TIP OF THE WEEK

Cauliflower stays fresh:

Cauliflower cooked in an aluminum pot will darken.
Use a different kind of pot and add a little sugar, lemon peel or vinegar to the cooking water to keep cauliflower white.

GARAM MASALA

Garam masala

Ingredients:

Cinnamon stick - 1

Red chilies - 8

Coriander seeds - 5 tbsp

Cumin seeds - 2 tbsp

Cardamom seeds - 2 tsp

Fennel seeds - 1 tsp

Mustard seeds - 1 tsp

Peppercorns - 2 tsp

Whole cloves - 1 tsp

Method:

1. Dry-fry the cinnamon stick and dried red chilies in a heavy-bottom skillet over low heat, stirring constantly, for 2 minutes.

2. Add the coriander, cumin, cardamom, fennel, and black mustard seeds, peppercorns, and cloves and dry-fry, stirring and shaking the skillet constantly, for 8 minutes, or until they give off their aroma.

3. Remove the skillet from the heat and let cool.

4. Transfer the contents to a spice grinder and process until ground.

5. Alternatively, use a mortar and pestle.

6. Store in an airtight container in the refrigerator for up to 3 months.

TIP OF THE WEEK

Chilies Stay fresh:

Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

CURRY PASTE

Curry paste!

Ingredients:

Coriander seeds - 4 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp
Fennel seeds - 1 tbsp
Curry leaves - 2 sprigs
Red chilies - 4
Turmeric - 2 tsp
Chili powder - 2 tsp
Vinegar - 5 tbsp
Water - 2 tbps
Vegetable oil - 1/2 cup


Method:

1. Grind the coriander, cumin, fenugreek and fennel seeds, curry leaves, and dried red chilies in a spice grinder or with a mortar and pestle.

2. Transfer to a bowl and stir in the turmeric, chili powder, vinegar and water to make a smooth paste.

3. Heat the vegetable oil in a large heavy-bottom skillet, then add the paste and cook over low heat, stirring constantly, for 10 minutes, or until all the water has been absorbed and the oil rises to the surface.

4. Let cool, then spoon into a glass jar with a lid.

5. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.

6. Store in the refrigerator for up to 1 month.

HAPPY VALENTINES DAY

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TIP OF THE WEEK

Remove odor from plastic:

If your plastic containers have a residual odor from storing onion or garlic, wash the container, and then wad up a piece of newspaper and seal it inside the container. In a few days the odor will be gone.

KEERAI MASIYAL

Keerai masiyal

Ingredients:

Toor dal – ½ cup

Keerai(Spinach) – 2 to 3 cups

Onion – 1

Tomato – 1

Green chili – 3

Salt – to taste

Seasoning:

Mustard – 1 tsp

Urad dal – 1 tsp

Red chili – 3

Oil – 2 tsps

Method:

1. Pressure cook the toor dal for 3 whistles.

2. In a pan add oil, add all the seasoning.

3. Once it’s started to splutter add the onion and sauté for 2 mins.

4. Now add the green chilies and tomatoes and sauté for 5 mins.

5. Then you stir in the keerai and add the toor dal and also add the salt and cover and cook for 15 mins( If you want you can add ½ cup of water)

6. Let it cool to room temperature. In a blender coarsely grind the mixture.

7. Serve hot with white rice.

TIP OF THE WEEK

Too salty?

If the food you are cooking comes out too salty, add a little lemon zest. It will help balance out the flavor.

EGG SANDWICH

Boiled egg sandwich

Ingredients:

Bread or buns – 2 slices

Boiled egg – 1

Pepper powder – 1 tsp ( To sprinkle )

Salt - to taste

Oil – 1 tsp

Method:

1. Slice the egg into 4 pieces.

2. Apply salt and pepper on both sides of the egg.

3. Now heat the pan add the oil and slightly roast the eggs on both sides.

4. Heat the bun or bread slightly on one side.

5. Place the non heated side of the bun or bread and enjoy it.