Tips , tips , tips.

A general rule to be followed in making sweets , rathe burfis, is this.
EXCEPT MYSOREPAK , for all sweets , when the correct consistency is reached , remove the vessel from the fire - keep on stirring till the mass starts solidifying & reaches a "near chappathi dough" consistency , Keep a greased plate ready , empty the contents into it. Press with the greased bottom of a flat cup , mark into shapes & cut into pieces. This way , the whole portion can be utilised without waste.

Hi Mrs.Chithra & others,

Followed the above tip for sweets and also succeeded. So, pls do implement her method while making sweets.

Rgds.

Curd making

I follow a few simple tips when I make curds-my curds turn out thick & excellant everyday!

First the starter curds(about 1 tsp) should be very good ie thick & not at all sour.

Next after boiling the milk do not switch off the stove immediately. After the milk boils, keep it on sim for atleast 10 mts. Then remove the milk & cover it with a net or plate with holes, till it cools. Then remove the thick deposit from the top before making curds. (you can use this malai in cooking).

The milk should be lukewarm (not hot or very cold ). This is very important.

In winter heat it to lukewarm before setting. For 1 litre of milk , take 1 tbsp of milk in a small cup, add a pinch of sugar & ½ tsp of starter curd. Mix thoroughly(this is important for a uniform texture ) & add the contents of the cup to the milk & mix well. Close & allow to set. Once you fall into a routine the whole procedure becomes very easy & simple.

A pinch of sugar does help in setting.

This method works equally well for low fat milk also.

An additional tip is , always set the curds in terracotaware or ceramicware.

How to retain the green colour of vegetables inspite of pressurecooking green vegetables:



The following points have to be take care of when pressurecooking vegetables directly in the cooker or pan:
(1)use just 1 tbsp of water only for every 250 gms of vegetables (2) use a small pr.cooker or pr.pan – 2 litre capacity is ideal. (3) the first whistle will come in just 2, 3 mins - switch off immediately (4) within 2 mts lift the weight gradually & slowly allowing the pressure to be released - you can open the cooker.The vegs:are cooked & the colour is retained!
The entire process takes 5 mins, less than, perhaps the time I took to type this message!

The general method to shape vadai is either wetting the hand with water ,shaping it & carefully sliding into the oil or using oiled plastic sheet , patting on it & sliding into the oil.Try this - usually a flat wooden ladle is given along with nonstick dosaikkal etc.It has to be 2-2 1/2." wide at the end. You can use a wooden dosai thiruppi also. At the end, smear a little oil+water mixture & holding it above the oil keep lemon size vadaimavu - pat it to a small vadai with the wetted fingers - put a hole in the centre with the back of a spoon
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- slide it into the oil with the help of the sides of a palette knife (or , quickly flip the ladle)- it just slips into the oil.
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You can easily make 5,6 vadais for one batch. The vadai retains the shape very well.
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This may sound tricky & difficult when reading , but when you try it is simple & easy.
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Tamarind paste

Take about 500 gms tamarind & clean it very well-remove seeds , threads etc as far as possible. Soak it in enough water to soak completely in a small pressure cooker. Add 1/2 cup salt & 1 tsp turmeric powder. Pressurise it for one whitle & switch off. Open after 2 hrs & pass it through kitchen machine(like how we do with fruits to remove seeds etc). Or put it in a blender, if necessary adding some more water& strain. Discard the top portion or fibre part. It should be of thick sauce consistency to preserve for 2 months inthe fridge. If it is not thick enough allow it to evaporate by cooking on a stove or microwave, on a low flame to prevent splashing. You can directly add to any dish since it is already cooked & there won't be any raw smell.
When cooking , remember there is some salt in it.

• Cooking dhals:
• Tur dhal should always be cooked only in pressure cooker for best results. Plan in such a way that you soak 1 volume of tur dhal in 3 volumes of boiling water for 1 /2 an hour.Add a pinch of haldi and cook it in a pressure pan or small cooker not directly but in a vessel kept in water. When the whistle comes, sim it and cook for 10 mtes. This gives very soft dhal.1/4 tsp castor oil (yes! ) added (without prejudice , ofcourse )added to the dhal gives excellant results.
• Plain moong dhal (paasi paruppu ) and kadalai paruppu ( used either singly or in combination) should also be soaked in boiling water for faster cooking with vegetables. Cook directly in pressurepan with the vegetable for Kootu.
• When you get leisure cook 1 cup raw tur dhal as given above , cool & keep in the fridge. You will always have cooked dhal at your disposal.

Methi powder:

Buy sprouted methi powder, spread it on a micro plate and micro it for 1 mte Cool and keep in bottle. If this is not available where you live , roast methi seeds lightly on a dry kadai , cool & powder.

Keep in bottle..Can be used for tempering directly along with Hing powder.

Curry leaves powder:

As soon as you buy curry leaves remove them from the stem,wash well & allow

to drain. After 2 – 3 hours spread them on a micro plate and micro it for 3 mtes

Cool and powder in the mixi. Use this whenever you temper instead of curry leaves.

3 in 1 powder:

Mix 1 tbsp methi pdr, 1 tbsp curry leaves powder, and 1 tbsp hing powder thoroughly and keep it with the label 3 in 1, to be used for tempering for rasam , sambar , vathakuzhambu , pulikootu etc.

It is extremely useful and healthy.

I have already given (1)tamarind paste (2) soft cooked tur dhal (3) 3 in 1 powder.
Now sambar making is only "assembling" !
Cut vegetables of your choice.
In a pressure pan , if you are using onions , ladies' finger , brinjals ,capsicum etc lightly fry them in little oil . Otherwise mix tamarind paste + sambar powder + salt + haldi +cut vegetabes + cooked tur dhal + correct amount of water to get the desired consistency of sambar. The volume will not decrease in pressurecooking . So the consistency should be correct. Close , put the weight & cook for 1 whistle. Cool , open , add coriander leaves. Temper in gingelly oil with red chillies , mustard seeds . Switch off , add 3 in1 powder , mix & add to sambar. If you like more hing add a little when pr:cooking also. Since pressure cooked , the flavour is excellant.

Hi Mrs.Chithra,

Whenever find time, pls do suggest some tips on buying snake gourd(pudalankai); a few days back, bought a couple of them and turned out to be so bitter!!

Based on the above, from yr experience, advise us more about buying vegetables/fruits(sour) atleast, dont have to waste money on the same.

Rgds.