TIPS FOR COOKING

1)Cheese melts and blends better if you shred it or cut it into small pieces.
2)Lower-fat cheeses don't melt well
3)Roasting peppers-
Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion. There are a few ways to roast peppers: over a gas burner, and under your oven's grill. Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting. Turn gas burner on HIGH and arrange peppers directly over flame. Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds....ready to use now!!

4)If u feel salt is more in curries, add a boiled or raw potato...while the curry is on flame... the potato will absorb the excess salt...

5)Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer ..

6)While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used

7)Excess tomato puree may be frozen in an icecube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required

PALAK PANEER PARATHA

When i started making it,i was sort of ,very nervous coz the first thing that struck me was...oops its so full of calories..but then i thought sometimes its important to give urself a gastronomic treat..rt?
i started with paneer..made it all by myself..
here it goes-
Milk- 1L(boiled)
vinegar-2tsp
water-1 cup

boil the milk,add the vinegar to the water n add this to the warm milk....heat...u'll see milk curdling instantly...now drain the water n add fresh water from the walls of the vessel....shake it gently..n remove..tie it in a muslin cloth n leave for 30 min.


For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
2 teacups chopped spinach
1/2 teaspoon lemon juice
2 tablespoons ghee
1 teaspoon salt



For stuffing

1 cup grated cauliflower
1 cup crumbled paneer
2 tsp chopped coriander
3 to 4 green chillies, chopped
1/2 teaspoon finely chopped ginger
1tsp red chilli powder
salt to taste


ghee for finally roasting it on the griddle.





Start by blending the spinach and lemon juice with 2 tablespoons of water in a liquidiser.

Sieve the flours with the salt. Add the ghee and mix well.
Add the spinach mixture. Make a semi-soft dough by adding enough water.
Leave for 5 min.

Divide the dough into 6 portions.

Roll out one portion of the dough, put about 1 tsp of the stuffing in the centre and seal the edges.

Roll out again into a thick paratha.

Roast on a hot griddle on both sides using a little ghee until golden.
Serve it with fresh cream,sauce or pickle..
i personally prefer cream....its yummy....