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Useful Cooking Tips - 2

Dear woman of the house,

Let's take a look at the following cooking tips that may help you in your cooking skill....

* Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting). Dry fruit containers for storage are essential kitchen accessories designed to keep your nuts, seeds, and dried fruits fresh and organized. These airtight containers are perfect for preserving the natural flavors and extending the shelf life of your favorite healthy snacks.

* Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes. A dough rolling pin is a kitchen tool used to flatten and shape dough for baking. It consists of a cylindrical rod, typically made of wood or metal, that is rolled over dough to achieve the desired thickness and consistency for various culinary creations.

* Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily. The Home Egg Tool Separator is a convenient manual kitchen tool designed to effortlessly separate egg yolks from egg whites, making baking and cooking tasks easier than ever. With its user-friendly design, it's a must-have addition to any kitchen for seamless egg preparation.

* Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old. A Grid Egg Holder for Refrigerator is a convenient and space-saving storage solution designed to neatly organize and protect eggs inside your fridge. Its grid-like design allows for efficient egg placement and easy access, ensuring your eggs stay fresh and intact.

* Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling. A garlic squeezer is a handy kitchen tool designed to effortlessly crush garlic cloves, releasing their intense flavor and aroma. It simplifies meal preparation by quickly and efficiently mincing garlic, making it a must-have for any home chef.

* Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil. Pure Cow Ghee is a rich and clarified butter made exclusively from cow's milk, renowned for its smooth texture and nutty, aromatic flavor. It is a cherished ingredient in Indian cuisine and is celebrated for its culinary versatility and potential health benefits.

If you are making ghee at home, add a few pieces of meetha paan leaves in the process (remove afterwards) to produce ghee with longer self-life. Desi Meetha Paan Mouth fresheners and Desi Mints are flavorful and aromatic Indian mouth fresheners that provide a delightful and refreshing experience, while Mukhwas offers a traditional blend of seeds and spices to cleanse and invigorate the palate.

* Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing. Indulge in the fiery delight of homemade Stuffed Chili Pickle, where fresh green chilies are lovingly filled with a zesty blend of spices, creating a mouthwatering fusion of heat and flavor that's perfect for spice enthusiasts. Crafted with care, this homemade delicacy packs a punch of taste and nostalgia in every bite.

* Green Peas: To preserve green peas, keep them in a polythene bag in the freezer. Frozen green peas are convenient and nutritious frozen vegetables, picked at their peak freshness and flash-frozen to lock in their vibrant color and sweet, garden-fresh flavor. They make a versatile addition to a variety of dishes, from soups and stews to stir-fries and salads, providing a burst of green goodness year-round.

* Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.

Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.

If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, the dosas will be crisper. The Stainless Steel Idli Steamer Pot is a versatile kitchen essential designed for making perfect, fluffy idlis. Crafted from durable stainless steel, it ensures even heat distribution and can accommodate multiple idli molds, making it a must-have for any idli lover's kitchen.

* Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe. A fruit and vegetable basket are a delightful arrangement of fresh, colorful produce, combining nature's sweetness and nutrition in a vibrant display. It offers a healthy and appealing way to enjoy a variety of fruits and vegetables, making it a wholesome addition to any kitchen or gift for a health-conscious friend.

* Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.

A stainless steel frying pan is a versatile and durable kitchen essential known for its excellent heat distribution and resistance to staining, making it ideal for cooking a wide range of dishes. Its sleek, polished surface not only enhances cooking performance but also adds a touch of modern elegance to any kitchen.

* Left Overs: Don't throw away the leftover food. Store them in Fridge. Use them in making tasty dishes.

* Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze. Lime dishwash gel is a powerful and eco-friendly cleaning solution that effortlessly cuts through grease and grime on dishes, leaving them spotlessly clean and infused with a refreshing lime scent. Its innovative formula makes washing dishes a breeze while being gentle on both your hands and the environment.

