INGREDIENTS:
white channa: 1 cup,
cow peas: 1 cup,
green gram: 1 cup,
carrot: 1 grated,
onion: 1 finely chopped,
cucumber: 1 finely chopped,
tomato: 1 finely chopped,
fresh curd: 1 cup,
chat masala: 1 tsp,
chilli powder: 1 tsp,
black salt and salt according to taste,
mint and coriander leaves little.
METHOD:
1.Soak all the three dhals in water over night and then pressure cook channa and cow peas alone.green gram needs no cooking.
2.Mix chat masala, chilli powder,black and white salt along with curd.
3.Mix all the other ingredients along with the curd and garnish it with coriander and mint leaves and your salad is ready for serving.
Thursday, September 4, 2008
Thursday, August 28, 2008
SPINACH AND CARROT SALAD
INGREDIENTS:
mustard 1 tsp,
finely chopped spinach 1 cup,
grated carrot 3/4 cup,
curd 1 cup,
powdered sugar 1 tsp,
green chillies chopped 1-2 nos,
oil 1tsp,
salt to taste
Method:
1. heat a kadai,add 1 tsp of oil,add the mustard and when it splutters add the chopped spinach,carrot,sugar,chopped green chillies and curd. Remove from flame.
2.add the salt and chill it for half an hour.
INGREDIENTS:
mustard 1 tsp,
finely chopped spinach 1 cup,
grated carrot 3/4 cup,
curd 1 cup,
powdered sugar 1 tsp,
green chillies chopped 1-2 nos,
oil 1tsp,
salt to taste
Method:
1. heat a kadai,add 1 tsp of oil,add the mustard and when it splutters add the chopped spinach,carrot,sugar,chopped green chillies and curd. Remove from flame.
2.add the salt and chill it for half an hour.
TOSSED SALAD
Ingredients:
large capsicum 1,
tomato 2,
shredded cabbage 140 grams,
medium carrot 2
For dressing:
vinegar 1/2 tbsp,
salad oil 2 tbsp,
limejuice 1/2 tbsp,
brown sugar syrup 1/2 tsp,(demerara sugar)
pepper powder 1/2 tsp.
method:
1. deseed the capsicum and tomatoes.
2.cut all the vegetables into juliennes.
3.refrigerate the vegetables so they remain crisp.
combine all the ingredients mentioned under the dressing and mix well.
4.add the dressing to the vegetables much earlier to serving,as the vegetables will lose their crispness.
5arrange a bed of lettuce leaves in a suitable serving dish and lay the salad over this bed.
Note; seedless grapes cut into juliennes can be added to this sala to enhance the taste.
Ingredients:
large capsicum 1,
tomato 2,
shredded cabbage 140 grams,
medium carrot 2
For dressing:
vinegar 1/2 tbsp,
salad oil 2 tbsp,
limejuice 1/2 tbsp,
brown sugar syrup 1/2 tsp,(demerara sugar)
pepper powder 1/2 tsp.
method:
1. deseed the capsicum and tomatoes.
2.cut all the vegetables into juliennes.
3.refrigerate the vegetables so they remain crisp.
combine all the ingredients mentioned under the dressing and mix well.
4.add the dressing to the vegetables much earlier to serving,as the vegetables will lose their crispness.
5arrange a bed of lettuce leaves in a suitable serving dish and lay the salad over this bed.
Note; seedless grapes cut into juliennes can be added to this sala to enhance the taste.
PASTA AND COTTAGE CHEESE SALAD;
Ingredients;
pasta(cooked) 1 cup,
paneer(cut in cubes), 100 gms,
capsicum 1 medium size cut into small cubes,
2 tomatoes finely chopped,
pepper 1/4 tsp,
parsley(chopped) 4 tsp,
garlic paste 1/4 tsp,
olive oil 2tsp
salt to taste
sugar 1tsp.
method:
1. in a serving dish place the cooked pasta along with with chopped tomatoes,capsicum and paneer cubes.
2.in another bowl mix the ingredients for the dressing and pour it over the salad.
3.mix well and chill for half an hour.
4,serve with bread of your choice.
