Always preheat oven to the required
temperature before placing the cake in the
oven.
Prick with a knitting needle or skewer
to check if done. The needle should come out
clean.
Never keep the batter too thick. The
cake will turn out hard and dry
The cream used should always be chilled
and beaten in sharp upward strokes to
incorporate air. Never overbeat.
While making butter icings, beat the
butter well to make it light and fluffy.
Then add sieved icing sugar and beat again.
Add 2-3 drops lemon juice & colour and
essence as required, and beat again.
Turn the cake tin around between baking
if the oven is not distribution even heat
and the cake is baking unevenly.
Ice Cream
Always chill glasses before preparing
the icecream in it. This way it will stay
stiff longer.
Use aluminium containers instead of
steel to set the icecream faster. Also,
place a thick plactic sheet or spread some
salt under the container to keep it from
sticking to the floor of the freezer.
Never try to refreeze icecream which has
melted completely due to reasons like
electricity breakdown. The result will taste
disastrous. Instead, add you favourite
flavour or fruit and run in a mixie to make
delicious milk shake.
For simple but extravagant looking
topping, take 2-3 healthy strawberries. Make
incisions vertically from tip to base, to
form slices. But do not cut fully. Stop just
below the base. Now press sideways gently,
to form a fan shaped strawberry. Use as
topping decor for cakes, icecreams,
puddings, etc.
It is best to defrost the fridge before
making icecream, so that the base of the
container is not jammed, as also the
icecream will set faster and better.
Crush chikki coarsely and use as nougat
over cakes and icecreams. Use nuts of your
choice.
Nans &
Rotis
A good thing about most rotis is that
you can half roast and pile them and do the
final roast just before serving
Puri may be rolled and place between
well-rinsed wet muslin cloth at least an
hour ahead. Fry before serving.
Store leftover dough and filling in
freezer (properly packed) to make fresh
parathas when required. Take care to thaw
the ingredients before using.
Leftover parathas eaten cold with hot
tea taste good.
To keep chappatis warm longer, cover the
pile with two piece of clean cloth above and
below in a tight steel container. Leave on a
griddle that has been warmed first.
Use the water drained from curdle milk
to knead chappati dough. They will turn out
softer and whiter.
Non-Vegetarian Dishes
If fish is to be stored for more than a
day, clean it, rub with salt, turmeric and
if liked, a dash of vinegar before freezing.
