Healthy Cooking Tips

Healthy Cooking Tips

Eating healthy food doesn’t mean giving up your favourite foods. Your favourite recipes can be adapted easily to provide a healthier alternative. For example, non-stick cookware can be used to reduce the need for cooking oil. Vegetables can also be microwaved or steamed instead of boiling to keep valuable nutrition.There are many ways to make meals healthier. Limit fats, sugars and salt and include plenty of vegetables, fruit, grains, lean                     Read More...

Healthy Cooking Tips

Healthy Cooking Tips

Eating healthy food doesn’t mean giving up your favourite foods. Your favourite recipes can be adapted easily to provide a healthier alternative. For example, non-stick cookware can be used to reduce the need for cooking oil. Vegetables can also be microwaved or steamed instead of boiling to keep valuable nutrition.

There are many ways to make meals healthier. Limit fats, sugars and salt and include plenty of vegetables, fruit, grains, lean meats and low-fat dairy in your cooking. Foods with  Read More...

Cooking Easy Tips 2012

Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost. To obtain fluffier idlis: while grinding rice for idlis, add one-fifth the quantity of soaked flaked rice (poha). Never use wet spoons, ladles etc to remove or handle pickle as the moisture leads in rotting of the pickle. When cookie dough is soft and difficult to handle, place it between pieces of wax paper that have been floured. Roll to desired thickness, remove the top paper, and cut cookies. When cooking with wine, leave the pan uncovered so that the alcohol will burn off. The resulting liquid will have a fruitier flavour. After removing pickle from the bottle, always press it back into the oil layer using a rubber spatula or spoon. Read More...

Baked Chicken easy Recipe

An easy and impressive chicken recipe for lovers of poultry, which will excite both children and adults
Duration: 2.5 hours preparing, cooking 30-40 minutes
Ingredients
For the chicken
16 Chicken pieces
1 bay leaf
2-3 grains of black pepper
For the batter
4 eggs with milk
2 tablespoon milk
1 tablespoonful mustard
2 cups flour for all uses
1 ½ cup grated toast
½ cup grated Parmesan
½ cup cornflakes (without sugar) broken into smaller pieces
¼ cup of sesame seeds (you can put in black and mixed)
1 tablespoon paprika soup
Salt and pepper

Directions
In boiling water, add the bay leaves and pepper grains. Heat the chicken for 5-7 minutes. Remove and dry on kitchen paper.
In a large bowl hit the eggs with milk and add the mustard, salt and pepper. Mix well.
In another bowl mix the toast, the Parmesan, the corn flakes, sesame seeds in the paprika, salt and pepper.
In a third bowl place the flour and salt.
We add egg mixture, the mixture of toast, for the second time since the egg and for the second time since toast mixture. Then transfer to refrigerator. Allow at least 2 hours for maintenance.
Bake in pre-warmed oven at 180 degrees for 15-20 minutes on each side.

Chicken With Raw Mango Recipe

INGREDIENTS

1 Medium green mango,skinned and thickly sliced

1. 500 gms boneless chicken,cubed
2. 1/4 tsp onion seeds
3. 1 tsp ginger,grated
4. 1 tsp garlic paste
5. 1 tsp chilli powder
6. 1/4tsp turmeric
7. 1 tsp coriander powder
8. 2 tbsp oil
9. 2  medium onions sliced
10. 1 sprig curry leaves
11. 1 cup water
12. 2 tomatoes,quartered
13. 2 green chillies,choped
14. 2 tbsp coriander leaves,choped
15. salt to taste

METHOD
Marinate the chicken with the onion seeds,ginger,garlic,chilli and coriander powder,turmeric,salt and half mango slices,leave it for half an hour.Heat the oil in a khadhai and fry the sliced onions until golden brown.add the curry leaves and stir.slowly add in the marinated chicken and mango,stirring constantly.now pour in the  water,cook in lower heat for 15 minutes.stir occasionally  till the chicken is cooked and the has been absorbed.
Add the remaining mango slices,tomatoes and green chillies,stir well and remove from heat.garnish with coriander leaves and serve hot with rice or roti.

