You too can TrySharing stuff that I know…

It seems used tea powder can be used to clean oily vessels….I am going to try this right today

Take a small cup of dhania, few red chillies, 1 tsp pepper balls, 1 tsp jeera, 1 tsp kadalai paruppu (Tamil) or kadle bele ( kannada).
Fry the above ingredients without oil in a pan for about 3 minutes. Do not allow colour to turn black. Grind it in a mixie and store.
This can be used as a powder with every curry that you make. Goes very well with brinjal and capsicum. You can also fry ladies finger, slit it and stuff this powder and serve.
It is equivalent to the north Indian garam masala.

Mom wanted a nice way to clean her kitchen chimeny herself…she once called in a guy to do this. He did a good job…but after that we feel that the suction power is not too good…reason is…
initially we bought a chimney because we wanted perfect ventilation…without which all the steel boxes in the kitchen were catching up stickiness. when we got the chimney this condition was not there…we were very happy…but after the first cleaning by this guy…we found the stickiness back..

i tried searching throughout the internet…was unable to find a good tip..

This blog is actually not meant for recipies. But since I typed the recipies for my friends, I thought it might help someone else also. So here are 2 tasty recipies.

Pesrette:

payatham paruppu (Tamil)/ Hesaru Kaallu (kannada) – 2 cups (soaked overnight)
ulundhu (Tamil)/ Urad dal (Hindi) – ½ Cup (soaked overnight)
Pachai arusi (Tamil)/ Rice – ½ Cup (soaked overnight)
Green chilli pieces

This is the second year of my marriage. Last year I was a helper to my Mom in law for making all the bakshnams (variety of dishes for festivals). Not this year. I really wanted to learn. So yesterday when I was at amma’s place I decided to try out the most important dish for the next upcoming festival which is Gokulashtami or Krishna Jayanthi; it was the seedai.
I have decided to share my experiences and the tips I gained with others so that anyone trying it new will find it useful.

I found it very difficult to differentiate between the various types of dals available. When I cooked, I knew which one to use. But if I had to buy it, I did not know its name. Also some dals looked similar and I was confused when the shopkeeper asked me which one I wanted. So here is a blog to help someone in my condition (specially from my mom)

I have listed 4 important types of dal here.
 

My grandma used a very useful tip that I would like to share. In most Indian cooking, we crackle mustard seeds and put in our dishes. This is called Tadka (hindi) or oggarnne (kannada) or thalippu (tamil). This is a small job. But the vessel used for this gets oily and needs washing every time. Instead, what can be done is, you can crackle lot of mustard at a time and then drain the excess oil. This crackled mustard can be stored in a bottle and used every time for cooking. It will not get spoilt for months together. It saves time of doing the crackling and also washing the vessel.

To prevent salt from getting moist add some rice grains to the bottle of salt. The salt will remain fresh and the sprinkle holes will not get blocked either.

If jam becomes thick, add cream and make it into a tasty pudding.

Don’t throw away the whey remaining after making paneer. Use it to knead chappathi dough or prepare gram flour batter for bhajjis.