Ingredients;
pasta(cooked) 1 cup,
paneer(cut in cubes), 100 gms,
capsicum 1 medium size cut into small cubes,
2 tomatoes finely chopped,
pepper 1/4 tsp,
parsley(chopped) 4 tsp,
garlic paste 1/4 tsp,
olive oil 2tsp
salt to taste
sugar 1tsp.
method:
1. in a serving dish place the cooked pasta along with with chopped tomatoes,capsicum and paneer cubes.
2.in another bowl mix the ingredients for the dressing and pour it over the salad.
3.mix well and chill for half an hour.
4,serve with bread of your choice.
CORN AND PEAS SALAD
Ingredients:
corn nibblets or fresh corn: 1 cup,
peas: 1 cup,
sugar: 1 teaspoon,
spring onions(chopped) 2 sprigs,
red pepper(chopped) 1 no.
sour cream: 1/2 cup,
mint leaves( chopped) 3 tablespoons,
cabbage leaves to serve in,
pepper powder to taste,
salt to taste
Method:
1. cook the peas and corn,
2.mix the corn,peas and rest of the ingredients with salt and pepper.
3.line a bowl with cabbage leaves and put the salad over it.chill in the fridge for 20-30 minutes before serving.
Ingredients:
corn nibblets or fresh corn: 1 cup,
peas: 1 cup,
sugar: 1 teaspoon,
spring onions(chopped) 2 sprigs,
red pepper(chopped) 1 no.
sour cream: 1/2 cup,
mint leaves( chopped) 3 tablespoons,
cabbage leaves to serve in,
pepper powder to taste,
salt to taste
Method:
1. cook the peas and corn,
2.mix the corn,peas and rest of the ingredients with salt and pepper.
3.line a bowl with cabbage leaves and put the salad over it.chill in the fridge for 20-30 minutes before serving.
Monday, March 31, 2008
kimchi
Kimchi:
Ingredients:
1 packet egg or vegetable noodles,
1 small carrot,juliennes,
1 medium capsicum,juliennes,
1 cup shredded cabbage,
1 small cucumber,juliennes,
1 medium onion,juliennes,
1 1/2 tbsp refined flour,
oil for frying
Dressing;
a pinch of garlic paste
1/2 tsp white pepper powder,
3 tbsp sugar,
3 tbsp vinegar,
2 tbsp tomato sauce,
1 tsp soya sauce,
1 tsp chilli sauce [optional],
1 tbsp lime juice,
salt to taste
Method:
cook the noodles for 2-3 minutes by adding a spoon of oil and put it in cold water and drain the water thoroughly.
sprinkle little flour over the noodles and deep fry till crisp and golden brown.
Mix all the ingredients for the dressing and keep aside.
Now mix all the vegetables with the dressing, add the crispy noodles, toss and serve.
note: add the dressing just before serving to prevent the noodles from getting soggy.
Ingredients:
1 packet egg or vegetable noodles,
1 small carrot,juliennes,
1 medium capsicum,juliennes,
1 cup shredded cabbage,
1 small cucumber,juliennes,
1 medium onion,juliennes,
1 1/2 tbsp refined flour,
oil for frying
Dressing;
a pinch of garlic paste
1/2 tsp white pepper powder,
3 tbsp sugar,
3 tbsp vinegar,
2 tbsp tomato sauce,
1 tsp soya sauce,
1 tsp chilli sauce [optional],
1 tbsp lime juice,
salt to taste
Method:
cook the noodles for 2-3 minutes by adding a spoon of oil and put it in cold water and drain the water thoroughly.
sprinkle little flour over the noodles and deep fry till crisp and golden brown.
Mix all the ingredients for the dressing and keep aside.
Now mix all the vegetables with the dressing, add the crispy noodles, toss and serve.
note: add the dressing just before serving to prevent the noodles from getting soggy.
russian salad
Russian salad:
Ingredients:
3 medium potatoes,peeled and diced,
8-10 beans,finely chopped,
2 medium carrots,diced,
2 medium apples,diced,
1 cup diced pineapple,
1/2 cup shelled peas,
1-2 tsp white pepper powder,
1 cup fresh cream,
1 cup mayonnaise sauce,
1 tsp lime juice,
salt to taste
Method:
Steam cook all the vegetables along with the pineapple and allow it to cool.