Fried Brown Rice with Eggs Recipe

An easy recipe with simple materials that will give a note of renewal in our everyday life. Cheap, easy but different.
Ingredients for Fried brown rice with eggs.
2-3 tablespoons olive oil
1 teaspoon cumin
1 medium onion chopped
1 ½ cup brown rice
4 eggs
Directions
Boil the rice and strain according to the instructions that appear on the packaging.
Heat olive oil in a frying pan until n ‘starting to smoke and add the cumin for 20 seconds. Immediately add the onion and sotaroume for 3 minutes.
Now add the rice and cook for 5-6 minutes to allow heat stirring until the rice to rodisei and becoming crunchy. Upon starting to dry sprinkle with a little more oil.
As long as we cook the rice in another pan fry the eggs.
Once the rice is crunchy to serve the dishes and put more than one egg and complementary.
Duration: 1 hour 15 minutes

Cooking Easy Tips 2012

Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost.
To obtain fluffier idlis: while grinding rice for idlis, add one-fifth the quantity of soaked flaked rice (poha).
Never use wet spoons, ladles etc to remove or handle pickle as the moisture leads in rotting of the pickle.
When cookie dough is soft and difficult to handle, place it between pieces of wax paper that have been floured. Roll to desired thickness, remove the top paper, and cut cookies.
When cooking with wine, leave the pan uncovered so that the alcohol will burn off. The resulting liquid will have a fruitier flavour.
After removing pickle from the bottle, always press it back into the oil layer using a rubber spatula or spoon. Make sure the pickle is fully submerged in the oil to prevent it from getting spoiled.
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
When using leftover cooked chicken (or any other cooked meat) in stir-fry recipes, add it last and cook just long enough to heat.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not break while frying.
Before using mustard oil for preparing vegetables etc., heat it to a point till light smoke emerges from it. This would remove the pungency from the oil.

Cooking Tips 2012

Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.
Here are some cooking tips which u can follow
Cooking tips On Baking
Baking is an easy process which involves a food to be cooked in an oven using dry heat. Use dry spoons when you are measuring things. You should follow the steps of the baking process in details. You should let the hot baked cakes first cool down and then only should you eat it. If you want to check whether the cake is done or not you should use a wooden stick to prick it at the middle of the cake. You should use transparent container to measure oil or water amounts. Use the precise size of baking pans. The pans should not be too big or too small. These Cooking tips are very essential for all who are passionate about cooking.
Even if you are an expert in this field some cooking tips always comes handy when you are about to try out some new dish. Some Cooking tips would include:
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When making kachori or kulchas add 1 tablespoon of hot oil to the dough.
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When you are making desserts use a heavy bottomed vessel.
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When adding curd to a preparation during the cooking process lower the heat and add gradually otherwise it tends to curdle up.
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When you are heating up milk add a little water before pouring in the milk so that after it is heated up it does not stick at the bottom.
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After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky. These cooking tips are going to be extremely helpful for you when you are cooking up a storm in your kitchen.

