AV's Kitchen Tips
My recipes shared in this blog are designed and prepared according to my family taste and requirements.
Any cooking recipe is designed for its flexibility and there is no strict rule
to stick rigidly to a recipe and you can always increase or decrease any spices
with respect to both quality and quantity and you can make variations in your
cooking especially with salt, spicy, sweet and tanginess that suits you and
your family taste.
Recipes which are shared here are just a guide to you in your cooking experiment and you are free to add or substitute when it is best to make modifications to your cooking.
Every human
being has different taste preferences and therefore you are most welcome to
follow my recipes as it is or make changes to your taste preferences.
You may
choose vegetables and fruits depending on its seasonal availability.
In BAKING - if you want to avoid EGGS then the substitute to egg is plain yogurt (1/2 cup yogurt = 1 egg)
| When preparing South Indian
Gojju dishes especially if you are making them for the first time please note
the following:- |
- Tamarind juice and Jaggery (palm sugar) are two important ingredients for making gojju varieties.
- When preparing Bhindi or Okra gojju, due to its excessive sticky texture, it has to be fried until they turn into golden or dark brown colour.
- When preparing Hagalkayi or bitter gourd gojju, it has to be washed in salt water for several times to get rid of its bitterness and then fried till they turn golden to dark brown in colour.
- For cucumber gojju, raw cucumbers are chopped and used.
- For onion gojju, they have to be fried to get rid of any raw smell of onions.