For the dressing, lightly whip the fresh cream.
Fold in the mayonnaise sauce and chill it for sometime.
Mix the cooked vegetables and the pineapple along with the diced apples.
Pour the dressing over it,add salt and pepper and lime juice.
Serve it chill.
Ingredients:
3 medium potatoes,peeled and diced,
8-10 beans,finely chopped,
2 medium carrots,diced,
2 medium apples,diced,
1 cup diced pineapple,
1/2 cup shelled peas,
1-2 tsp white pepper powder,
1 cup fresh cream,
1 cup mayonnaise sauce,
1 tsp lime juice,
salt to taste
Method:
Steam cook all the vegetables along with the pineapple and allow it to cool.
For the dressing, lightly whip the fresh cream.
Fold in the mayonnaise sauce and chill it for sometime.
Mix the cooked vegetables and the pineapple along with the diced apples.
Pour the dressing over it,add salt and pepper and lime juice.
Serve it chill.
mexican salad
Mexican salad
Mexican salad:basic ingredients:
1 large potato,cooked and diced
1 large carrot,grated
1 large capsicum,juliennes
1 large onion,cut into rings
3-4 celery stalks,finely chopped
2 bread slices,cut into squares [croutons]
6-7 large fresh lettuce leavesoil for frying
dressing
2 garlic cloves,crushed
1/4 tsp dried oregano
1/2 tsp pepper powder
1/2 tsp chilli powder
2 tsp sugar2tbsp white vinegar
1-2 tbsp salad oil
method:
Deep fry the bread croutons till golden brown. mix all the vegetables with the croutons and add salt to taste.mix all the ingredients for the dressing and keep aside.arrange the lettuce leaves in a salad bowl, add in the mixed vegetables.add the dressing and toss just before serving.
Mexican salad:basic ingredients:
1 large potato,cooked and diced
1 large carrot,grated
1 large capsicum,juliennes
1 large onion,cut into rings
3-4 celery stalks,finely chopped
2 bread slices,cut into squares [croutons]
6-7 large fresh lettuce leavesoil for frying
dressing
2 garlic cloves,crushed
1/4 tsp dried oregano
1/2 tsp pepper powder
1/2 tsp chilli powder
2 tsp sugar2tbsp white vinegar
1-2 tbsp salad oil
method:
Deep fry the bread croutons till golden brown. mix all the vegetables with the croutons and add salt to taste.mix all the ingredients for the dressing and keep aside.arrange the lettuce leaves in a salad bowl, add in the mixed vegetables.add the dressing and toss just before serving.
Sunday, February 10, 2008
Nutrients:
Foods contain a variety of nutrients required by our bodies every day.
On an average, we need a daily dose of approximately 40 odd nutrients. That sounds like a lot if it weren't for the fact that each of these nutrients is available in the foods we ordinarily eat. The nutrients essential for normal body functioning include Carbohydrates,Fat, Protein,Vitamins,Minerals,Fibre and Water.
Interestingly, our bodies require some nutrients in much larger quantities than others. These nutrients-carbohydrates,protein and fat- are collectively known as MACRONUTRIENTS.
Macronutrients give us energy in the form of kilocalories[kcal]
Do you know why we tend to eat more of rice,wheat,ragi,jowar and bajra than meat,fish,fruit or vegetables?
Cereals like rice, wheat,etc. are abundant in carbohydrates [the body's main energy supplier] and therefore in substantial quantity.
Conversely, nutrients that our bodies need in lesser quantities are called as micro nutrients. Vitamins and minerals are the micronutrients in our diet. Often dismissed, water and fibre are the two other important nutrients that play a pivotal role in our bodies.
ENERGISERS:
Rice,wheat,ragi,noodles
Rice, wheat,ragi,noodles,etc all come under the broad category, cereals.Cereals are predominantly packed with carbohydrates. They also have some amount of vitamins and minerals[eg. ragi is rich in calcium and rice is a good source of vitamin B]
Although not a cereal,potato also contains a considerable amount of carbohydrates and therefore calories. In fact, one medium-sized potato-approx-100g- contains the same amount of carbohydrates and calories as a teacup of cooked rice.
