How To Stories
“Pa, is an Invisibility Cloak for real? Can I get one?” asked Josh.
Rosh settled back with a smile. “Yes Josh,” he said, “They are a scientific reality now …
"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."
Story on Cooking Tips: How To Boil Eggs?
Isha teaches Hosh how to boil eggs for an egg-cellent, nutritious, quick & easy breakfast.
“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.”
"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."
"Kala Namak is a pungent-smelling, sulfurous-tasting salt, used extensively in South Asian cuisines of India, Pakistan and Bangladesh as a condiment," she clarified, "or added to chaats, chutneys, salads, many fruits, raitas and other savory snacks."
"It is still sodium chloride, but with several sulphurous impurities, lending the salt its color and smell. It's actually not black, but a brownish pink when whole and light purple or pink when ground."
"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."
"Why did you wait before putting in the onions?" asked Hosh.
"Because we want to remove the odor from the mustard oil. Usually 5 minutes on high heat is enough, but you can always tell by the colour of the oil. When it goes pale, it is done. If you were using olive oil, you would only need to wait half the time."
"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."
"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."
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