Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain
Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that
I am having a dinner / make-fancy-cocktails party, and trying to work out the menu. Since it's a cocktail party, having some sort of alcohol in the dessert see
Many manufacturers currently offer kitchen knives with Damascus steel blades at a premium. Besides looking cool do such knifes have any better characteristics
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them
I am tired of waiting and getting only dehydrated bread with a hint of color. Toasters these days just don't get hot enough! My sister has the
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature befor
I accidentaly switched my freezer off for a week. This lead to spoilage of food, pool of blood inside freezer etc. Trays are unremovable and difficult to clea
Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates ins
I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, w
In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it
I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary f
I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocol
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed
My Oven Toaster Grill. From here: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven? Toaster o
I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they a
I bought some chestnuts in the fall for Christmas but haven't used them all yet. How long do they keep? How would I tell if they 'went bad'? They look just like
I was making my homemade vegetable beef soup and put too many cans of tomato sauce and paste in it. My husband says it is a tomato soup instead of a vegetable b
I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I j
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got aro
I noticed that many recipes that call for ginger explicitly call for peeled ginger. When I use ginger I don't bother to peel it. As it is almost always minced
Fell in love with some green bean chips I found at the local health food store. It doesn't have any info on the packaging about how they're made, but they're j
My mate always tells me to remove the germ (the center) from garlic and onions, especially if it's turning green. What are the pros and cons of the germs of the
I tend to see spelt on a lot of stuff in organic/diet-sensitive parts of stores, in big letters suggesting they're advertising its presence. I know that it has
I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour: The flour clumps together as soon as it hits th
There are different juice types that says on label 100% juice Not from concentrate From concentrate 96% juice (they are usually cheaper). What is the differen
I don't have any Kosher salt on hand and I'm cooking a rib eye steak tonight. Can I just use table salt, or would that drastically effect the taste of the steak
I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coc
I've tasted my local coffee shop's specialty coffee in which they substitute homemade almond milk for regular milk, and it tastes creamy and smooth. No bitterne