* Lizards: Hang a peacock feather, lizards will leave your house. Herbal Lizard Repellent Spray is a natural and effective solution to keep pesky lizards at bay. With its herbal ingredients, it offers a safe and eco-friendly way to protect your home from unwanted reptilian intruders.

* Milk: Moisten the base of the vessel with water to reduce the chances of milk sticking at the bottom.

Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.

Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

A baby milk feeding bottle is a specially designed container for infants, typically made of plastic or glass, with a nipple or teat for convenient and safe feeding. These bottles provide a hygienic and convenient way for parents to nourish their babies with formula or breast milk, ensuring the little one receives essential nutrients for healthy growth and development.

* Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp. 

A mixer grinder is a versatile kitchen appliance that combines the functions of a blender and a grinder, allowing users to effortlessly blend and grind ingredients for a variety of culinary purposes. With powerful motor-driven blades, it simplifies food preparation, from making smoothies and purees to grinding spices and grains.

* Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bedroom near your bed, or in any place with mosquitoes. A Mosquito and Fly Killer Spray is a highly effective insecticide formulated to quickly and efficiently eliminate mosquitoes and flies, providing relief from annoying and disease-carrying pests. Its convenient aerosol design makes it easy to target and eliminate flying insects, making it a must-have solution for a pest-free living environment.

* Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated. A noodle maker is a kitchen appliance designed to effortlessly create various types of noodles from scratch, simplifying the pasta-making process. It mixes, kneads, and extrudes dough into uniform noodle shapes, allowing for homemade pasta customization with ease.

* Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them. A kitchen food chopper is a versatile kitchen appliance designed to quickly and efficiently chop, dice, and mince a variety of ingredients, saving time and effort in food preparation. With sharp blades and various settings, it simplifies the process of chopping vegetables, herbs, and more, making it an essential tool for any home cook.

Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.

* Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened.

To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed. An oven for the kitchen is a versatile culinary appliance that provides efficient and controlled heating, allowing for baking, roasting, and broiling a wide variety of delicious dishes. From crispy cookies to succulent roasts, it's an essential tool for home cooks and chefs alike.

Top 3 Questions and Answers in one sentence on 'Exceptional Cooking Tips.'

1. What's the key to achieving exceptional flavor in cooking?

Answer: Exceptional flavor in cooking often comes from using fresh, high-quality ingredients and balancing seasoning and spices.

2. How can I prevent overcooking and undercooking food?

Answer: To avoid overcooking or undercooking, invest in a good meat thermometer, follow recommended cooking times, and practice the "poke test" for doneness.

3. What's a pro tip for enhancing the presentation of a dish?

Answer: Elevate the presentation of your dishes by garnishing them with fresh herbs, colorful sauces, and using different textures to create visual appeal.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3
37. Making of Pooris (31st Serv)
38. Useful Cooking Tips - 1

Useful Cooking Tips - 1

Dear woman of the house,

Many times, we have seen that one cannot get the right information about items to store and how to use them. I think the tips below may help you to get ride off on such uncommon problems. Let me explain it one-by-one.

* Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

* Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.

* Biscuits: If you keep a piece of blotting paper at the bottom of the biscuit container, it will keep biscuits fresh for a longer time.

* Butter: A butter box is a convenient kitchen container designed to store and protect butter from exposure to air and external odors, helping to keep it fresh and spreadable. Typically made of plastic or glass, butter boxes come in various sizes and styles to suit different preferences and storage needs.

* Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time. Do you know that Apple cider vinegar is often touted as a natural remedy for weight loss, with some claiming that it can help boost metabolism and reduce appetite when incorporated into a balanced diet and exercise routine. However, scientific evidence supporting its effectiveness for significant weight loss is limited, and it should be used cautiously as part of a holistic approach to health and wellness.

* Banana: Apply mashed banana over a burn on your body to have a cooling effect. A banana box for kid's school is a convenient and eco-friendly lunchbox alternative designed with compartments to store a variety of healthy snacks and a sandwich, all while promoting sustainability and reducing single-use plastic waste. Its vibrant colors and playful design make it an appealing choice for young students, ensuring a fun and practical way to carry their meals to school.

