How To Stories
"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?"
"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."
"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."
"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."
"This layer, called the cuticle or bloom, is still wet when the egg emerges, but quickly dries after a few minutes."
"This stops bacteria from getting inside the shell and reduces moisture and carbon dioxide loss from an egg which could degrade the egg quality."
"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."
"Depending upon the size of the egg, an egg contains about 75 calories or 310 kilojoules."
"But it also has a significantly high satiety effect so you feel fuller for longer – good news if you are dieting."
"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."
"In India, flavoring ingredients such as asafoetida, black salt, sea salt, fresh ground ginger, green mango, green chilies, pepper, lime or lemon juice, Amla (gooseberry), Jira (cumin seeds), coriander, mint and curry leaves are mixed with Chaach to enhance its digestion-aiding properties."
"Traditional buttermilk contains probiotic microbes which are beneficial to the gut and improve immunity when taken regularly."
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