Ginger and Garlic

Ginger and Garlic both have different taste..i saw in the cooking shows everybody ( all food experts and chefs) put ginger garlic paste in everything ..like in bihari kababa ..seekh kabab and koftey ..there is no need to put galic in it and if u making any vegitable except Gobi ....no need to put ginger ....ginger is good for meet dishes like bihari kabab and koftey and seekh kabab ..........and yes in sabzi gosht u can use both ginger garlic ..
try this thing u will enjoy ur taste of the food better..............bet ya

Butter, Ghee, Paneer, Cheese, Cream

• WHEN making butter out of cream in summer, stand the jug of cream in a basin of cold water or ice and whisk briskly. When the cream thickens, add cold water to quicken the butter forming.
• BUTTER-making is less messy if you heat a pan of water first so that the bowl of cream, whisk, jug, and so on, can be easily cleaned by dipping in the hot water. Do not throw away this oily water-use it to rub all over the body when having a bath.
• IF you add some salt to the cream before churning, the butter will taste better and last longer without going rancid.
• IF the buttermilk is too salty to drink, use it in place of water in a vegetable curry. In fact, when mixed with a bit of curd and besan and cooked with onions, tomatoes and spices, it makes a very popular north Indian speciality call ‘besan ki karahi’ ! Sindhi Karahi can also be made with this.
• YOU can usually get quite a bit of paneer or cottage cheese out of buttermilk. Just heat it and either squeeze a bit of lime juice into it or add a spoonful of curd to make it curdle. Strain the paneer so that the whey is separated.
• IF buttermilk or whey is used to knead the dough for tandoori roti and naans, they come out extra light, provided you let the dough stand for some hours before use.
• CREAM should only be made into butter while it is fresh. Once it turns smelly and discolourd it is not worthwhile doing so, as it will go bad very soon. However, it can be turned into perfectly good ghee.
• WHEN you are making ghee out of cream, it is best to line the karahi or pan with a teaspoon of oil or butter to prevent the cream from sticking to the bottom of the pan as it slowly cooks.
• COOKED this way over a slow fire, the ghee will not turn brown and neither will the residue from the ghee get burnt and be tendered useless. It can be used in a number of ways once the ghee is strained and bottled.
• GHEE residue can be used for making halwas out of suji, besan or dalia. First heat the residue in a karahi on a low fire and then add a few spoonfuls of any one of the above ingredients. Roast for a while till you get a nice aroma, and then add the sugar and water. Cook for a few minutes, garnish with nuts and serve. There is no need to add any ghee as the residue contains plenty of it. Hence this is a very economical way of making a tasty sweet dish.

Kitchen Hints

- THE pots, in which milk is kept and boiled, usually have cream stuck around the sides. While washing do not throw the milky water. Instead, use it to water ‘motia’ and ‘chambeli’ plants. They will grow better and have more flowers. 


- IT is not easy trying to figure out the freshness of fish nowadays when sellers smear them with red colour! Here are certain points that your should always consider while buying fish:


a) A fresh fish has clear, shining and protruding eyes while a stale one’s would be a bit hazy, pinkish and buried in their sockets. 
b) The skin of a fresh fish would be shiny and firm. A stale fish’s skin is not firm or lustrous.
c) The gills should be clean and red. A stale fish’s gills are brownish or are turning greenish colour.
d) Fresh fish meat sticks to its bones while stale meat is soggy and difficult to handle.


- If the onions burn while browning, remove all the burnt bits, change the pot and add a little fresh oil, otherwise the burnt taste will pervade the curry. You may have to start again.


- If the curry has become too hot, and contains tomatoes and/or whipped yoghurt, or coconut milk, and an extra tomato or two. Also add ½ -1 teaspoon of sugar.


- If the curry has become too salty, add pieces of potato, or a piece of dough, which you must remove before serving. The potatoes and dough will absorb the liquid and then you can top up with cup plain water, which will dilute the saltiness.


- If the curry is too liquid, boil uncovered (keep your exhaust fan on!) for a few minutes.


- If the curry is not spicy enough, fry whatever spices you like with some chopped green chilli in hot oil in little saucepan or ladle (be careful as the chilli can splutter) and add to the curry.

