Cooking Tips

When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.

For crisper salads Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh.

For Tasty flavored whipped cream First whip cream then add 2 tablespoons of flavored jells and continue beating on slow until the whipped cream is right consistency.

Add a dash of lemon juice into meatballs before cooking them.

Add a few sprigs of fresh peppermint to leftover tea while it is still warm, then refrigerate. Serve over ice.

Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.

When making popcorn balls, slip plastic bags on your hands when shaping them, won’t stick or burn your hands.

To keep Celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.

Apply some Lemon Juice on the cut surface of the apple to avoid browning. That will look fresh for a longer time.

Add a small amount of Sugar when cooking carrots, peas, beets or corn; this will keep the flavour.

Never keep Greens in plastics, it will rot quickly.

Never cook Mushrooms in aluminum pans because the Mushrooms will darken.

Do not wash the vegetables after peeling or chopping. This will wash out all the water soluble vitamins.

Whenever Vegetables or Daal is cooked in water, many nutrients are left back in the water. So do not throw it away. Instead use it when making some Gravies and Soups.

Potatoes have nutrients in upper layer. So try using potatoes without peeling it.

Eat fruits like apples along with its upper layer.

Tamarind can be substituted with raw mango powder.

Use non-stick pan or heavy based pan to avoid burning and sticking. Thick pan also helps distributing heat evenly on its entire surface, giving even heat to food from all sides.

If you do not have non-stick griddle or non-stick tawa, then use regular tawa or griddle and add more oil while shallow frying to prevent it from sticking.

Use Kashmiri Red Chilli Powder for nice color. It is less hot but gives a nice color.

Use Pure Red Tomato, Yellow Capsicums and Baby Corn for variation in Dishes.

Use sour cream in food, if curd is not available.

Tofu can be used as a substitute of Paneer in some recipes.

Add 1/2 teaspoon crushed Kasturi Methi in starters to enhance the flavor.

Recipe of the Month

Spinach Dip-Stuffed Garlic Rolls
Posted By harry singh
Ingredients Quantity Units
harry singh
Pooja Goyal
harry singh
Shadhna Gupta
Shadhna Gupta
harry singh
harry singh
harry singh
harry singh
xd xd
xd xd
xd xd
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harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
harry singh
Method

 1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Spoon 1 teaspoon of the melted butter into each muffin cup. Sprinkle 1/8 teaspoon of the garlic powder and 1 teaspoon of the Parmesan cheese into each muffin cup.


2. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 teaspoon of the garlic powder, 1/3 cup of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1 1/2-inch) balls.

3. Remove dough from can; cut into 12 equal slices. Press each to form 3-inch round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups.

4. Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving platter. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.

Time

30 Min.

Serving

8 Person