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Tips & tricks of the kitchen

making butterscotch at home .. wat u need 4 tablespoons unsalted butter, 1 cup of dark brown sugar, ¾ cup heavy whipping cream, 1 tablespoon vanilla extract, 1 teaspoon salt .....


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Old 14-04-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

making butterscotch at home .. wat u need 4 tablespoons unsalted butter, 1 cup of dark brown sugar, ¾ cup heavy whipping cream, 1 tablespoon vanilla extract, 1 teaspoon salt

melt butter in a heavy bottomed pan.. when its almost melted add the brown sugar.. use wooden spoon/spatula to stir... when the brown sugar is all melted (luks like molten gur/jaggery) uske baad add the cream .. replace wooden spatula with a whisk (metal) and whisk it into a fine paste... keep whisking at 4-5 mins interval .. 10 mins baad gas band kar do .. then thoda thanda karke add vanilla extract & salt.. u r all set

Butterscotch can be kept refrigerated for about a month

 
Old 24-04-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

For people like me who dont like the taste of sprouts

take a few drops of oil in a pan ..add jeera and bhuno then add finely chopped onions and fry till translucent .. post which add ur sprouts & cook for few minutes , add salt & red chilli powder to taste & keep aside... when eating chop some cucumber & tomato into it & add some bhujiya or diet bhel for that crunch .. thats how i eat it

 
Old 24-04-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

another one for boiling eggs ...

make a small hole in the egg with an allpin or safety pin before boiling.. cover asaani se utar jaata hai

 
Old 24-04-2014
Royal Singh
 
Re: Tips & tricks of the kitchen

Originally Posted by ✰ Sparkles ✰ View Post
For people like me who dont like the taste of sprouts

take a few drops of oil in a pan ..add jeera and bhuno then add finely chopped onions and fry till translucent .. post which add ur sprouts & cook for few minutes , add salt & red chilli powder to taste & keep aside... when eating chop some cucumber & tomato into it & add some bhujiya or diet bhel for that crunch .. thats how i eat it


I love chilli button sprouts (awesome).

 
Old 24-04-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

Originally Posted by Royal Singh View Post
I love chilli button sprouts (awesome).
how do u make that

 
Old 24-04-2014
Royal Singh
 
Re: Tips & tricks of the kitchen

Originally Posted by ✰ Sparkles ✰ View Post
another one for boiling eggs ...

make a small hole in the egg with an allpin or safety pin before boiling.. cover asaani se utar jaata hai


I just whacked it with hand magic lol ; your trick also useful.

 
Old 24-04-2014
Royal Singh
 
Re: Tips & tricks of the kitchen

Originally Posted by ✰ Sparkles ✰ View Post
how do u make that


I didn't made but eaten many times as my gorah mate brings at work. Next time would ask for recipe.

 
Old 25-06-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

quick Rajma

if u didnt hv the time to soak the beans for 8 hrs then put it in the oven for 30 mins with water, stopping the microwave every 5 mins or so .. comes out half boiled literally & saves a lot of cook time

 
Old 25-06-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

keep peeled onions in the refrigerator in an air tight container .. your eyes wont water when you cut them

 
Old 04-07-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

Know your Chicken cuts :-

Breast on the bone - These chicken breasts come with the skin on and the breast bone still attached.

Skinless chicken breast - These skinless and deboned split chicken breasts are very low in fat and ideal in stir fries and bakes.

Thigh fillet - These are the skinless and deboned meat from the chicken legs above the knee joint. Best used in slow cooked stews, casseroles and curries.

Thigh cutlet - Here, the meat is left with the skin on and the bone in. This cut can be roasted, barbecued, or added to slow cooked dishes for extra flavour.

Drumstick - The lower portion of the leg quarter, these are a great finger food option. They come with the bone in and skin on.

Drumette- Part of the chicken wing, drumettes are another good finger food option. Best cooked on the barbecue or chargrill.

Wing - An all white meat portion that consists of the drumette, mid-section and the wing tip. Best marinaded and added to a barbecue or baked in the oven.

Maryland - These whole chicken legs are left with a portion of the back bone still attached. They are ideal for roasting and baking.

Mince - A combination of chicken breast meat and maryland fillets that are minced together. Lower in fat and cholesterol than beef mince, it can make a good substitute for other types of mince.

 
Old 14-07-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

The Difference Between Baking Soda and Baking Powder

baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base—it’s alkaline. Baking powder on the other hand is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch

Substitution

You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.

 
Old 06-10-2014
gaganjoshi
 
Re: Tips & tricks of the kitchen

indian food always remain a priority for everyone in a world

 
Old 07-10-2014
✰ Sparkles ✰
 
Re: Tips & tricks of the kitchen

How to keep your lettuce fresh

store your lettuces leaves(unwashed) in a bowl & keep a paper towel on top.. wrap the top off with cling wrap. This little tip will keep your lettuce fresh for a week

 
Old 07-10-2014
Parv
 
Re: Tips & tricks of the kitchen

Thnku ji...

 
Old 16-10-2014
Miss Alone
 
Re: Tips & tricks of the kitchen



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« Besan ke Ladoo Recipe | Kheema Samosas »

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