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Hello Rakeshji, this is Dinesh, sir I would like to know how to make
potato wafer, whenever I tried it become black or not fried properly, please tell me the
tips to make white and crispy wafer at home.
- Dinesh Gombar
Dear Dinesh,
Select good quality of potato for this purpose. Probably your potatoes are sweet and have got high sugar content in them as a result they turn brown on frying. Please ask for PAHARI/SHIMLA ALOO, for this purpose. Peel the potatoes and pass them through the slicing machine to cut them into wafers thin slices. Put these slices in chilled water and wash the slices twice.Heat oil and fru them in batches until crisp.
I have made Amritsari Bhindi in microwave, but it was not so tasty as in pan making. Why? Could I keep the bhindi at 100 per cent or at low temperature?
- Kuljit
You can cook in microwave oven at 100 percent for 4 minutes, by first mixing all spices in the cut lady fingers.
How can we get rid of limescale? Any home remedies? Please help.
- Neeru Mathius
Neeruji,
You need to first scrub the effected surface and then wax it. The purpose is to remove acidic layer using an alkaline solution which can be excessive soap or caustic etc.
Hi Rakesh, thanks a lot for the wonderful recipes. My problem is when ever I make paneer at home it doesn't come out stiff as you get in shops, it is yellow in colour and like chenna. I live in UK so can't go and buy it from the dairy shops like in India. Thanks in advance.
- Tanu
Firstly use buffallo milk as the results with cow milk are off white-yellowish color paneer. After curdling the milk, strain through muslin cloth and then press the paneer under some weight to compress the mass into a block. Let all excess water drain out.
When I make Palak Paneer it is not bright green in colour but more of
mehndi colour. Why is it so?
- Tanveer Sultana
Boil the palak leaves in salted boiling water and do not over boil. Immediately strain the spinach and refresh under chilled running water. Now you may puree the spinach and use as required. Do not cook for long after adding tomatoes in the puree.
- Hi Rakesh, I enjoy most of your shows and keep trying your recipes. Please tell me why most of my cakes crack on the top while baking.
- Rose Cross
The most possible reason are that either the temperature is very high or, you are using a little more flour quantity than required. As domestic oven's are small mostly the temperature can be even 180 degrees Celsius. Secondly try reducing the flour in your recipe.
I would like to know, what to do to avoid the sticking of lady's fingers while frying.
- Uttara
Sqeeze in some lemon juice on the lady fingers while sautéing them or while stir frying them.along with the spices, in the end add amchoor powder.
Can I blend tomatoes and keep it under refrigeration after putting Sodium Benzoate for two months. Is there any need to boil the tomatoes?
- Sangeet Mallick
It's better to cook/boil the tomatoes and chill them immediately and then you may freeze it.
How can I avoid sticking of rice. I tried adding salt, oil, lemon juice?
- Heena
I would suggest to change the quality of your rice first. Or if cooking in bulk, boil the rice in sufficient salted water and drain the water when rice is cooked using a colander or strainer. Now put some oil and pour in enough normal tap water over this cooked rice while they are in a strainer/colander. Let the water drain completely.
I am Jasjeet Kaur from Jaipur. I wanted to ask you about Chocolate Brownies (which some guest have prepared as part of your show) recipe which you have shown in 2 April, 2006 episode. My question is how to prepare the same in owen or OTG and please also tell the temperature and cooking time in owen and OTG.
- Jasjeet kaur
Try this brownie recipe:
Ingredients: 220 gms melted chocolate, 100 gms melted butter, 4 eggs, 250 gms breakfast sugar, 150 gms flour, 2 gms baking powder, 100 gms walnuts/giri
Method:
Grease a 9 inches cake mould with butter and line it with a butter paper.
In a bowl mix together melted chocolate and butter.
In separate bowl beat eggs and b/f sugar.
Now add beaten eggs and sugar into the chocolate and butter mixture.
Combine flour, baking powder and walnuts and gently fold them in the egg chocolate mixture.
Pour the mixture in the greased and lined cake mould/tray.
Bake in a pre-heated oven at 170 degrees celsius for 25-30 minutes.
Remove from the oven and de-mould. Let cool. Slice as desired and enjoy.
Sir, your show is nice. Tell about soya granules, is it good for health and what are the other names for soya granules.