Foods contain a variety of nutrients required by our bodies every day.
On an average, we need a daily dose of approximately 40 odd nutrients. That sounds like a lot if it weren't for the fact that each of these nutrients is available in the foods we ordinarily eat. The nutrients essential for normal body functioning include Carbohydrates,Fat, Protein,Vitamins,Minerals,Fibre and Water.
Interestingly, our bodies require some nutrients in much larger quantities than others. These nutrients-carbohydrates,protein and fat- are collectively known as MACRONUTRIENTS.
Macronutrients give us energy in the form of kilocalories[kcal]
Do you know why we tend to eat more of rice,wheat,ragi,jowar and bajra than meat,fish,fruit or vegetables?
Cereals like rice, wheat,etc. are abundant in carbohydrates [the body's main energy supplier] and therefore in substantial quantity.
Conversely, nutrients that our bodies need in lesser quantities are called as micro nutrients. Vitamins and minerals are the micronutrients in our diet. Often dismissed, water and fibre are the two other important nutrients that play a pivotal role in our bodies.
ENERGISERS:
Rice,wheat,ragi,noodles
Rice, wheat,ragi,noodles,etc all come under the broad category, cereals.Cereals are predominantly packed with carbohydrates. They also have some amount of vitamins and minerals[eg. ragi is rich in calcium and rice is a good source of vitamin B]
Although not a cereal,potato also contains a considerable amount of carbohydrates and therefore calories. In fact, one medium-sized potato-approx-100g- contains the same amount of carbohydrates and calories as a teacup of cooked rice.
Saturday, February 9, 2008
nutrition
An apple a day keeps the doctor away!
How often we've heard this phrase and how little do we think about its real meaning. Beyond drawing attention to the goodness of the humble apple, its real insight lies in the knowledge that nutritious foods make a healthy body.
In simple words, Nutrition is about the relationship between food and good health. We require nutrients- the various components that make food-for normal growth and development. Nutrients give us energy.help build/heal tissues, fight infections and enable our bodies to execute daily tasks with ease. There are innumerable nutrients contained in food and each contributes to our overall health and well-being.
The key to good nutrition is Balance,Moderation and Variety.
Balance refers to the right mix of nutrients in our daily diet.
Moderation is all about eating too much nor too little of any one nutrient as both extremes could eventually lead to several health problems.
Variety in food enables our bodies to get all the nutrients required to stay fit and healthy.
Some foods are more beneficial than others. Basic knowledge of different foods and the nutrients they contain can go a long way in ensuring that we eat optimally for good health.
[to be continued]
An apple a day keeps the doctor away!
How often we've heard this phrase and how little do we think about its real meaning. Beyond drawing attention to the goodness of the humble apple, its real insight lies in the knowledge that nutritious foods make a healthy body.
In simple words, Nutrition is about the relationship between food and good health. We require nutrients- the various components that make food-for normal growth and development. Nutrients give us energy.help build/heal tissues, fight infections and enable our bodies to execute daily tasks with ease. There are innumerable nutrients contained in food and each contributes to our overall health and well-being.
The key to good nutrition is Balance,Moderation and Variety.
Balance refers to the right mix of nutrients in our daily diet.
Moderation is all about eating too much nor too little of any one nutrient as both extremes could eventually lead to several health problems.
Variety in food enables our bodies to get all the nutrients required to stay fit and healthy.
Some foods are more beneficial than others. Basic knowledge of different foods and the nutrients they contain can go a long way in ensuring that we eat optimally for good health.
[to be continued]
Wednesday, January 23, 2008
synthetic sherbeths
synthetic sherbeths
ROSE........ORANGE.......P.APPLE........LEMON.......GRAPES
SUGAR.........600g..........600g...............600g..............600g.............600g
WATER........300ml.......300ml.............300ml............300ml..........300ml
C.A.................2 g............5 g....................5 g....................5 g................5 g
ESSENCE......5ml..........5 ml..................5 ml.................5 ml..............5 ml
COLOUR.......rasp.......orange.............p.apple.............lemon............tonovin
berry or lemon
according to the ratio given above mix sugar,water,c.a and prepare the sugar syrup.....cool it,filter it and then add the essence and store it in sterilised bottles..
except rose other sherbeths should be mixed in the ratio of 4 water and 1 sherbeth...and you will certainly enjoy the drink.
