Ingredients: 1 tablespoon minced garlic 1 teaspoon white sesame seeds 1 tablespoon chili flakes 1 tablespoon soy sauce 1 teaspoon vinegar 1 teaspoon sugar 1/4 cup oil Salt to taste Instructions: Heat oil in a pan and fry minced garlic for 30 seconds. Then, in a bowl, mix white sesame seeds, chili flakes, sugar, and salt. Add the fried garlic along with the oil to the bowl of mixed ingredients. Once the oil cools down, add soy sauce and vinegar and mix well.
Pasta is often a go-to meal when we don’t have a lot of time or creativity. And although cooking pasta is easy, if it isn’t cooked properly it can end up tough and chewy or soft and mushy—or even worse, all clumped together. Luckily, there are a few simple guidelines to follow that will lead to perfectly cooked pasta every time, from filling the pot with water to tossing with the sauce. Use the Right Pot You may have noticed that chefs on TV use tall pots when cooking pasta. That is because you need to give the noodles enough room to cook separately. If you use a pot that is shallow and wide, the pieces of pasta will tend to stick to each other. For one pound of pasta, you need a pot that can hold 6 to 8 quarts of water. And, of course, the amount of water in the pot is just as important. You want to fill the pot a little more than 3/4 full with cold water so the pasta can “swim” freely. Add Salt You might think a bit of salt in the water is an optional step, but it is actually an important one. The salt will flavor the pasta from the inside out, bringing more depth to the final dish and not relying on the sauce to do all of the work. Once the water comes to a boil, add the salt; a good guide is to use 2 tablespoons for every gallon of water. Although you may see some of those TV chefs adding oil to the pasta water, it is really not a good idea. It just makes the pasta slippery and the sauce won’t stick to it. Measure the Right Amount Pasta, no matter what shape, can be tricky to measure out; we often do it by sight, or cook the whole box. A cup of cooked pasta is an ideal portion per person; count on 1 pound of dried pasta to feed four as a main course and six as a first course. Stir and Bring Back to a Boil After you add the pasta to the boiling water, it is imperative that you give it a really good stir to separate all of the pasta pieces. You can use a pasta mixing tool, which will grab the strands or other shapes and help pull them apart, or a set of tongs—gently grab and pull the pasta to make sure it is not sticking together. Once the pasta is added, the water will slow down from a full boil to a slow simmer. The water should come to a second full boil before you start the timer. (You might want to cover the pot halfway, but make sure to remove the top once the water is bubbling.) Pasta that’s cooked in a simmer will end up mushy and have a tendency to clump together. Test for Doneness Many recipes call for cooking the pasta until “al dente,” which, in Italian, means “to the tooth;” this means the pasta is firm when bitten with a slightly dense center and softer outside. If you don’t care for your pasta al dente, then you should cook it a little longer. Many packages indicate a time frame (by a minute or two), so you should taste test a piece toward the end of cooking time to see if it is to your liking. You don’t want the noodle to be mushy, but also not hard inside. If you can see a white center, it needs to cook longer. Reserve Some Cooking Water If you are making a homemade sauce, it is always wise to put aside a bit of the pasta cooking water before you drain the noodles. The cooking water not only helps thicken the sauce and assists in the sauce clinging to the pasta, but it will also loosen the mixture, allowing it to distribute more evenly. Pasta cooking water is also the ideal remedy for a sauce that is too thick. About a 1/2 cup usually will do, but scoop out a bit more just in case. Drain in a Colander Once the pasta has finished cooking, you want to remove it immediately from the hot water; if it sits, it will continue to cook. Dump the pasta into a colander set in the sink and give it a little shake. Unless the recipe calls for it, do not rinse the