Handy Mechanical Gadgets - Churner, Rolling Pin & Board and Cutting Board

Churner :

This is a long handled gadget. A long cylindric handle has a flower shaped contraption at the base. It is held vertically in the vessels and rotated in place with both palms holding the handle and churning back and forth. Use to make buttermilk, smoothen batters for malpua, etc.

Rolling Pin & Board :

Both usually come in wood, and use for rolling anything from chapathis to pie bases, doughs, etc. One can roll almost used up tubes of toothpaste, ointments, etc. to bring all the leftover contents towards the mouth, and use it to the maximum. Take care to keep the cap on while rolling.

Cutting Board :

This may be of wood, ceramic, or other heavy duty plastic, and is used for not only chopping vegetables, but for bruising garlic, ginger, etc.

Handy Mechanical Gadgets - Pounder, Potato Masher, Can Opener and Kitchen Scissors

Pounder :

This is a miniature mortar and pestle used to crush small amounts of items, from cardamoms, to chillies, to peas, etc. in a jiffy. Take one which has a sturdy base, and fairly heavy, so the job gets done fast. Comes in stone, steel alloys, brass, etc.

Potato Masher :

This is a flat perforated base attached to a handle, and is used for mashing boiled potatoes, vegetables, and even to mash pavbhaji while cooking it.

Can Opener :

If you open can once in a way, then you need not buy the costly electrical ones. A simple small, inexpensive one, opens them very fast, anyway. They also usually come with a facility of bottle opener, too.

Kitchen Scissors :

One pair of scissors is very necessary in the kitchen and for foods only. You can chop chillies, greens, etc. so fast and with not burning on the hands. Make sure you have a pair which is rust proof.

Tips for making sherbets

Make concentrates, sherbets and store them while you can, to enjoy the freshness of fruit and their cool tangy taste.

A few general observations while making sherbets:

Try to use sulphurless sugar to make the recipes.

Use water which has been boiled and cooled, to give a clearer appearance to transparent concentrates..

All hard fruit should be boiled and peeled in hot water

To store for longer periods preservatives like potassium metabisulphite (KMS) are required. They should be used only in specified quantities. Otherwise they will spoil the texture of the drink, and also affect health if used in large quantities.

As a general rule, 1 kilogram of ready sherbet requires 1/2 tsp. essences unless specific recipes show otherwise.

The procedure of sterilising bottles for filling the sherbets should be sterilised by the same method as explained in jams and pickles.

Add 1/2 tsp. respective essence to 1kg. of the ready syrup where desired. Eg. raw mango does not need essence, while orange will be enhanced by addition of a little essence. So choice depends on taste.

Use unstrained juices (but not seeds) for orange, mosambi or lemon and other such squashes.

Important tips for baking a basic cake

1. 
   
   
   

   Greasing a cake pan is very important to prevent the cake from sticking to the bottom. While few recipes ask to grease with butter, few others ask for flouring the base. What works best for me is to do both. Grease lightly (butter/pam spray), use your hands. Then flour it with all-purpose flour. Make sure to dust off excess flour too.
   
   Note: Depending on the type of cake, cocoa powder/powdered sugar can be used to dust instead of all-purpose flour.
   
   
   
2. Always preheat the oven. Starting the oven 1 minute earlier and placing the cake even before the oven is heated through is not accepted! It will only throw the correct cake baking time off-balance. Make sure you keep the rack right in the centre (unless specifically mentioned otherwise in the recipe).
3. Using the correct cake pans always helps. Most often, a given recipe is customised for a specific tin size. If you are just beginning with cakes, follow the same cake tin. With experience, one can start using discretion and make adjustments likewise. This takes care of basic mistakes like filling the cake batter to the brim. The batter should be half filled so that it allows space for the cake to rise. Also make sure to level the batter for a smooth surface.
4. Keeping all the ingredients at room temperature unless otherwise mentioned in the recipe is appropriate for cake making. Also don`t forget to sift the flour.
5. For beginners, a metal cake pan would help to produce tender crusts and this is because the metal helps to reflect the heat away. But if you have to use glass pans, then make sure to reduce approximately 25 degrees from the temperature mentioned in the recipe.
6. Last but not the least, cool the cake completely before removing it from the pan.