ROSE........ORANGE.......P.APPLE........LEMON.......GRAPES
SUGAR.........600g..........600g...............600g..............600g.............600g
WATER........300ml.......300ml.............300ml............300ml..........300ml
C.A.................2 g............5 g....................5 g....................5 g................5 g
ESSENCE......5ml..........5 ml..................5 ml.................5 ml..............5 ml
COLOUR.......rasp.......orange.............p.apple.............lemon............tonovin
berry or lemon
according to the ratio given above mix sugar,water,c.a and prepare the sugar syrup.....cool it,filter it and then add the essence and store it in sterilised bottles..
except rose other sherbeths should be mixed in the ratio of 4 water and 1 sherbeth...and you will certainly enjoy the drink.
Friday, January 18, 2008
fruit punch or cocktail
fruit punch or cocktail
INGREDIENTS:
grapes: 500 g,
pineapple: 2 nos.
lemon: 25,
orange: 25,
ginger: 100-150 g,
when all these juice are extracted the fruit juices should be 950 ml and ginger juice should be 50 ml.
sugar: 2 kgs,
citric acid: 20 g,
S.B: 3.2 g,
raspberry red colour
PROCEDURE;
prepare the juices of grapes and pineapple as mentioned before and allow it to cool.
extract the juices from lemon and orange and keep it seperately.
extract the juice of ginger also.
lemon,orange and ginger juices should not be boiled.
prepare the sugar syrup and when you add the citric acid reduce it according to the lemon juice.
when the syrup cools down add all the juices along with the colour and store it in sterilised bottles
INGREDIENTS:
grapes: 500 g,
pineapple: 2 nos.
lemon: 25,
orange: 25,
ginger: 100-150 g,
when all these juice are extracted the fruit juices should be 950 ml and ginger juice should be 50 ml.
sugar: 2 kgs,
citric acid: 20 g,
S.B: 3.2 g,
raspberry red colour
PROCEDURE;
prepare the juices of grapes and pineapple as mentioned before and allow it to cool.
extract the juices from lemon and orange and keep it seperately.
extract the juice of ginger also.
lemon,orange and ginger juices should not be boiled.
prepare the sugar syrup and when you add the citric acid reduce it according to the lemon juice.
when the syrup cools down add all the juices along with the colour and store it in sterilised bottles
lemon squash
lemon squash
INGREDIENTS:
lemon juice: 1 litre,
sugar: 1.8 kgs,
water: 1.2 litres,
yellow colour
lemon essence: 20 ml,
K.M.S: 3.2 g.
PROCEDURE:
Squeeze the fruits and extract the juice.
as lemon contains acid,as well as it is sour you need not add C.A to the juice.
prepare the sugar syrup and when it is cooled, mix it with the juice.
add colour,essence and k.m.s and store it in sterilised bottles.
while consuming if you add a pinch of salt to the juice it will enhance the taste.
INGREDIENTS:
lemon juice: 1 litre,
sugar: 1.8 kgs,
water: 1.2 litres,
yellow colour
lemon essence: 20 ml,
K.M.S: 3.2 g.
PROCEDURE:
Squeeze the fruits and extract the juice.
as lemon contains acid,as well as it is sour you need not add C.A to the juice.
prepare the sugar syrup and when it is cooled, mix it with the juice.
add colour,essence and k.m.s and store it in sterilised bottles.
while consuming if you add a pinch of salt to the juice it will enhance the taste.
pineapple squash
pineapple squash
INGREDIENTS:
pineapple juice: 1 litre,
sugar: 1.7 kg,
water: 1.3 litres,
C.A: 20 g,
colour: yellow,
pineapple essence: 20 ml,
K.M.S: 3.2 g.
