Annapoorna

Annapoorna
Dedicated to all lovers of Indian food who provide me with the inspiration and encouragement to keep experimenting. May that tribe increase and make Indian food the most popular in the world

Tuesday, October 11, 2011

Cookery & Kitchen Hints - Regarding Eggs and Poultry

Omelettes:

3.  If you do not succeed in making frothy omelette, beat the whites and yolks separately and thoroughly. Add a pinch of Soda Bicarb ( Baking Soda) to the whites and then stir in the yolks. You will get a real tasty and frothy omelette.

4. When making egg omeletted heat the fat, ghee or oil till smoke rises. Take the pan off the fire, pourthe mixture in, reduce heat and cook.

5. Milk @ 2 tbsps for each omelette used along with beaten eggs while preparing omelettes will make them soft, moist and thick as an omelette should be.

Cookery & Kitchen Hints - General



  1. When following a recipe from a cookbook, slip the open book int a cellophane bag. This will prevent the book from getting stained.
  2. Given below is a handy conversion table to help the housewives
1 lb = 453.6 gms
1 oz = 28.3 gms


English Measure

1lb
1lb
1lb
1lb
1lb
1lb
7 oz
5 oz
2 ½ oz
2 oz
½ oz
1 oz
½ oz
6 oz
10 oz
10 oz
Ingredients

Butter  or other  fat
Flour ( sifted )
Castor Sugar
Rice
Dried Fruit
Lentil
Castor sugar
ate Mixed Nuts
Desiccated Coconut
Fresh Bread crumbs
Flour
Sugar
Butter
Flour
Sugar
Melted Ghee
American Measure

2 cups
4cups
2 ½ cups
2 ¼ - 2 ½ cups
2 – 2 ½ cups
2 cups
1 cup
1 cup
1 cup
1 cup
1 level tbsp
1 level tbsp
1 level tbsp
1 ¼ cup
1 ¼ cup
1 ¼ cup