* Bee and Scorpion Sting Relief: Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with band aid to hold in place. Pain will go away in just a few short minutes.

* Bitter Gourd (Karela): Slit Karela in the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook. Bitter gourd powder is a versatile ingredient used in cooking to add a hint of bitterness and depth of flavor to a variety of dishes, particularly in South Asian cuisine. It is made by dehydrating and grinding bitter gourd, making it a convenient seasoning for soups, stir-fries, and spice blends.

* Celery: To keep celery fresh for a long time, wrap it in aluminum foil and place it in the refrigerator. You can even use Celery powder, a versatile seasoning derived from dried and ground celery seeds or stalks, adding a delightful earthy and herbaceous flavor to a wide range of dishes, from soups and stews to marinades and salads. Its natural saltiness makes it a popular choice for flavoring without excessive sodium, making it a healthier alternative to traditional salt in cooking. 

* Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean or use burnt foot cleaner.

* Chili Powder: Keeping a small piece of Hing (asafetida) in the same container will store chili powder for long time.

* Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables. Variety of a Chopping wooden board involves using a sharp implement, such as a knife or an axe, to cut and shape the wood, making it a fundamental technique in woodworking and culinary arts. Precision and proper technique are essential to achieve clean and accurate cuts while ensuring safety throughout the process.

* Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. Pure and natural Mint powder is a finely ground herbal extract, free from additives or preservatives, offering a refreshing and aromatic addition to culinary creations and beverages. It captures the essence of fresh mint leaves, delivering a burst of cool, minty flavor to elevate your dishes and drinks.

To keep them fresh for a longer time, wrap them in a muslin cloth and keep in the fridge. Muslin cloth for the kitchen is a versatile and lightweight fabric ideal for straining liquids, wrapping herbs, or covering dough while it rises, making it an indispensable tool for cooking and baking enthusiasts. It's fine weave allows for efficient filtration and a wide range of culinary applications, making it a must-have in any well-equipped kitchen.

* Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house. Looking to rid your home of pesky cockroaches? This herbal powerful cockroach killer is the solution you need, effectively eliminating these unwanted guests and ensuring a pest-free environment for your family.

* Coconut: Immerse coconut in water for 1/2 an hour to remove its huts. An automatic coconut scraper is a convenient kitchen appliance that effortlessly shreds fresh coconut meat, saving time and effort in food preparation. With its motorized rotating blade, it ensures quick and efficient coconut grating for a variety of culinary uses.

Have a nice cooking day at home...!!!

Top 3 Questions and Answers on "Special Cooking Tips."

1. Question: What's the best way to prevent overcooking meat?

Answer: Use a meat thermometer to ensure it reaches the desired internal temperature without overcooking.

2. Question: How can I add depth of flavor to my dishes?

Answer: Experiment with herbs, spices, and aromatics to enhance the complexity of your cooking.

3. Question: What's a quick tip for making creamy sauces without dairy?

Answer: Blend-soaked cashews or silken tofu with vegetable broth for a dairy-free creaminess in your sauces.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3
36. Making of Pooris (31st Serv)

Baby Changing Table

Yeah! It is very difficult to change the diapers for newly parents. What is the solution they should have search for their beloved baby? Is it there any option to get ride off them from such a difficulty? Yes! It is the baby changing table. I think this accessory can help them a lot and make free them from various questions. They just need to go at this space to find out the suitable and affordable baby changing table right now.

Outdoor Wall Lighting : Just Set Your Mood

Yeah! Lighting is the deliberate application of light to achieve some aesthetic or practical effect. It is the reason all we have to carefully think out in advance before purchasing outdoor wall lighting. It includes use of both artificial light sources such as lamps and natural illumination of interiors from daylight.

