How to make burfis? - 1 Please refer to: General rule in making Sweets Grease the tin well & keep ready. Switch off the stove, when the burfi starts leaving the sides of thje vessel. Go on stirring for the mixture to thicken. When it becomes like dough, it is ready to be transferred. Transfer to the greased plate & level.
How to make burfis? - 2 Level using a greased palette knife. Mark when it is 3/4 set. When fully set, gently invert on a sheet or plate. Ready to serve.
Peeling & Dethreading Banana Stem - 1 Buy the stem with layers around so that if need be, we can keep for 2 days. Otherwise, if totally peeled of outer layers, must be used fresh. First remove completely thick outer layers till you feel the tender inside part. Cut this slices when you will find the threads. As you cut slices, remove & "twine" the thread around your fingers. This you will get by practice.
Peeling & Dethreading Banana Stem - 2 Keep a bowl of water ready & put the slices in water IMMEDIATELY. Otherwise the white colour will change.If you plan to keep it for sometime add 1 tbsp butter milk or 1 tsp white vinegar to the water to prevent discolouration. Wash well before cooking. Chop as fine as possible. If for salads, use raw & fresh. Otherwise cook by one-whistle method. Banana stem - moong dhal curry is ready.
Vazaippoo (Banana flower) chopping - 1 Select fresh flowers. Once cleaned & chopped, cook by one whistle method & freeze for upto 2 weeks.
Vazaippoo (Banana flower) chopping - 2 Chop fine & immediately drop in water.Otherwise the white colour will change.If you plan to keep it for sometime add 1 tbsp butter milk or 1 tsp white vinegar to the water to prevent discolouration. Wash well before cooking. Cook by one whistle method, drain & freeze.
How to cut Musambi or Sathukudi? - 1 This is a difficult fruit to peel & cut. I follow this method which makes the work simple. Remove any white pith remaining, carefully. Slice thin
How to maintain an iron dosa-tava? A new iron dosa tava is first immersed in "sadam vadicha kanji" fully for 3-4 days. For this specially cook 1-2 cups of rice, adding 4-5 cups of water per cup. Drain & collect the kanji. Keep the tava in a big basin or plate & pour the kanji to completely cover it. On the 4th day, take it & wash well - all the rust would come away. Wash very well with soap powder or Vim. Wipe with a cloth & dry it thoroughly either by keeping in the sun or on the hot stove for a minute. There should not be any moisture. It will become smooth & clean. Now apply a little oil, smear all over ( just a tsp will do), put it in a plastic cover & hang it, if there is a heavy hook. I have one specially for this. Every time you use it, once it cools, just wash it with soap & repeat the above procedure. Dosa will not stick at all.
To preserve methi, mint etc Methi leaves: Pick clean leaves, wash thoroughly, drain & spread on a cloth for 3-4 hrs. They become perfectly free from moisture. Now take them in a shallow vessel, smear a tsp of oil on the leaves with hand & MW hi for 2-3 mts. They become absolutely crisp. If necessary MW for a mte or so more. Cool & crumble with your palm & preserve in the fridge. I use this for methi paratha, the following dhal etc. Oil is smeared: Mint leaves: