Indian cooking tips

September 20, 2007 RENU

1. For chicken to absorb flavors, use fresh not frozen & M.nate. Serve after 4hrs.

2. In blackened vessels, boil lemon peel, 1c h20 3mts & wash. In cooker, put lemon/tamarind at bottom always & cook.

3. Soak chana, peas, beans etc & freeze so handy when needed.

4. If add 1t sugar while boiling vegs, they retain color.

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Entry Filed under: Cooking

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