Kitchen Hints

• When making soup stoke add cucumber & ginger and boil it.This makes the smell go.
• Rice grains can be kept separated by adding lemon juice while they are boiling.
• To keep the cauliflower looking bright white, add a tablespoon of milk to the water while boiling it.
• To cook beetroot, cook them with 2 inches of the stem. Add a tablespoon of vinegar to the cooking water, which will prevent discolouring
• A slice of bread added to the water when boiling broccoli or cabbage lessens the odour.
• To remove bitter taste off eggplants soak them in salted water. later drain and cook as desired. Same applies to raw green banana (Kai)
  
• To make limp lettuce look fresh soak in ice water for half an hour. Add lemon juice to the water.
• Add a dash of lemon juice to mushroom when cooking them.
• Use an egg slicer to slice mushrooms to get even pieces.
• If the onions you plan to use in a salad have too strong a smell, soak them in cold water before cutting or toss in lemon juice.
• To stop from crying while cutting onion, cut in front of running water or keep you mouth open, pull your tongue out as this absorbs the gave released by the onion which makes us cry.
• Rub potatoes with butter before baking to improve the taste.If in a hurry, boil for ten minutes, then bake.
• When making potato chips,fry them twice to get crispy crust.
• To keep the red cabbage from discolouring while cooking add a little vinegar to it.
• To keep the colour of vegetables from discolouring add a pinch of baking soda to it especially spinach.
• Add a pinch of sugar to enhance the flavour.
• To remove skin of tomatoes, dip them in boiling water for a few minutes and peel them off.
• To make mashed potatoes fluffier, fold in beaten egg white.
• To keep boiled syrup from crystalling, add a pinch of baking soda or a teaspoon of milk
• Before baking a two crust pie with butter or milk, dust with sugar for delicious glaze. Before filling, brush the base with egg white. This prevents the crust from getting soggy.
• Don't throw away bread crusts. To make a pudding in a jiffy make coarse slice of bread and add them to a mixture of milk and pudding powder. Stir in a few raisins and bake. Yummy desert is ready.
  
• To whip cream, pour the measured quantity into a bowl and chill. Then whisk.
• When separating egg whites, break one egg at a time in a small container. This is to ensure that no egg yolk goes in and then pour it to a bigger container else if you are careless and some egg yolks get mixed the whole egg whites get wasted for a particular dish.

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Easy Black Forest cake

Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, along with shaved chocolate.

Ingredients:

• 1 chocolate cake mix, 2-layer size
• 2 cups whipping cream or heavy cream
• 2 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract
• 1 can (21 ounces) cherry pie filling
• 1 ounce shaved semisweet chocolate

Method:

Prepare chocolate cake following directions on package, making 2 round 9-inch layers.
Cool cake thoroughly.
In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream.
Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.
Serves 12.

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These third-party ad servers or ad networks use technology to the advertisements and links that appear on www.bloggertricks.com send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.

soulsdelight.blogspot.com has no access to or control over these cookies that are used by third-party advertisers.

You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. soulsdelight.blogspot.com 's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.

If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.

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Chicken 65

One of the most popular dishes in India.Its a punjabi dish. Serve wit plain rice, chappati or Naan

Ingredients:

1 Kg Chicken Boneless or with Bone(as you prefer)

Red Chilli powder 1 tsp

Black pepper powder 1/2 tsp

Salt to taste

2 Egg White

2 Tbsp Corn flour

2 Tbsp Refined Wheat Flour

1 cup Butter Milk

1 tbsp Ginger paste

1 tbsp Garlic paste

1/4 tsp Orange food color

2 tbsp Vegetable oil

1 1/2 tsp Lemon Juice

Oil for deep frying

Method:

Cut Chicken breast into small bite size pieces

To this add chilli powder, pepper powder and salt to taste

keep aside for 30 -45 mins. After 30-45 mins, take a deep bowl.

Mix all the ingredients below-

the chicken pieces,corn floyr, egg whites and refined flour/maida/all purpose flour.

In a deep skillet heat oil and when oil is hot, fry the chicken pieces until they are light brown on all sides.

Also,fry the chicken pieces in medium heat so that they are well done inside, instead of turning brown right away, if the heat is high. Remove from heat and keep aside.

Heat the two teaspoons of oil in a wide skillet and when oil is hot add garlic and ginger pastes and fry until it turns brown.Now lower the heat to medium low and add butter milk, food colour and salt to taste.

Now raise the heat to medium and cook till butter milk mixture comes to boil. Now add the fried chicken pieces and stir.

Raise the heat and cook, while stirring periodically until the liquid is evaporated and meat looks dry.

Remove the skillet from heat add lemon juice . Stir well.

Serve with dal and rice or have it with roti or Naan.