10-minute upmas

      

In the midst of breakfast cereals and `eggs and toast`, a steaming plate of our very own `desi` upma is always welcome at the breakfast table.

For those of you who are wary of the traditional mundane upma, here is a variety to choose from. Throw in some chopped vegetables, add a dash of spice to just about any base from rawa to ragi and your gorgeous-smelling upma is ready in a jiffy. So go ahead and set about trying our 10-minute upmas. And if you have one such recipe up your sleeve, share it with us right here

Bread Upma Vermicelli Upma Vegetable Dahlia Moong Upma Murmure Upma Poha (Aval) Upma

Spicy Idly Upma Oriya Pauruti Upma Couscous Upma Cabbage Upma Raagi Upma

Tips to rid your kitchen of odours and more...

 

Tips to rid your kitchen of odours and more...

• Rub a piece of lime (used) inside the lunch box to get rid of strong odours (like garlic) before rinsing off.
  
• Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.
  
• To season a new earthen handi, pour oily water in it (from cooking, like that rinsed from kadai, etc.) for some time, rinse with plain water, and keep aside. Repeat process for 2-3 days as many times as possible. Then use to cook, so the raw smell will go, as well as for improving sturdiness.
  
• Rub the chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.
  
• Use the silver foil wrappings of used medicines to scrub greasy utensils like tawas, pans, etc. Embed them at the base of plastic scrubbers for easy use and grip.
  
• Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.

New look at curries

Curries are an integral part of Indian cooking. If our meals are to be healthy, we must make our curries healthy. As we all know, traditional Indian menus are developed with staples (rice, wheat) as the focus and the curries are mainly to add taste and flavor to them. That is the reason for listing rice and Indian breads as main dishes and curries as side dishes in Indian menus. Where as ,in western menus, rice and breads are accompaniments to main dishes consisting of meat, fish and vegetables. In other words, we eat more rice or wheat ( roti, chapattis, paratha)than vegetables, meat, fish etc. It means that our diet is high on carbohydrates and low on proteins, vitamins and minerals .To correct this basic defect, we must reduce the intake of rice or rotis and eat curries and salads.

Tips to healthy alternative food

This shift in our eating pattern calls for effecting some changes in the curries. They should use less fat and spices, so that they can be consumed as the main suppliers of nutrition and energy.

How good are low calorie vegetables?

Generally speaking, south Indian curries, especially the vegetarian curries are lower in fat than the north Indian curries. These curries when prepared in traditional way, involve prolonged frying of plenty of onion, garlic, ginger, tomato and other spices in generous amounts of fat. This method can be modified to make the curries healthier.

1. Ground onion , garlic and ginger need more oil or ghee while frying to prevent them from burning. So, use them finely chopped and if a smooth gravy is desired, grind them after frying.
2. When frying these ingredients with less fat, the heat should be low. So, leave it on a low flame and let them cook slowly to soften and mellow the flavors, stirring occasionally.
3. Alternately, combine them with little fat and microwave without covering. If the wattage of the microwave oven is 100 and above, use only medium hi, or 70% power.
4. Another way is to lightly fry them in little oil and then pressure cook with tomato and spices.

Some of these methods are used in the following recipes :

Paneer/Tofu and Vegetable Saute

Hot and Sour Fish Curry 

Fat Less Baby Corn Curry 

Chicken Curry

Tips to healthy alternative food

Since the trend today is to consume healthy food, every body has begun to put in extra effort to hold calories down. This, however, must be supplemented liberally with essentials like protein, vitamins, fluids, etc. This should be combined with plenty of exercise, without which any diet to check weight is meaningless.

Super-refined flours, silky flours, double-bleached flours: these terms blare out of advertisements, trying to make the products seem superior, attractive and generally profitable, if not for our body, at least for the manufacturers. The age of such refinement in food has begun to have a very different connotation. They are difficult to digest and increase problems of obesity, heart disease, blood pressure and indigestion.

However, one need not be terrified of such ingredients. Consuming a moderate quantity while balancing them with highly nutritious foods like bran, whole flour, germ-of-wheat and other grains makes a sensible combination. Keeping in mind the age, lifestyle and food habits our generation has inculcated, such a balance is more welcome than a fanatic aversion to super refined products. In fact, most people believe that taste is wholly sacrificed in the process of changing over to health foods. Hence, it is wiser to adopt the middle path.