I would like to ask a question here is; is it possible to set your mood with ever-lasting outdoor wall lighting? Off course, all you can set the mood with elegant line of modern-day outdoor light fixtures from “LightingTheWeb.com”. Yes! It is one of the online places where you can see various types of outdoor wall lighting to suit your requirement and off course wallet.

Here all you can view exterior lighting to find the perfect outdoor light to bring beauty and character to your home. Even you can get a large variety of Outdoor wall lighting, Outdoor post lights, and Outdoor Ceiling light fixtures.

One more thing I would like to add here is they are professionals in the field of outdoor light. From couple of years they are presenting their satisfactory service and products with high quality and marketable price. It is the reason they established long and stable business relationship with their end users. If quality, affordable price and service all come together then no doubt your investment succeeds.

Still if all you have any questions on this large segment of exterior lighting you can chat with them or call at 801-738-2614. I don’t think you have needed to chat with them. Because it is time to place your orders. Am I right?

Parathas (32nd Serve)

Dear Women of the House,

I know while reading the heading of this article naturally your mind recalled many types of Parathas like Aloo Paratha, Lachha Paratha, Mooli Paratha, etc.

A paratha an Indian flat-bread that originated in the Indian subcontinent. It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat flour on a Tava.

Today we will see how to make taste parathas.

Ingredients: (For 6-8 parathas)

Aata - 2 cups
Water - 1 cup
Salt - 1/2 tsp
Bland Oil or Ghee - 1/2 cup

Method to make Parathas:

Using the Aata, salt and water, make and knead the dough, and put the tava on to heat, exactly as for chapattis.

Fill half a small bowl with the oil or ghee, and keep it handy next to the plate of dry atta. Knead the dough briefly and divide it into portions about 1 and 1/2 times larger than for chapattis.

In exactly the same way as for chapattis, roll one portion into a roti as thin as you can. Smear 1/2 tsp oil all over the surface. Fold it in half, smear oil over the surface again and fold again. Roll it out, doing your best to maintain the triangular shape.

For parathas, the Tava should be a little less hot than for chapattis. Test by sprinkling a pinch of dry atta on it; it should take 5 seconds to turn brown. When it is at the right temperature, place the paratha gently on it and start rolling out the next one. As soon as the upper surface of the paratha begins to rise i blisters, turn it. Smear the surface with 1/2 tsp oil, and when the underside begins to show flecks of brown turn it again and smear oil on that surface. Press down around the edges with the tongs or the back of the teaspoon, and cook a minute or so more on each side till both are a rich brown.

Remove the paratha and put it in a basket, which you have lined with foil on top of a napkin. Repeat till all the parathas are made.

Note: You can reheat parathas quite successfully by toasting them on the direct flame, as in the last step of making chapattis. They come up almost as good as new.

Now taste the paratha with your beloved hubby and wait for his answer.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3
36. Making of Pooris (31st Serv)

Making of Pooris (31st Serv)

Dear Women of the House,

You know what the name puri comes from the Sanskrit word पूरिका (pūrikā)? Yeah! It is true. "Puri" is most commonly served at breakfast. It is also served at special or ceremonial functions, as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

I think all you have to serve this crispy, golden bread with any dish - vegetarian or otherwise - and your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!

Ingredients:

Atta - 1 cup
Water - 1 cup or 1/2 cup water and 1/2 cup milk
Maida - 1 cup
Salt - 1 tsp
Bland Oil for deep frying - 1 cup

Method to make Pooris:

Using all the ingredients except the oil, make the dough in exactly the same way as for chapattis. Knead well and allow to rest for at least an hour.

Knead the dough briefly and divide into portions about the same size as for chapattis, and roll out.

Since pooris cook faster than other rotis, it is often suggested that you roll them all out before you start cooking them. But they have to be kept separate, which means that on top of each one as you roll it out you must put a piece of clean paper, foil or plastic film. If you do this ahead of time (e.g., before the arrival of guests), cover the whole arrangement with a barely damp cloth to prevent them drying out.

