Pui Saag Chorchori at Home

Pui Saag Chorchori at Home


  1. Pui saag or spinach 1 lb
  2. Shrimps 8 oz
  3. Mustard seeds 2 tbsp
  4. Dry red chilies 8
  5. Mustard oil
  6. Turmeric powder 1 tsp
  7. Salt to taste


  1. Peel off this can be the tails in the shrimps, then wash thoroughly.
  2. Fry in hot mustard oil till brown. Take out and aside.
  3. Wash the pui sag and separate the leaves within the stems.
  4. Cut the stems into 2 inch bits and fry from the mustard oil for approximately 2 minutes.
  5. Drain and discard the oil. Grind to many paste the mustard seeds and red chili.
  6. Heat some oil in a very saucepan when smoking hot, put inside the stems of pui sag along with the leaves.
  7. Fry for almost any minute, then put in the paste and turmeric and continue frying till water oozes out within the saag.
  8. Finally, add the shrimps and salt, and cook for one more 5 minutes.
  9. Remove from heat and serve hot

How to Bake Chamgpa Prawns

How to Bake Chamgpa Prawns


  • Chamgpa prawn reciepe
  • prawn mince 180g
  • white pepper 05g
  • ginger 10g
  • lemon juice 10ml
  • salt 05g
  • oyester sauce 05ml
  • bread cube 20g
  • egg 01pc
  • oil for frying
  • corn flour 10

minced the prawn and marinate with all ingriedients with out egg and corn flour, then make bowl and coated with corn flour and dip in the beaten eggs, and coat with the bread cubes and deep fry it.make a golden color and serve with sweet and sour sauce

How to Make Brown Onions Faster 2017

How to Make Brown Onions Faster 2017

If you’ve read a cookbook or recipes online recently, likelihood is high that you have come across a recipe that features caramelized onions. It seems they’re everywhere — on sandwiches, in sauces or piled on steaks. Unfortunately, if you have read those recipes, itrrrs likely that better than even you have found contradictory and confusing here is how to caramelize them.

After mushrooms, there’s probably more confusion about cooking onions than another vegetable.

You’ll see caramelized onion recipes that involve sugar, salt or baking soda (or not one of the above); heat levels that change from low to high; and methods claiming to take between 20 minutes to a hour. You’ll often read you should choose sweet onions to optimize the sugar readily available for caramelizing. What’s the real story?

Types of Onions

First, this short side trip into onion cultivation. (It will help clarify what comes later.) You might think which the important difference among onions would be the color — yellow, white or red. Not true. Although there are minor differences in how these onions taste, the large difference in onions of a typical color is between spring onions and storage onions.

Spring onions, you may imagine, are harvested early in the year, before they may be fully mature. They’re relatively mild simply because they contain fewer on the sulfur compounds (in comparison with storage onions) that offer onions their sting.

The so-called “sweet” onions are yellow spring onions cultivated in soil which is especially reduced sulfur include them as even milder. That’s the reason that most the branded sweet onions are named following your places where they’re grown — as an example, Vidalias (Georgia), Walla Wallas (Washington) or Mauis (Hawaii).

Without the sulfur-poor soil in those areas, the onions wouldn’t be as mild. Contrary to popular belief, these onions will not contain more sugar than storage onions; it does not take lack of sulfur that produces them seem sweeter.

Storage onions are grown to maturity and harvested inside fall. They’re sturdier than spring onions, with thick, brittle layers of skin to safeguard them. They’re those that really help make your eyes water while you cut into them simply because they contain more sulfur compounds. However, a lot of sulfur is the thing that you want when you find yourself cooking onions.

Caramelization and also the Maillard Reaction
Now that you are an onion cultivation expert, you are probably wondering what that has got to do with cooking them. Which onions are ideal for caramelizing? And how, exactly, would you caramelize onions?

The short response is you don’t. Strictly speaking, caramelization is the thing that happens to sugars when confronted with relatively high heat. When you’re browning onions, however you do it, you rarely achieve the temperatures essential for caramelization. The browning the truth is is, instead, caused primarily with the Maillard reaction, which will be the reaction between sugars or some other carbohydrates and amino acids. Maillard flavors tend to be more complex and “meaty” than caramelized flavors.

