HOW TO ORGANIZE YOUR KITCHEN

MENU OF THE DAY

We had something special today consisting of tomato rice, chicken masala and tomato paceri. Recipes for tomato rice and chicken masala have been posted earlier. Enjoy the pictures.....

Menu of the day @ treatntrick.blogspot.com

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AYAM MASAK MERAH BEREMPAH

This chicken dish was a popular  choice to pair with  biryani , ghee rice, pulao or even bread.

Made with blended dry chili, tomato puree and spices,  hence it got its name from the color of this dish Merah (Red).

For this recipe, the chicken pieces are coated with turmeric and salt then deep fried until half cooked prior to cooking of this dish. It was quite spicy but you can always reduce the chili used according to your tolerance.  If you want to try out, here is the recipe:

FRIED RICE W/TUNA

Fried Rice w/Tuna  is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal.

 Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method,  Fried Rice w/Tuna turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

CAULIFLOWER AND CARROT PORIYAL

This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

Cauliflower & Carrot Poriyal  is an easy and quick to prepare.

IKAN BELADO

The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.

INGREDIENTS

500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice
oil

POUND COARSELY
15 fresh red chili
10 shallots
4 cloves garlic

METHOD

1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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RENDANG REMPAH

This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk  gives it a creamy richness.  Rendang Rempah  takes  time to prepare it but is well worth the effort.

The meat is cooked together with the spices using slow heat until tender. This Rendang Rempah recipe requires your attention and constant stirring from liquid form to semi thick gravy.  Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:

MENU OF THE DAY

Our menu today are Naan with Mutton Dalcha since my children love this dish very much so cooked them again today. For the recipes, please check the archive since already posted them in the past.



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SPICY FISH IN SOYA SAUCE

This is very simple dish using sweet soya sauce, vinegar and chili paste thus you have 3 in one of hot, sweet and sour taste. The fish to be fried first before adding the soya sauce. Lime juice could be added instead of vinegar.

INGREDIENTS

500g spanish mackerel or any meaty fish
1 teaspoon turmeric powder
1-2 tablespoons chili paste
2 medium onions sliced into ring
2 cloves garlic sliced
1 inch ginger sliced
1/2 cup sweet soya sauce
1 cup water
2 green chili sliced
2 red chili sliced
2 tablespoons vinegar or lime juice
salt and sugar to taste
oil

METHOD

1. Rub fish slices with turmeric, salt and little water then deep fry until light brown. Drain.

2. Heat 3 tablespoons oil, fry onion, ginger, garlic and chili paste until fragrant, add little water if it is too dry.

3. Add soya sauce, water, sugar and salt, let it boil.

4. Put in fried fish, red chili, green chili and vinegar. Cover and simmer for about 5 minutes.

5. Serve hot.

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PRAWN AND TOFU CURRY

Tofu is one of the healthiest food on earth. It has no cholesterol and low in saturated fat. It contains rich source of protein. Women with diets high in soy protein appear to have low rates of breast cancer, reduce the risk of heart diseases and colon cancer.

It is so beneficial by consuming the tofu and we should include them in our diet. For vegetarian version do omit the prawn. The amount of red chili is variable to your preference. Here is the recipe for Prawn and Tofu Curry:

ONION BREAD

Inspired to bake this bread by  Yani  for our breakfast. Using sliced onion which is heated in a microwave oven for five minutes uncovered in order to reduce its water content. Totally sweet taste comes from the onion. Have slightly modified the recipe to suit my taste.

FRIED SPAGHETTI

Actually my son requested fried yellow mee but not in hand so decided to cook the fried spaghetti. The recipe is quite similar to fried noodle but this time using minced meat and diced potato for the ingredients. Let have a look what you need for this dish:


INGREDIENTS

400g spaghetti (boil until aldente)
350g minced meat
2 tablespoons chilli paste
1 big onion sliced
3 cloves garlic minced
1 teaspoon ginger paste
4 tomatoes chopped
2 tablespoons tomato sauce
1 tablespoon sweet soya sauce
3 potatoes boil and dice
300g bean sprout remove tail
2 eggs beat lightly
4 tablespoons oil
salt to taste
2 green chillies sliced
2 red chillies sliced