Include an ample amount of sprouted lentils in your diet. Make them at home for the tastiest sprouts. Wash lentils (moong, channa, matki, etc.) in water. Soak overnight. Drain water, wash again and remove excess water. Cover with a moist cloth, and keep aside for 15-20 hours. Make sure the cloth is kept moist. Do not tie in the cloth. Use the sprouts as required. Refrigerate the remaining for later use.

In this section we will try to use a major amount of bran, muesli, friendly amounts of fat, wheat-germ, oats, soy flour, etc. to help maintain a healthy, balanced life and body.

A few tips regarding enhancing the nutrition content of our foods:

1. Instead of using refined wheat flour, either use whole-wheat flour, or add a cupful of soy flour to a kilo of wheat flour. If you have a flour mill at home, grind both together for a good blend.
   
2. Make rotis (leavened breads) out of millet, jowar, ragi flours on some days, instead of wheat flour. Add a handful of soy flour to it if desired. This is a healthy and welcome change.
   
3. Make biscuits, cookies, etc. substituting a portion of plain flour for toasted bran, fibrous flours like ragi, or whole wheat, or even crushed muesli.
   
4. Use toasted or baked forms of grains instead of frying them for any dish.
   
5. Make intelligent and creative changes in basic recipes, converting simple dishes to excitingly new and tasty alternatives. For example, the regular semolina upma may be made from crushed jowar and wheat germ.
   
6. Even if you are not very adept at using healthy foods, and substituting the ingredients, try the simple solution of using either ready-to-use flakes, or toasted wheat germ, rolled toasted oats, etc. as a topping in baked dishes, casseroles, salads, raithas, cookies, etc. Even this helps to take a lot of fibre, without actually cooking with it, directly.
   
7. The best way to cook vegetables is by steaming them. Put some water in a large vessel. Place a metal stand in the centre. Steam by putting the vegetables in a colander and placing over the stand. Cover the vessel with a lid, while steaming. This way the vegetables are not washed off of their nutrition and are cooked faster.

How good are low calorie vegetables?

Information regarding calorie dense foods is easily available but about low calorie foods are not that easily available. Many of my clients ask for information about the vegetables that contain low amount of calories and can be consumed in large quantity with out altering their figure. This article which will give information on some of the low calorie, low fat content vegetables. These vegetables are useful especially for people who are having obesity, diabetes, hypertension or coronary heart disease.

Cucumbers

Cucumbers were one of the first vegetables to be cultivated in the world. It contains very little nutritional value but it is one of the favourite ingredients in our salads. Cucumbers are very cooling and refreshing. During summer it reduces the heat and thirst.

Cucumber is a natural weak diuretic (increase urine out put). The water content in this vegetable is 96.3gm per 100 gms. It contains only 13 kcal per 100 gms. Since it is a very low calorie vegetable cucumber is a favoured vegetable in any low calorie diet. Cucumbers have some amount of folic acid (14.7μg of folic acid per 100 gms). Like wise sodium content is very low. It contains only 10.2 mg sodium per 100 gms.

Cucumber can be consumed as raw or cooked. Raw cucumber is more popular. When you take cucumber remember to wash thoroughly before removing the skin. Cucumber juice and cold cucumber soup are favourite low calorie refreshing drink during summer.

Cucumbers are also used in beauty industry as an ingredient in skin care products. Earlier fresh sliced cucumbers were used for eyes and face packs. At present readymade face pack of cucumber is available in the market. The slices kept on the eyes are believed to have rejuvenating effect on the skin but so far no scientific proof for this.

Pumpkin

Pumpkin does fall under the same category of cucumbers of having low fat and low calories. It also has high water content of 92.6gm per 100 gm of edible portion. Pumpkin has good nutritional value compared to cucumbers. For some reason this vegetable is not that popular.