- Sirisha
- Soya is very good for health. It's low in carbohydrate and high in protiens. It contains amino-acids which are required by our body. Soya granules are also called as soya nuggets. They come in various sizes big and small like a pea size, soya keema (mince) is also available.
I want the recipe of Masala Dosa and also can you advice how can it turn out crispy as mine always become soft. I enjoy your programmes in London.
- Shabana
Use my recipe for the batter
- Boiled Rice, 1 Kgs
- Basmati Rice, 500 gms
- Fenugreek Seeds (Methi), 15 gms
- Urad Dal Washed, 300 gms
- Chana Dal, 50 gms
- Wash , soak for 2-3 hrs and grind the above ingredients.
Whenever I bake a simple or fruit cake, it always becomes hard and not so fluffy. How can a cake become soft? Can Ghee be used instead of butter?
- Waseem Akhram
Fruit Cake recipe is very simple. Use my recipe:
- Butter, 100 gms
- Maida, 100 gms
- Mix them until creamy in texture.
- Sugar, 100 gms
- Eggs, 100 gms
- Beat them till the sugar is dissolved.
- Mix together both the mixtures.
- Fold In 100 gms of Dry Fruits/Nuts.
- Pour the mixture in a buttered/lined cake tin/mould and bake in pre-heated oven at 180 degrees celsius for 45-50 minutes.
Hi Rakesh, firstly, I want to know health-wise which chillies are better, green or red? Secondly, please guide about their preservation (especially red chillies).
- Udyathi Rao
Green chilli is better than using Red chilli in your meals of course. For preserving dry red chilli, place lumps of asafoetida or salt in the red chilli container with lid on.
Sir, how do we clean the tea/coffee thermos or flasks? Do we use any material for cleaning that?
- Srikanth
Wash Flasks / thermos, glass or stainless steel coffee pots (but not aluminum) in a soda solution (3 tbsp. soda to 1 quart water).
When I make idlis, they become hard. Please tell me why?
- Anju
Try my recipe and still you don't get them soft, I shall give you a microwave recipe.
- Idli Rawa, 1 Kgs
- Urad dal (Washed), 250 gms
- Salt to taste
Method:
- Wash Idli Rawa in water 4-5 times and drain the water.
- Wash and soak the Urad Dal for 1-2 hours. Drain water and grind the dal to a fine paste.
- Mix the grinded dal to Idli Rawa and add salt.
- Keep the batter for 5-6 hours at room temperature. Mix well before use.
- Pour the batter into lined/greased idli moulds and steam the idlis in steamer until cooked (20-25 min) and serve with sambar and coconut chutney.
When we make fish fry what we must do to remove smell inside?
- Arthi Singh
If it's a western preparation you rub in vinegar or lemon juice, and if it's an Indian preparation. You may rub ginger garlic paste/turmeric powder, salt mixed with lemon juice as marinating. And then cook as per recipe.
How can I be sure my dosas will be perfect everytime, that is some days they fall to pieces?
- Bala Patel
Ensure the recipe is correct, it's only by practice you will get perfection. Keep cooking!
Hello Rakesh, my name is Chandra Veluri. I live in United kingdom and I want to ask about khoya. We don't get khoya in UK. Can you please advice an alternative to khoya for my recipes.
- Chandra Velluri
Not for all recipes but for most of the items - milk powder replaces khoya well. It depends upon what u are making.
What is cream of tartar and why is it used? If used in cakes how to use ...can we use it as an alternative for eggs? Please… Answer my query I would be thankful to you.
- Geeta
It's citric acid and is mainly used in very little quantity. To raise the batter /dough etc. It's not a replacement for egg.
My 7 year old son loves home-made pizzas. I want to know how harmful is dry/fresh yeast because he eats pizzas everyday.
- Sweta
Use of yeast in a pizza dough is very common, you need not worry unless quantity of yeast is far more than required(01 per cent of flour weight).
This query is related to cooking but a little off track. In episode showed on 18 March, you were using a very nice cooking pan, can you advise where I can get - something similar to it?
- Ananya Sanyal
It's from Delhi, it's imported though. Please check some good store. If you are from Delhi, try at lifestyle Gurgaon/ Rajouri garden. Lots of good stuff for kitchen.