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Chicken Curry Andhra Style

Ingrdients:

1 chicken
2 1/2 tbsp ginger paste
2 1/2 tbsp garlic paste
1 1/2 tbsp green chilli paste
1 1/2 tbsp lime juice
100 gms refined flour
2 tbsp corn flour
1/4 tsp cooking soada
1 tbsp red chilli powder
1 tbsp pepper powder
1 tspmustard seeds
3 tbsp curry l eaves
salt to taste
oil for deep frying
pinch of tandoori colour

Method:

Clean and cut chicken into medium sized pieces
Marinate it in ginger garlic paste, soda, chilli powder, lime juice, pepper powder, green chilli paste and salt


for 30 minutes.
Cook chicken for 10 minutes till tender and completely dry
Make thick batter out of flour,corn flour,tandoori color, salt and water approx 1/2 cup.
Dip chcicken pieces in the batter and deep fry till light brown.
Drain off well and keep aside.
Heat 1 tbsp oil fry mustard seeds and curry leaves
Add fried chciken pieces to it.
Mix well.Add 1 tbsp water stir for a minute and serve hot.

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Shahi Chicken

Ingredients:

Chicken
4 tbsp; raisins and nut
2 tbsp garam masala
1 lime
1 tbsp. oil
pinch of chilli powder
salt
boiled potatoes
and egg to decorate

Method:

Stuff the chicken with raisins and nuts mixed with garam masala
squeeze the juice from the lime and mix it with oil, chilli powder and salt
Pour over the chicken and leave aside to marinate for an hour
Stitch the chicken and cook it in pre-heated oven 190 degree C for 1/2 hour or cook in a heavy bottomed pan
with little oil, sprinkling water.
Serve the chicken with butter
Decorate with potatoes and eggs.

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Tandoori Chicken

Ingredients:

Chicken skinned and cut into 4 pieces,
juice of 2 lemons,4 tsp.
salt
2 garlic cloves sliced
1 large onion sliced
1 tsp coriander
1/2 tsp red food colouring
1/2 tsp chilli powder
2 tsp fresh grated ginger
1 cup curd

Garnish:

lettuce leaves
1-2 tomatoes finely sliced
1/2 onion into rings
a few wedges of lemon

Method:

Make 3 deep cuts in each piece of the chicken
Rub the piece with lemon juice and salt
blend the remaining ingredients to paste
smear the masala well on each piece
Put the chicken in a baking dish lined with foil
roast in a moderate oven(180 degree C) for an hour
and roast for a further 15-20 minutes until the chicken piece are well browned.
Garnish and serve.

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Chicken Corn Soup

Ingredients :

Sweet Corn - 1 tin
Chicken Stock - 3 cups
Corn Flour - 1tbs
Salt - to taste
Ajinomoto - a pinch
Egg - 1
Milk - 1/4cup
Chicken pieces sliced into thin pieces - 1/2cup

Method :

Put the sweet corn in a dish and add the chicken stock into it. Mix the corn flour with 1/4cup of water. Keep the chicken stock in the fire and when it begins to boil, add the corn flour into it. Boil it for 10 minutes.

Add the sliced chicken pieces and salt into the chicken stock. Also add the milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove from fire and add ajinomoto.

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Sprouts Salad

Ingredients

1½ cups bean sprouts (washed and drained)
1½ cups cucumber, peeled and cut into thin strips
½ cup spring onions, diced
For the garnish
3 tablespoons roasted peanuts
To be mixed into a dressing
2 tablespoons lemon juice
1 tablespoon castor sugar
2 tablespoons olive oil
½ teaspoon mustard powder
salt and pepper to taste



For the dressing
1. Shake the ingredients thoroughly in a closed bottle.
2. Chill and use as required.

How to proceed

•  Combine the bean sprouts, cucumber and spring onions in a bowl and chill.
•  Just before serving, add the dressing as required and toss.
•  Serve immediately, garnished with roasted peanuts.

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Minced Beef Masala

Ingredients:

1 Kg Beef

2 tbsp oil to heat

2 medium onion, thinly slice

1 Tomato, sliced

2 Green chillies slitted long

Salt to taste

1 tsp Ginger

1 tsp garlic

1 sprig of curry leaves

1 1/2 tsp pepper powder

Method:

Boil beef/meat. Drain the water and Mince the meat in a mixer.

In a kadai, heat oil. Add garlic, Ginger and stir fry till the smell leaves

Add the sliced onion, chilli and curry leaves and stir fry till golden brown

Add tomato and let it cook. Add pepper to this

(optional: You can add 1 tsp of meat masala/garam masala for a different taste)

Mix the minced beef till the masal spreads evenly.

Cook the meat till gravy evaporates if you want it to be dry, else just stir fry for 5-10 mins if you want a little gravy.

Serve with rice, roti or Naan

You can make a similar dish by substituting beef with chicken, mutton or tuna

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