Delhi Special Recipe(Tamarind Chutney)

Potatoes Tamarind Chutney

Ingredients:

2 Potatoes-boiled, peeled
1 tbsp Tamarind Chutney
1/2 tbsp Mint Chutney
1 tsp Chaat masala
1/2 tsp Roasted Cumin Powder
1/2 tsp Red Chilly Powder
1 tbsp Oil
1 tbsp chopped Coriander Leaves
Salt to taste

Method:

1.Cut the potatoes into cubes.
2.Heat oil in a pan, deep fry the potatoes for 2-3 minutes until cooked well.
3.Remove from pan and drain excess oil on a paper towel.
4.In a bowl, add the fried potatoes, cumin powder, red chilly powder, salt, chaat masala and mix thoroughly.
5.Add the tamarind chutney and mint chutney, mix well.
6.Garnish with coriander leaves and serve.

Reference: www.food.sulekha.com/potatoes-tamarind-chutney-id3268-33902-recipe.htm

Place to Learn cooking classes and cooking classes in delhi

How to Become a Best Cook?

Agree that you are currently not that good of a cook, and will need specific practice and some outside help. Just as starting creation of artist must duplicate other masterpieces to learn the techniques, you will need a cookbook or two of recipes to play with, even if it’s just from online cooking sites you like.

Idea for your tryouts with new cooking styles, or exquisite recipes, to fall on nights when you don't have to entertain anyone.

Make yourself work through a good, classic cook book. Commit to really cooking many  times a week with a recipe. You will start to see what works well with what, and learn fundamentals of cooking various foods and dishes.

Go ahead and buy a couple kitchen gadgets to really turn up the heat. Get a mortar and pestle, or seafood scissors. Check out those more advanced cookbooks and read tips for chefs. Or, start buying higher quality ingredients or fresh herbs. These things will help you cook to your best potential, and the tasty outcomes will increase your confidence.

Start increasing to cook your favorite dishes. Add a spice here or there, and substitute ingredients. Generally speaking, if it smells worthy together, it will taste good together. Duplicate other good dishes you've seen or eaten, and challenge yourself in additional ways.

Be patient, stick with it, and play with it. Hopefully, these tips will help you master cooking. 

Want to learn cooking classes in mumbai visit this link cooking classes in mumbai

How to Make Tasty Tamarind Rice (Puliyodharai) ?

Procedure to make  Tamarind Rice
Tamarind - one big lemon sized
Turmeric - a pinch
Hing (Perungayam) - a pinch
Salt - to taste
Peanuts - a fist full
Raw Basmati Rice - 1.5 cups

To temper:
Mustard - Half tbsp
Red chillies - four small
Urad dal - 1.5 tbsp
Channa dal - two tbsp
Curry leaves - two sprigs
Turmeric powder - a generous pinch
Hing - 1/2 tsp
Sesame oil - 3 tbsp

For Powder:
Channa dal - two tbsp
Red chillies - three
Fenugreek seeds - 3/4 tsp
Urad dal - one tsp

In a pan, add a tsp of oil and roast all the ingredients under 'To roast and grind' (in the same order one by one) to golden brown and grind it to a fine powder.

Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under 'to temper'.

Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half. 

At this stage add jaggery and 'roast & ground' powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.

Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.


Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required. 

How to Learn Restaurant Cooking

How to Learn cookery by Yourself. during this day and age, it's assumed we want a tutor for everything which we have a tendency to square measure incompetent at any basic demand .

Pizza at Restaurant style

Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza is giving a good taste and health too.

Practice cooking at home

Cooking in a restaurant is very different from cooking at home, but you should take every opportunity to get familiar with as many foods and techniques as possible.

Become confident with a knife and other kitchen equipment. Form opinions about which tools are useful and which are unnecessary gadgets

Practice cooking for other people. Chefs are under a lot of pressure to perform well. If people's expectations aren't met, they send dishes back and write negative reviews. Find out early whether you'll be able to hold up under close scrutiny of your work.

How to Become a Chef 

Learn Cooking at home or otherwise going cooking classes in your local area, My friend refer this listing for cooking class and she going class in her home near. Now she maintain her own Restaurant in Mumbai. Want to learn Cooking in Mumbai check the following: cooking classes in mumbai

How to Make Tasty Potato Fry in Quickly

Benefits of Eating Potato

Potatoes can be prepared a number of different ways and are extremely versatile and fun to try in new recipes. They are simple on the taste buds and enjoyed by most people. When eaten moderately at meals and prepared properly, the benefits of eating potatoes can result in a longer, healthier life.

This is a very simple and easy version of potato fry.

Easy Potato Fry Recipe

Potatoes - 2

Sambar powder - Half tsp

Ginger Garlic paste - one tsp

Turmeric powder - a generous pinch

Chilli powder - 1/4 tsp

Salt - to taste

Temper:

Mustard Seeds - one tsp

Split Urad Dal - Half tsp

Curry leaves - few

Oil - 2 to 3 tsp

Step 1: Pressure cook potatoes until soft say for about 3-4 whistles. Peel of the skin and cut into bite sized pieces and keep aside. Heat oil in a kadai add mustard seeds, urad dal, curry leaves - allow it to crackle.

Step 2: Add ginger garlic paste fry for a minute. Then add onions and fry till golden brown. Add the cooked cut potatoes, add turmeric, chilli, sambar, garam masala powders and give a quick stir.

Step 3: Give a stir and fry until the potatoes turn golden brown. Turn over to cook evenly on all sides.