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1. Parboil diced potatoes in open pan with salt and turmeric before baking with olive oil and oregano to get a beautiful colour.
2. Dry Sweet Basil leaves in a cotton cloth. Place washed and pat dried leaves in two layers of cotton cloth and tuck under an old pillow for fifteen days. Basil leaves will retain colour and aroma to a large extent.
3. To get aromatic red chili oil, take 200 ml oil and mix 20 gm of bright red Kashmiri chili powder. Let it settle for a day and then squeeze it through a fine cotton cloth.
4. Ginger could be saved for 3-6 months by dicing it and preserving with vinegar and some salt. Change vinegar after every month to extend life.
5. Sweet and sour garlic pickle could be saved for 10 days. Peeled garlic cloves are dried over night. Next day, in hot oil put the garlic cloves, salt, sugar, and some Indian spices and cook for 5 minutes on low flame and let this caramelize. Cool it and save in an airtight box in fridge for 10-15 days.
1. Parboil diced potatoes in open pan with salt and turmeric before baking with olive oil and oregano to get a beautiful colour.
2. Dry Sweet Basil leaves in a cotton cloth. Place washed and pat dried leaves in two layers of cotton cloth and tuck under an old pillow for fifteen days. Basil leaves will retain colour and aroma to a large extent.
3. To get aromatic red chili oil, take 200 ml oil and mix 20 gm of bright red Kashmiri chili powder. Let it settle for a day and then squeeze it through a fine cotton cloth.
4. Ginger could be saved for 3-6 months by dicing it and preserving with vinegar and some salt. Change vinegar after every month to extend life.
5. Sweet and sour garlic pickle could be saved for 10 days. Peeled garlic cloves are dried over night. Next day, in hot oil put the garlic cloves, salt, sugar, and some Indian spices and cook for 5 minutes on low flame and let this caramelize. Cool it and save in an airtight box in fridge for 10-15 days.
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