How To Stories
"Tamatar Basmati is quick and easy to make, yet it turns out looking rich and tasting delicious."
"Basmati fragrance is compromised a bit because tomato has a powerful flavor, but the dish gets compensated for that as tomato also lends the dish its rich color lavishly."
"The modern world rediscovered Porridge Oatmeal when they wanted a cheap, healthy, instant breakfast."
"The fact that it was easy to cook, easy to digest, and easy to blend with different flavorings made it fashionable."
“Marinates are popular because they flavor foods well, make them taste juicier as well as tenderize tougher cuts of meat."
"But too much acid is bad for organic matter, so depending on what is being marinated with what, this process can last seconds or days. The trick is in getting the balance of acid, oil, time and spice right.”
"Sunny side eggs are eggs that aren't flipped over when the white portion is fried on one side. So the yolk looks like a sun and is beautifully saucy."
"If you flipped them over when the bottom side was fried and cooked them further depending on your mood on the day, you can get between Over easy to Over hard versions."
"Butter chicken or murgh makhani is a classic North Indian or Punjabi recipe. Many versions of the recipe exist."
"Traditionally, it is dressed chicken, which can be served on or off the bone, but I tend to marinate it overnight in a yogurt and spice mixture. The chicken can be cooked in a tandoor, grilled, roasted or pan fried."
"Eggs are full of goodness anyway, like proteins, vitamins A,B,D and E, lots of minerals and those very important good-for-you fatty acids."
"But why do you keep eggs in a fridge Ma?" Hosh asked as they sat down to eat the French toasts he had just cooked under her supervision, "Will they not keep outside?"
"Raita is so versatile", she said, "it can be used either as a sauce, dip, or salad depending on how much you dilute the yoghurt."
"It can be prepared with three main base ingredients: vegetables, pulses and fruits.”
"To avoid shells cracking when you boil them," she said, "take eggs out of the fridge and bring them to room temperature first. I suggest letting them sit at room temperature for about half an hour before using."
"In baking too, eggs are better used at room temperature."
"Nimbu Basmati is quick and easy to make yet it turns out looking alluring, smelling heavenly and tasting delicious. It combines Basmati fragrance with lime and lemony flavors and we flare up its presentation using golden glows of turmeric."
"So it uses mostly ingredients that you already know about."
"Whoopsie," he uttered, as he dropped an egg on the kitchen floor.
"Get salt and give it a good sprinkle," said Isha, "It'll clean up pretty easy. Use salt to scour non-stick pans too, instead of detergent."
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