Cooking Related Some Usefull Tips

1-If you stick you tongue out while chopping onions it will stop you crying. Alternatively, chop the onion close to a running tap.   Apparently the chemicals in the onions go for the nearest source of liquid.
2-When peeling garlic, thump the clove with the side of a knife or cleaver and the skin will lift away easily.
3- To remove fat from soups or gravies, take the outside leaves from a Romaine lettuce which you would normally throw away and wipe them over the soup or gravy.   The fat adheres to the leaf beautifully.
4- To open stubborn caps and lids on kitchen items, take a church key (bottle opener) and place end under the cap and slowly pry upward until you hear the air release and then open.
5- Piercing the cap with a skewer or other suitable metal object to release the air also works.
6- If you have to cook a hen (i.e. older bird) which usually take much longer than the young chicken place a heavy metal knife and fork (MUST BE ALL METAL NO WOOD OR PLASTIC) inside the boiling water along with the bird and you will cut the cooking time by more than a half.  This also works well with most hard to cook meats (turkey, pork) it even works with potatoes.
7- After being advised to put skewers in baking potato’s to reduce cooking time, which worked, I took this method one stage further and applied it to beef, pork, lamb and chicken, which also worked and thus reduced my energy bill by at least half an hour each time.
8- Rub your hands with vinegar before and after slicing onions – this will eliminate the smell.
9- If you forget to do the above – When peeling onions and the scent is on your hands, just run the cold water and rub hands on the chrome fixture. Works like magic.
•    10- To remove the smell of onion and/or garlic from your fingers: Wet your hands and rub your fingers on something stainless steel – the sink, a splashback, the kettle, a large implement like a ladle. I didn’t believe it would work, but it does!
•    11- To kill bacteria in kitchen sponges (the cleaning variety that is – not cake), put them into the microwave for 30 to 40 seconds, then wash in the usual way.   BE CAREFUL – they are very hot in the centre so make sure you run them under cold water before squeezing.
•    12- Other than salt in water to make it boil faster, use a little bit of vinegar, especially for potatoes, it will keep them whiter.
•    13- To make potatoes fluffier while your mashing them add a pinch of baking soda, they will turn out really fluffy and taste better too.
•    14- To keep packed lunches at a safe temperature, freeze a part of the lunch, e.g. a small tub of yoghurt or a juicebox.  Pop it into an insulated lunchbag and it will keep the rest of the lunch chilled until lunchtime.
•    15- We have found the best way to prepare garlic is to feel the garlic, then chop it up in the food processor, until fine.  We then form ropes on wax paper, roll it up and freeze.  Then when required we take out the rope and cut off what we need and replace the rest in the freezer until the next time.

Easy Pastry Baking

Who doesn’t love pastries? After all they are absolutely delicious, they just have one problem though. That problem is that pastries can be a tad difficult to make. Here are some great ideas for easy pastry baking that you can use the next time you are in the mood for a great snack.
Just about every person who has ever entered the kitchen has wished for some easy pastry baking methods at one point or another. In fact, it is such a common desire that there is a large branch of the food industry devoted to solving exactly this dilemma. But what are some of the methods available for easy pastry baking? Well, the next time you are in the mood for some pastry, try these methods to see if they help make things just a little easier.
- Use premade mixes. Since the cooking industry has taken such an interest in helping people make this a reality, why not take advantage of it? Purchasing and using ready to use pastry shells or premade mixes can save a lot of time and frustration. While it may seem a little bit like cheating to use such methods, no one will really know if you adjust the recipes just a little to make them your own. In fact, many companies make their premade mixes as plain as possible to allow you to do exactly this.
- Read the directions. Whenever you are trying a new pastry recipe, the very first thing that you should do is read the recipe. This rule of thumb goes no matter if you are reading the directions for a premade mix, or are reading the directions from a cook book. By taking the time to read the directions thoroughly, and familiarizing yourself with its order, you can save yourself a lot of time and hassle.
- Easy recipes. There are easy pastry baking recipes all over the place, and most of them work. You can find some recipes on the back of such things as Tenderflake, Crisco, or just about any muffin mix in existence. Most of these recipes that you have seen in such places are exceptionally easy to follow, and all will produce   some great tasting pastries. Look around for other great sources of easy recipes. Some of the best resources    that you could use are your friends and family. Whenever you come across a great tasting recipe, ask for a  copy of it and play around with it.
- Experiment. The single best way to accomplish some easy pastry baking is to experiment. Mess around in the kitchen, combine and try new recipes, and see what works for you. IF you come across a good recipe, play around with it a bit to make it your own, and see if there is any way that you can improve it at all. The key to becoming a good cook is to, in the words of the immortal Julia Child, “Never show any fear.”

Deep Frying Tips

- The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
- Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
- Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
- Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
- Dry food well with paper towels before adding to the pot; it helps reduce splattering.