What are Nigella seeds and dill called in Hindi? and how does it look like?
- Patricia
Nigella is also called onion seeds and dill is called as soya leaves.
Hi Rakesh! Thanks for all the wonderful recepies. My husband loves me even more now. I would like to make fish, but you use Pomfret fish for most of your recepies. I live in Edinburgh, UK and we do not get pomfret, is there an alternate fish we can use.
- Archana Agarwal
In Uk you may ask for Lemon Sole Fish.
I make a lot of cakes and soups, therefore I buy my icing sugar and cornflour for a whole sales shop, but I always get a scented taste in the icing powdered and a medicine taste in the cornflour. I also changed the brands and shops but I still notice the same problem, can you tell me why I have this problem, and how to get rid of this sented smell in my icing powder. after adding essence it becomes more horrible in taste too. Please advise
- Lynn
It should not be like that,I can only comment if I taste the sample of both items.
How is the colour of rasgullas extra white when we get from outside? Do they use some acid?
- Rajesh Karnik
Best Rasgullas come from cows' milk, which gives slightly off white/yellowish product. Extra white Rasgullas is their trade secret!
My 7 year old son loves home-made pizzas. I want to know how harmful is dry/fresh yeast because he eats pizzas everyday.
- Sweta
Use of yeast in a pizza dough is very common, you need not worry unless quantity of yeast is far more than required(01 per cent of flour weight).
Could you kindly tell me a way to remove excess oil from foods.
- Archana
When the oil floats on the surface of the dish it can be removed with a spoon or if the layer of oil is thin, then take a paper napkin or a blotting paper and soak the oil from the top of the dish.
Whenever I bake a cake, it tastes good for the first day. But next day, top of the cake becomes sticky/wet. I've tried not to cover it for overnight but that didn't work. Please help me.
- Mamta Rastogi
Either you are packing the cake hot/warm, or the sugar quantity is more than required as compared to quantity of flour used.
I am trying to make doughnuts, they taste good but they don't rise as big as the ones you get in the market. Where am I going wrong?
- Vandana Sood
Your dough seems to be over kneaded and tight. Reduce flour quantity in the recipe and make a soft dough. Chill the dough before cutting doughnuts.
Whenever I make kofta's and put it in gravy after sometime they break up. Why?
- Sweta
The mixture of kofta is loose. Tighten the mixture by adding bread crums and corn flour to the mixture to ensure koftas do not break.
Kakoda Kabab in recipe what vegetable is this where to buy. Please I want know.
- Doru
Kakoda is from Kerala family available in vegetable markets.
As a working lady, I donot get much time to clean my kitchen. Give me some tips to keep my kitchen utensils grease free?
- Sally
How ever busy you may be. I request you to take out some time for keeping your kitchen clean, it will help you keep pests/cockroaches away. Use lemon based detergents for washing utensils and use warm water.
How to keep mirchi tazza?
- Monalika
Low in fat butter can be used if the purpose is healthy food, but ghee can also be used in certain recipes.
Could you kindly tell me a way to remove excess oil from foods.
- Archana
When the oil floats on the surface of the dish it can be removed with a spoon or if the layer of oil is thin, then take a paper napkin or a blotting paper and soak the oil from the top of the dish.
Though we use enough stabilizer and G.M.S. powder for preparing ice-cream still there are some crystals of ice formed. How to avoid it?
- Kshama Deodar
Cold chain is breaking some where in your process either while storing or just after preparing ice cream. Also try increasing cream ratio in your recipe.
Can we replace potato to the recipe of chicken?
- Renu Gupta
May not suit for all recipes, but paneer replacing chicken is a better idea.
Hi, Rakesh I never miss your programme. I wanted to ask that if margarine is not there, then what can be used instead of that?
- Ishita
Extra virgin olive oil is the best as its cold pressed oil.
How to keep mirchi tazza?
- Monalika
Low in fat butter can be used if the purpose is healthy food, but ghee can also be used in certain recipes.
I have a problem and hope you will solve it, problem is that when I bake cake in oven then during baking it is filled up with steam and also very nice to look but after cooking when all steam is released it becomes strange and also uneven at all places, please tell me the reason and solution of it.
- Salma
There can be several reasons… Temperature variation in baking can be one reason, also the batter/cake mix if not made as per recipe (less flour used) can also be cause of cake sinking.