INGREDIENTS:
Peel the skin and grate the fruit and boil it without adding water.
pour it in a crusher and then fliter it.
prepare the sugar syrup and when it is cooled mix it with the fruit juice.
add colour,essence and K.M.S and mix it well and store it in sterilised bottles.
INGREDIENTS:
pineapple juice: 1 litre,
sugar: 1.7 kg,
water: 1.3 litres,
C.A: 20 g,
colour: yellow,
pineapple essence: 20 ml,
K.M.S: 3.2 g.
INGREDIENTS:
Peel the skin and grate the fruit and boil it without adding water.
pour it in a crusher and then fliter it.
prepare the sugar syrup and when it is cooled mix it with the fruit juice.
add colour,essence and K.M.S and mix it well and store it in sterilised bottles.
mango squash
mango squash
INGREDIENTS:
mango juice: 1 litre,
sugar: 1.6 kg,
water: 1.4 litre,
C.A: 25 g,
colour: yellow,
K.M.S 3.2 g.
PROCEDURE:
It is the same procedure which you do for orange squash.
INGREDIENTS:
mango juice: 1 litre,
sugar: 1.6 kg,
water: 1.4 litre,
C.A: 25 g,
colour: yellow,
K.M.S 3.2 g.
PROCEDURE:
It is the same procedure which you do for orange squash.
When you are preparing orange and lemon squash you should not boil the juice.
Just boil the sugar syrup and when it is cooled mix it with the juice.
ORANGE SQUASH :
INGREDIENTS
orange juice: 1 litre,
sugar: 1.7 litres,
water: 1.3 litres,
citric acid: 20 g [4 teaspoons],
colour: orange,red,
K.M.S: 3.2 g,
essence: 20 ml.
PROCEDURE:
when you are preparing orange juice you should not use iron utensils.
squeeze the oranges, extract the juice and filter it.
prepare sugar syrup, filter it and allow it to cool.
when cooled mix the syrup and juice and add the preservative,colour and essence and store it in sterilised bottles.
Just boil the sugar syrup and when it is cooled mix it with the juice.
ORANGE SQUASH :
INGREDIENTS
orange juice: 1 litre,
sugar: 1.7 litres,
water: 1.3 litres,
citric acid: 20 g [4 teaspoons],
colour: orange,red,
K.M.S: 3.2 g,
essence: 20 ml.
PROCEDURE:
when you are preparing orange juice you should not use iron utensils.
squeeze the oranges, extract the juice and filter it.
prepare sugar syrup, filter it and allow it to cool.
when cooled mix the syrup and juice and add the preservative,colour and essence and store it in sterilised bottles.
Tuesday, January 15, 2008
grape juice
grape juice:
grape juice: 1 litre,
sugar: 2 kgs,
water: 1 litre,
citric acid: 20g[4 teaspoons],
tonovin essence: 4 teaspoons,
S.B: 3.2 G[1 1/4 teaspoons].
PROCEDURE:
Choose well ripened grapes,wash it thoroughly and then mash it well with a wooden spoon.
Boil it for 10 minutes without adding water.
When fully cooked, filter the juice and measure it.
Prepare sugar syrup,by adding citric acid and when it boils ,remove from the stove and filter the syrup in a clean white cloth.
After it becomes cool add the fruit juice.
Mix the S.B in a little amount of luke-warm water and add it to the juice,then add the TONOVIN essence and store it in a thoroughly washed sterilised bottle and start using it after 3 days
grape juice: 1 litre,
sugar: 2 kgs,
water: 1 litre,
citric acid: 20g[4 teaspoons],
tonovin essence: 4 teaspoons,
S.B: 3.2 G[1 1/4 teaspoons].
PROCEDURE:
Choose well ripened grapes,wash it thoroughly and then mash it well with a wooden spoon.
Boil it for 10 minutes without adding water.
When fully cooked, filter the juice and measure it.
Prepare sugar syrup,by adding citric acid and when it boils ,remove from the stove and filter the syrup in a clean white cloth.
After it becomes cool add the fruit juice.
