Cooking Tips
Eggless Cake
  • Always preheat oven to the required temperature before placing the cake in the oven.
  • Prick with a knitting needle or skewer to check if done. The needle should come out clean.
  • Never keep the batter too thick. The cake will turn out hard and dry
  • The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never overbeat.
  • While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & colour and essence as required, and beat again.
  • Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.
 
Ice Cream
  • Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
  • Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
  • Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.
  • For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.
  • It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.
  • Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice. 
 
Nan & Parathas
  • A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
  • Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
  • Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
  • Leftover parathas eaten cold with hot tea taste good.
  • To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.
  • Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter.
 

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