Basic cooking tricks and tips you should know

  1. Read the entire recipe before you start cooking.
  2. Have the Essential Cooking Tools and Equipment for Beginners.
  3. Keep Your Knives Sharp.
  4. Make sure you give your food enough space in the pan or baking dish.
  5. Making your own spice mixes can bring an international flavor to any meal.
  6. Sprinkle flour on your bacon to reduce grease splatters.
  7. Cooking with fresh ingredients will allow you preserve the nutritional value.
  8. Remember to season your cold foods more than your hot foods.
  9. Rinse your rice before cooking to prevent it from becoming gloopy.
  10. Using the right size and type of cookware for your recipe is one of the single most important steps.
  11. If you find a recipe online that you want to use, check the comments for any tips.
  12. When making fried rice, prep the pan by cooking an egg in it first. 
  13. Season your food from a distance to make sure all components get evenly covered.
  14. Add brown sugar to your tomato sauce to make the overall flavor even richer.
  15. Preparation before cooking will save you a lot of time and money.
  16. Give Yourself Enough Time to Cook.


Soft Rasamali and Rabdi


For rasmalai

2 litre Milk
2 tbsp Vinegar
1½ cup Sugar
2-3 pod Cardamom
7 cup Water
1 cup Sugar


For rabdi

1 liter Milk
Few saffron
½ cup Sugar
¼ tsp Cardamom powder
2 tbsp Nuts (chopped)



Prepare rasmalai

  1. First, boil the milk stirring in between to prevent it from burning.
  2. Add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
  3. Add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
  4. Drain off the water over the cheesecloth.
  5. Rinse with cold water to remove sourness and stop cooking.
  6. Squeeze the paneer gently and hang for 30 minutes.
  7. Now take the moist paneer and crumble gently and using the palm, start to knead gently.
  8. knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasmalai will turn hard.
  9. pinch a small ball sized chenna and prepare smooth crack free balls.
  10. keep the paneer ball aside and cover with a moist cloth.
  11. In a large vessel, sugar, cardamom and 7 cup water.
  12. Boil the water for 5 minutes or until the syrup turns slightly sticky.
  13. Drop in a prepared paneer ball keeping the flame on high.
  14. Cover and boil for 7 minutes or until the size of the ball doubles.
  15. Rasmalai chenna has been cooked well. keep aside.


Make rabdi

  1. Firstly, in a large kadai heat the milk, and add few saffron.
  2. Stir and get the milk to a boil.
  3. Continue to cook until the milk thickens slightly.
  4. Now add the sugar and continue to boil.
  5. Do not make very thick milk as it will be difficult for chenna to absorb milk.
  6. Also, add cardamom powder and nuts. mix well.
  7. Squeeze off the sugar syrup from the cooked paneer balls.
  8. Place them in a tray and pour in prepared rabdi.
  9. Rest for at least 4 hours or until the rasmali is soaked well.
  10. Finally, enjoy rasmalai slightly warmed or chilled.

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