Totakay, Dadima ke

June 21, 2008

From here , found these rather useful:

More juice from a lemon
Putting a lemon in hot water before squeezing will give you more juice than usual.

Eggs will not crack
Pierce eggs with a sharp pin before boiling. This way you will prevent them from cracking.

Stop crying while cutting onions
After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water.

To cut hard boiled eggs smoothly
While cutting hard boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly.

Keep garlic skins from sticking to your hands while peeling
Soak the garlic flakes in a cup of water for five minutes before peeling.

Potato peel wafers
Potato peels can be made into tasty wafers. Immerse the peel in warm water to which a pinch of salt is added and then dry it. Deep fry till crisp and you have delicious potato wafers.

Peeling of Garlic No Problem! Mrs. Shahla Riyaz Bakali
For Garlic it is difficult to peel off. To do it fast, put some Cooking oil, and warm it in Oven or over stove, you will find it fast and easy to peel off.

Onions(Mutahir Yousuf Zai , Jeddah Saudi Arabia)
Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

Too many peeled potatoesShaheen Rehmani
Cover them with cold water to which a few drops of vinegar have been added. Keep refrigerated and they will last for 3 or 4 days.

Posting a few recipes I’ve tried over the last month. Culled from various sources on the net. Needless to say, being the lazyBong (trademark applied for) the recipes are simple, ranging from ‘ridiculously’ to ‘fairly’

Bhuna Gosht ’simple’ rating – fairly


– 500g boned lamb
– 2 medium onions, skinned, and chopped
– 2 tsp. freshly ground garlic
– 2 tsp. salt
– 1-2 level tsp. chili powder
– 11/2 tsp. ground coriander
– 1/2 level tsp. ground turmeric
– 1 cup water
– 2-3 tomatoes, chopped
– 1″ piece ginger, peeled and ground
– 1\2 cup oil

1. Cut meat into 1/12 inch pieces. Place meat, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based pot. Cook for 15 to 20 minutes, or until the meat is half cooked.
2. Add tomatoes and ginger, cook for 5 minutes, stirring all the time to mash tomatoes.
3. Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water to prevent gravy from sticking to the bottom of the pot.
4. When gravy begins to release oil, meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Cooking time depends on the quality of meat.
bhuna is an excellent method for cooking “vegetables with meat” or “lentil with meat”.
When meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture (bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends on the vegetable or lentil. Some vegetables are soft ,like okra and zucchini, and cook quickly. These kind of vegetables can be added directly to meat mixture (bhuna Gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.

recipe thanks to

Posting a few recipes I’ve tried over the last month. Culled from various sources on the net. Needless to say, being the lazyBong (trademark applied for) the recipes are simple, ranging from ‘ridiculously’ to ‘fairly’

First in the series: Chicken in pepper & yoghurt sauce (dahi pepper chicken) ‘simple’ rating – ridiculous

1 Kilo Chicken, cut into medium sized pieces
400gm curd
Coarsely ground pepper (2 – 3 tsp as per taste)
Salt to taste
little Oil


  1. Clean the chicken.
  2. Put oil in a pan.
  3. Take the chicken pieces and gently put in the oil so that it turns a light brown on both sides.
  4. Add pepper and salt to curd, whip it till its a nice creamy mixture.
  5. Add curd, pepper, salt mixture to the chicken.
  6. Cover and allow to cook for half an hr. first on high heat and then on simmer.
  7. Once the chicken is cooked, you will notice that the curd has “curdled” into small brown bits and is sticking to the chicken. That is when you switch off the flame (after ofcourse making sure that the chicken also has cooked)

Will post pictures the next time I cook it. Let me know how it turns out for you

(This recipe had been posted on the net by Sangeeta Shrivastava. Thanks!)