1.Double Boiler

Also known as bain-marie, A double boiler contains of two pots,one which sits on top of the other.The bottom pan contains boiling water,the top pot contains whatever is being cooked.This tool is used for melting chocolate or making delicate sauces.

2.Coconut Milk

Grind together grated coconut and water to form a smooth h paste.

Pass it through a stainer pressing firmly to extract all the juices(first  milk).This process can be repeated to get the second,thinner milk from the same solids.

Nowadays ready to use coconut milk or milk powder is easily available in market.


Vatan is used in most of malvani gravy dishes like egg curry,chicken, pulses,etc.Heat 2-3 tbsp oil in a thick bottom pan.Add two chopped onions,saute till onions turn pink add 1 grated coconut.Roast,stirring well till it becomes crispy(brown in colour).

Let it cool completely.Add half cup chopped corriander leaves.Grind to a smooth paste adding water(thick consistency).Can be stored in deep freezer for more than a month.Thaw and use as required.

4.Ginger Paste

Take a two inch sized piece of ginger,scrape,wash and cut into small pieces.Put it in a mixer,add two tbsp of water and make a smooth paste.Use as required.Same can be stored in refrigerator.

5.Garlic Paste

Take 15 to 20 cloves of garlic.Peel,wash and put in a mixie jar with two tbsp of water.Make a smooth paste.Use as required.Same can be stored in refrigerator.

6.Cashewnut Paste

Soak 250 gms of cashewnuts in two cups of water for half an hour.Drain,put it iun a mixer with half a cup of water and grind to a smooth refrigerated.

7.How to Peel and Devein Prawns

1 Pull off the head and legs.
2 Starting with the head end, pull off the outer shell.
3 Using a small paring knife, cut along the outer edge of the prawn’s back, about 1/4-inch deep.
4 Remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife.
Use the shelled and deveined prawns as per your requirement.

8.Tofu –

Also called bean curd, is a food made by coagulating soya milk and then pressing the resulting curds into soft white blocks.

It is a commonly  used component in many east Indian dishes.


Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. It is believed to have been invented around 1850 in Switzerland where it was used as a base for truffles.
To make Ganache, hot cream  is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

Ingredients used for Ganache:

300  gm Chopped Chocolate (dark/milk/white)

300 gm Cream.

1 tbsp Butter/Olive oil.

Method:Place the chopped chocolate in a bowl.Melt it a little if required on double boiler.

Heat the cream  in a small saucepan over medium heat.Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand,without stirring, for a few minutes .

Stir gently,with a spoon or whisk until smooth. Add olive oil or melted butter and whisk further.

Add olive oil or melted butter and whisk further.

Till you have a smooth and shiny ganache ready.

You can use it for topping cake or making truffles.

10.Fried Noodles:

  1. Put plenty of water to boil and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until tender. Drain well.
  2. Spread the noddles on a clean piece of cloth and allow to dry for at least 2 to 3 hours.
  3. Heat the oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown.
  4. Remove the noddles from the oil and drain thoroughly. Repeat with the remaining noodles.
  5. Use any variant of chinesse noodles.
  6. These noodles can be used as accompaniments with soup,to make chinesse bhel,american Chopsuey,etc….

11 Moong Dal Wadi:


Moong dal vadi is easily available in all the stores.same can be easily made at home also.

It needs to be made well in advance as it takes 3 to 4 days to dry and get ready.

Soak yellow moong dal for four hours in water.

Grind the moong dal in a mixer grinder or food processor.Don’t add water into it at all.

Add salt, pepper and chili according to taste
Fill the mixture it should be smooth in consistency.

Grease a tray or thali or plastic sheet,

Fill the mixture into a cone and pipe it out into small mounds on the greased tray or thali or plastic sheet

Dry it under the sun for 3 to 4 days or till it completely dries out.

Store it in an air tight container.It can last for one year easily.Same can be  stored in the fridge to preserve it for long.

12.Ideas for cup cake using butter icing:

200 gm butter, cubed, at room temperature
350 gm icing sugar, sifted
1/4 cup milk

Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.Add essence and colour of your choice.

Below are some ideas that can be used for decoration of cup cakes.




13.Sugar Syrup:


There are several thicknesses or densities of simple syrup and they have different uses. The thickness depending on the ratio of water to sugar used. The one with more sugar will be more syrupy and sweeter. Follow the measurements listed in your recipe, or use these general guidelines:

Thin Syrup – A ratio of 3 parts water to 1 part sugar – used to glaze cakes and cookies.

Medium  Syrup – A ratio of 2 parts water to 1 part sugar – used to make sweeten beverages and iced tea.

Thick or Rich e Syrup  – A ratio of 1 part water to 1 part sugar – This is used as the basis for cold fruit drinks and cocktails. Also used to make candied fruits. Bartenders usually prefer this simple syrup for cocktails.


Cold Water

Granulated Sugar

NOTE: Decide which type of Simple Syrup (thin, medium, or thick) you want to make to determine how much water and sugar you need to use. See Types of Simple Syrup above.

Method :In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.

To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup.You shouldn’t be able to see any sugars crystals in the liquid. If you do, boil a little longer.At this point you can add flavorings .

After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 6 months. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.

14.Whipped Cream:

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Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored.

You can use fresh cream or non dairy whipping cream,which is easily available in stores.

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Take 1 cup cream,Chill the cream. The colder the cream is, the easier it is to whip. Plan to whip the cream the moment you take it out of the refrigerator, rather than leaving it sitting on the counter for some time. The bowl you pour the cream into should also be chilled. Whisk the cream. Using a large whisk, start whipping the cream in a circular direction. Whip as quickly as possible to help air change the consistency of the cream from a heavy liquid into a light, fluffy substance.It takes a little practice to learn how to whip cream effectively by hand ,you can use an electric mixer to make the job easier. Set the bowl of cream under a stand mixer and let the machine do all the work, or use a hand mixer to make gentle swirls in the cream while the beaters whip it up.Watch for peaks to form. The first change you’ll notice is that the whisk or beaters will begin to leave drag marks in the cream, indicating that it has become more solid in texture.
Continue whipping until you can lift the whisk or beaters from the cream and leave semi-stiff peaks in their wake.Stop whipping before it turns to butter. If you keep whipping for too long (which is easier to do with an electric mixer than by hand) the cream will turn to solid butter.

Use this whipped cream to decorate cake,cookies or to make mousse.
15.Frozen Peas:
In winter season we get good quality peas, they can be stored in fridge for almost a year and used as required. Boil peas in boiling water, till they start floating on top, Immediately drain them and transfer in a bowl full of cold water, let it stand for 10 minutes.Drain it and spread on cotton cloth for 15 to 20 minutes or till completely dry.Now transfer these peas in zip lock bags or plastic containers and store in deep freezer.Can be stored for almost a year, defrost and use as required.

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