Tips & Tricks
If there is a left over Tandoor Roti, hard and difficult to eat, don't worry. Take a flat plate, add half a cup of water, dip the roti in it from one side and then to other side like if you are soaking the roti in water. Leave it for few minutes. Brush some ghee or oil evenly on the roti on both sides. Roast it on a non stick tava evenly from both sides until fresh hot and crispy.
Kids love to play with their food, let them play with the food and make them eat it too.
Bring some edible paint from the market (available in a cake cookery items shops) Mix with some milk or cream. Let your children paint some bread. Toast it for them and let them enjoy as sandwiches, like butter, jam and more...
Make Natural Colours
There are lots of Fruits and Vegetables which gives natural colours.
1 cup Fresh Cream
Any Fruit or Vegetable of your Choice
Example Strawberries, Avocado & Beetroot, Pumpkin, etc
Blend it... and a colour is ready.
Be innovative, try something different.
HOW TO MAKE YOUR KIDS EAT.
1). Don’t Force them to eat.
The toughest things in the world is trying to get a child who isn’t hungry, to eat something they don’t like. Once they are hungry they will eat. Let them ask for food.
2). Provide choices.
While preparing meals, give them a choice. The answer will be obvious, but let them design their own menu card for the week. Carefully pair your choice with them, for example, if your goal is to get them eat vegetables, give unique names to your recipes. Like cartoon character names pulaos.
3). Always offer something they are use to...
Don’t put a plate full of unknown food in front of kids. Lay down a buffet of their choice food.
4). Be innovative
If you know your child does not like milk, veggies, avoid it, but give them fruit panna cotta, a lovely veg noodle soup, they will love it.
4). Make mealtime fun! Be creative.
Decorate and be colourful in kids food. Ask them to decorate a salad, arrange a sandwich. They will never waste their own work. They will eat it all.
Soups are energisers! Soups are great as fillers when you are on a diet.
We ‘eat’ and don’t drink soup.
There’s nothing that pleases our taste buds better than a bowl of soup on a chilly evening.
Want to remove excess fat from your soup?
Simply take a lettuce leaf and draw it across the surface of the soup. The excess fat sticks to the leaf.
The word soup is of Sanskrit origin! It is derived from the word su and po, which means good nutrition.
When chopping vegetables for your soup, think about how big you want them to be on the spoon.
Well chopped, reasonably sized vegetables will not be difficult to eat the soup for the diners, and they will want more...specially children
Taste what you make before you serve it. Many people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
Invest in a bottle of olive oil. Using little olive oil instead of regular oil will not only enhance flavours, its healthy too.
Whenever you want to use raw onions for salads, Kachumber, etc and it happens that you may not eat it in next 20 minutes or so, be sure to rinse the chopped or sliced onions under cold running water and then dry it. This will rid the sulphurous gas from the onion that can ruin fresh a salad or kachumber.
Take your time reading our recipes thoroughly before you actually start cooking. This will save time, energy and wastage of any ingredients.
Smell, taste and understand spices, flavouring agents, and other possible ingredients before you actually start cooking. This will help you adjust the flavours and taste as per your choice.
Take away the stress by doing the preparation over night or day before. You'll look like a star.
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavour.
Always make large quantity of various soup stock and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
If you're cooking for some important function or dinner never try a new recipe and a new ingredient at the same time.
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
After making eggs sunny-side up, deglaze the pan with orange juice, then drizzle the sauce on the eggs to add another dimension to the dish.
When you deep-fry any stuff items, hold each piece of food with long tongs and slowly add it to the oil. Hold it just below the oil's surface for five-seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
When making kebabs, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini burger. Then you can taste it and adjust the seasoning.