Pumpkin has got good amount of vitamin A. It is a good source of beta-carotene. 1,160ug of beta-carotene are present in 100 gm of pumpkin. This beta carotene in the body converts to vitamin A. This vegetable play an important role in a vegetarian diet where animal products are not available to provide vitamin A. Beta carotene is an antioxidant to help prevent free radical damage that might lead to certain types of cancer. Pumpkin contains significant amount of vitamin E. This vegetable rarely causes allergies and is easily digested.Pumpkin contains low levels of sodium and good amount of potassium makes suitable for hypertensive. They are also advisable for diabetes, cardiovascular and also as a weaning food. It is a poor source of vitamin C.

Pumpkin seeds are edible and used for treatment for intestinal worms. These seeds must be taken in conjunction with a purgative such as castor oil for good antihelminthic action. They can also be used for prostrate and urinary problems.

Kovai

Kovai scientifically knew as coccinia cordifolia. The other names of kovai are telakuchu in Bengali, ghole gluru in Gujarathi, konduri in Hindi, tondekayi in Kannada, kovakai in Malayalam and Tamil, tondale in Marathi, kunduru in Orriya, and dondakayi in Telungu. This vegetable also stands high in water content. It has 93.5gms of moisture in 100 gms of edible portion. It does not contain lot of nutrient. It is very low in carbohydrates and calories, which are 3.1gm and 18kcal per 100 gms respectively. They are good vegetables, which can be included for weight reducing diets due to the low calorie content. It contains 59ug of folic acid 40mg of calcium per 100gms.

Radish

Radish contains sulphurous compounds, which may help to protect against few types of cancer. Radishes are low in calorie and fat makes it popular among the weight reducers. There are many varieties differing in their pungency, size, shape, and colour. They are pink, rat tailed, table and white. White radish contains fewer calories compared to the others. Pink and rat tailed contain good amount of calcium. Pink radish contains good amount of sodium and very low levels of potassium where as white radish has low levels of sodium and high levels of potassium. White radish is more suitable for heart patients and hypertensives. White radish contains the most moisture in high percentage (94.4gms per 100 mg). White radishes are suitable for diabetic patients, which can be added to their salads.

Nutritive value per 100gms of edible portion

Nutrient	Cucumber	Pumpkin	Kovai	Radish white
Protein (gms)	0.4	1.4	1.2	0.7
Fat (gms)	0.1	0.1	0.1	0.1
Carbohydrate (gms)	2.5	4.6	3.1	3.4
Energy (kcal)	13	25	18	17
Calcium (gms)	10	10	40	35
Vitamin C (mgs)	7	2	15	15

Pressure cooker recipes

A pressure cooker is the surest way to quick and healthy meals. When following the instruction manual, the pressure cooker is a safe bet. It is the best way to cheaper meals too as food cooks quickly under pressure thereby saving fuel.

Here are a few tips that can be followed in successfully handling a pressure cooker:

Always use a cooker with sufficient quantity of water.

Ensure that the vent tube is free of blockage before closing the lid

Place the weight only when steam comes out steadily through the vent tube

Store the cooker with its lid open to prevent mustiness

Check the valve seat for clogged food particles; clean after every use.

After every use, hang out the gasket on a peg till the next use. This helps it last longer.

To release pressure quickly, place the cooker in the sink; run cold water over it to cool it and hence reduce the pressure.

I enjoy my food: Chef Damu

Chef Damu, a household name in South India, wins over viewers with his charming cookery shows. He took time off his busy schedule to answer Bawarchi users` queries on Indian cooking. Here is the complete chat transcript...

Could you give me the recipe for vegetable korma with exact quantities?

Vegetables 1/2 kg, coconut 1/4 no, poppy seeds 4 teaspoon, curd 1 cup, ginger garlic paste 1 teaspoon, chilli powder 2 teaspoon, coriander powder 3 teaspoon, turmeric powder 1/2 teaspoon, cinnamon, cardamom and cloves two no each. Grind coconut, poppy seeds, ginger garlic to a fine paste. Keep a kadai on the fire, add oil, temper with ccc, add 200 grams chopped onion and saute well. Add 200 gms chopped tomatoes, saute add all the veg cut in to cubes. Saute, add curd, chilli powder, coriander powder and turmeric powder, add water and cook till it becomes tender. Add ground coconut paste cook well. Serve with chapathis

Is noodles good for health?

