As ,we all are over stressed these days, we all want easy way out to cook faster, healthy food. One alternative is using microwave to brown onion, boil potatoes, etc. Many of you're aware that I use microwave extensively cook all types of food, the other day even made egg-less semolina cake, as it gets baked in 8 minutes, so does most other cakes. I don't have convection mode microwave, just normal one.
Those of us who use mustard to season our foods, can splutter a lot of mustard & store it in air-tight containers, as it will last up to a week. whenever, you need to temper, say, chutney, rasam, just add 1/2 teaspoon of it.
To make tamarind paste at home, pressure cook for one whistle, tamarind with little water. cool, grind it in a mixer & store it in the fridge. But to be frank, I used to take out tamarind juice, by soaking tamarind, taking out the juice, then storing it in a container in the fridge for a week, as taking out a small cup of juice to cook for 2 was difficult. If you add little salt is fine, but, I never added any salt.
The same way, for 2 of us to make sambar, it was difficult to cook 2 ladleful of arhar/ tuvar dal daily, so I used to pressure cook enough dal for the whole week & keep it in the coldest part of the fridge. But one thing, always remember that whether you're using a spoon for pickles or chutneys, or from the stored dal in fridge, always use a dry spoon, as it will last long this way, also make sure that your hands are dry.
For the chapati eaters, you can make enough dough for some days, then separate as much as you need for a day, then tightly wrap it in plastic wrapper to prevent it from changing colour or getting hard.
More tips to follow. Take care all of you, eat healthy, be happy.
Those of us who use mustard to season our foods, can splutter a lot of mustard & store it in air-tight containers, as it will last up to a week. whenever, you need to temper, say, chutney, rasam, just add 1/2 teaspoon of it.
To make tamarind paste at home, pressure cook for one whistle, tamarind with little water. cool, grind it in a mixer & store it in the fridge. But to be frank, I used to take out tamarind juice, by soaking tamarind, taking out the juice, then storing it in a container in the fridge for a week, as taking out a small cup of juice to cook for 2 was difficult. If you add little salt is fine, but, I never added any salt.
The same way, for 2 of us to make sambar, it was difficult to cook 2 ladleful of arhar/ tuvar dal daily, so I used to pressure cook enough dal for the whole week & keep it in the coldest part of the fridge. But one thing, always remember that whether you're using a spoon for pickles or chutneys, or from the stored dal in fridge, always use a dry spoon, as it will last long this way, also make sure that your hands are dry.
For the chapati eaters, you can make enough dough for some days, then separate as much as you need for a day, then tightly wrap it in plastic wrapper to prevent it from changing colour or getting hard.
More tips to follow. Take care all of you, eat healthy, be happy.
No comments:
Post a Comment