Recipes that necessitate adding sugar on the onions and cooking at higher temperatures may result in slightly true caramelization, but it is negligible compared on the Maillard reaction. And it must be clear that since sweet onions haven’t any more sugar than storage onions, they won’t caramelize any longer than their storage cousins.

It actually seems that their deficiency of sulfur compounds is often a definite handicap in relation to browning them, particularly if you’re cooking them for a long period. The sulfur compounds in storage onions, while harsh and irritating when they are raw, undergo changes under heat that handles much on the complexity within the flavor of browned onions. Without them, you’ll get onions which are mildly sweet but otherwise pretty bland.

How to Brown Onions

The challenge with using the term “caramelized” for browned onions is a bit more than just inaccuracy.

What causes confusion is how the term can be used for two distinctive methods and results. The first method, that requires very slow cooking, leads to onions whose cells have separated so far they almost form a paste. They brown slowly and evenly, almost internally.

The second method cooks the onions more rapidly over higher heat so that they can brown before they’ve got a chance to breakdown. You have browned onions that retain their shape plus some texture. They also retain a greater portion of their volume.

So which way is better? The answer, naturally, will it be depends. Sometimes you desire the silky texture and mellow but complex flavor of slow-browned onions, as with this roasted red pepper soup. Sometimes, as an example on a patty melt sandwich, the harder assertive flavor and integrity in the onion pieces you will get from the quick-browned method preferable. For French onion soup, you can use both.

Both methods are pretty easy. You can make big batches of either type and make them around for all sorts of recipes.

Most Common Causes of Pie & Pastry Baking Failure 2017

Most Common Causes of Pie & Pastry Baking Failure 2017

When making a pie crust or pastry, carefully continue with the recipe, but don’t forget that results can vary greatly. Protein content in flour, humidity up and elevation levels could affect the end result. You can go on a few steps, however, to counteract problems.

Soggy Crust

If the pie filling is very wet, brushing the lower crust with beaten egg will help prevent it from becoming soggy.
Substituting Fats

Substitution of merely one type of fat for one more can lead to an unsatisfactory result. Different fats have variable water content, that might impact the pastry.


Pie and pastry dough ought to be handled as small as possible. Over-working the dough might cause it to be chewy.


Do not don’t check on the progress in the crust much better cooking. Bake times are approximate. Cover the perimeters with tin foil should they be browning too fast.

Warm Dough

The fat and liquids employed in a pie pastry dough should be chilled. This will provide crust a flaky, light texture.

Sticky Dough

If rolling the pastry or pie crust is actually difficult, try chilling the dough for thirty minutes to one hour. This will solidify fat deposits, making the dough less sticky

How to Make Ice Cream at Home

How to Make Ice Cream at Home
  1. Turn the management of your refrigerator to your highest temperature, 1 hour before you squeeze ice-cream to line.
    Before putting the ice-cream to create, cool the milk at room temperature.
  2. All the constituents taken really should be levelled (by way of example levelled tsp or tbsp)
  3. While making ice-cream with fruit, will not add fruits inside the basic ice-cream.
  4. If using pineapple forever use tinned pineapple slices.
  5. Cover the container the place you set your ice-cream, which has a cling film or perhaps an aluminium foil before you decide to close the lid with the container.
  6. All the things you use while making the ice-cream really should be absolutely dry together with your hands.
  7. If you might be setting the ice-cream in a very plastic container please check that you have no air bubbles. If you will find, break all of them with your hands.

How to Clean Burnt Rice 2017

How to Clean Burnt Rice 2017

Have you ever noticed the best way difficult cleaning burnt rice may be? It often looks like no matter how hard you attempt, you may never get everything off. That is until recently. Here are a few simple, yet effective, methods you can use to buy your pots and pans cleaned from a burnt rice.

Is there really some thing annoying and tough to clean than burnt rice at a pan? Cleaning burnt rice is a thing that everyone will need to do at sometime in their life. If you have, then you know the best way difficult it could be. If you haven’t yet don’t worry, your efforts will come. Instead of throwing both your hands up in disgust during these moments though, try these guarenteed methods for getting reduce that nasty gunk.