METHOD


1. Heat the oil, fry onion till light brown, add ginger, garlic and tomato, cook until tomato turns soft.

2. Add chilli paste and little water, cook until fragrant.

3. Now add mince meat, salt, tomato sauce, soya sauce and water, stir until slightly dry.

4. Push ingredients to the side of the pan, pour the eggs in the middle and let eggs cook.

5. Mix in the potato, green/red chillies, bean sprout and salt, stirring after each addition.

6. Remove from heat.

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MUTTON DALCHA

Mutton Dalcha is a  meat stew made with lentil and tamarind.. Used mutton ribs if possible since it is much tastier than using the meat. The lentil and mutton are boiled then added to the curry after the meat turns soft. In addition vegetables like brinjal, carrot, potato or green banana are used in cooking this dish.

I would say the dalcha is almost a complete meal by itself. Green mango could be included if available to enhance the flavor thus giving slight tangy taste.  Adjust the chili powder to suit your taste. You could also use chicken, lamb or beef for dalcha.

Mutton Dalcha tends to become thick when cool so dilute with hot water. Let's see what you need for preparing this healthy food.

MENU OF THE DAY

MENU OF THE DAY - Once a week have to prepare this menu consisting of naan, beef curry and kadai chana (garbanzo bean), a typical North Indian cuisine. Since need to cook regularly, I boiled the dry garbanzo bean until soft after soaking overnight and kept it frozen.

As and when needed just thaw for several hours in a refrigerator. A bit of work but get best taste free  from artificial colouring and preservative. This has became regular menu in our household.

For Naan recipe click here. For kadai chana please follow this link.


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NUTTY COOKIES

I had a big bag of hazel nut sitting in my pantry. Since my sons have requested to bake a cookies so decided to use up my nut for this recipe.

These cookies are crunchy and nutty. For healthier option, I'm using corn oil and butter but you may use a cup of butter for a richer and buttery taste. Instead of hazel nut and almond you can substitute with walnut, peanut or sunflower seed. The choice is entirely up to you.

SPINACH PORIYAL

The stir fried spinach is my family's favorite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

SPINACH PORIYAL RECIPE

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from  heat. 

GULAI TELUR

After long time we had this Gulai Telur made of hard boiled eggs cooked in coconut milk together with dry chili, coriander seeds and others. You will surely enjoy the gravy as it gives a change from the usual variety of food you eat.

VEGETABLE PULAO

Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

VEGETABLE PULAO

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.

WHITE BAIT FRITTERS

This dish reminded me of my mum's cooking when I was a small child, made of fresh white bait (ikan bilis nasi), red chilli and flour. If you use the self raising flour, the baking powder should be omitted. Another my favourite side dish serve with hot steaming rice.

INGREDIENTS

1 cup fresh white bait (wash and drain)
2 tablespoons wheat flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 egg beaten
1 fresh red chilli sliced
4 shallots sliced
2 spring onion or coriander leaves chopped
1/3 cup water
salt and pepper to taste
oil for frying

METHOD

1. Mix all ingredients except oil in a bowl.

2. Heat oil, drop 2 tablespoons of batter and spread it into thin pancake.

3. Turn it over to cook the other side. Drain on absorbent kitchen towel.

4. Continue the process until all the batter is used up.

5. Serve hot with chilli or tomato sauce.

KUIH DADAR

Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring. Again palm sugar is used to mix with grated coconut, as this one is made of coconut, they do not keep very well, finish them as soon as possible.

KUIH DADAR RECIPE 

1 cup wheat flour
1 and 1/2 cups water
5 blades of pandan leaves (cut)
1 teaspoon sago flour
1 egg
salt
green food colouring

FILLING
1 and 1/2 cups grated coconut
3/4 cups palm sugar
1/2 cup water
1 blade pandan leaves

METHOD

1. Combine all ingredients for filling, cook over low heat till thick, stirring all the time.Cool and keep aside.

2. Blend the cut pandan leaves with water then strain.

3. Sift both flour and salt, add an egg, gradually add water to form a batter with the whisk.

4. Lightly coated the pan with oil, pour the batter to make a thin pancake. Cook until light brown then flip to cook the other side.

5. Remove a piece of pancake onto a plate, place a spoonful of the filling on one end, fold in both sides then roll up.

6. Repeat the same process for the rest of the pancake.

7. Serve immediately.

IKAN PANGGANG SANTAN

This dish is a grilled fish in coconut sauce.  Ikan Panggang Santan is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chili paste to suit your preference.

