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Mughlai
Cooking Secrets
| About Shabana
Shabana
Akbany's Cooking Hints
 Always heat the lemon before squeezing it. The quantity of juice obtained will be almost double
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PANEER OR CHENNA
Heat 1
litre of milk, bring it to a boil, stirring it
continously to prevent the cream forming on top.
Remove from heat and add 1 tbsp lime juice. Stir
till the milk curdles and let it standfor 20 minutes.
Strain through
a muslin cloth and squeeze out all the liquid.
The cream cheeze thus formed is called paneer
or channa
PUT A WEIGHT OVER THE PANEER FOR 30 MTS
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As
we are onto Fish dishes
here
is a simple tip on fish !!!
Aim for at least 1 fish meal a week . Fish
and seafood are light, delicious and extremely
low in FAT { white fish generally contains
only abt 1 % fat } yet are over looked by
many. Also fish does,nt have to be grilled,
try fish casseroles or oven baked fish its
delicious ...
TO remove the odour of FISH FROM YR HANDS,
wash your hands with lemon or salt or cold
water before washing your hands with soap.
Rubbing your hands with mint leaves also helps
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A FEW MOGHLAI TIPS FOR MEAT
COOKING
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You
cannot produce a low fat dish unless your raw
ingredients are also low in fat. So select LEAN
MEAT from your butcher and trim off all visible
fat before cooking. Ask for TOP SIDE MEAT, AND
MINCE, and buy fat trimmed new cuts of lamb.
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Marinating enhances the flavor and keeps lean
meat juicy and tender. Coat all the surfaces of
the meat. Use any combination of aromatic spices
and herbs on hand i.e.: garlic, lemon rind and
juice and mustard are excellent for marinating.
Also Curds and Saffron mix .
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Never cook your prawns for
more more than a few minutes, be sure yr flame
is high, if you stir fry yr prawns for more than
a few minutes, they will go hard and are not
easy to chew when eating.
its best to simmer the prawns in hot water for a
few minutes, just be4 cooking, when cooking it
takes a few minutes for the prawns to be ready
to eat.
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Last modified:
September 17, 2004
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