Me As Chef

USEFUL COOKING TIPS: 1) To make softer chapatis, add salt and little oil to flour, knead it with boiled water, keep it for 15 minutes before making chapatis 2) To make softer idlis add soaked rice flakes or sago in the batter 3) Do not refrigerate tomatoes and citrus fruits, It kills flavors, nutrients, and textures 4) Rub hands with dry salt to remove onion and garlic odor 5) When boiling corns on the cob, add a pinch of sugar to the water, It brings out the corn's natural sweetness 6) Leave butter and eggs at room temperature overnight, to get best results while baking 7) When cooking vegetables don't add salt until the end. Adding salt early can dehydrate vegetables and reduce their nutritional value 8) Brine Poultry Before Preparing, to give it the super juicy flavour 9) If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking 10) Before cooking cauliflower keep it soaking in water mixed with a teaspoon

CORIANDER / CILANTRO Cilantro is a popular Mediterranean herb commonly recognised in India as coriander or dhania patta. It is part of most Indian kitchens and very often used to garnish curries, salads and soups. A simple aloo ki sabzi tastes much better with a liberal garnishing of coriander. It is an annual herb. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro. CORIANDER LEAVES NUTRITIONAL VALUE: Cilantro is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. It is also rich in many vital vitamins including folic-acid, vitamin-A, beta carotene and vitamin-C that are essential for optimum health. CORIANDER LEAVES 10 HEALTH BENEFITS: * It lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL). * It helps in the reduction of fats and thus aids weigh