General cookery-related queries & Tips

Thanks ANK & krishnaamma,

Ur tips r really useful & I should follow that . Normally I bought roma tomatos from walmart , & abt onions I should check it out which types of onions I buy.

krishnaamma, Ur basic paste link is really useful for me . I will try that & let u know abt the same.

Dear Sunkan,

Pls tell me the milk is boiled one or fresh one.

Thanks to all

Originally Posted by leka_praju

Thanks to all

hi leka,

I wonder for what you are thanking?

hi dhivya,
when i make chapatis (i make only sukha rotis on direct fire), i put a big square of aluminium foil in a casserole and keep putting chapatis in hot from fire...after all are done i wrap the chapatis in foil and close the lid of casserole and keep it aside for 10 mins b4 serving..this way chapatis soften up in the trapped heat without adding any oil to it..i rewrap the leftover chapatis in the same foil and close the casserole tightly. chapatis remain soft even for 24 hrs...

Hi Dhivya,

Left over chappathis I usually store in the fridge & next day, I re heat it in microwave. I will just sprinkle or spread FEW DROPS of water on top of it...for 10- to 15 secs only. It comes out very soft. Just try it!

Hi,
As suggested by Sundari Maam, I use milk/curd while making the dough.
It comes soft, but it will be bit hard for next day, I just warm for 10sec in microwave.

Regards.

Hi,
I use lukewarm milk while preparing dough to get soft phoolkas (sukha rotis). I keep the leftover phoolkas in the fridge and the next day just before serving i microwave them just for 10 to 15 seconds.

Lakshmi.

I'm planning to buy a four burner stove .pls. can any one suggest the best one to buy.

butterfly.. go ahead