Will you tell me why my cakes seem full cooked at the top but when I cut them they are wet from inside althought I put them for 35 min convection.
- Ramneek
Either the depth of your cake tin is more, or the temperature is high. Insert a needle or a knife in your cooked cake if it comes out wet cook further more, you may cover the cake with a foil if it is getting dark from top.
When you heat the dahi on the fire while making kadhi, it starts breaking. What's the way out, why?
- Sunitha
Add bhuna besan (gram flour) or roasted chana powder or cashewnut paste with the beaten curd before cooking, as the whey separates when exposed to prolonged or high heating.
When I deep fry chicken (coated with maida, egg and cornflour) to make Manchuri or Chilly chicken the chicken becomes very hard. Why is this? How can it be made soft?
- Prakruthy
It's good if chicken is crisp, but if it's too hard or dry you can then reduce the corn flour quantity.
Which type of olive oil is best for cooking? What nutritious value does canola oil holds? Can it be used for cooking?
- Deepali
Extra virgin olive oil is the best as its cold pressed oil.
How to keep mirchi tazza?
- Monalika
Remove the stems and put them in a paper bag.
What is flax seed? Is it available in India? What is Canola Oil?
- Teena
Though the most universal function of flax seed is to produce linseed oil (commonly used in paints, varnishes, linoleums and inks). Flax seeds can be found in health stores and some supermarkets. It has a mild nutty flavor and is often used simply sprinkled over hot dishes such as cooked cereal or stir fry's. The seed can also be sprouted and used in salads and sandwiches.
Canola oil is commonly referred as LEAR OIL,"low erucic acid rapeseed" oil. It is been discovered to be lower in saturated fat (about six percent) than any other oil. Another canola oil selling is that it contains more cholestrol-balancing mono-unsaturated fat than any oil except olive oil. It also has the distinction of containing Omega-3fatty acids. The bland-tasting canola oil is suitable both for cooking and for salad dressings.
Please tell me the best way of planning the menu?
- Sonal Rathor
It depends what type of menu are you trying to plan. Is it a Breakfast, Lunch, Dinner, or Snack menu? But in a broader sense you need to keep in mind few facts for compiling all types of menus. Few of the points to keep in mind are:
Meal Type
Seasonal availability
Guests Like/Dislikes
Color Combination between dishes.
Capability of the person making Food
What should we do if the gravy of pav bhaji becomes watery? Also, when I make tomato chutney without adding water also it becomes quite watery. How can I make it thick?
- Usha Mahesh
For Bhaji, either reduce on slow fire to thicken or add boiled potatoes - slightly mashed in the Bhaji. Use tomato without seeds and juices. Use only the pulp.
Whenever I eat mushrooms at restaurants, they seem clean, but when I make the same at home, they are black. How should mushrooms be cleaned and to look clean.
- Shalini Awasti
Monitor the quality while purchasing. Store them in cold place, wash the mushrooms nicely in cold water, boil them in salted water with a tablespoon of vinegar. Drain and immediately refresh them under cold water. If it does not workout for you, use canned mushrooms.
What is breakfast sugar and refined flour in the recipe if Deep Fried Ice cream?
- Suruchi
Breakfast sugar is more finely granulated than grain sugar. It dissolves almost instantly, and is perfect for making meringues and sweetening cold liquids. It can be substituted for regular granulated sugar cup for cup. Refined Flour is Maida used in the recipe of Deep Fried Ice Cream.
You have mentioned lahori-salt for sweet and sour pickle recipe in you website at present, I am at US I can't get that salt in Indian store. Can I make the pickle with using normal salt.
- Lalita
Try getting Black salt and mix it with regular salt.
What is flax seed? Is it available in India?What is Canola Oil?
- Teena
Though the most universal function of flax seed is to produce linseed oil (commonly used in paints, varnishes, linoleums and inks). Flax seeds can be found in health stores and some supermarkets. It has a mild nutty flavor and is often used simply sprinkled over hot dishes such as cooked cereal or stir fry's. The seed can also be sprouted and used in salads and sandwiches.
Canola is infact Canada's most widely used oil. It's market name for RAPESEED OIL which, as might be assumed from name,is expressed from rapeseeds.