  1. Soak. Perhaps just about the most traditional methods for cleaning burnt rice would be to allow the pot to soak for a short time. Place some hot water and soap into the pot or pan, and permit it for cooling. After the lake has reached room temperature, the rice needs to have loosened enough that you could easily scrape it. There are times though this method have to be used again. If, after washing, you get that there is still rice stuck for the pot, do it again until the rice is very removed.
  2. Baking soda. Another method for cleaning burnt rice is always to add a couple of tablespoons of baking soda (also called Bicarbonate Sodium) to many water in the game. Place the pot back on the stove, and also heat the water to boiling. Allow the river to boil for roughly three minutes then remove in the heat. Scrape off the gunk in the bottom of the pan, and after that wash as normal.
  3. Boiling. There are times when may very well not have any baking soda to add on the water. When this happens, as a way to clean burnt rice, simply give a little bit of soap for the water and bring the river to a boil. Instead of three minutes, permit the water to boil for a few minutes before you remove it from heat. Once again, scrape the bottom from the pan free from a stuck on food, and wash as normal.
  4. Low simmer. If you don’t desire to use any baking soda as well as any dish washing soap, you might use vinegar. Add roughly two tablespoons of white wine vinegar to two servings of water, and provide to a low boil. Reduce the heat to your simmer, and permit the pot to “cook” around ten minutes. Scrape off the bottom with the pan, and after that wash as normal.

Easy Pastry Baking Recipe at Home

Easy Pastry Baking Recipe at Home

Who doesn’t love pastries? After all these are absolutely delicious, his or her have one problem though. That problem is the fact that pastries can be quite a tad challenging to make. Here are and this ideas for easy pastry baking used the next time you enter the mood for the great snack.

Just about everybody who has ever entered your kitchen has desired some easy pastry baking methods at one time or another. In fact, it can be such a common desire that you’ve a large branch in the food industry focused on solving exactly this dilemma. But what exactly are some with the methods intended for easy pastry baking? Well, next time you are in the atmosphere for some pastry, try these techniques to see if they assist make things somewhat easier.

  1. Use pre-made mixes. Since the cooking industry has such an desire for helping people get this to a reality, energy sources advantage of computer? Purchasing and taking advantage of ready make use of pastry shells or pre-made mixes can help to conserve a considerable amount of time and frustration. While it might appear a little bit like cheating make use of such methods, nobody will really determine if you adjust the recipes somewhat to make them your personal. In fact, most companies make their pre-made mixes as plain as is possible to allow you to do exactly this.
  2. Read the directions. Whenever that you are trying a brand new pastry recipe, the vital thing that you should do is look at recipe. This rule goes it doesn’t matter if you are reading the directions for any pre-made mix, or are reading the directions at a cook book. By taking enough time to browse the directions thoroughly, and familiarizing yourself which consists of order, you will save yourself time and hassle.
  3. Easy recipes. There are easy pastry baking recipes everywhere, and quite a few of them work. You can find some recipes around the back of these things as Tender-flake, Crisco, or perhaps about any muffin mix in existence. Most of these recipes that you’ve seen in such places are exceptionally simple, and many types of will produce and this tasting pastries. Look around for other great reasons for easy recipes. Some in the best resources that you may use are the friends and family. Whenever you locate great tasting recipe, ask for just a copy of computer and mess around with it.
  4. Experiment. The single proper way to accomplish some easy pastry baking is always to experiment. Mess around in your kitchen, combine and try new recipes, and discover what works in your case. IF you find good recipe, fiddle with it a lttle bit to make it your personal, and pay attention to if there is by any means that you can improve it in any way. The key to learning to be a good cook would be to, from the words in the immortal Julia Child, “Never show any fear.”

Most Common Problems with Breads

Most Common Problems with Breads

What is the best method to bake brown and serve rolls?

First, brush their tops with melted butter or margarine. Bake with the recommended temperature (on their own package), but be cautious about dark coated baking sheets. Dark coated baking sheets could potentially cause the bottoms burning before they’re done. Bake brown and serve rolls for a high temperature to insure a crispy, flavorful crust.