pasta; there is a layer of starch left on the pasta which adds flavor, helps the sauce to adhere, and thickens the sauce. To prevent the pasta from tearing, more delicate types of pasta—such as lasagna noodles and ravioli—should be removed from the water using a large, flat strainer or metal wok strainer. Finish Cooking the Pasta in the Sauce To help the sauce adhere better to the pasta, put the sauce in a broad skillet or saute pan and heat it while the pasta cooks. Drain the pasta 1 to 2 minutes early (allowing some pasta water to stay on the noodles) and stir it into the sauce in the skillet. Gently toss the pasta and sauce over high heat for 1 to 2 minutes, until the pasta is done. This technique is called pasta strascicata, and will work especially well with creamy meat or vegetable sauces, such as sugo alla bolognese and marinara sauce. Do not use this technique with sauces that are uncooked, like pesto, or oil-based like aglio e olio. Fresh vs. Dried Pasta You can purchase pasta two ways: fresh and dried. The dried pasta is what we buy in the box; fresh pasta can be packaged in bags or plastic containers. Fresh pasta cooks in the time it takes for the water to reach the second boil, so make sure you don’t overcook it. Dried pasta takes longer, depending on thickness and shape. Pasta Cooking Step-By-Step Now that you have the general tips to follow when making pasta, you are ready to prepare a perfect pasta dish. Fill a pot
Ingredients 8 pieces of chicken 2 teaspoons onion paste 1 teaspoon garlic paste 1 teaspoon ginger paste 1/2 teaspoon turmeric powder 1/2 teaspoon chili powder 1 teaspoon coriander powder Salt to taste 1/2 teaspoon sugar 1 teaspoon vinegar 1/2 teaspoon tasting salt 1/2 teaspoon ground black pepper 1 egg 1 cup all-purpose flour 1 cup cow’s milk Ground black pepper to taste Easy Momo and Momo sauce recipe #Baby Zone (In Summer, What Foods to Give to Children) Method 🌿 First, marinate the chicken pieces with garlic paste, salt, onion paste, and ginger paste for 15-20 minutes. Then take a bowl, mix the all-purpose flour with all the ground spices well. 🌿 In another bowl, mix the egg and milk with a little salt. 🌿 Coat the marinated chicken pieces with the flour mixture. 🌿 Then dip the coated chicken pieces into the egg and milk mixture, and coat them again with the flour mixture. 🌿 Heat oil in a pan and fry the chicken pieces in low heat until they are golden brown.
Ingredients: 1/2 cup gram flour (besan) 1/3 cup rice flour Salt to taste 1/2 teaspoon of ground black pepper 1 chopped onion 3/4 teaspoon of chopped green chilies 1/2 teaspoon baking soda Oil for frying Water as needed 1 tablespoon of chopped coriander leaves Instructions: Remove the crust from the bread slices and cut them into triangles. Mix all the ingredients together to make a smooth batter (similar to a smoothie). Dip the bread slices into the batter and deep fry in hot oil. Serve hot with sauce or chutney.
Ingredients: 1 packet of spaghetti noodles 1 cup of carrots, shredded 1 cup of cabbage, shredded 2 tablespoons of chopped onions 1 cup of minced chicken 1 teaspoon of garlic paste Salt to taste 4 tablespoons of oil 2 tablespoons of chopped green chilies 1 teaspoon of sugar 1 teaspoon of testing salt 1 tablespoon of soy sauce 1 egg 1 cup of diced fried chicken 1 tablespoon of Worcestershire sauce Chopped spring onions as needed 1 teaspoon of white pepper powder 1 capsicum Instructions: Firstly, boil water in a pot with salt and oil. Cook the noodles until they are done, then drain the water and set aside. Heat 2 tablespoons of oil in a pan, fry the egg, and then break it into pieces and keep aside. In another pan, heat oil and add chopped onions, minced chicken, garlic paste, salt, shredded carrots, and chopped cabbage. Cook for 5 minutes until slightly fried. Now, add vegetables, chopped green chilies, sugar, testing salt, soy sauce, diced carrots, fried chicken pieces, chicken cubes, Worcestershire sauce, and cook for 4-5 minutes. Then add the cooked noodles and stir-fry for 2-3 minutes on high heat. Finally, add chopped spring onions, black pepper, and lemon juice, mix well. Once everything is well-cooked and mixed, serve hot.
