce and vinegar and combine. 

7. Add the baked potatoes and toss for a mt on medium-high flame. 

8. Add the honey and toss the contents till well combined. Turn off heat. 

9. Adjust salt if required.
10.Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. 

Serve warm as a starter/appetizer.