Grilling

Grilling

Grilling is the method of cooking food from direct heat and fire or griller. Food in small thin pieces with good quality and juicy must be used in grilling.

Rules of grilling

*surface exposed first to fire i.e. heat is harden the outside and seal in the juices. The heat is then reduced and food is allowed to cook through.

*.Turn  once only.

*use two spoon not fork or knife for turning.

*do not puncture the juices flavour will escape.

There are many advantage of grilling

1.It is a quick method of cooking.

2. Only best quality of food is used

3. No cooking medium (heavy seasoning) is used, therefore the flavour of food is excellent.

4 Very little preparation is needed.

5 Grilled food is appetizing and attractive in appearance

Grilling Time:

1 A piece of chop one inch thick takes 10 minutes

2. A beef sausage takes 10 minutes

3A sheep kidney takes 5 to 10 minutes

4. A tomatoes take 5minutes

5.Aa fish (small) will take 2 to 8 minutes

Kitchen tips

Metric Cups measuring liquids

1/4cup     60ml    2floz

1/3cup     80ml    21/2floz

1/2cup    125ml   4floz

3/4cup   180ml    6floz

1cup       250ml   8floz

Metric spoons (liquids)

¼ teaspoon       1.25ml

1.2teaspoon      2.5ml

1teaspoon         5ml

1tablespoon      20ml

Oven temperatures

Temperatures                  Celsius              Fahrenheit   gas mark     

Very slow                         120                    250                  1/2

Slow                                 150                   300                   2

Moderate                          160-180            325-350           3-4

Moderately hot                 190-200           375-400           5-6

Hot                                    220-230           425=450          7-8

Very hot                            250-260           475-500           9-10

Butter with garlic and herb

Butter with garlic and herb

You can add a different flavor to your butter for morning breakfast or cracker for the evening tea. Here is the recipe of Butter with garlic & herb

2 sticks of butter

2 cloves of garlic

1 tbsp dried Parsley flakes or fresh parsley chopped finely

1/2tsp lemon juice

½ tsp pepper

1/4tsp Salt (if unsalted butter)

Method:

Take butter and make it little soften by keep in room temperature then  mix mash garlic (use a fork to make into a fine paste) then chop parsley finely  include 1/2tsp of lemon juice into a bowl add pepper then  mix into butter .finally place your herb butter  in an airtight container since you add herb and lemon so the butter will last about two months in a refrigerator .

Simple measures and weights

Simple measures and weights

Flour like substance:

One heaped tablespoon =1ounce

One heaped dessert spoon =1/2 ounce

One heaped teaspoon =3/4 ounce

Heavy ingredients:

Rice, sugar, currants, dals and suji

One level table spoon =one oz                                                                                                       

 One level dessert spoon=1/2oz  
One level teaspoon =1/4oz

Breadcrumbs:

2heaped tablespoon=1oz

2heaped dessert spoon=1.2oz

2heaped teaspoon =3/4 oz

Grated coconut:

2heaped table spoon =1oz

2heaped dessertspoon =1/2oz

2heaped teaspoon=3/4oz

Fats, hot melted:

One heaped dessert spoon =one oz

One teaspoon =1/2oz

sprouting

Sprouting

Eat healthy! So let’s do some sprouting.

Oh! You have never done it then you had miss the really treat. It’s simple but very healthy like they are high in fiber, low in calories, they are easy to digest, have vitamins also contain protein and minerals and amino acid.

I regularly sprout beans for our salad and dishes. The good results come with masoor, mong lentils, green peas, kidney beans, Lima beans but our favorite beans are green mung or moong lentils and beans.

Today I am going to tell you my method:

Take 1/2cup or 1 cup of Green Lentils (mung dal ) and soak in 2or 3 time of more water. Let it set for 8hours or best is overnight. Next morning throw the beans or lentil/ Dal water, takes a thick kitchen paper towel or cloth and wet slightly then put the swollen Dal in it .wrap properly and keep in a strainer for a day or 36hours.Check if the sprout properly otherwise keep for sometime more. Do wet the towel occasionally .You will know they are ready because they will have grown a little tail let the tail grow a little longer Then put them in zip lock bag and store  in the refrigerator .its important to store them dry. Beans and dals sprout better in summer then in winter. You can freeze your sprout for future use in salad or cooking.