Kitchen, Cooking, Baking & Cleaning Tips

• ALWAYS soak powdered gelatine in cold water for a few minutes before dissolving over a pan of simmering water.
• GRATE off the rind of lemons and oranges with a fine grated and blend with castor sugar. Store in an airtight glass jar and use the flavoured sugar when needed for special cakes, puddings and so on.
• TO peel tomatoes quickly, place the tomato on a fork and hold it over the gas flame till the skin bursts. Keep turning it for a few moments, and then peel without any trouble.
• FOR a quick snack or unusual breakfast dish, cook fresh mushrooms in butter; add salt and pepper and a dash or cream and heap onto hot toast.
• WHEN making a lot of sandwiches, one has all the crusts from the sides leftover. You can make use of these by drying them in the sun till they are hard and then crushing them into bread-crumbs with a heavy rolling pin. They can be used for coating fish, chicken, cutlets, and so on.
• FOR light, fluffy omelettes, add half an eggshell filled with water to the eggs before beating them.
• VERY sour curd can be made to taste more palatable by mixing it with a few spoons of fresh cream or even milk and a bit of sugar. You can lessen the sourness further by making it into a tasty raita by adding boiled potatoes diced small, or putting in finely chopped onion, tomato, cucumber or capsicum, depending on what you have at hand. However, add the tomato, salt, pepper and spices just before serving. 
• GET rid of all the insects hidden in a cauliflower by immersing the whole vegetable in a big pen or pail of cold water with a tablespoon of salt mixed in it. Leave it soaked for ten to fifteen minutes before taking out. Rinse well under running water before cutting.
• FOR keeping lettuce and other green masala in the refrigerator use paper bags, not plastic ones, if you do not want it to go mouldy.
• ONE can also add a pinch of cooking soda when boiling vegetables so that they retain their color. However, do not make this a regular practice as cooking soda is supposed to reduce the vitamin content of most vegetables.
• ADD flavouring or essence to puddings or ice creams only after they have cooled. If put into hot food they are not so effective.

Useful Tips

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.
• Add a tablespoon of vinegar to the water and boil the potatoes faster.
• To a plain carrot soup add a touch of ginger and it becomes really tangy.
• Peel the onions and cut the in half. and soak them in water for a few minutes,  it will stop your eyes from watering.

Kitchen Tips

• Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
• Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls!Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour! 
• Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil! 
• Keep the Karela in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it! Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!
• Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!To keep the chilies fresh for a longer time, remove the stems before storing!
• Do not fry paneer, immerse it in boiling water to make it soft and spongy! 
• When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated!
• Add a pinch of sugar while cooking spinach and green leafy vegetables, it will retain its green colour!
• A bay leaf added to the flour container will keep the flour free from moisture!
• Never cook mushrooms in aluminum pans because the mushrooms will darken!

Kachey Gosht ki Biryani

INGREDIENTS

• BOIL RICE 1/2 kg
• ONION 250 gm
• MEAT 750 gm
• YOGURT 375 gm
• LEMON 4 slices
• TOMATOES 2
• GREEN CHILIES 6
• MINT LEAVES 1/2bunch
• OIL 1cup
• MILK 1/2cup
• TURMERIC 1/2 tsp
• CORIANDER POWDER 1tsp
• YELLOW COLOR 1/2 tsp
• RED CHILI POWDER 2 tsp
• KEVRA WATER 1 tbsp
• WHOLE SPICE 1 tbsp
• GINGER GARLIC PASTE 1 tbsp
• PAPAYA 2 tbsp
• SALT to taste

DIRECTIONS

Marinate 750 gm meat with 2 tbsp papaya, 375 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp all spice and salt to taste for 30 minutes. Now heat 1 cup oil in a pan, fry 250 gm chopped onion till it turn to golden brown in color. Add the marinated meat, 6 green chilies, 1 bunch of mint leaves, 4 slices of lemon and 2 chopped tomatoes. Fry well. Now add 1/2 kg boiled rice, also add 1/2 tsp yellow color dissolved in 1/2 cup of milk. Lastly add 1 tbsp kevra water. Cover and simmer for 30 minutes.

Mutton keema curry white

Ingredients

• Mutton mince 750 gm
• Almonds 1 table spoon
• Cardamom powder ½ tea spoon
• Cashew nuts 1 table spoon
• Cooking oil 4 table spoon
• Garlic, chopped 1 table spoon
• Green chilies, whole 4
• Onions, chopped 1/3 cup
• Poppy seeds (khus khus) 3 tea spoon
• White pepper powder 1 tea spoon
• Yogurt 1 cup

Preparation:

Soak and peel almonds. Soak cashew nuts and poppy seeds for an hourBlend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.

Parchae Kabab

Chicken Noodles

Chicken Finger

Fish Chargha

Dum ke Kabab

Mutton Qorma

Mutton Biryani