The real basics of cooking
Written by Jayashree
Published on April 29, 2014

We need a lot of pre  made ingredients while cooking. Today’s post is related to the making of them. I hope you find it useful.

1 Tomato puree

Tomato puree is widely used in North Indian dishes. Take firm red tomatoes. Wash them and make an incision at the tip. Put these in boiling water for a few minutes. The skin  can now be peeled easily. Make a purée of it.

2  Cumin powder

Dry roast the cumin until light brown in colour. When cool,grind it to a fine powder. It can be stored in an air tight container.

3 Coriander powder

Dry roast the coriander seeds until you get a pleasant aroma. Keep it on a low flame. When cool, grind it in a mixer and store in an air tight jar.

4 Curd

Curd or yoghurt is essential in Indian homes. Hence ,it is set on a daily basis. Warm the milk and add a little curd to it. Close it with a lid and keep it in a warm place. The milk should be poured from  one container to another  a couple of times to get a thick curd.

5 Buttermilk

The curd is churned and water is added to it.  Salt or sugar may be added. Sweet buttermilk with thick cream is called as lassi.

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is    cook wise.

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