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Welcome to sumitrarecipes.com, your home for great Indian recipes, meal ideas and cooking advice. You'll find everything you'll need here to make your cooking or dining experience a true pleasure.

 

If you want your family, friends to enjoy your mouth watering cooking and you need an advice you can send your queries to me and I would reply to you at your convenience. Believe it or not, trouble free cooking is a common desire around the world. Even those among us who love cooking and eating almost equally will be the first to confess that being able to cook without the worry of creating a mess, spilling, or burning would be a blessing. Truthfully speaking there really is no such thing as trouble free cooking though there are things you can do that will take a good deal of trouble out of your cooking.

 

Most of the tips here will be beneficial to novice or beginners in the culinary arts however; there are some great refresher tips for those who are more experienced when it comes to cooking as well. Hopefully you will learn some things through interacting with me.

 

You will also find a list of queries and cooking tips below. Hope they would be of help. Will look forward to hear from you and do not hesitate to ask for an advice. Ask Your Question !

 

Best wishes and happy cooking!

 

Sumitra Nath, MIACP, MWCR

 

My Cooking Advices

How do I make a good creamy curd ? I have tried many ways but never get the thikcness that I want.

To get good creamy curd, use the best milk available. Add milk powder to the warm milk and mix well. Once you have set it in earthenware do not open the lid to see if it has set until the next 8 hours.

What should be done to avoid any wastage of vitamins and minerals, from vegetables ?

To avoid any wastage of vitamins and minerals, pare vegetables as thinly as possible, because the nutrients lie very close to the skin.

Its more that 8 hours that I made curd and it still does not settle down. What do I do ?

If the curd has not set after 8 hours, slowly reheat the milk or place it in a pan of hot water. You can place it in a preheated oven, which should be turned off.

I have seen you writing to grid coconut. But it seems very difficult to grid. Is there any way to make ti easier ?

If you have problems in grinding dry coconut, sprinkle a little milk on it and keep it in the refrigerator. This will make grinding easier.

The other day you made a orange flavored cold tea, how did you do this ? What should I do if I want it to make it hot ?

For making orange flavored tea - use crushed dry orange peels along with tea leaves. For cold orange tea - make lemon tea, squeeze out fresh orange juice and serve it with ice cubes.

What would you do if the dish was over salted while cooking ?

If any of your cooked dish is over salted, put it to a boil and add3-4 small wheat flour balls. this will absorb the extra salt.

We will get cow milk but only 4% fett in that. How can I make sponzy rasgulla with that milk? What would you do if the dish was over strong while cooking ?

1. If you think, 4% fat milk is not working for making Rasgullas, I would sugget you to add 3-4tbsps of whole cream milk powder while the milk is being boiled. Also add little baking powder when you are kneading chenna. The baking powder is a combination of cream of tartar and baking soda. It releases gas at high temperature when cooking Rasgulla to make them spongy. 2. Rasgullas should always be cooked on a very high flame. While cooking Rasgullas, the syrup must froth continuously and the syrup should fill about 1/3of the pan. Sprinkle water on the syrup (not on the Rasgullas) when the rasgullas are being cooked. Also make sure you sprinkle a little hot water at a time (less than 1/4cup) to prevent the sugar syrup to thicken. If your sugar syrup is thick, the Rasgullas will be hard.

I was careless and the milk got scorched. Now it has a burning smell. Is there are way to get rid of this ?

If the milk has got scorched through carelessness, you can add a pinch of salt and it will take away the burnt smell.