Tips , tips , tips.

Dear Sara,
The success of curd making depends mainly on the "starter curds".
If you follow my tips completely, please get little starter curds from some friend & start again.
Love,
Chithra.

Originally Posted by saraswatibhat

Hi Chitra aunty,


Thanks,

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.
Attachment 23771
Hold it vertically & make a cut across (only) halfway through.
Attachment 23772
Wit both hands, split open.
Attachment 23773
Scoop out the pulp & seeds (can be used for cooking).
Attachment 23774
Chop the rest into long or square pieces.
Attachment 23775

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.

Prepare pineapple as given in
How to prepare Pineapple?

Next add sugar depending on
How sweet the fruit is
How sweet you want it.
Add sugar+pineapple+1 cup of water (for5-6 cups fruit) in a pressurepan.
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Once he first whistle comes, simmer & cook for 5 mts.

Cool & open.
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Refrigerate - it keeps for a week to 10 days.
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Treacle is used in plum cakes to give the deep rich colour.
Take 1/2 cup sugar in a non-stick pan & heat.
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In a few mts, it will start melting.
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Lower the stove & add 1/2 cup hot water, stirring with the other hand.
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Now put the simmer-rest below & continue to cook, disintegrating tiny lumps.
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Wait till it becomes syrupy. Remove, cool & store.
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Plain almonds may be roasted in a slow oven 160deg for 10-15 mts.

Roasted, plain almonds, unsalted - 3/4 cup

Sugar - 1 cup

Water - 1/3 cup

Take sugar in a non-stick pan & pour water.
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When it starts boiling, mix once - thereafter it is not mixed.

When it starts bubbling vigorously for 3, 4 mts, add almonds (do not mix).
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Let it boil to honey colour on a medium flame.
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When caramel brown colour - honey colour is reached, pour it on a butter paper.
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Leave it to cool on its own, till brittle.
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After it becomes brittle, break into chunks & powder.
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This can be used as a filling for chocolates, topping for vanilla ice cream, coating for shortbreads etc.
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