Cooking Funda

Thursday, December 9, 2010

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.

Monday, October 11, 2010

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)

Saturday, October 9, 2010

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.

Save A Girlfriend For A Rainy Day!

I do not understand the whole dating thing. I know right off the bat if I am interested in someone, and I do not want them to waste their money on me and take me out to eat if I know I am not interested in that person. Yeah! This is the tendency and logic of many of us that they do not trust on this way or they seem to be untrustworthy.

But if you ask me about whole process of it then I would say boyfriends/girlfriends have to understand someone and their needs. They have to know what he/she wants out of his/her life and about someone’s strict regime.

Definitely, I go to bed at 10pm and not later. I separate my professional and private lives. Yeah! I know it is better but what about others? Where they can find such a trustworthy place to meet asian personal.

If you eager to meet or have a platform like asian dating; then no doubt it is the best place for them. Just sign up and explore thousands of profiles, browse images, send flirts, private messages and connect with asian singles looking for someone like you!

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.

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.