Not every day

Children always love to eat - hotel food - Why ? Whatever care we take - home food is not that tempting to kids. Any special reason for this ?

We do not serve them what they like. If you prepare according to their taste then they will eat.

Is it better to eat with a spoon or with our own hands ?

It is better to eat with own hands because the taste differs.

Is paneer good for health?

Yes, very good.

Better to learn cooking from a book / or from a person (Like you Sir ) :)

First from a person, then from the book.

Is there any health food for arthritis?

Ladies finger

Is it true that cooking in copper vessels is good for health ?

Yes

Do you still agree that home made food is safe and healthy ?

verymuch

Can you cook Indian dishes with rum in it?

No

How can you stop cabbage from smelling when cooking it?

Add turmeric powder

How do we make French Fry?

Par boil potatoes, cut them into finger sized slices and deep fry to a golden brown.

It is felt that cooking with fire wood add flavour - (especially in marriages / feast) - is this true ?

yes espesialy all gravy items

How do I make sora puttu? Could you give me the recipe with the exact quantities?

Sora 1/2 kg, onion 250 gms, garlic 100 gms, green chillies 10 nos, curry leaves, oil 1 round spoon. Boil shark with turmeric powder, squeze the water. Heat oil in a kadai, saute onion, add green chillies, chopped green chillies, curry leaves and saute well. Add boiled shark and saute till it becomes like a bread crumbs.

How to make soft paneer at home?

Boil milk, add lemon, allow to settle down then strain to get good soft panner.

Is your food that good that you are not able to resist yourself - you are little more chubby?

I enjoy my food that is the reasoon I look chubby and smart

Do you like eating your own cooking or do you relish others cooking ?

I like to eat others cook and serve with love and affection

Is it ok for kids to eat fried chicken once a week?

Yes

From where did you learn cooking ? Better - from home or from your course

At the age of 12 years

For people with peanut allergy, what is the alternative?

Cashew nut

Is it bad to eat fruits after dinner

It is very good. Fruits should be taken only after meals

Is there a South Indian equivalent to Mutton do pyaza?

Mutton kulambu

Is it safe to eat raw mushroom as salad?

No. It should be parboiled at least.

What is your favourite food, to eat and also to cook?

I like prawns, it is very yummy

Do we have any short cut to ensure the softness of cake without adding any baking soda?

No

Is there any truth in the saying that curd and fish should never be eaten together?

Nothing like that.

Is it safe to eat curd after eating ghee?

Generaly it not advisable - it may cause indigestion

How to make chilli beef fry?

Boil beef with onion, tomatoes and other masala. Dry completely. Heat oil in a kadai, add onion, green chillies, saute. Add boiled beef and dry.

Will cooking fish with gingelly oil make it tasty?

Yes, it will be very good.

How can I retain the tenderness of sausages while cooking it, without breaking it into smaller pieces?

Boil the sausages before you use them.

Is it ok to use yeast in everday cooking

Not every day

Can you tell me the basic thng to remember while making biriyani?

Curd, mint and ginger garlic paste.

How do we make flaky parottas?

You shoud make dough with maida adding 50% water. Make small balls, apply oil on them, then spread as thinly as possible like paper. Then fold it like malai kaja sweet, apply oil on top and leave it for 10 min. Use your palm to make round shapes and saute without oil. Add 1 teaspoon oil. after making 4 parathas. Smash in between the palm to get layers.

My mutton pepper fry always ends up being soggy.. how do I prevent this from happening?

Add some water while pressure cooking, then dry completely.

Hi sir, Can we use palm oil?

Yes but the food quality may not be that good.

I want to know how to make low calorie butter chicken

Avoid butter and add any rice bran oil.

In which Indian dishes can we use kosher salt?

Namely all tandoor and North Indian dishes.

How do I make soft chappathis that would remain so over a long period?

50% water is compulsory to get soft chapathis.

My pooris often break when I deep fry them.. is there any way to prevent that from happening?

You should add 50% water, then mix properly, it will not break.

Is it safe for fish to be cooked with curds?

Yes it gives you better taste.

How can i make coconut chutney that would last longer?

You should refrigerate - max life only 2 days.

What is the actual way to make bittergourd pakodas?

