Sambar Powder

Ingredients:
1. Coriander seeds : 4 cups
2. Dried red chillies 3½ cups
3. Toor dal : 1cup
4. Urad dal:1/2cup
5. Black pepper ;1tsp
6. channa dal :1/2 cup
7. Methi :1tsp
8.curry leaves :few leaves
9:Halthi powder: 11/2tablespoon
Method:
Fry the above ingredients separately(without oil) till hot and make a fine powder then add Halthi powder and store in an air tight container.! With the help of this powder you can make delicious sambar.
Rasam powder:
Ingredients:
Coriander seeds -1 cup.
Toor dal -1/2 cup.
Channadal -1/2 cup.
Pepper corns -2 table spoons.
Jeera -1 table spoon.
Dry red chilli -20nos.
Method:
Dry the above ingredients in the sun separately , powder it.Powder should not be very fine.Store in an airtight container and use when required.

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:
Ingredients
21/2 cups -Water
2 -tbsp Milk
4 -cups sugar
Method:
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 ?

 RiceFlour

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

Method

  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

Common Abbreviations Used in Cookbooks

tsp. (t)-teaspoon

Tbs. (T)- tablespoon
C- cup
oz- ounce
pt-pint
lb-pound
qt-quart
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

EQUIVALENT MEASURES

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

Quick Conversions:

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

Miscellaneous:

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

Let me guide you…

*Successful meal preparation is as much dependent on planning as on cooking skills.
*Time management Begin by familiarizing yourself with the kitchen and get comfortable.
*The first step is to decice the recipes thoroughly before making a final choice. If you choose 2 or more hot dishes, consider their cooking times and oven temperatures.
* If you have only one oven and the temperatures required for the 2 dishes are different, this will present difficulties.
*Sometimes the food is required to be done 2 to 3 hours before hand. Time yourself accordingly in the kitchen.
*Use labour saving devices like a food processor, pressure cooker, a peeler, an electric whisk etc. which will make your job easier and quicker in the kitchen
*Keep the cooking ingredients carefully and check to see whether you have all the ingredients ready with you in the kitchen table.
*The size of containers, individual cookers or the ripeness or tenderness of the foods being used can cause a slight variation
*Measure all the ingredients perfectly using standard cup and spoon measures for flawless results.
*Accurate measurements are essential if you want the same good results each time you cook. Use standard measuring cups and spoons.
*Dress safely when you cook. Wear cottons and other natural fabrics. Do not wear nylons and synthetics. Avoid loose clothing and long broad sleeves. If you are comfortable its safer to wear an apron during cooking.

Keep the kitchen clean:

*Clean up as you cook. It makes less work at the end. After you finish using a utensil, put it in warm soapy water to soak. Wash sharp knives separately and be careful of the sharp blades.
*Wash and dry all the utensils you have used and put them away. Wash the counters and leave the kitchen neat and clean.

*Rub the countertop stains such as mustard, tea, oil or fruit juice with baking soda and a damp cloth or sponge.

*Keep a garbage pail in the corner of the kitchen to prevent odours.
*Discard the bag after you have finished cooking.