Tuesday, May 23, 2017

How to use a Chef's knife

A chef's knife is used for chopping food on a chopping board. This knife is specially designed to rock from the tip upto the heel for most efficient cutting motion.These knives are usually meant to be large so to speed up the prep process.

To use a chef's knife, one has to grip the knife with the thumb and forefinger gripping the blade's top just in front the bolster and the last three fingers curled around the knife's handle.

Monday, May 22, 2017

How to use a Paring knife

A paring knife is a knife with small blade that is often used in kitchen for peeling, trimming, de-veining and to cut garnishing ingredients.

To use a paring knife one has to hold the knife with all the fingers curled around the handle, which is then pressed against the palm. The thumb and the tip of forefinger is used to guide the blade around the food that needs to peel or julienned for decoration purposes or garnishing.

How to use a Utility knife

Utility knife is a handy knife used for utility purposes such as slicing, trimming, chopping works. It's considered to be one of the most versatile knives in the kitchen. A utility knife is also referred as a sandwich knife. It has a small sharp blade and a slip resistant grip.

To use a utility knife one has to hold it with all four fingers as well the thumb wrapped around the handle and slightly pierce into the item to be cut or sliced. It can also cut a cardboard or wood and thus comes handy while traveling and camping.

Saturday, May 20, 2017

How to use a Boning knife

A boning knife comes handy for removing bones of meat, fish, poultry and also to remove skins; as well to cut meat into portions for storing. It has a sharp point with narrow blade which is rigid enough to cut precise chunks but at the same time flexible enough as of to not hit the bones. The grip of a boning knife should be slip-resistant and one should also check for a good-sized bolster which prevent the fingers from slipping into the blade edge while using the knife on fish or poultry.

One has to be careful on how to use a boning knife and to do so, it is advisable to hold the boning knife with four fingers curled around the handle; while the thumb held against the bolster to guide the required cutting action.

How to store your knife

If you enjoy working in the kitchen with your knives then you probably agree about taking good care of them. The knives if stored and cared properly can be your handy friend for a long time. Storing and taking care of your knives is not just about what kind of storage you use for your knives but also about how you keep them and how you use them. Here are a few tips that can come handy on how to store your knife:

- Always store your knives preferably in a wooden block or a wood drawer or a wooden box, specially meant for it. Drawer trays, counter-top wooden blocks, under cabinet knife slot or magnetic wall racks can be used for storing knife as per convenience.

- Always sharpen your knives. Make use of a honing steel which should be 2 inches longer than the knife you wish to sharpen.

- Ensure you store your knives safely away from the reach of children.

- Don't jam your knives inside a wooden slot. 

- Don't wash your knives in dishwasher. Also ensure that the knives are not thrown in the sink for hours. Always try to clean them once done using and wipe them with the help of a dry cloth and store them in the allotted space.

Thursday, May 18, 2017

Benefits of Dill - Shepu Leaves

Belonging to the same family as parsley and bay leaf, dill is one of the best known leafy vegetable consumed in most part of the world. It has a unique flavour and hence is eaten as a vegetable preparation (sabji) or also used to season certain recipes. In India, we know dill as shepu. Here in India, Shepu is cooked as a vegetable similar to any other leafy vegetable. Few of us, use shepu or dill in a recipe only after boiling it for a certain time. This is done to remove the pungent taste. But one can use dill directly if you don't mind it's overpowering aroma. Dill is used to flavor stews and stocks, chicken and fish dishes. But apart from it's use in culinary preparations, dill or shepu leaves have loads of benefits. Some of the benefits of Dill or shepu leaves are as follows:

1. Being a rich source of calcium, dill leaves or shepu intake is good for your bones. Regular intake of shepu or dill can help prevent osteoporosis.

2. Dill contains large amount of iron and magnesium. So stay healthy by including dill or shepu leaves in your daily diet for staying healthy.

3. Dill or shepu leaves has been known for it's anti-inflammatory and anti-viral properties.

4. Dill or shepu leaves also contain flavonoids which act as anti-oxidants.

5. With it's anti-bacterial properties, dill or shepu leaves can keep bacterial infections away.

6. If you include dill or shepu leaves in your daily diet, then no need to worry about bad stomach, diarrhea or acidity. Dill or shepu can solve these problems.

7. No more bad breaths, as dill or shepu is known to balance stomach acidity levels.

8. No more worries about hiccups! Just add some fresh dill or shepu leaves in boiling water and boil for a couple of minutes. Strain, cool and drink the liquids. Dill will help you get rid of hiccups.

9. The same liquids prepared with dill or shepu leaves can help get rid of chronic headaches.

10. Including dill or shepu leaves in your regular diet helps fight insomnia, as dill is known for it's calming effect.

Tuesday, May 16, 2017

Kheema Kebab Recipe - Mutton mince kebabs

An easy and delicious starter made with mutton mince, chana dal and Indian spices.

Ingredients for Kheema Kebabs Recipe:

Kheema (mutton mince) - 500 gm
Ginger - 1 tbsp, chopped
Onions - 3, finely chopped
Coriander - 1 cup, finely chopped
Mint leaves - 1 cup, finely chopped
Chana dal - 2 tbsp (dry roast and grind to fine powder)
Cream - 2 tbsp
Khoya - 50 gm
Garam masala powder - 1 tsp
Poppy seeds paste - 2 tbsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Sugar - 1/2 tsp
Salt, as required
Oil, for frying

Method for Kheema Kebabs Recipe:

In a large bowl, add ingredients to kheema (except oil) and mix well.

Divide the mixture into small, equal sized portions and shape them into balls.

Deep fry on medium flame till golden brown. Remove on absorbent paper.

Serve hot with mint chutney, sliced onion and lemon wedge.


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