Mix the S.B in a little amount of luke-warm water and add it to the juice,then add the TONOVIN essence and store it in a thoroughly washed sterilised bottle and start using it after 3 days
fruit juices
Fruit juices:
MEASUREMENTS:
Sodium bicarbonate[s/b]: 3.2 g= 11/4 teaspoon,
Potassium meta-bi-sulphate[k.m.s]: 3.2 g=3/4 teaspoon,
Citric acid[c/a]: 5.0 g=1 teaspoon,
Salt: 6.0 g=1 spoon
1 tablespoon= 3 teaspoons,
1 cup[ie] 6 oz.cup= 200ml.
USES OF CITRIC ACID:
1. it helps to remove the dirt from sugar syrup.
2.it equalises the sour and sweet taste evenly.
3.it helps the preservatives to function properly.
4.it does allow the sugar syrup to get solidified.
S/B and K.M.S helps the food items to be preserved for a longer period without getting destroyed.
When we use K.M.S we must consume the product only after 10 days, whereas when we use S.B we can use it within 3 days.
When K.M.S is added the product is stable for 1 year and with S.B it is stable for 7 to 8 months.
When K.M.S is used, it has the property of decolourising the red pigments present in grapes and tomato, so it is advisable to avoid it when you are doing those juices.
The bottles in which you are storing the juices should be very clean and leave 1" gap at top and fill.
Jams and jellies can be preserved in HORLICKS bottles and make it a point to fill the bottle the moment you finish preparing with the heat itself, close the bottle after it gets cooled.
RATIO SQUASH CRUSH SYRUP
fruit juice 25% 25% 25%
sugar 45% 55% 60-70%
water 30% 20% 15.5%
the prepared juice and water should in the ratio of 1:3, which will give areal good taste.
MEASUREMENTS:
Sodium bicarbonate[s/b]: 3.2 g= 11/4 teaspoon,
Potassium meta-bi-sulphate[k.m.s]: 3.2 g=3/4 teaspoon,
Citric acid[c/a]: 5.0 g=1 teaspoon,
Salt: 6.0 g=1 spoon
1 tablespoon= 3 teaspoons,
1 cup[ie] 6 oz.cup= 200ml.
USES OF CITRIC ACID:
1. it helps to remove the dirt from sugar syrup.
2.it equalises the sour and sweet taste evenly.
3.it helps the preservatives to function properly.
4.it does allow the sugar syrup to get solidified.
S/B and K.M.S helps the food items to be preserved for a longer period without getting destroyed.
When we use K.M.S we must consume the product only after 10 days, whereas when we use S.B we can use it within 3 days.
When K.M.S is added the product is stable for 1 year and with S.B it is stable for 7 to 8 months.
When K.M.S is used, it has the property of decolourising the red pigments present in grapes and tomato, so it is advisable to avoid it when you are doing those juices.
The bottles in which you are storing the juices should be very clean and leave 1" gap at top and fill.
Jams and jellies can be preserved in HORLICKS bottles and make it a point to fill the bottle the moment you finish preparing with the heat itself, close the bottle after it gets cooled.
RATIO SQUASH CRUSH SYRUP
fruit juice 25% 25% 25%
sugar 45% 55% 60-70%
water 30% 20% 15.5%
the prepared juice and water should in the ratio of 1:3, which will give areal good taste.
Saturday, January 12, 2008
tips on spices
tips on spices:
the spice cabinet plays an important in the indian kitchen.
When storing spices at home, buy whole spices rather than the powdered forms.
Most of the spices are easy to crush and can be ground before cooking.
Fresh ground spices tend to be richer in aroma and flavour.
Store powdered spices in an air tight container.
Some spices like turmeric and chilli hold their flavour fairly well and can be bought in powdered form.
Do not stock spices in large quantities, long storage tends the spices to loose some of their aroma and flavour.
Do not stock different spices in one container, even if they are packed.
Spices have a strong aroma and flavour and should be used in small quantities.
For best results, always add spices and spice powders at the beginning itself.
It is not good to add extra spices at the end of the cooking process as this can lend a raw flavour to your already cooked meal.
Notice the colour of the spices when you are buying.The richer the colour, the better the quality of the product.