Breads which can be always way too hard and heavy

Breads created from scratch or coming from a mix have to have an internal temperature of approximately 80 degrees with the yeast to be effective properly. Cold dough won’t expand properly. Make sure the bread rises inside a warm

draft free environment.

Bread that rises too fast inside pan

Use cool or cold water inside mix. The place you enable the bread surge in bulk must be about 80 degrees. Place the dough inside refrigerator for a couple of minutes to chill down (even though the dough is in bulk form).

French bread that features a pale crust

Spray or paint the loaves with water (before cutting). Use an egg wash to generate the crust really brown up. French bread need to have a warm to bake properly. Check your oven to produce sure the temperature is correct. Add a little sugar towards the mix.

Tough pizza crust

Most of times a pizza crust dough ought to be wet and sticky (make use of a little extra water). Toss in lots of spices. Oil your pan with coconut oil. Try baking the crust first, atart exercising . any topping and bake merely to melt the cheese. Try dipping your fingers in essential olive oil when you flatten the crust inside pan. Use a lot of olive oil along with the crust will likely be flavorful and crispy.

Bread loaves and rolls which are heavy and soggy inside the middle.

When anything else has been done efficiently, maybe it weight is just too big heavy. Try making the pieces smaller and allow them rise longer.

Bread loaves that cave in on the sides when taken off the pan

Always remove bread from your pan once taken through the oven. The crust sweats and might fall. Make sure that you use Bread Flour within the mix. Weak flour causes loaves to fall. Make sure the loaves are performed. Thump the very best and if the loaf sounds hollow, it is done. Setting (just baked) loaves in a very cool draft of air will sometimes cause their sides to cave in. When the dough is permitted to rise excessive before baking the loaves will sometimes collapse.

Soft crusty breads

The secret to get affordable crusty breads is with very little (if any) fats, egg yolks, milks or sugar within the mix. Always serve crusty breads as soon as these are baked for your best flavor and show off. Use only Bread Flour and ensure the dough is about the stiff side rather than soft and sticky. However, some crusty breads are certainly sticky (excess water). These breads are designed by using an extra warm dough and baking quickly at the high temperature.

Easy Way to make Chinese Rice 2017

Easy Way to make Chinese Rice 2017

This Chinese fried rice provides the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe “AM & B’s Indonesian Mehoon” has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to your cooking water, too. Other seasonings ought to be added prior to deciding to cook, likewise, in order that it has time for you to get within the rice. If you like sesame flavor, add 1 tsp. than it after you add the green onions, in addition to use it as being a cooking oil as it easily burns.


  1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a great brown color, about 8-10 minutes; remove from wok.
  2. Allow wok to cool down slightly.
  3. Mix egg with 3 drops of soy and 3 drops of sesame oil; reserve.
  4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook opposite side briefly; remove from wok, and chop into small pieces.
  5. Heat 1 tbsp oil in wok; add selected meat to wok, together with carrots, peas, and cooked onion; stir-fry for just two minutes.
  6. Add rice, green onions, and bean sprouts, tossing to blend well; stir-fry for 3 minutes.
  7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  8. Set out additional soy sauce up for grabs, if desired.

How to Make Pani Puri (Gol Gappay) 2017 with Saima

How to Make Pani Puri (Gol Gappay) 2017 with Saima

Golgappa Puri, a round shaped small crispy puri that’s small enough to simply fit in the mouth area, can be a basic ingredient in several chaat recipes like pani puri, dahi puri etc. This puri is hollow that lets you make a hole number one and grow it with different types of stuffing like boiled potato, sprouted moong beans, boiled chickpeas, ragda etc., top with sweet and spicy chutneys to create tongue tickling chaats. Many wish to enjoy it alone by simply adding boiled mashed potato, coriander, few drops of lemon along with a sprinkle of chaat masala powder. Making golgappa puri in the home is is easy but frustrating affair if you wish to prepare it in plethora and so generally, I prefer to acquire them from food market. However, purchased ones usually are large or very difficult and ruins the rush and excitement just after few mouthfuls. However, using this type of step by step photo recipe of golgappa puri, making right sized melt inside the mouth puris for panipuri at your home is simple.