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Every week, Chef Rakesh answers some cookery queries. Clear all your doubts and become the best chef in your circle of family and friends. Grab what the man - Chef Rakesh Sethi, has to say!
In U.K., we get big bunches of coriander, how can we keep it fresh for long time. Can coriander leaves be also dried like curry leaves.
- Alka Arora
Dear Ms.Arora,
Keep it either wrapped in moist cloth in refrigerator. Or Immerse the root part in a glass full of water and change water daily.
Yes, you can even dry the leaves but I recommend fresh leaves are more better to use. Try chopping the coriander and wash is under running water and wrap it in a cloth piece and squeeze out extra water and then put it in a plastic air tight container and deep freeze it. Use as required.
Whenever we cook Arbi, it turns out to be sticky. How does it come out so dry and crisp in hotels?
- Anitha
Arbi is sticky by nature. In hotels also it sticks but we deep fry the boiled Arbi until golden, then it does not stick.
Hi Rakeshji, Mujhe ye poochna ta ki aloo ki tikki jab bhi banaye to aisa kya karen ki aloo chipke nahin tave se aur zada tail bhi na lage. Main jab bhi aloo ki tikki banati hun to chipak jati hai tave se plz mujhe upaye batain.
- Anu Saini
Anu ji, Aloo mash kar ke us mein tikki ke baki ingredients ke saath thoda sa cornflour bhi mila lein. Tikki ki shape dene ke baad bhi thada se cornflour ke saath tikki ko halka sa dust kar lein.Tikki ko garm oil ya ghee mein hi talein. Agar Tawa garm kum hoga to bhi tikki chipak jayegi.
Sir, your show is very good I see all episodes sir main jab pizza banati hoon tho us ki rooti sakht ho jatihai. Please batain ki dough kitni moti honi chahiye.
- Arooj
Before baking the thickness can be 2 ˝ mm which will become approx. 6 mm.
How much quantity of citric acid should be added to 1 litre cow milk for making paneer.
- Arundathi
To 01 litre of milk you may add ˝ Tsp of citric acid dissolved in one cup of water.
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