Preventing browning of fruits and vegetables
Some fruits and vegetables turn brown after they've been peeled and sliced. This happens because compounds called phenols in the fruit react with air to form brown piments or melanins. Browning isn't harmful, but it can be a nuisance Cooking will...
Replacing Eggs in Recipes
Some people choose not to eat eggs in their diet. But eggs are often used in baked products because of their binding and leavening properties. So what do you substitute when a recipe calls for eggs? Usually, if a recipe just calls for one or two...
Retain the green of vegetables
Green vegetables lose colour if subjected to continuous heat. So, don't overcook them.
Salsa or Relish
The only difference is that the word 'relish' is of French origin, and the word 'salsa' is of Spanish origin. They are both condiments intended to add flavor to other foods, and both can be either raw or cooked.
Serving Boiled Noodles later
If noodles/pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other.
Stop crying while cutting onions
After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water.
To cut hard boiled eggs smoothly
While cutting hard boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly.
To remove excess oil in any fried vegetables
Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.
Toasting fresh chilis
Remove the seeds of the chilis and cut the flesh into large flat strips. Place them on a baking sheet and broil the chilis in the top of the oven until the skin is blistering and black. Remove from the grill and then place the chilis in a plastic...
Toasting large dried chilis
Remove the seeds of the chilis and tear the chili itself into large flat peices. Heat a frying pan until very hot. Place flat strips of chilis in the pan, holding them down with a fork or spatula for a few seconds on each side. Do not allow them to...
Tomato puree contains from 8% - 15% solids, light, medium, heavy or extra heavy. Tomato paste contains from 24% - 39% solids, light, medium, heavy or extra heavy. Zebra tomatoes have vertical greenish to yellowish stripes and are the size of a golf...
Tropical Spices
The tropical spices, such as black pepper, cinnamon, ginger, allspice and cloves (but not nutmeg and mace), can usually be increased proportionally (i.e. double the recipe, double the spice). But this must be done very accurately, measuring by...

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