The freshness of a spice can be told by its distinctive aroma. Musty undertones indicate long shelf life and therefore a stale product
the spice cabinet plays an important in the indian kitchen.
When storing spices at home, buy whole spices rather than the powdered forms.
Most of the spices are easy to crush and can be ground before cooking.
Fresh ground spices tend to be richer in aroma and flavour.
Store powdered spices in an air tight container.
Some spices like turmeric and chilli hold their flavour fairly well and can be bought in powdered form.
Do not stock spices in large quantities, long storage tends the spices to loose some of their aroma and flavour.
Do not stock different spices in one container, even if they are packed.
Spices have a strong aroma and flavour and should be used in small quantities.
For best results, always add spices and spice powders at the beginning itself.
It is not good to add extra spices at the end of the cooking process as this can lend a raw flavour to your already cooked meal.
Notice the colour of the spices when you are buying.The richer the colour, the better the quality of the product.
The freshness of a spice can be told by its distinctive aroma. Musty undertones indicate long shelf life and therefore a stale product
Friday, January 11, 2008
cauliflower manchurian
cauliflower manchurian
ingredients:
half medium sized cauliflower,cut into 2' pieces,
for batter:
corn flour: 4tbsp,
refined flour: 4 tbsp,
green chillies, chopped: 1-2,
garlic paste: half tsp,
pepper powder: 1/4 tsp,
soya sauce: 1 tsp
egg: 1,
salt to taste
for sauce:
chopped green chillies: 3-4,
garlic paste: 1 tsp,
ginger paste: 1 tsp,
chopped coriander leaves: 2-3 tbsp,
tomato sauce: 4-5 tbsp,
green chilli sauce: 2-3 tspm
soya sauce: 1-11/2 tbsp,
vinegar: 1 tbsp,
corn flour: 2tsp, mixed in 2tbsps of water,
sugar: 1tsp,
water: 1/4-1/2 cup,
oil: 1tbsp,
salt to taste.
PROCEDURE:
Mix together all the ingredients for the batter.
steam cook the cauliflower for 10-12 minutes. Allow it cool,
then dip the cauliflower pieces in the prepared batter and deep fry them till golden brown and drain it in a strainer.
for the sauce heat the frying pan and add oil. fry the garlic paste and green chillies on low flame for a few seconds. mix all the sauces with the ginger paste,salt,vinegar,sugar and 1/4 cup of water. mix it well and add it in the pan and cook on low heat for a few minutes.stir the corn flour water into the gravy and simmer till it thickens. add the coriander leaves, toss in the fried cauliflower, saute for 2 minutes and remove from the heat. serve hot with chinese noodles.
ingredients:
half medium sized cauliflower,cut into 2' pieces,
for batter:
corn flour: 4tbsp,
refined flour: 4 tbsp,
green chillies, chopped: 1-2,
garlic paste: half tsp,
pepper powder: 1/4 tsp,
soya sauce: 1 tsp
egg: 1,
salt to taste
for sauce:
chopped green chillies: 3-4,
garlic paste: 1 tsp,
ginger paste: 1 tsp,
chopped coriander leaves: 2-3 tbsp,
tomato sauce: 4-5 tbsp,
green chilli sauce: 2-3 tspm
soya sauce: 1-11/2 tbsp,
vinegar: 1 tbsp,
corn flour: 2tsp, mixed in 2tbsps of water,
sugar: 1tsp,
water: 1/4-1/2 cup,
oil: 1tbsp,
salt to taste.
PROCEDURE:
Mix together all the ingredients for the batter.
steam cook the cauliflower for 10-12 minutes. Allow it cool,
then dip the cauliflower pieces in the prepared batter and deep fry them till golden brown and drain it in a strainer.
for the sauce heat the frying pan and add oil. fry the garlic paste and green chillies on low flame for a few seconds. mix all the sauces with the ginger paste,salt,vinegar,sugar and 1/4 cup of water. mix it well and add it in the pan and cook on low heat for a few minutes.stir the corn flour water into the gravy and simmer till it thickens. add the coriander leaves, toss in the fried cauliflower, saute for 2 minutes and remove from the heat. serve hot with chinese noodles.
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