I thought we should have a topic where we can share what kind of problems we have (I mean related to the cooking and kitchen part) and give each other some good tips and feedback, right? Hope u like the idea ..
So I will start off:
Meri problem hai, I dont know what is a good chai .. Haan jee, mujhe nahin maloom ke achi chai kaisi hoti hai. I NEVER have chai. I must be dying of flu or something if I sip to one. So I really dont know how a good chai should taste and it makes it very difficult for me to make chai, because I am insecure.
Whenever I’m abt to make chai for guests, I always wonder if its good. I love cooking and I love eating too, so usually what I cook, I can taste and know how it should taste, but not with chai .. so kya karon? Any tips? Any perfect chai formula? Chai lovers?
For desis use Tetley tea bags and Carnation (or store brand evaporated milk) milk to make tea. If you make tea using loose tea leaves its even better as its "taiz/karak" chai that people like more. But its usually a hassle to make it that way. You can add Tetley tea bags while the water is boiling to make the flavor seep out. I add the bags infact when I put teh water on to boil. When the water boils just pour the tea into cups or teapot sans the tea bags and add carnation. Don't add too much as more can be added if people want a whiter tea. One sure fire way of making people apprecaite your tea is to serve it in a teapot and milk jug (carnation) and sugar separatley the old fashioned way. Presentation does count, you know.
meri problem yeh haiN ke mujhe roti naHi bananee atee...baaqi kitchen ke kaam saaray atay haiN magar roti naHi atee. kya karoon? chawal kah kaa kar thak gayee hooN! achi roti kaisay banti haiN
meri problem yeh haiN ke mujhe roti naHi bananee atee...baaqi kitchen ke kaam saaray atay haiN magar roti naHi atee. kya karoon? chawal kah kaa kar thak gayee hooN! achi roti kaisay banti haiN
** HOW TO MAKE A ROTI **
Ok Xlusively , you are in for a treat .... I am a roti expert and will give you a perfect way of making roti and you wont go wrong ....
so, after making the dough ( if you dont know how ask me , i will tell you that in detail )
take a little piece in your hand and keep rollng it into a ball within both your palms ...
Tip: make sure there are no cracks in the ball
Tip: you must apply slight pressure in your palms to get a round ball .
then with the help of the dry flour , start rolling it out ... if your dough is sticky , you will never get a round roti ... so ensure that its dry enough and roll it out slowly.
in the meantime get the tawa ready and put it on medium-low heat... when the tawa is really hot, put the roti on it and ensure the flame is on medium-low...
Tip: you have to let the roti cook on one side and then turn it to the other. If you dont let it cook properly on one side , it will go wrong .
When you flip the roti to the other side , leave it for a few minutes and then slowly remove half the tawa off the flame and using the clipper rotate the roti half on the flame , half on the tawa... do it quik or else roti will burn.
the purpose is to get a balooned up roti ...
dont worry if it doesnt balloon up the first time , it comes wth practice ...
For desis use Tetley tea bags and Carnation (or store brand evaporated milk) milk to make tea. If you make tea using loose tea leaves its even better as its "taiz/karak" chai that people like more. But its usually a hassle to make it that way. You can add Tetley tea bags while the water is boiling to make the flavor seep out. I add the bags infact when I put teh water on to boil. When the water boils just pour the tea into cups or teapot sans the tea bags and add carnation. Don't add too much as more can be added if people want a whiter tea. One sure fire way of making people apprecaite your tea is to serve it in a teapot and milk jug (carnation) and sugar separatley the old fashioned way. Presentation does count, you know.
my family boils full cream milk to make it as Gharra as possible and seperatly, we make the teas from loose lipton team leaves, when the tea is ready we just add the really gharra full cream milk to it and the chai is really good.
Uff so whoz making all those delicious noodles huuuuh!!
Samhoda: Hmm ur idea sounds worth a try. Usually I make only doodh pati for my dad, I dont know how its suppose to taste to be good, but after 10+ yrs I got the hang of the rutine hehe
Meri problem hai ke my kababs always fall apart when making em! i’ve wet my hands to make the paray, covered my hands with atta to make em extra dry to make the paray, freezing them, Nothing.
my problem is that sometimes il make tea or whatever REALLY GOOD and the next time i make it ITS CRAP....SAME INGREDIENTS, SAME ROUTINE, SAME ME, SO WHATS THE PROBLEM?