Pour the oil into a medium sized kadhai, to fill it to a depth of 3-5 cm. Set the pan on medium heat, and let the oil get really hot - it should be just short of smoking. Lower a poori gently into the hot oil with the help of a spatula or slotted spoon. It will sink at first, then, as it rises, keep pushing it down into the oil with small quick strokes. Within a few seconds it will puff out, and the underside will have turned golden brown. Turn it over and cook for a few seconds more till the other side turns gold.

Lift out and place on a plate lined with absorbent paper to blot up excess oil. When the next poori is ready to be blotted, put the first one into a serving basket lined with napkin over which you have placed a sheet of foil.

Note: Do not try to reheat pooris; just make as many as you think will be eaten at one time.

Variations: Add 2 tablespoon semolina to the flour when kneading the dough. The pooris would not be so soft, but they will stay puffed longer. Finally, the choice is yours.

So, try it out!

Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Making of Pooris"

1. Question: What is the key to achieving perfectly puffed and delicious pooris?

Answer: The key is to knead the dough with warm water, allowing it to rest, and roll it evenly for uniform puffing during frying.

2. Question: How can I prevent pooris from becoming too oily when frying?

Answer: To prevent excess oil absorption, ensure the oil is hot enough before frying and use a slotted spoon to gently press down on the pooris while frying.

3. Question: What are some creative variations or additions to traditional pooris to make them even more delicious?

Answer: You can enhance the flavor by adding spices like ajwain or crushed cumin seeds to the dough, or make stuffed pooris with potato, paneer, or spinach fillings for a unique twist.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3

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Making of Chapatti : Another Technique - 3

Dear Ladies of the House,

We have a lot of information to make chapattis till this time. Here I would like to explore one more technique to make chapattis.

It is another technique for the final cooking - instead of toasting it directly on the flame, turn it over once more on the Tava, and with a clean kitchen cloth folded in to a pad, press down the sides with a gentle rotating movement. This should make it puff.

Either way, put the chapatti straight into a dish, or better, a basket, lined with a clean napkin. Fold the napkin over it. Repeat the process, till all the chapattis are made.

Theoretically, the rolling out of each chapatti takes almost the same time as the previous chapatti is on the Tava. It is not that easy in the beginning to get it all perfectly coordinated, but as you get practice, you may find that you get into a rhythm and have an assembly line going.

To Reheat Chapattis:

There is really no satisfactory method of reheating chapattis. Some writers recommend wrapping them in foil and reheating them in the oven, but then they lose their crispness. In the toaster they get hard. The least unsatisfactory method, I find, is to toast them a second time briefly on the flame. It would not be as good as freshly made chapattis, but one option is to make them in advance omitting the toasting process, which you can then do at the time of serving the meal.

If you like your chapattis spread with ghee or butter, it is easier to do this at the table than in the kitchen, where it becomes just one more process to cope with. Make sure that the fat is softened, or even melted, for easy spreading.

Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Tips to make delicious chapati - another technique"

1. Question: What is the key to achieving soft and flavorful chapatis using another technique?

Answer: The key to making delicious chapatis using another technique is to incorporate yogurt into the dough for added moisture and tenderness.

2. Question: How can we enhance the flavor of chapatis with this alternative method?

Answer: By infusing the dough with aromatic spices like cumin seeds or ajwain, you can elevate the flavor of chapatis prepared using this technique.

3. Question: Is it possible to achieve a restaurant-quality texture with this alternative chapati-making approach?

Answer: Yes, using a hot griddle and pressing the chapatis gently while cooking can help you achieve a restaurant-quality, soft, and puffy texture with this technique.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2

Chapati: A Map Of Australia - 2

Dearest housewives,

It happens often while making chapatti at the first time that unknowingly you make a map-of-Australia. I think this is common and everyone has such type of experience. After making the dough (A flour mixture stiff enough to knead or roll) now you are ready to make fine chapatti.

