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Category : cooking , 1 year ago

Whenever you boil potatoes or cauliflower make some extra and put it in the fridge. This can be used to make stuffed parathas, cutlets etc. Remove the stem of the chilly while storing them whole. Another method is to make chilly paste and store it for a long time

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Category : cooking , 1 year ago

When frying, the oil should be in the correct temperature. If it’s too hot, the outside will get browned up too quickly before the inside gets cooked. If it’s not hot enough, the fried food will absorb too much oil before getting cooked.

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Category : cooking , 2 years ago

Do you love donuts and cookies? Can you imagine these two merged together? Get a delicious recipe for mini donut cookies perfect for every tea party. Baking these is quick and easy:

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Category : cooking , 2 years ago

The traditional Indian cold dessert that has a rich flavorful taste and buttery smooth texture.

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Category : cooking , 2 years ago

Treat yourself with a vanilla ice cream this summer with this recipe that is ideal for diabetics.

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Category : cooking , 2 years ago

How to make-over the recipes? How to refrigerate? Healthy way of cooking. We have give here some of the useful tips for Indian kitchens.

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Category : cooking , 2 years ago

The dish-washing process is tedious, to be sure. But there are hacks to make it go faster. One of the professor specializing in food safety and disease transmission, give us some tips for ultra-speedy dish washing so you can clean up, dry off and get on with your life.

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Category : cooking , 2 years ago

How You Can Preserve Green chillys and make them last a long time| Here is the easy method to Make them Fresh . • Wash the chillies and let them air dry or pat dry with a paper towel. • Gently pull out the stem from the chillies but not to use a knife. • Discard any spoiled looking chillies so that they don't affect the rest of the chillies. • Store them in an air tight bag or container in the refrigerator.

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Category : cooking , 2 years ago

Coriander leaves The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro. It should not be confused with culantro, an apiaceae like coriander (Coriandrum sativum) but in a different genus. Culantro has a distinctly different spiny appearance, a much more potent volatile leaf oil and a stronger smell. The leaves have a different taste from the seeds, with citrus overtones. However, some people experience an unpleasant soapy taste or a rank smell and avoid the leaves. The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian,Central Asian, Mediterranean, Tex-Mex, Latin American, Brazilian, Portuguese, Chinese, African, and Scandinavian cuisine. Coriander, like many spices, contains phytochemicals which may delay or prevent the spoilage of food seasoned with this spice.

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Category : cooking , 2 years ago

Here are just a few simple tips, and tidbits of knowledge that will not only to help cheat your way around the kitchen, but will make you a way more interesting person.

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Category : cooking , 2 years ago

Weelicious Cooking Tips: http://bit.ly/GTA6rI This quick tip video makes peeling garlic fun! Your kids will love helping you in the kitchen. Cooking dinner will no longer be a chore, but more of a fun activity to do together! Did you find this helpful? Post your comments below. Share on Twitter: http://clicktotweet.com/pLUU8 Like us on Facebook: https://www.facebook.com/weelicious Follow on Pinterest: http://pinterest.com/weelicious/ Follow on Twitter: http://twitter.com/weelicious Check out our Website: http://weelicious.com/ Share Quick Tip Recipe: How to Peel Garlic: http://www.youtube.com/watch?v=hJxvLCywz6o

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Category : cooking , 2 years ago

How To Cut An Onion Cooking Tip. Have you ever wondered the proper way to cut an onion without crying? This video will show you how! Tell us what you think in the comments!

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Category : cooking , 2 years ago

Award-winning chef Laurent Gras shows us how to perfectly poach an egg.

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Category : cooking , 2 years ago

How to Open Stubborn Pistachios: Pistachios are way too expensive to waste. Yet many of the delicious roasted nuts arrived in shells with little to no opening. Rather than attempting to bite them open or ruin your nails in a struggle you can’t win, next time try this foolproof method for opening stubborn shells:

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Category : cooking , 2 years ago

Remember the following tips while Frying: Heat the oil thoroughly before adding seasonings or vegetables. Fry the seasonings until they change color, to get full flavour of seasonings. If masala sticks to the pan that shows quantity of fat included is not enough. Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

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Category : cooking , 2 years ago

Remember the following tips while cutting and peeling: Wash vegetables before peeling or cutting to preserve the water soluble vitamins. Peel vegetables as thinly as possible to preserve the minerals and vitamins. Soak potatoes and eggplant after cutting, to avoid discoloration. If you boil vegetables in water, do not throw the water, keep it to make gravies.

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Category : cooking , 2 years ago

Remember the following tips while cooking; To make 1 cup of dal, add at least 2-3 cups of water, depending on the type of dal. Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste. Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

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