SERI MUKA JAGUNG

Seri Muka Jagung is a traditional kuih consisting of two layers, below one made of glutinous rice while the top is the egg custard with addition of sweet kernel corn. When steaming the top layer do cover it with aluminium foil to avoid water dripping from the steamer. It is advisable to soak the glutinous to obtain properly cooked rice and not grainy.

CORNFLAKES COOKIES

Baked this Cornflakes Cookies using crushed cornflakes. It's very crunchy, great taste and sure to please anyone who loves mild sweet biscuit. Most importantly use fresh stock of cornflakes to obtain good result.

KUIH KASWI

Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.

SAMBAL SOTONG

My family loved spicy food so cooked the sambal sotong to be served with white rice or nasi lemak. Quite simple recipe with minimum ingredients yet tasty.

SAVOURY PANCAKE

Another favorite recipe of my family, the savory pancake is very versatile since you can add whatever you fancy such as chicken, sausage and vegetables. Do take care when adding the water, the batter should not be too thick nor runny in order to get perfect pancake. This recipe is eggless,very healthy and used minimum amount of oil just to coat the pan. Actually I applied oil for the first one, skip the oil for the rest.

KOLEH KOLEH

This is a traditional kuih made of green bean flour, coconut milk and sugar. In the olden days, the flour has to be prepared from scratch but now it's easily obtainable from the supermarket or bakery outlet. Before cooking this tasty  Koleh Koleh ,  you have to prepare the coconut crumbs (tahi minyak), sugar syrup then only you can proceed in making this kuih.

LONGAN TEA

This longan tea is subtly sweet, warm in nature and a favorite in boosting energy level.   It is made with dried longan, brown sugar, ginger and tea leaves.

 Longan contains niacin which aids metabolism, keep the digestive system healthy,  very soothing and calming effect on the nerves. The dried longan is  obtainable from chinese medicall hall.

In case the pandan leaves are not available, do omit them since these are for fragrance only.

FISH CURRY

Cooked this favourite dish to be taken with naan. This Fish Curry is free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.

BUBUR KELEDEK

This dessert is made of sweet potato, coconut milk and sugar. Quite easy to prepare and the variations are endless, you can use yam, green beans, tapioca, red bean and many more instead of sweet potato.

KUIH ROSE

A traditional kuih of South East Asian, made of rice flour, wheat flour and coconut milk. It is so crunchy and delicious. You need a special mould to prepare this fried snack. First the brass mould  is heated in hot oil before dipping  into the batter then drop into hot oil. It has mild sweet taste, need patience to prepare since you have to fry it individually but very addictive.

INGREDIENTS

100g rice flour
100g wheat flour
50g sugar
175ml coconut milk
1 egg
salt
oil for frying
brass mould

METHOD

1. Whisk sugar and coconut milk until sugar has dissolved.

2. Add an egg, beat until well blended. Strain the batter.

3. Put in sifted flour, mix well. If too thick add more water.

4. Heat the oil, put in the mould to heat up. Remove the mould from oil and dip into the batter.

5. Drop the coated mould into hot oil. Shake to remove from the mould. If not you can use skewer to  remove.

6. Fry until golden brown, remove from pan and drain on absorbent kitchen towel.

7. Store in airtight containers.

MY TRICK

A) For easy removal, dip batter to coat only up to 3/4 sides of the mould not all.

B) Use medium heat to ensure uniform cooking and avoid it to turn dark color.

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ASAM PEDAS

Asam pedas is one of 'must have' dishes in every Malay household. The gravy is very spicy and a bit sour in taste. Using blended dry chili, tamarind juice and fish such as stingray, snapper, mackerel or threadfin as its ingredient. Best served with plain rice or even with bread.

EASY FRUIT CAKE

Baked this  EASY FRUIT CAKE long time ago. You do not need a special gadget to prepare just use a whisk would be fine because this cake will not rise much since. it's not  a  soft and fluffy type using dried fruit in the recipe. Simply superb if served with a cup of tea.

NASI LEMAK

Nasi lemak or coconut milk rice is normally served at breakfast together with sambal tumis, ikan bilis (fried anchovy), fried fish or fried chicken, egg and cucumber. But one thing to note, you can't eat them regularly since it is high in cholesterol. As time goes this dish is so famous in Singapore and Malaysia, enjoyed by all races, readily available throughout the day even in shopping malls, the accompaniment also multiply that include rendang, sambal sotong (squid cooked in chili), otak-otak and many more, you are spoilt for choice.

