Few tips for Dosa..
- Add 1/2 to 1 spoon of sugar (depending on the batter amount) to get a nice colored crispy dosa. You can feel an immediate change in color and crispness if you add sugar.
- While making dosa batter, add 2 spoons of Tur dal/Channa dal,soak with rice, this gives a nice color to dosa.
- Add 1 sp of methi and soak along with rice, Not only methi is very good for health, it also adds a great flavour to the taste.
-Adding poha while making dosa batter gives softness to the dosa.
- Add 1 sp of eno fruit salt to the batter (just before making dosas) , dosas will come very porous and good..
Showing posts with label Tips n Tricks. Show all posts
Showing posts with label Tips n Tricks. Show all posts
Tips for Deep-Frying
Well, these are the few things that I know of deep-frying
-Dont fill oil to the brim, choose a deep pan and leave enough space in case if the oil bubbles up
-Before adding oil, make sure the pan is clean and dry. Even if one tiny drop of water is left unnoticed, the oil keeps bursting out with it.
-Make sure the ingredient that you are going to fry is also water-free.
-For savouries like Bhoondi, even for Bonda's, they come out in nice round shape only if they have enough oil to immerse.
-The oil should not be too hot for Vada/Bajji/Bonda as the outer becomes coloured soon but inner part wont get cooked well. Always use med-hot for these type of foods.
- Add a spoon of hot oil while mixing batter for Bajji/Pakoda etc..
-Adding rice flour will give crispness, but there are chances that the dish gets screwd up with using too much of rice flour. Check appropriately and use.
-Dont fill oil to the brim, choose a deep pan and leave enough space in case if the oil bubbles up
-Before adding oil, make sure the pan is clean and dry. Even if one tiny drop of water is left unnoticed, the oil keeps bursting out with it.
-Make sure the ingredient that you are going to fry is also water-free.
-For savouries like Bhoondi, even for Bonda's, they come out in nice round shape only if they have enough oil to immerse.
-The oil should not be too hot for Vada/Bajji/Bonda as the outer becomes coloured soon but inner part wont get cooked well. Always use med-hot for these type of foods.
- Add a spoon of hot oil while mixing batter for Bajji/Pakoda etc..
-Adding rice flour will give crispness, but there are chances that the dish gets screwd up with using too much of rice flour. Check appropriately and use.
Tips for fried curries
No big deal about making a fry curry I know, still there are little things one can follow to make it better.
-Always use a WIDE pan. This helps spreading the vegetables into SINGLE LAYER and helps quick and nice frying.
-Dont keep sauteing the vegetables, leave them undisturbed and saute every 5 mins.
- Its not always possible to cut the vegetables evenly, there are chances few may bigger pieces and few smaller and the difference in shape makes the cooking un-even. While frying, always try to pull thin pieces towards the corners and the bigger pieces towards the centre of the tava where heat is more and fry them for some time. This way we avoid thin pieces getting over-burnt and bigger pieces getting cooked. This way you can add little oil towards center and no need to drizzle oil all over again and again.
-Add chilli powder towards the end and cook for few mins and switch off else you ll end up sneezing till the fry is done.
-Rather than adding chilli powder totally, add half sambar powder and half chilli powder. The spices in the sambar powder gives a good taste to the curries.
-Always use a WIDE pan. This helps spreading the vegetables into SINGLE LAYER and helps quick and nice frying.
-Dont keep sauteing the vegetables, leave them undisturbed and saute every 5 mins.
- Its not always possible to cut the vegetables evenly, there are chances few may bigger pieces and few smaller and the difference in shape makes the cooking un-even. While frying, always try to pull thin pieces towards the corners and the bigger pieces towards the centre of the tava where heat is more and fry them for some time. This way we avoid thin pieces getting over-burnt and bigger pieces getting cooked. This way you can add little oil towards center and no need to drizzle oil all over again and again.
-Add chilli powder towards the end and cook for few mins and switch off else you ll end up sneezing till the fry is done.
-Rather than adding chilli powder totally, add half sambar powder and half chilli powder. The spices in the sambar powder gives a good taste to the curries.