Every week, Chef Rakesh answers few cookery queries. Clear all your doubts and become the best chef in your circle of family and friends. Ask the man - Chef Rakesh Sethi!
How to make soft and creamy paneer at home?
- Stuti
Boil the milk stirring continuously until it rises, add vinegar (15 ml to 01 litre of milk) or lemon juice to curdle the milk. Strain the curdled milk through a muslin cloth and allow the whey to drain out. Hang the muslin cloth with a container below to drain out remaining water/moisture. Remove muslin and use the collected mass which is Paneer. It can be converted into a block shape by keeping a weight over the muslin while draining the whey. But soft and creamy would be without keeping the weight, as you had asked for.
I want to know, if there is any other way to make gajar ka halwa since cooking gajar in the kadai takes a very long time. Can I cool it in the cooker without losing the taste? Is it necessary to add khoya is there any other substitute?
- Ramya
There is a saying Sehaj pakke so meetha hoye!. You may cook it in cooker or in microwave but the process that gives best result is cooking in a karahi. You may use milk instead of Khoya, it will further increase your cooking time, but give good results!!
When I prepare chole... Boiled channa does not get mixed well with the gravy I mean the masala... (channe pe masala nahi chad ta) Can you please tell me the right and proper way.. Some tip please.
- Jyoti
You may slightly over-cook the chickpeas, and mash 1/4th of the boiled chickpeas and add to the masala, so that they give some body to the gravy and help the masala to bind over the chickpeas.
What is the difference between baking soda, baking powder and meetha soda? I enjoy your programmes.
- Jaydie David
Baking Powder - is a leavener containing a combination of baking soda, an acid such as Cream Of Tartare and a moisture absorber such as corn starch. When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause bread or cake to rise.
Baking Soda - is also known as bicarbonate of soda, it's used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yoghurt, or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing the dough or the batter to rise.
Meetha Soda - is soda bi-carbonate.
What are pecans? What can we in India use instead of pecans in deserts/cookies?
- Ranji
This native American nut is a member of the hickory family. The nut is smooth, tan shell averages about 1 inch in length and though hard is relatively thin. The buttery rich kernel is golden-brown on the out side and beige inside. Chopped or halved shelled pecans are available year round.
Care must be taken while storing pecans as their high fat content invites rancidity. Pecans are favourites for eating out of hand, as well as for using in a variety of sweet and savoury dishes.
What is glazed orange used in Pampepato? Do you get it in the stores? Or can you make it at home?
- Kolakalur, Saraswathi
Glazed orange peels like other glazed mixed peels are Candied Orange Peels, coated with thin, sweet layer of sugar and set. Mixed peels are used while making Christmas Pudding. These are available in stores especially during Festive time in December.
What is the best binding for veg cutlets?
- Hubert
The best binding for veg cutlets is a gram flour batter as you cannot use eggs. To bind the mixture before applying batter, ensure you add sufficient bread crumbs or corn flour to soak away any extra moisture from the cutlet mixture.
I have seen most recipes are seasoned in the end. What is seasoning?
- Soma Ghosh
Ingredients added to food to intensify or improve its flavor are called seasoning. Some of the most commonly used seasoning include herbs (oregano, basil, rosemary), spices (cinnamon, nutmeg, all spice), condiments (Worcestershire sauce, soy sauce, mustard), a variety of vinegars and the most common of all - salt and pepper.
Please tell me the exact method to boil an egg. I feel nauseated with the smell of an egg, but my son loves egg. What can I do to prevent it from smelling in an omelet or when it is boiled.
- Nandita Mehendale
While boiling eggs, add some salt to the water and a spoon full of vinegar. This will help quick co-agulation of egg and reduce cooking time. Secondly, some flavors or essence are used to remove the smell of eggs while cooking, like in sweet based dishes with eggs we can add vanilla essence or cinnamon powder, and for savoury dishes we can add chopped herbs.
Also, if possible offer only cooked egg white to child and discard the yolk before cooking. This will reduce the egg smell while cooking ,two it will also help reduce the intake of cholesterol.
Also, I liked the recipe of Carrot cake. Please tell me if I can bake it in a double boiler as I do not have oven.
- Nandita Mehendale
Yes, you can bake the carrot cake in double boiler.
