KITCHEN TIPS

Tips:

HERE ARE A FEW KITCHEN TIPS TO MAKE YOUR TIME IN THE KITCHEN EASIER .

1/ Add a teaspoon of oil or a teaspoon lemon juice while cooking rice to prevent
   the grains from sticking.

2/ Add a pinch of salt to the water while boiling eggs to prevent the egg shells
   from cracking.

3/ To peel pearl onions/ baby onions easily , soak them in cold water for 15-20
   minutes.

4/ Add a pinch of sugar while boiling green peas to retain their green color.

5/ For onions to brown quickly , you add salt to it while cooking.

6/ Soak almonds in hot water for 10-15 minutes to remove its skin easily.

7/ To set curd faster, you add a slit green chillie to it.

8/ While cooking ladyfingers, add a few drops of lemon juice or a teaspoon
   yogurt to avoid becoming sticky.

9/ Add a little rice flour to the wheat flour while kneading
   to get crispy pooris.

10/ Add a few pieces of raw potato (skin Peeled) to remove excess salt in the
    dish.

CABBAGE CURRY

CABBAGE CURRY 

Cabbage Curry is a famous curry in Bangali people . It goes well with
rice and paratha during lunch and dinner time.

Serving Size : 4-5 people
Cooking Time : 40 mins

Ingredients :

* 1 Cabbage cut into thin slices
* 1 Potato cut into blocks
* Green Peas
* Tomato
* Ginger paste
* Green Cillies paste
* Bay Leaf
* Garam Masala Powder
* Turmeric Powder
* Salt
* 1 teaspoon Ghee
* 4 teaspoon oil
* Cumin powder
* Cumin seeds
* Coriander Powder

Cooking Method :

* First boil the cabbage in a pressure cooker with 2 glass of water and
little bit of salt. Cook it for about 1 whistle. Drain out the water and
keep it aside.

* Heat mustard oil in a pan and then fry the potatoes with salt and
Turmeric Powder . Remove it when done.

* Then add bay leafs and Cumin seeds to sputter in oil.

* Now add ginger paste and stir it until the raw flavor of ginger is gone.

* Then add tomatoes and cook it until it is  soft and tender.

* Now add all the spices :Cumin powder , Coriander Powder ,Turmeric Powder ,
  and Green cillies paste . Mix it well. then add little bit of water, salt
  and suger as per taste.

* Now add the fried potatoes and green peas. Cook it for 3-4 mins on medium heat.

* Then add the boiled cabbage. Mix it well. Then 1 cup of water. Cover
the lid and cook it for 3-4 mins .

* It's now cooked and lastly add garam masala powder and ghee. Mix it
and cover the lid.




** Enjoy this tasty cabbage curry with steamed rice or paratha 

China breakfast parfait


Fixings
125g punnet raspberries

250g punnet strawberries, hulled, cut or quartered

1 banana, cut or cleaved

2 tablespoons nectar

1/3 mug walnuts, toasted

2 mugs Jalna Sweet & Creamy Greek Yogurt

3 tablespoons chia seeds

System

Step 1

Join the raspberries, strawberries, banana and nectar in a dish. Disintegrate the walnuts into littler pieces and include the dish. Throw gently to consolidate.

Step 2
Layer the products of the soil blend, then again with the Jalna and chia seeds in four glasses or dishes to serve.

Notes

Utilize any of the delectable Jalna yogurt assortments set up of the Sweet & Creamy. Attempt Full cream Greek or Low Fat Greek.