To make fluffy and light Medu-wadas, beat the batter for a good 5-10 minutes to incorporate air. Test if the batter is ready by dropping some batter to a bowl of water, If the batter floats on water, it is ready but If it sinks then beat for some more time for a better result.
For making melt-in mouth Kadai paneer or any Paneer dish, soak paneer cubes in hot water for 10 minutes before using them in a recipe.
Always sear the whole slab of paneer in butter or ghee on a tawa or pan and then cut cubes.
To use slivers of almond for garnishing, soak them in hot water for 10-15 minutes, peel, slice, dry and use.
It is much easier to grind small cardamom if you add some sugar to it while grinding.
For keeping chapatis/ roti soft, put a piece or two of cut ginger with chapatis and cover
To keep green chilies fresh for a longer time, remove and discard its stem before storing in refrigerator.
Open a coconut easily: Drain the water. Keep the coconut in the freezer for 1 hr. Take out and leave for 30 minutes. (The coconut meat will leave the shell easily this way)
Now Note the seam that runs between the “eyes.” Follow the seam to the equator of the coconut. Using the blunt edge of a heavy knife (tap firmly around its equator as you rotate the coconut in the palm of your hand. Continue to tap and rotate until the coconut splits completely open. If it’s done right, after just a few turns, the coconut will break open into two equal halves.Using a blunt knife, the coconut meat can be taken out easily.
This is a collection of Dishes i love, i made or i tried 😉
Veg Delights :