Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

Rasmalai and Rasgulla

Does the recipe to make Rasgulla and Rasmalai with cow milk differ?

Hema

The recipe remains the same. Only the shape is different. Only difference is that rasgulla is dipped in sugar syrup and rasmalai is dipped in reduced milk. They are cooked in exactly the same manner with the same kind of milk.

Preserving pickle

How does one make changes in preparation of ginger-garlic pickle so that it can be preserved for one year or so?

Priti Tayal

While making pickles, ingredients like ginger and garlic should be dried either in sunlight or cooked till there is no moisture in them. Pickles get spoiled when there'smoisture. Make sure that the container is 100 per cent dry and while taking it out the ladle also should be dry. The natural preservative added in pickles are oil, salt, sugar, lemon and vinegar. Storage is important. So keep them in a cool, dry place.

Blanching tomatoes

How are tomatoes blanched and what are its uses?

Pallavi

Blanching of tomatoes helps to take the skin off. Cut the eye of the tomato and make a crisscross mark on it. Put the tomato in boiling water for five seconds and then dip it in cold water. De-skin the tomato. It is done to make concasse of tomatoes and for making various other sauces and garnishes. Blanching is used in continental cuisine.

Write to Metroplus Foodline column to clarify all your doubts on food.

The queries can be mailed to

hydphoto@thehindu.co.in
or snail mail to Foodline Metroplus desk, THE HINDU, Begumpet Public Road, Hyderabad-500 016
Or call between 12 a.m. and 6 p.m. on 23403902

Printer friendly page  
Send this article to Friends by E-Mail