Mix 2 hand ful of rice flour and two hand ful of maida and one hand ful of cornflour and chilli powder and ginger garlic paste with little red colour; sprinkle water and fry.

Hi Sir, how do you make groundnut chicken?

Cook the chicken with onion, tomatoes green chillies, crushed ginger and garlic with chilli powder, corinader powder and turmeric powder. Pressure cook them, turn in to kadai, dry and add coarsely ground nuts.

Hi Dr. Damu, I am a big follower of you, I have seen all your shows, they are fantastic.

Thank you so much. Happy cooking.

What is the meaning of saag as in methi saag?

Greens - could be palak or any greens - methi saag means menthi leaves cooked with gravy.

Hello Chef Damu. I love the curd rice prepared in Tamil Nadu. But when I try to make it at home, it does not turn out well. How do I make proper curd rice. And do I use milk or water to get the desired consistency?

Bil rice with water, smash well, then add milk mix well. Add two teaspoon of butter, 1/2 tsp salt, then add two teaspon of curd and temper. It will be very tasty with vatha kulambe or fish curry.

What masala is added to chicken biryani to make it tasty?

Not much of masala is required - only coriander powder, chilli powder and ginger garlic paste will give you the taste. Mint leaves will help for flavouring.

Whenever I try to brown onions to garnish biriyani with, they turn soggy. How can I make them crisp?

Oil must be hot and should be in the simmer form - add only a little quantity then it will not be soggy.

A chicken curry I make requires me to add curd right at the end, and then cook. But the curd always breaks, though I cook it on a low flame. Is there any way I can prevent the curd from breaking?

You should add the curd while sauting onion, ginger garlic, tomatoes and finally the curd. Then it will not break.

What is the difference between regular vinegar and Balsamic/white wine/red wine vinegar?

Regular vinegar is used for making paneer and for marination while the other one is used for cooking.

If I want to evenly brown paneer cubes on all four sides, is there any easy technique I can use. Right now, I tend to burn some when I saute them.

Keep oil in the simmer form. You place the paneer in the slicer then fry.

If I want to use Kashmiri chilli powder instead of regular chilli powder, What is the ratio I should follow? For example, if a recipe asks for 1 tablespoon of chilli powder, how many tablespoons of Kashmiri chilli powder should I use?

since it is not going to be too hot you can add 2 teaspoon

Can you tell us the secret to perfect round boondis for boondi ladoo, please?

You should use the right type of slicer

Do you have any work shop for unmarried girls on cooking?

Yes. In my college for a period of 3 months.

Apart from fruit salad, what can we cook without gas

Cooking without fire you can prepare full meals like sprouted bean salad, juices, aval with jaggery, coconut with grated carrot and dry grapes, etc.

For traveling which type of food will suits

Normally chappathis, katti rolls and variety rice is suggested.

Hi Dr.Dhamu sir, How are u? Can we use garlic to Idly uppuma, Aval uppuma, lemon rice ?

Do not add garlic for lemon rice.

If coconut milk is added to a vegetable curry and boiled, will it curdle?

No

How can we use flax seeds in daily cooking?

Can be used for baking cakes and gravies

Why does basmati rice turn hard while reheating?

Sprinkle some water then reheat it will not be rubbery

How do you make crisp medhu vada without adding soda?

Sprinkle rice flour on ground dal

Any trick to make fruits stay on top of a cake while baking?

Spread meringue on top of the fruits

How to roast papads in a microwave?

Slightly wet the papped

Is it true that Kashmiri mirchi is more suited for North Indian dishes?

Yes

How to prevent mushroom from getting black while cooking?

Rinse with vinegar, lemon or water

For cholestrol people, what type of food can be prepared?

Fibrous food

Is finger chips good for health?

Bad.

Is half boiled egg is good for health? Nowadays disease is spreading from tat? Is it true.

Bad to health

Hi Dhamu Sir. Am ur gr8 Fan. Am an unique person. I love to eat food with different combination. But my friends run out of me by doing this. Is a mixed combination of food bad to health??? Pls tell me.

Yes

Which oil is best suited to cook?

ricebran oil

How to lose weight by dieting?

By eating oats every day morning, it is possibile to lose weight.