Sunday, September 27, 2009

BASIC TIPS (Vegetables)

Here are some basic tips on procuring vegetables whether it is from a Super market or from your local vegetable mart, since these are all perishable commodities care has to be taken so that their shelf life in your kitchen does not fall short or lead to messy storage.

**Best way to enjoy vegetables is buy them in season when they are at their best and available at reasonable rates. For example in India Drumstick during summer and Green Peas in winter.

**Look for fresh looking vegetables that are bright in their natural colour.

**Never buy a vegetable that has any brown patch or bruises .

**ONIONS----make sure they have papery dry skins and no sign of sprouting.

**ROOTS AND TUBE VEGETABLES---------When buying potatoes make sure that they have no Green patches, must have wrinkle free skin and no sprouts.In India tubes are removed from their leaves like Carrots, Radish, Beetroot, in case you are buying them with leaves ensure that the leaves are not wilted.

**TOMATOES--------must have No wrinkles and blemishes, skin should be smooth and firm, Bright Red in colour.
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Sunday, September 6, 2009

I saw this recipe on a local TV show in Tamil as Corn Flour Halwa and a simple recipe I tried this out and pretty good,so I have diversified the name according to the ratio, so I named this as 123 Halwa since the ratio of the ingredients is such, go ahead and try it out, cook on low flame since it is cornflour.

1 2 3 HAL WA


Corn flour 1 cup
Sugar 2 cups
Water 3 cups
Ghee 3 tbsp
Raisin 1 tbsp
Cashew nut (broken) 1 tbsp
Saffron 1/2 tsp
Pinch of salt

-In a bowl 1 cup of cornflour,2 cups of sugar, add 3 cups of water gradually and make a fine paste without any lumps,keep aside.
-Heat a nonstick pan and saute the cashew nuts till light brown in 1 tbsp of ghee, now add the raisins also and saute, take it and keep aside.
-In the same nonstick pan add the remaining ghee and pour in the mixture of the cornflour and keep stirring , add a pinch of salt , the saffron strands and keep stirring constantly on low flame. At this stage you will notice that the mixture is thickening into a nice Hal wa consistency, when it is almost dry and leaving the sides of the pan with ghee on the sides remove and garnish with the cashew nuts and raisins.
-Your halwa is ready, tastes good hot or cold.

Sugar 2 cups

Saturday, September 5, 2009


**Make sure you have enough time to stand and cook at the range.

**Beginners choose recipes that have less ingredients.

**Do not attempt recipes with complex procedures , you will land up in a mess.

**Read the recipe over and over till you can do it;do not attempt to browse over the recipe while the food is cooking on the range.

**Make sure you have the ingredients and proper Appliances.

**Keep the Ingredients ready near the cooking range on a tray in small appropriate bowls/jars with measuring spoons like teaspoons, tablespoons etc.

**Make sure you wash your hands with soap, wear an Apron and keep Kitchen Towels handy.

**Do not try to use gloves at the range if you do not have the experience and especially Plastic / rubber which is dangerous.

**Observe your cooking process,this helps in understanding the blend and consistency of food that is cooking.

**Do not try to substitute ingredients as a beginner, one needs good experience and food knowledge to do this.

**Make sure you understand all terms for example like Broiling, Poaching, Boiling etc.

**Once you are successful in cooking a recipe share for comments.

**Try recipes of different countries and culture one gains more experience and Foodie knowledge by doing this.