How to deskin tomatoes To deskin tomatoes, there are 2 ways: Select firm, ripe tomatoes. This is important. Make a criss cross cut ( 1/2 ") on the centre top. Place in a vessel & pour BOILING WATER to cover them completely. Afetr 5 mts, remove hot water & plunge in cold water. The skin will peel of easily. Next method is, hold ripe red tomato with a pair of tongs over the flame till tiny black dots start appearing. Immediately, plunge in cold water. After 2 mts, peel the skin.
A suggestion.... Hello Chitra ma, May I take the opportunity to make a suggestion.... It would be helpful (especially for the leaners) if u post "Tips on making Dosai and Idli batters". As u have posted many of yr delicious recipes of dosais n idlis, I thought this would complement it besides being helpful....... Love n rgds, Jay
Top View of Orange Chantilly Since I have given the side view of Orange Chantilly along with the recipe, I am posting the photo of the top view here. For the recipe of orange chantilly please refer to IndusLadies - View Single Post - Elegant Desserts For Perfect Indulgence!
Alu Paratha - 2 Aloo paratha with filling-ready to be rolled Aloo paratha rolled & placed on tava Aloo paratha getting cooked
Alu Paratha - Ready to eat Alu paratha served with sweet & hot pickles & curds. View attachment 21683
Grinding for Idli & Dosa Batters. Some recipes call for separate grinding of rice & urad dhal. For this, rice should be washed very well 3, 4 times & soaked in water. If well washed, this water can be used for grinding. If you are grinding urad dhal separately, there are 2 methods, one can follow. Wash it just once well, soak in a little more than just enough water & keep in the fridge for one hour. Then take it out & grind it. It will fluff up very well. In the second method , wash it well once & soak in enough water for 30 mts. After that drain all the water & wait for minimum 45mts ( can be more) & then grind. Grinding together rice & urad dhal: In most of my recipes, I suggest grinding them together. Both should be mixed & washed very well 3, 4 times. Then soak in water for minimum 6 hrs & then grind, using the soaked water. For any batter, after grinding is over, transfer to a vessel , add salt & beat thoroughly with the hand. I find this does help fermentation better. Leave it out for minimum 10-12 hrs. Thereafter except for oothappam batter, where longer fermentation helps in getting soft oothappams, the batter is best refrigerated.
Hello Chitra ma, Thank you for posting tips on batters. I sincerely appreciate it. With warm regards, Jay
Poha buns - Stage 1 For poha buns, the batter has to be thick like idli batter. Pour one ladleful of batter on a hot tava & keep some filling on it. That is shown below.