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.