Now you have rolled it out, turning it as you do so, with the aim of achieving as near as you can to a perfect circle. Never mind if your first efforts look like the map of Australia; you will learn by doing (and in any case there is no reason why a map-of-Australia-shaped chapatti should not taste perfectly fine).

When the dough is rolled out as thin as you can reasonably get it, to a diameter of 12-14 cm, test the heat of the Tava. A drop of water flicked onto it should jump and evaporate instantly. Now pick up the chapatti carefully, peel if off the working surface, and toss it gently from palm to palm to get rid of any dry atta that may still be sticking to it. Lay it flat on the Tava, and start rolling out the next chapatti, all the time keeping an eye on the Tava.

When you see the upper surface beginning to look dry and slightly blistered, about 30 seconds, turn it over with flat-bladed tongs. The underside should also have a blistered appearance, and some golden patches. Give it another 30 seconds, then take the Tava off the heat, and using the tongs, put the chapatti, first side down, directly on the flame. It should puff up immediately. Turn it over (leaving it for a few seconds on the flame if you like a slightly burnt taste to your chapattis); then take it off the fire.

Just keep in mind the above information while making chapattis.

In the next article we will see another technique to make the finest chapatti.

Top 3 Questions and Answers on Special Tips to make delicious "Tips to make delicious chapati"

1. Q: What is the key to making delicious chapati?

Answer: The key is to knead the dough thoroughly and let it rest for at least 30 minutes to achieve soft and pliable chapati.

2. Q: How can I make my chapati extra flavorful?

Answer: To add flavor, consider incorporating a pinch of salt, a teaspoon of oil, and some finely chopped fresh herbs like coriander into the dough.

3. Q: How do I achieve that perfect puffed appearance in chapati?

Answer: For a perfect puff, ensure your Tava (griddle) is hot, and press the chapati gently with a clean cloth to encourage it to puff up while cooking.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1

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Notes To Remember While Making Chapattis - 1

Dear housewives,

I know all you have read out previous article while making of chapattis which gives you more important information about making chapattis. Now you must keep in mind all the following information before going to make more delicious chapatis.

The process of making chapatti is best done 1-2 hours in advance, both because you don't want the hassle of kneading dough as you are getting the meal on the table, and because the kneaded dough improves further if it is allowed to 'rest' for a bit. If you are really sold on the whole chapatti bit, you can even make double quantities, and keep half in the fridge for the next day. But remember that the surface of resting dough has to be protected from drying out, so you must either cover it with a clean damp cloth, or keep it in a food-grade plastic bag or other airtight container.

When the time comes to make the chapattis, put the Tava on medium heat. Put a couple of tablespoons of dry atta on a small plate beside your work surface. Give the rested dough a couple of kneading, then divide it into 10-12 portions, each about the size of a large lime. Take each portion and roll it into a ball between your palms, then squeeze it between the heels of your hands to flatten it a bit. In summer, cover the flattened balls with a clean barely damp cloth so that the surfaces do not dry out.

Sprinkle some dry atta on your chapatti board or clean smooth working surface. Take on flattened ball and dip it in dry atta to coat it on both sides. Put it on the atta-sprinkled surface, and press it down again with the heel of your hand to flatten it further.

Top 3 Questions and Answers on Special Tips to make delicious "Notes To Remember While Making Chapattis"

1. Question: What is the key to making soft and delicious chapattis?

Answer: The key to making soft and delicious chapattis is to knead the dough with warm water until it's smooth and elastic.

2. Question: How can I prevent my chapattis from turning dry and hard

Answer: To prevent chapattis from turning dry and hard, make sure to cover them with a clean cloth as soon as they come off the griddle and store them in an airtight container.

3. Question: What is the secret to achieving perfectly round chapattis?

Answer: The secret to achieving perfectly round chapattis is to practice your rolling technique and use even pressure while rolling out the dough to create uniform circles.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)