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Thursday, October 22, 2009

Recipes & handy tips.

ASIAN AGE ( 15/11/09)
While making burfi at home, add a cupful of grated carrot/beetroot to the coconut and other ingredients and it will give natural colouring with loads of nutrition.

Coat peppers with olive oil before stuffing and baking them. They will retain their original colour.

Punch holes in amla and soak it in honey for about a month. Eat two amlas everyday as a general health tonic. When boiling corn, do not add salt to the water because it toughens the corn. If you want you can add a little sugar as it softens the corn seeds.

ASIAN AGE ( 8/11/09)

Heat up leftover pizza in a nonstick skillet on top of the stove, and set the heat to medium-low. Heat till it gets warm and remove.
This keeps the pizza crust crispy.

Before baking in an oven, pour sticky substances into a measuring cup and fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredients and watch how easily it comes right out after getting baked.

The vegetables retain the crispness and nutrients when they are cooked in a vegetable steamer.

ASIAN AGE( 11/10/09) Useful tips

Slice root vegetables and shred green ones. Break cauliflower into sprigs. They cook more quickly this way.

Clean vegetables and make them germ free by adding some salt or vinegar drops while washing them.

Cauliflower odour is almost eliminated if you drop a few unshelled walnuts into the pot.

Make your own celery salt by drying celery leaves thoroughly. Crush them to a powder or rub them through a sieve and mix with salt.

Before purchasing lettuce always remember that the discoloured leaves show that the lettuce is in a poor condition. Even after removing the skin it won't taste good so always go for the greens.

Asian Age ( 1/11/09)
Add a pinch of common salt and sugar while cooking vegetables. It avoids discoloration of spinach and green leafy vegetables and retains their original colour.

Add a large piece of stale bread to the vessel in which green leafy vegetables are cooking so that they don't take on unpleasant flavours or unpleasant odours during cooking.

Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixer. Store this curry powder in an airtight bottle and use it to flavour gravies, chutneys, idli batter, etc.

Wash vegetables in a large bowl of cool water to which you've added two to three tablespoons of baking soda. This helps remove pesticides as well as any dirt and wax.

HT Mumbai(11/10/09)HEALTHY RECIPE Lemon Pasta

1 tsp olive oil, 2 cloves minced garlic 1/2 cup peas, 1/3 cup shredded car rot, 1/2 cup broth, 2 tbl sps non-fat cream cheese, 2 cups cooked pasta, t 3 tbl sps grated Parmesan cheese, . 1/2 tsp grated lemon rind, salt and - pepper.

In a nonstick pan pour oil, add - garlic and saute. Add peas and car rot. Remove and add broth and . cream cheese to pan and cook over medium-high heat until cheese melts.

Stir constantly. Stir in pasta, and last four ingredients; cook for a minute. Per serving: calories 477, , calories from fat 127.

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