BREAD CRUMB COOKIES

Don't know what to do with leftover bread? This my idea, toast or bake the bread without oil until crispy, break into small pieces and grind it. Your bread crumb is ready to be used as a coating, topping or thickener,  money saver too. It is easily turned into a crunchy and irresistible cookies enjoyed by whole family like this Bread Crumb Cookies.

Kids love to bake cookies. Young kids can practice to measure out ingredients used and stirring them. So tag them along when baking, it is a great learning experience and let them understand the basic kitchen rules.

HOMEMADE ROTI PRATA

Homemade Roti Prata  is crispy or fluffy flat bread normally served either with dal, chicken,fish curry or just sugar. It is called roti canai in Malaysia. After mixing the dough, it must be kept preferably overnight. One must have the skill to flip the dough into layer before heating it on a flat pan or else you have to stretch the dough as thin as possible, roll into coil, flatten the dough then fry it. In Singapore it is so famous that you can have this anytime of the day with addition of egg, banana, chocolate, cheese and many more.

TECHNORATI

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CORN PULAO

It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Corn Pulao can be eaten with any hot curry or just yogurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.

TOM YAM SOUP

Tom yam soup is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.

HANDY KITCHEN TIPS

HANDY KITCHEN TIP

Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

31. After taking out the butter from milk cream (malai) add a little milk or curd to the remaining buttermilk and boil. You now have soft paneer, which is good for small children and those with weak stomach.

32. While making fresh salad cut the toms vertically and not horizontally to get firmer slices. If the toms are soft keep them in a bowl of iced water before cutting.

33. Potato peels can make tasty wafer. Immerse the peel in warm water to which a pinch of salt is added and then dry and deep-fry it.

34. If you want the lemon to last for a month apply coconut oil over them and place in an open tray in the fridge.

35. To prevent the ladyfingers from being sticky toss the chopped pieces in 1 tab of lemon juice before frying or cooking.

36. To get rid of the eggy smells in cakes add 1 tab of honey to the cake batter. The cake will taste better too.

37. To make tasty banana bread beat 250gm flour, 250gm sugar and 60 ml fat, 3 bananas and 1 ½ tsp baking powder and bake till done.

38. If you need to use toms in any curry just grate them in. they cook faster as the skin peels automatically.

39. Add some bay leaves to the raw rice when storing it. Besides keeping worms away it is very fragrant.

40. For any paneer curry add a little grated paneer to the gravy for a delicious taste.

BAMIAH

Bamiah is a stew made of lamb or beef and okra. It is an Egyptian favourite often served in Middle Eastern restaurant. Can be taken with bread, paratha or rice with addition of all the spices make this dish really yummy.

DATE COOKIES

This  cookies is quite sticky to handle but don't add more flour just roll it into small balls while baking it will puff up slightly. Nice aroma produced when boiling the date with sugar, butter and water. Great bake, my son can't stop eating them.  Date Cookies  produces a very soft and delicious cookies that you may want to bake again and again

KERALA BEEF CURRY

Kerala Beef Curry  is probably the most popular meat dish in India's southern state of Kerala, can be served with dosa, idli, paratha, naan or rice. It's spicy, can be substituted with lamb if you like.

HANDY KITCHEN TIP

Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

21. Wrap half slice of bread in a muslin cloth and place it in the cooking pan.
22. Add a few drops of lemon.
23. Season the oil with cinnamon and clove or add sugar.
24. Cook with piece of ginger.
25. Add 2 or 3 tbsp of buttermilk.
26. Add a few mint leaves while cooking

27. To avoid malai or film formations on custard sprinkle a little sugar and cover the dish.

28. Ladyfinger curry won’t turn out sticky if you add amchur to it.

29. If the curd is excessively sour add some fresh pieces of coconut to reduce the sourness.

30. Make raisins at home. Add 1 tbsp ghee and 1 tsp soda bicarb to 1 liter of boiling water. Break 1 kg of seedless grapes into small bunches and dip each bunch in the boiling water counting up to ten. Remove from water and spread on a muslin cloth to dry.

