How to powder cardomom

You can powder cardomom easily without any fibre using microwave
Spread cardomom on a plate or turn table

Micro HIGH for 1 minute(this time is for one handful of cardomom)
Adjust the time according to the amount of cardomom you use
The cardomom will puff up

Don't worry if it doesn't puff.If the cardomom is slit or open it wont.
Powder in a blender with 1-2 tbsp of sugar
You will believe it when you try it.

You get a fine powder without any fibre.
Store in an airtight container and use when needed

How to blanch almonds

Blanching almonds help to remove the skins easily.
Take required amount of almonds in a bowl.

Pour boiling water over it and let it sit for about a minute or two.
Alternately you can micro HIGH for 2 mins.

Take care not to let it soak for a long time, since it will make the almonds soft and not crispy.
Drain and rinse lightly with cold water so that you can handle the almonds.
The skin will be loose when it is blanched well.
Rub in between your fingers and the almond will pop out.

Be careful and use a deep bowl otherwise you won't know where it flew.
You will have to search the whole place every time.
Or you peel a little bit of skin with your nail and it will slide smoothly.

Now proceed with any recipes you like with these blanched almonds.

You can slice when the almonds are still wet to make slivers easily and dry completely.Store in air tight container and use when needed

PREHEAT OVEN

PREHEAT OVEN
Preheat oven
Before you bake something, your oven needs to be heated to the proper temperature(say 350,375 or 400 F mentioned in the receipe).
It can take several minutes for your oven to reach the right temperature.
The oven temperature should be what your recipe needs when you put the dish into the oven to get good baked products.
This is why it’s often best to start the oven during the beginning or middle of your preperation, instead of waiting until the end.
Then your oven will have the required temperature and ready .
Normally it reaches the temperature in 5-10 minutes.

HOW TO

Soft ball:
Boil sugar syrup on high heat.
Put a drop in cold waterand roll with your finger.You should be able to roll it into soft ball

Melting Chocolate in the Microwave

Melting Chocolate in the Microwave

The microwave is a great tool for melting chocolate.
If used properly, it can melt chocolate more quickly than a double boiler with minimal effort and mess.
The most critical part of melting chocolate in the microwave is choosing an appropriate container.
Ideally, you want to melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving.
If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate.
If you have overheated your chocolate, immediately pour it into a cool bowl add chunks of unmelted chocolate, and stir continuously.
It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it
Additionally, if your microwave does not have a turntable that rotates the bowl of chocolate, manually turn the bowl each time you stop and stir the chocolate.
It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate.
However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds.
Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary.
Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted

Homemade Sweetened Condensed Milk

This should be made as you use it - the milk doesn't store well. One recipe equals one can of store bought sweetened condensed milk.
Prep Time: 10 minutes
Ingredients:
1 cup nonfat dry milk powder
2/3 cup sugar
1/3 cup boiling water
3 Tbsp. butter
Preparation:Combine all ingredients in a small bowl and beat well with wire whisk until smooth.
Use in place of canned sweetened condensed milk in recipes.

HOW TO CARMALISE SUGAR

HOW TO CARMALISE SUGAR
Caramelizing sugar is to heat sugar so as to get a brown golden syrup - mostly used in desserts and cakes.
Heat a small heavy bottomed container for a minute on medium flame.
Take 5 tbsps sugar & add two tbsps water (use as per recipe) and heat it in the vessel, over low heat.
Swirl the utensil so that the water mixes well, but don't stir.
Brush the sides of the container with a brush dipped in cold water.
Bring it to a boiling point and see that the colour changes to golden and use as per recipe.