What are pecans? What can we in India use instead of pecans in deserts/cookies?
- Ranji
This native American nut is a member of the hickory family. The nuts smooth, tan shell averages about 1 inch in length and though hard is relatively thin. The buttery rich kernel is golden-brown on the out side and beige inside. Chopped or halved shelled pecans are available year round.
Care must be taken while storing pecans as their high fat content invites rancidity. Pecans are favourites for eating out of hand, as well as for using in a variety of sweet and savoury dishes.
How to make whipped cream? When I make it, it leaves water even when made in a bowl of ice. Please help.
- Devanshi
Please ensure you buy the Bakery cream only, with high fat content.
I'm a student of IHM Mumbai. I want to ask you what substitute can be used in place of gelatin to make soufflés and mousse?
- Manish
We can add melted white chocolate to the whipped cream while making mousse etc. White chocolate will help it set.
I see your programme regularly. I also try most of them in my home. I
have a doubt in cooking Soya Chillie. When I used to fry soya beans, dipped in arrarot and egg, the soya beans do not swell up (soft). Moreover, it becomes hard and crispy. Please give me your
suggestion and comments so that I can try it in my home. Thank You!
- Sameer
If you are referring to soya bean nuggets, then they need to be soaked in water and squeezed before they are coated with batter and deep fried.
Hi Rakesh,
I see your program weekly and I love the knowledge you provide for an amateur like me in cooking!
Can you please tell me, what is the meaning of 'Tart' and what is the difference between a pie and a tart?
- Angellica
Very simply, a Tart is a pastry crust with shallow sides, a filling and no top crust. The filling can be sweet or savory, depending on the type of tart the pastry shell can be filled and then baked or baked and then filled.
A Pie is a sweet or savory dish made with a crust and filling (such as fruit, pudding, meat or vegetables). Pies can have bottom crusts only, or top and bottom crusts, as deep-dish pies, only a top crust. Crust can be made of variety of mixtures including short crust pastry, puff pastry, cookie crumbs, meringue and even with mashed potatoes.
In frying which item gives better look and taste to fish corn,
flour egg or bread crumbs?
- Hira Irfan
It depends on a personal choice of each person, I prefer crumbed fish.
Is yeast required to make Pizza base other than baking powder, and in what quantity?
- Shraddha
In my recipe there is no baking powder. You can make a dough with the following items and knead them. Portion them roll them with hands and make pizza!!
Ingredients- 1 kg flour, 25 gm yeast, 25 gm salt, 10 gm sugar, 70 gm oil and water as required.
For chopsuey, our fried noodles are not as crispy as expected. Kindly help.
- Samir
Add two spoon full of cornflour to the flour while kneading the dough. The product will come out crispy.
While preparing Tandoori chicken what to use to soften the chicken?
- Samina
Chicken is already a very tender meat which in opinion does not need any
tenderiser as the marination used for making tandoori chicken has hung curd
in it as one of the main ingredients it helps the chicken to tenderize.
I like to see Mirch Masala as it gives good tips and recipes. I would
like to know why my dosas never turns out like paper. My dosa either turns
out thick or break and I end up making idlis or utapams of the batter.
- Bala Patel
Firstly, add one teaspoon of fenugreek seeds while making batter for the
dosa's, it will help get crisp dosa. Secondly while spreading the batter on hot plate, spread as thinly as possible (it comes automatically with experience), and when the dosa starts
getting cooked from bottom, scrap out top layer of the dosa, with the
slicer/flat spoon, to thin down the spread dosa, then sprinkle some oil over
it, and when brown from one side, turn over and cook till crisp.
How would you get a very rich colour of saffron in rice?
- Anuttara
While diluting the saffron grind the saffron in pestle or in a bowl with
the help of the spoon, then add warm water to it. Mix for some time and
use. You will get better result or change your saffron brand!
What is Achari masala mentioned in Murgh Achari?
- Ruchi
Achari masala is what we use for making traditional pickle. Combine
fennel, mustard seeds, kalonji (onion seeds), fenugreek seeds (methi). Broil
them (dry roast) and coarsely grind them and use them along with other spices
in recipe like turmeric, red chilli powder and salt. Its better to use
mustard oil for such recipes.
