HOME MADE PIZZA BASE
DRIED YEAST (1s) , SUGAR (1s) , WARM WATER (needed) --MIX AND KEEP ASIDE --A
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| PIZZA BASE |
MAIDA FLOUR ( 1cup ) ,GHEE (1s) , SALT (little) , SUGAR --MIX ALL WITH A
AND MAKE IT BALL , THEN CLOSE WITH WET CLOTH
AFTER 2 HOURS , PREPARE PIZZA BASE WITH DOUGH (USE HANDS )
HOME MADE PANEER
BOIL MILK (2lt ) , ONCE MILK STARTS TO BOIL ADD LEMON JUICE (5 drops ) , IN ANOTHER FEW SECONDS ., MILK CONSTANCY CHANGES AS THREAD FORM
FILTER ALL THOSE AND EXTRACT ONLY THOSE THREAD FORMS AND WASH IT WELL , TO AVOID LEMON FLAVOUR
FINELY SQUEEZE THE EXTRA WATER BY TIGHTY COVER IN A TOWEL AND PUT SOME WEIGHT ON IT FOR 1 HOUR
AND REMOVE THE TOWEL AND PUT SLICES AND USE IT
For more clay pots life ---always first put all purpose flour and water --mix it --heat the mixture in low flame until it becomes thick , then off the stove ---allow over night --then wash finely --then start using as normal vessels
Sprouting can be done easily by soaking cereals for one day in water and filter the water then keep in hot box for a night
Always wash bitter gourd in rice washed water for avoiding more bitterness
USE ICE WATER FOR MIXING ANY KIND OF BAJI FLOUR , REDUCES OIL IN THE FRIED DISH
BOIL OVER NIGHT WITH LITTLE SALT , AND TURMERIC POWDER (2 VISSLE) -- THEN PREPARE SOUP IN THE MORNING , ONLY 5 VISSLE NEEDED
ALWAYS SOAK AND BLEND FOR MORE PASTE
USE HOT WATER FOR MIXING FLOUR TO PREPARE DISH USING THIS INSTRUMENT
FOR COOKING , ALWAYS MASH GINGER AND GARLIC, , IT GIVES GOOD AROMA TO YOUR DISH
ALWAYS STORE CORIANDER LEAF AND MINT LEAF COVERED BY TISSUE PAPER, REMAIN FRESH FOR MORE THAN 1 WEEK
STORE COCONUT IN FREEZER , REMAIN GOOD FOR MORE THAN 15 DAYS
TAKE THE COCONUT FROM FREEZER BEFORE 3 HOUR
OF USAGE
GRIND COCONUT CHUTNEY ON THE FIRST DAY OF BREAKING
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| HOME MADE PANEER |
BOIL MILK (2lt ) , ONCE MILK STARTS TO BOIL ADD LEMON JUICE (5 drops ) , IN ANOTHER FEW SECONDS ., MILK CONSTANCY CHANGES AS THREAD FORM
FILTER ALL THOSE AND EXTRACT ONLY THOSE THREAD FORMS AND WASH IT WELL , TO AVOID LEMON FLAVOUR
FINELY SQUEEZE THE EXTRA WATER BY TIGHTY COVER IN A TOWEL AND PUT SOME WEIGHT ON IT FOR 1 HOUR
AND REMOVE THE TOWEL AND PUT SLICES AND USE IT
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| CLAY POT |
For more clay pots life ---always first put all purpose flour and water --mix it --heat the mixture in low flame until it becomes thick , then off the stove ---allow over night --then wash finely --then start using as normal vessels
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| SPROUTS |
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| BITTER GOURD |
Always wash bitter gourd in rice washed water for avoiding more bitterness
USE ICE WATER FOR MIXING ANY KIND OF BAJI FLOUR , REDUCES OIL IN THE FRIED DISH
BOIL OVER NIGHT WITH LITTLE SALT , AND TURMERIC POWDER (2 VISSLE) -- THEN PREPARE SOUP IN THE MORNING , ONLY 5 VISSLE NEEDED
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| MURUKU MAKER |
USE HOT WATER FOR MIXING FLOUR TO PREPARE DISH USING THIS INSTRUMENT
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| IDY KALLU |
FOR COOKING , ALWAYS MASH GINGER AND GARLIC, , IT GIVES GOOD AROMA TO YOUR DISH
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| PRESERVING LEVES |
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| COCONUT |
TAKE THE COCONUT FROM FREEZER BEFORE 3 HOUR
OF USAGE
GRIND COCONUT CHUTNEY ON THE FIRST DAY OF BREAKING
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