Tips , tips , tips.

Thanks Chitra aunty for guiding me...

Now, long, thick, dark green chillies are available which are very hot. Even one long chilli makes the dish very hot. If we cut it into half, the oher half goes waste. So preserve thus.
Slicing blade is fitted.
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Select a bunch, wash, wipe dry & hold in a FP, with the slicing blade fitted ready.
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Run the FP & empty on to a plate. If any piece is very long, trim with kitchen scissors.
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Wrap in a kitchen tissue & preserve in Lock & Lock box.
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Everyday, when you take chillies, leave them open for a little while for moisture, if any, to evaporate.

For tea, I am giving in general - make it light or thick to suit your preference.
1 -Boil 1 cup of water & add 1 level tsp tea, just when water boils, switch off & keep covered for 3 mts. Then strain add 1-2 tsp sugar & a tbsp of milk (more by preference). If you used dust tea, you will get it thick, so use less quantity of tea in that case.
2 - Boil, tea, milk & sugar together & switch off when boil comes. Strain & you get Bombay tea.
Tea bags:
Boil 1 cup of water, when it boils add tea bag & switch off. Strain after 3 mts. Add sugar & milk to taste.
Some give a boil after adding tea leaves also - this is strong & again personal preference.
Love,
Chithra.

Tomato knife, as such, by that name is available. It is slender & very sharp & should be used exclusively for tomatoes. The knife, locally bought by me in Big Bazaar, is seen in the last photo.This is how, to chop tomatoes, free of seeds & pulp, for salads.
First select a firm red tomato & chop off a slice from the top & bottom.
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Hold it vertically & make a cut across (only) halfway through.
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Wit both hands, split open.
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Scoop out the pulp & seeds (can be used for cooking).
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Chop the rest into long or square pieces.
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For white rice, buy good quality, old rice (atleast 10 months old is good.) Clean & stock – I add (only) ½ tsp boric powder to 10 kgs to prevent insects. This is optional. But wash very well before using the rice. Some add rock salt, dry neem leaves etc – it is one’s choice.
Good quality cooking rice normally requires 3 cups of water for every cup of rice.
More os less is one’s option as to how you like your rice to be.
Jeeraga samba & basmathi take about 1 ¾ cups of water.
In a vessel inside pressure cooker:
Select a tall vessel, fitting inside the cooker.
Soak rice for 10 mts & drain (this step is optional).
Take 1-1 ½ cups of water in the cooker & put to boil with a netted plate or trivet.
Wash & drain the rice & take in the tall vessel & add 3 cups of water(less for basmathi & jeeraka samba)
Cover the vessel first & if you have a squeezed lime drop it in the water outside. This will keep the cooker gleaming. Or, alternately pour ½ tsp white vinegar.
Keep the vessel inside the cooker & close the cooker. Keep the weight only after a steady stream of steam comes out of the vent. When the first whistle comes, simmer & switch off after 10 mts.
Cool & the open. The rice may be transferred to a hot casserole.
This gives soft rice.
Direct Pressure cooker or pan:
Keep water in the cooker & allow it to boil. Keep the rice ready, soaked, washed & drained. Add the rice. When it starts boiling, cover the cooker, keep the weight & immediately simmer the flame. Switch off after 10 mts.
Do not bother about whistle.
A kitchen timer is ideal for timing rice-cooking.
If you want, I can post photos.

Please go to
How to freeze Paruppusili?
The most traditional P Usili is with vazaipoo -one can make a meal out of it!
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Try with drumstickleaf-onion combo! Lipsmacking!!
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Stuff in small brinjals!!
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Double colour effect with cauliflower & Broccoli!
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Three in one look with capsicum
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Also go to
Beans Paruppsili:
http://www.indusladies.com/forums/522678-post23.html
and
Navaratna Paruppusili

Moong and mot sprouts are the easiest. Horsegram & methi take a longer time to sprout.
For methi sprouts photo, please go to
Sprouted Methi Sambar
To see mot, please go to
http://www.indusladies.com/forums/552790-post471.html
Take the lentils & soak in plenty of water for minimum 8 hrs.
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Drain making sure, it is moist.
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Use a hot pack or casserole. Please go to
http://www.indusladies.com/forums/552640-post467.html
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Transfer it inside, making sure the lentil is moist.
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Keep in a dark place - sprouts will appear in 12 hrs. If not, sprinkle(only) little waer & keep for 2-3 hrs more.
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Wash & wipe dry the fruit.
Rub gently on a fine grater so that the white portion does not come.
This is very good for flavouring cakes.
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Cut off thin slices from both ends.
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Cut into two horizontally.
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Mark deep slits along the white portions between segments, without separating them.
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Keep the fruit on a plate.
Strike with a rolling pin on each segment twice or thrice to losen the seeds & make them fall.
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Collect them all in a plate.
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Remove the white parts from the seeds.
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They are ready to serve.
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