Topic started by Helper (@ ppp-65-91-174-63.mclass.broadwing.net) on Wed Feb 13 21:54:16 .
All times in EST +10:30 for IST.

Tips & Tricks for roti making
A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
Many variations can be got from the basic roti receipes by using your own imagination
Eg. layered roti can be made with a filling or dry masalas mixeds, or kasoori methi or paneer or thick spicy chutney. This must be spread before folding the roti and after applying the ghee. All triangles may be prepared first but sprinkle dry flour over each before piling. Roll and shallow-fry as required.
Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.

Responses:

• From: helper (@ ppp-65-91-174-63.mclass.broadwing.net) on: Wed Feb 13 21:56:47
  
  Tips for puddings
  Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher.
  Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc.
  Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
  While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used.
  Puddings (at least of my kind) are a no hassles beauty. No hard and fast rules about ingredients. Don't grimace if any of the ingredients is missing. Just substitute, compromise and eureka! You'll come up with an original. Just stick to general norms for mixing of jellies, gelatine, whipped cream etc. You cannot go wrong.
  You can top with any sauce of your choice, if you like while serving or accompany it and let the guests pour to their liking. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
  Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
  Day old bread slices can be substituted for cake if cake is not available at hand.
  
  The above tips are from bawarchi.com
  
  
• From: helper (@ ppp-65-91-174-63.mclass.broadwing.net) on: Wed Feb 13 22:00:33
  
  This is from sanjeevkapoor.com
  To stop crying while cutting onions,
  
  after peeling the skin keep the onions in the refridgerator for half to one hour.Then cut. And donot cry
  Storage tips
  Keep Fresh coriander and curry leaves wrapped in 2-3 layers of newspaper. It will last for more than a week!
  
  Layer the vegetable compartment of the fridge with two sheets of newspaper, this keeps vegetables fresh longer without any messy , rotten vegetables! and easy to clean.. as all you do is discard the old paper and replace with new !
  
  
  
• From: h (@ ppp-65-91-174-63.mclass.broadwing.net) on: Wed Feb 13 22:05:24
  
  Baking Tips
  Baking
  - Store a powder puff in your flour cannister and use it to dust your cake pans
  
  Baking
  - Honey rather than sugar maintains more moistness when added to baked goods
  
  Baking
  - Granulated honey will become smooth if you set the jar in boiling water.
  
  baking
  - To prevent fruits, nuts and raisins from sinking in a batter, roll them in melted butter or dust in flour before adding to batter.
  
  Baking
  - If you need to cut a hot cake, use dental floss instead of a knife
  
  Butter
  - Make your own sweet butter for baking. Process one pint of cream in a food processor until it turns to butter.( about 5 min ). Drain off water well and dry butter in a towel. You should have 7 0z. of butter.
  
  
  
• From: Mrs U. Sahu (@ ppp-0-171.read-a-1.access.uk.tiscali.com) on: Mon Nov 3 07:14:14
  
  When making Aloo Puri,Boil the Aloo and deep fry them as this process will help that aloo would not soak all the curry rassa even it will be very fresh next day.
  
  
• From: kavi (@ 213.78.91.218) on: Mon Nov 3 09:04:42 EST 2003
  
  Thanks
  
  Thats great and very helpful
  Thanks for starting this thread..keep it on!
  
  
  
• From: Seetha (@ adsl-68-79-11-250.dsl.emhril.ameritech.net) on: Mon Nov 3 11:00:42 EST 2003
  
  yeah pretty useful!! Thanks
  
  
• From: Lilly (@ dsl1-194.gw1.adl1.airnet.com.au) on: Mon Nov 3 20:36:40 EST 2003
  
  Can anyone tell me the proper way to make the pastry, and the right way to fold, for samosas (the big triangular ones)?
  
  
• From: matt (@ 142.131.18.2) on: Mon Nov 3 21:09:12 EST 2003
  
  Why don't ya just use the egg roll sheets available in chinese and most american shops? easy! perfect for samosas.
  
  

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