Tuesday, April 15, 2008

How to make..sprouts

Sprouts: The sprouts can be obtained from a variety of beans and seeds.Bean Sprouts" are actually sprouted moong beans and are easy to make at home.Sprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes.
1. Wash the moong or mixed beans and soak in water for 5-6 hours or overnight.
2. Drain water thoroughly (do not rub) and wait for 5 minutes.
3. Keep in a jar and cover it with a piece of cloth (preferably muslin cloth) for 5-6 hours.Place in a refrigerator overnight.
4. Next day wash and drain and again keep it for 5-6 hours as earlier. Again place in a refrigerator overnight. By morning long sprouts are ready. Sprinkle little water on the sprouted beans and store it in the refrigerator until required.
5. It will take at least 2 days for the Moong to get sprouted.

How to make ...

From basic now i am writing basic recepies how to make ....,
Sugar Syrup:
21/2 cups -Water

2 -tbsp Milk
4 -cups sugar
1. Dissolve sugar in water and bring it to boil in a pan. Now lower the heat to moderate.
2. Add milk to the boiling syrup so that the scum comes to the top of the syrup.Remove the scum with a spoon.
3. Take a drop of the liquid on your index finger and the thumb try releasing instantly.
4. Repeat 2 or 3 times if an elastic string forms between your finger and the thumb then the syrup is ready to use.
5. Continue to boil for two, three or four strings.

How to make Butter/Ghee:
Cream of milk (Malai)
1/4 tsp. Curd
1.Heat the milk till the malai comes in upper layer.
2. cool it down.
3. Now add curd to the collected cream and mix well. Set-aside in a warm dark place for overnight or till it sets.
4. Using a hand whiper or an electric whiper whip it till butter separates from liquid. Now add 2-to3cups of chilled water and whip again.
5. The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (this is buttermilk).
6. Collect the butter lump in a separate container and wash 2-3 times more with chilled water. Drain out the water. Now butter is ready to use.
Preparing Ghee from the above made butter:
1.Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
2. Leave the butter to simmer gently for 30 minutes.
3.Remove the pan from the heat and skim the scum from the top. Allow the ghee to cool for about two hours and transfer to a large jar. 

How to Make Rice Flour at Home ?

Wash and soak the required amount of rice for an hour
Drain well and spread on a white cloth to dry for 10 minutes.
Grind little rice at a time a seive to get soft flour.
Repeat with all the rice. Lightly dry roast the flour on a low flame till the flour becomes hot and slightly yellowish. This is to remove the moisture.cool it and keep it in an airtight container for use as required;
For some dishes like seedai, kai murukku, and adhirasam it is used immediately; in this method only small quantity can be prepared conveniently.

Urad dal flour
  Dry roast 2 cups urad dal till golden.
  Allow to cool and to a fine powder consistency. Sieve it.
  Store in an air tight container for further use.

Food Measurements And Conversions

It is very hard not to measure when one does not know what the finished recipe tastes like and therefore it is important to get to know the recipe by following the directions , measurements and methods so that you achieve the results desired by the author of the recipe. Then go ahead and make as many changes thereafter and adjust it to your taste buds.
How to measure? To measure dry ingredients like flour, sugar etc. spoon the ingredient lightly into a cup and then level with a straight edged knife. For solid fats like butter, spoon into cup and pack down firmly with a spoon. For ingredients such as shredded cheese, grated coconut chopped nuts, spoon into cup and pack down lightly.
For thin liquids like milk, pour into a spoon until full.
For thick liquids and dry ingredients pour or scoop into a spoon until full and then level with a straight edged spatula or a knife
tsp. (t)-teaspoon
Tbs. (T)- tablespoon
C- cup
oz- ounce
Measuring Dry Ingredients:
3 teaspoons-1 tablespoon
2 tablespoons-1/8 cup
4 tablespoons-1/4cup
5 1/3 tablespoons-1/3 cup
8 tablespoons-1/2cup
12 tablespoons-3/4cup
32 tablespoons-2cup
64 tablespoons-4cup
1 pinch-1/8 tsp or less
1-1/2 tsp-1/2 Tbsp
3 tsp-1 Tbsp
1/6 cup-2 Tbsp + 2 tsp
1/4 cup-4 Tbsp
1/3 cup-5 Tbsp + 1 tsp
3/8 cup-6 Tbsp
1/2 cup-8 Tbsp
2/3 cup-10 Tbsp + 2 tsp
3/4 cup-12 Tbsp
1 cup-16 Tbsp
Pinch or dash = less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid oz.
4 tablespoons = 1/4 cup = 2 ounces
6 tablespoons = 3/4 cup
5 1/8 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 8 fluid oz.
2 cups = 1 pint
4 cups = 2 pints = 1 quart
4 quarts = 1 gallon
2 cups liquid = 16 oz. = 1 pound
Measuring Liquids
¼ teaspoon = 1.25 ml
½ teaspoon = 2.5 ml
1 teaspoon = 5 ml
1 tablespoon = 3 teaspoons = 15 ml
¼ cup = 50 ml
1/3 cup = 80 ml
½ cup = 100 ml
¾ cup = 150 ml
1 cup = 200 ml
1 stick of butter = 4 oz,
1/2 US cup, about 114 grams,
1/4 pound, 8 Tbs
1 oz cheese (grated) = 4 level tablespoons
1 oz cocoa or chocolate powder = 3 level tablespoons
1 oz coconut (desiccated) = 4 level tablespoons
1 oz flour (unsifted) = 3 level tablespoons
1 oz sugar (castor/caster) = 2 level tablespoons
1 oz sugar (granulated) = 2 level tablespoons
1 oz sugar (icing) = 2 1/2 level tablespoons
1 oz syrup (golden) = 1 level tablespoon