JEMPUT2 TEPUNG ATTA

Jemput2  Tepung Atta or fried fritters is a popular snack in Singapore and Malaysia . There are so many types to choose from, it can be sweet or savory. What I'm sharing here is made of wheat flour, onion, water and other ingredients then drop a spoonful of batter into hot oil. This is very versatile dish you can add prawn, sausage, vegetable, chicken or leave it plain if you want. Instead of wheat flour I used atta (whole wheat flour) and mashed tofu. Taste great if serve with chili or tomato sauce.

CRUNCHY OAT COOKIES

This is the most delicious oatmeal cookies I have ever baked. It's so simple and nutritious too, full of oat. Everyone who tried it loved them.

INGREDIENTS

100g all purpose flour
100g porridge or rolled oat
1/2 tsp soda bicarbonate
100g butter
80g sugar
1 tbsp honey

METHOD

1. Heat the oven to gas mark 4 or 180 c.
2. Grease on large baking tray with butter or margarine.
3. Mix flour, oats, and bicarbonate of soda together in a bowl put to one side.
4. Put margarine or butter, sugar and honey in a saucepan and heat on a low heat until butter and sugar are melted, stir occasionally, take off heat and stir in the oat mix, beat well with a wooden spoon.
5. Scoop dessertspoons of mixture up and make into ball shapes and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.
6. Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.

MY TRICK

Use microwave to melt the butter, sugar and honey. It's much faster.

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HANDY KITCHEN TIP

HANDY KITCHEN TIP


Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

11. To boil cracked eggs add some vinegar to the water. In this case the egg won’t leak out.

12. For making soft chappatis add a mashed boiled potato while mixing the dough.

13. To make a quick sauce for boiled chicken or fish stir 2 tsp curry powder into 1 cup of curd and add a little salt. Heat to serving temperature and spoon over each serving.

14. When the sauce is almost over in the chilly sauce bottle. Add some limejuice and shake well and use as a salad dressing.

15. While cooking bitter gourd add a few pieces of raw mango to remove the bitterness and add a little tang to the curry.

16. Liquid glucose when added to ice cream mixture makes it smooth and velvety.

17. Rub your hands with some salt to remove the odor of garlic.

18. To avoid the nauseating smell while cooking cauliflower try one of the following:
19. Sprinkle a little milk powder.
20. Cook with vinegar and salt and turmeric.

LIGHT EGGLESS BANANA CAKE

Since my banana are over riped, I need to make use of them before they turn really bad. This cake is very light and easy to prepare, just mixing all the ingredients without using a mixer.

It turned out very well. The cake is so yummy and spongy. Since Light Eggless Banana Cake  is quite a large cake, I halved the recipe. Great for a small get-together or as a afternoon snack with your favorite drink.

HANDY KITCHEN TIP

HANDY KITCHEN TIP

Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

1. Do not throw away hard pieces of stale bread. Dry them in the sun or on the tawa and grind and use as breadcrumbs.

2. Add a little milk to the onions while frying. This will help to retain the rich color and prevent them from burning.

3. While frying mushrooms, add a tsp of lemon juice to the butter. This will prevent them from breaking

4. While cutting hardboiled eggs, the yolk often tends to break. To avoid this dip the knife in ice cold water for a few seconds and then cut smoothly.

5. To 5 kg basmati rice of cheaper qlty add 1 kg of superior qlty and sprinkle a little oil and mix well with your hand. Store in airtight container for 6 months. All the rice will now taste like the superior qlty one.

6. Add wheat flour to the leftover rasagulla syrup and mix to a smooth batter. Keep overnight. Treat yourself to sweet chelas (pancakes) for breakfast the next day.

7. If home made gulab jamuns have not turned out soft and fluffy, steam them in a pressure cooker using the weight along with the syrup for 10 minutes

8. If a recipe requires self raising flour you can make your own by sieving each cup of maida with 1 ½ tsp baking powder and a pinch of salt.

9. To make softer idlis and dosas mix a little cooked rice while grinding the batter.

10. To increase the quantity of fresh cream by say 250 grams add half a cup thick curd and half cup of milk and beat well. This will double the qty and also the taste will be better.

SUJI COOKIES

Very easy and fail proof cookies I have baked several times. Since the ghee was not in hand, substituted  ghee with butter and it turns our perfect.  Suji Cookies are baked for about 20 minutes so do check your oven. Recipe by Chef Devagi.