TO MAKE CASTOR SUGAR.
Place granulated sugar into a coffee grinder or food processor and grind until smooth.
To keep nuts fresh store in the freezer and use as desired.
To keep fresh, store in the freezer and use as required. To toast coconut, use a frying pan and stir
TO MAKE CHOCALATE CURLS.
Scrape with a sharp knife for thin shavings or use a vegetable peeler.
How to Toast Nuts
It most often seems that when you come across a recipe that requires that the nuts be "toasted", then chopped, there are very seldom instructions on How to Toast the Nuts. So I thought it would be a good idea to include the instructions on How to Toast Nuts
1. Preheat oven to 350 degrees F (180 degrees C).
2. Toast nuts BEFORE chopping them into smaller pieces.
3. Place nuts in a single layer in an ungreased shallow pan or a baking cookie sheet or pan.
4. Bake 5 to 10 minutes or until they are golden brown. Some nuts, such as walnuts may look more
GOLDEN than BROWN when toasted. They will continue to brown slightly after they're removed from
the oven. Stir once or twice or shake the pan during toasting to aid in even browning.
5. Place toasted nuts on paper towels to cool.
6. After toasting and nuts have cooled, STORE any leftover toasted nuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
To prevent icing from sticking to your knife whilst spreading on the cake, occasionally dip the knife into hot water, shaking off the excess.
To fill a piping bag with icing, place the bag into which the nozzle has been inserted, into a jug of a suitable size and fold back the collar over the outside of the jug. This will hold the bag steady and leave both hands free.
For perfect shaped cakes, first grease the pan, and then line it with greased waxed paper. After baking, invert pan and peel off the waxed paper. No more broken corners or edges! Muffins will slide right out of tin pans if the hot pans are first placed on a wet towel. Cracked Cake: Cracks and uneven surface may be caused by too much flour, or too hot an oven. To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter. For decorating cakes - Use a clean, squeezable mustard bottle .To work it on the cake just fill it with the desired colour & then screw on the pointed tip. To cool a cake that has just come out of the oven, place the pan on a wet towel. The cake won't stick to the pan if it's cooled this way. To prepare Self Rising Flour - Mix 4 cups of flour, 2 teaspoons salt, 2 tablespoons of double acting Baking powder. Store in lightly covered can or jar and use soon. The art of making good naan khatais lies in beating the mixture till it becomes light and fluffy.
Most Indian recipes call for onions that need to be sautéed till light brown. To get this done quickly, just sprinkle a good pinch of salt on the onions (salt quantity for approximately 1 large onion) while browning and they will get done sooner. It is a good idea to brown onions in advance and store them in an air-tight container in the refrigerator to save time while cooking.Adding a little milk to the onions while frying will give them a rich colour and prevent burning. Fresh coriander/dhania is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate. Retaining the "whiteness" of white rice: While cooking rice add a few drops of lemon juice. The colour of the grains becomes bright white. Do not add saffron directly to a dish, infuse threads in a little hot water for at least 5 minutes before blending in a dish to bring out flavour and ensure even colouring.
Never fry saffron in hot oil or butter, this will ruin the flavour. Lettuce when cut with a knife gets discoloured along the edges so they should always be torn by hand. Always salt the water for boiling vegetables, this enhances their natural flavour and diminishes the need to add salt to the table. To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast. Make your own cooking spray by pouring canola oil into a clean spray bottle. It's much cheaper and does the same thing as canned cook sprays. You can do the same thing with olive oil for spraying steamed veggies, bread or fish....
Chicken becomes especially tender if you marinate it for and hour in curd (raw yoghurt) mixed in with some of whatever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderiser. When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and al kinds of seafood. For better results, mutton should be of a younger animal. It looks pink and not red and texture should be firm. If it is red and looks 'wrinkled', it will be tough. Do not use metal bowls when mixing salads. Use wooden, glass or china.