FUN COOKING: How to

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We need cilantro/coriander leaves/hara dhaniya/phakchi for almost everything. We use it in chutneys, garnishing, in vegetables, snacks, soups, etc etc...list is long. Today I am writing about its preserving for long time:
What we require:
Fresh cilantro
Kittchen tissue towls/paper
plastic container with cover/plastic bag
First Method
1. First of all, wash several times with fresh water in small bucket or pot.
2. Now give it a jerk by holding it in hands so that most of the water can be removed.

3. Next place it on any thing for 10 to 15 minutes (I keep it on the sides of plastic basket, see the pictures) so that water can be evaporated.
4. After that wipe out with any dry towel. By this time there will be no outer moisture of water with which we have washed it.
5. Now fold this washed and wiped out cilantro in a tissue paper and keep it in a plastic container and close the lid. alternatively it can be kept in plastic bag and tie the knot.
6. Now keep it in the refrigerator. By this method it can stay fresh more than one week.
Second Method
1. Wash and dry its moisture as written in first method from steps 1 to 3.
2. After wiping out its moisture, now cut it finely with a knife.

3. Keep it in any plastic container and close the lid or can be kept in plastic bag in flat position. Zip lock bag can be used.
4. Keep it in the freezer section of the refrigerator. Use it whenever it is needed. It can be used for months for everything.
Third Method
1.Wash and dry its moisture.
2. Now chop finely.
3. Spread it on any tray or on chopping board for 10 minutes,st that all its moisture evaporates which comes to it after chopping.

4. Now wrap it in a paper towel/tissue paper properly and keep it into a air tight container.
5. Keep it in the refrigerator and use as required for many days.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
Moong Beans Sprouts
Pakodi/Fulki
Green Chilies Paste
How to preserve curry leaves
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We use bhiss/kamal kakdi/bhey/nadru/lotus stem in making verious dishes. Most of us find it difficult to make it soft while cooking. It is not very tough to boil it to soft. Yes, it is little tricky. Today I am writing about how to boil it. Here below it is:

Ingredients
lotus stem
water
Process:
First Method
1. Peel the lotus stem with peeler or knife. Now cut its both ends.
2. Now wash it thoroughly with water. Pour the water through its holes to wash all the dirt.
3. Next take two cups of water and bhiss in a pressure cooker. Here I have a very small bhiss. Take as much as you want to boil.

4. Keep the pressure cooker on flame. When the first whistle comes, lower the heat at the lowest and cook it for 15 minutes.
5. Now let the pressure of the cooker cool completely and open the lid and take out the bhiss in a plate.
6. Use it in making sabzi etc by slicing or grating it.
Second Method
1. Peel the lotus stem and cut into thin slices.
2. Take the thin sliced lotus stem with one glass of water in a pressure cooker, close the lid and keep it on heat.

3. When fist whistle comes, lower the heat to the lowest and cook it for 10 minutes. Remove the pressure cooker from heat and let it cool itselt. Next open the lid and transfer the boiled lotus stem into a bowl. It can be used in making its sabzi with potato.
Tip
1.While boiling bhiss, never put anything except water and bhiss. Sometimes, we add salt and oil in order to get better results while boiling. If we do it, it will never get soft. This is the only tip which we should keep in mind.
2. While buying bhiss, be ensure that its hole should not be filled with dirt.
3. Before boiling it, pour enough water through its holes in order to get it cleaned.
4. Never put potato with bhiss while preboiling, otherwise bhiss will not soft.
Enjoy Healthy Cooking!!!
See more recipes
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice PulavKhoya/Mawa
Pakodi/Fulki
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Reproduction of the contents and pictures of this blog, without permission, in whole or in part, is strictly prohibited.

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Moong beans are easily available everywhere. Its sprouts are quite simple to make. They are mostly used as a salad. Its cruncy texture in a salad loved by everyone. In market, very very long and yellow color sprouts are sold. Making such type of sprouts needs a lot of patience and time. Today I am writing how to to make its sprouts at home:

Ingredient:
3/4 cup of whole green moong beans
Method:
1. Wash and soak the mung beans for 7-8 hrs in normal water. In winter it can be soaked in lukewarm or warm water.
2. Now take a colander. Place a kitchen paper towel in it.
3. Put all the moong beans on it. Water will drain out. Cover the colander with a plate. Keep this colander on a empty bowl, so that all the water coming out from the colander can be collected.

4. Water it every 4 to 5 hours. When you water it, water will drain out and beans will be washed. Even water it during the night too.
5. After keeping it in the colander, very soon tiny sprouts can be seen.
6. Here in Thailand, it grew in sprouts in 2.5 days. In 60 hrs, not only long sprouts but yellowish leaves grew too. It all depends on the weather conditions of a place. It can take 5 to 6 days to grow like market sold sprouts.
7. Now take out all the sprouts from the colander. Use as you wish in various dishes.
Tips
Though here I have made long sprouts, but I still prefer in stir fries little smaller. For smaller one 1.5 days (36 hrs) are sufficient.
See these recipes too:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
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Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

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Khoya/mawa are used for making sweets. It is easily available in markets in India. Often we read the news about adulterated khoya in festival days. Making at home with milk is very easy but little time consuming. Today I am writing how to prepare khoya in white color at home. Here is the whole process:

Method:
1. Take two liters of full fat milk in a thick bottom pan/karahi. Keep it on full flame.
2. Stir it occasionally before boiling.
3. When it starts boiling stir continuously with flat and wide spatula/turner/kauncha etc.

4. While stirring, scrape malai from its sides as well as from the bottom of the pan too.    It needs constant stirring.
5. After half an hour it will reduce to an half . At this time we need to little lower the flame. if we do not lower it will start burning from the sides. Flame should not be higher than the height of milk in the karahi.
6. Further as the milk reduces, again we need to adjust the heat. The rough idea behind it is sides of the milk in karahi/pan should not be burnt. Otherwise the taste of the khoya will be of burnt smell.
7. After 1 hour, it will be thick enough. See in the given photo. Now it is ready.
8. Khoya should be of white color, if we make it on very medium or low flame it will be of red color.
9. Make khoya of maximum 2 liters or less in one batch. If you need to make of more than two liters, then make in another batch, otherwise you will get the khoya of red color.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
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Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

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