Hi Rakesh, I simply love your recipes and try almost 70 - 80 per cent of them and because of which I am called a great cook. Please tell me what is leek that you have used in tomato soup recipe, called in Hindi. Thank you.
- Dr Nair
Leek called as leek in Hindi too, and is related to both garlic and onion, though it's flavour and fragrance are milder and subtle. It is widely used in western cooking and has not been very popular amongst Indian food lovers/recipes.
My fried fish dosen't become crisp, what do I do to make it crisp?
- Purnima Prasad
If you are referring to a Indian style fried fish, then in the batter (gram flour or flour batter) you may add rice flour or samolina, but if you are making it western style then in that case if it is "a batter fried fish," you may add cornflour in your batter of flour, and make the batter with ice cold water.
If it is the traditional crumb fried fish, then first coat the fish with a thick batter and crumb the fish slices. Refrigerate the crumbed fish for some time, remove and pat them before frying. Now for frying, ensure that the oil is hot enough, neither less hot (it will not give crisp product), nor too hot (the fish will not cook from inside).
When I deep fry bhajis or pakodas they don't fluff-up even when I deep fry poories, they don't fluff-up. Can you tell me how to make it fluffy?
- Sharmila Kittur
Why you want pakodas to fluff? In case you want batter to be airy then add a pinch of meetha soda to the batter.
Poories, yes, that should be fluffy. Please ensure that the dough is kneaded very tight using oil in the dough, rest the dough for some time before rolling the dough. Also ensure that the oil is hot enough, if the oil is less hot, it will not allow the poories to fluff up.
Mr Rakesh, I have been requesting some clarifications,
a. Palak Gravy - What is the meaning of yellow chilli powder, do you get it
in the supermarkets and what is its name in Hindi and English?
b. In the palak in sesame, the red chilli paste added is made of what ingredients?
- Mrs Lily D'silva
a) Yellow chilli powder is available in supermarkets with the same name.
b) Red chilli paste used was made with fresh red chillies finely chopped and cooked in oil with finely chopped garlic till oil floats on surface. Remove and chill it before use.
What is the difference between Raw Cream and Sour Cream? I had a recipe but I don't know what these mean. Please help me.
- Noorin
Upon standing, unhomogenized-milk naturally separates into two layers - a milk fat-rich cream on top and almost fat-free or skimmed milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all creams that reach the market has been pasteurized and all creams are categorized according to the amount of milk fat in the mixture.
Commercial sour cream contains 18 to 20 per cent fat, and has been treated with a lactic acid culture to add its characteristic tang. Sour cream often contains additional ingredients such as gelatine, rennin and vegetable enzymes.
As I am a strict vegetarian, can you please suggest to me what I should use instead of Egg in the preparation of cake. You have dealt with so many good puddings and bakery items using egg, I wish to prepare them without eggs.
- Neha
We have been showing so many eggless puddings and cake recipes even this month. There are many eggless sponge cake recipes, but for domestic use, may i recommend that you use a eggless cake mix available in stores. For sponges we use condensed milk and soda water, for mousses we use whipped sweetened cream along with a custard in place of egg.
What is celery called in Hindi? Where can we purchase it?
- Jayshree
Celery in Hindi is called - ajmud. You can get celery seeds from groccers in Old Delhi and fresh celery-stalks from South Delhi vegetable markets like I.N.A market.
How safe is using of microwave oven in our daily cooking?
- Sheelu
It's absolutely safe, until you follow the do's and don'ts of using microwave oven.
What is flour slurry?
- Sudha
To thicken the gravy/sauce we mix corn flour with some water, and what we obtain is called - corn flour surry! Same goes for flour slurry!
What is the basic ingredient for preparing Masoor Dal, so that it's not too watery.
- Hubert
I am not clear, if you are making Indian style dal or boiling the lentils for a salad etc. But if you are making a dal- Indian style, then do not add too much water while boiling, use water as required.
Please tell me how to clean drumsticks, so that when done, there is no blood in it.
- Aliya
Give an incesion in the bottom where the nerve is, and then cook the drumstick till it is well done. If you still find blood, change your butcher's shop and also as a precaution, you may blanch the drumsticks before marinating.
What is the alternate of cherry or wine in certain recipes?
- Khursheed Azim
There is no alternative, but we get non alchoholic wines now a days, you may use them!
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