The answer to this is careful. Even the easiest cooking requires a degree of attention and care. But ultimately all it involves is first knowing the right way to go and then being happy to be able to boil perfect eggs for the rest of your life without even having to think about it.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Take one stainless steel bowl and fill water in the bowl.
And place bowl on the gas.
Now place egg into bowl after 10 second.
Water level of water should be above 1 inch of egg level.
Add 1/2 tsp of salt in the bowl.
Now close the lid of the bowl.
Then wait for the water to boil.
As soon as the water starts boiling, the water will come out of the lid.
Let the water boil for 30 seconds.
After 30 seconds open the lid of bowl.
Again let the water boil for 30 seconds.
Then close the lid of bowl.
Leave the lid closed for 10 minutes.
So that the egg settles well.
After 10 minutes open the lid.
Pour cold water into the bowl.
Once egg becomes cold.
Tap the eggs either with a spoon or on the ground.
So that eggs are easier to peel.
Peel eggs.
Video
Notes
Use eggs that were the longest in the refrigerator for simplest peeling. The less the egg is fresh, the easier it can be peeled.
To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end.
Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.
Hard boiled eggs with the shell on and kept in a sealed container will keep for 1 week in the fridge.
Eggs are a great food choice for students looking to boost productivity. They are rich in nutrients, such as protein, vitamins, and minerals, that are essential for maintaining energy levels throughout the day. Additionally, eggs are easy to prepare and can be eaten for breakfast, lunch, or dinner. Eating eggs can also help to improve brain function, memory and concentration which are important for academic success with papertyper.net. They are also a good source of choline, a nutrient that supports the development of the brain and nervous system. So, if you’re a student looking to stay focused and energized, consider incorporating eggs into your diet.
Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia.
It is the world’s most commonly consumed beverage after water.
Many distinct tea kinds, such as Darjeeling and Chinese greens, have a cooling, mildly bitter, and astringent taste.
While others have profiles that greatly differ, including sweet, nutty, floral or grassy notes.
When the tea is drunk with flavourful and aromatic cardamom, the taste buds are all the more thrilling.
Enjoy this tea with your favourite savours, warm and fresh.
Course Indian, Snacks, Starter
Cuisine Breakfast, Indian
Prep Time 1minute
Cook Time 5minutes
Total Time 6minutes
Servings 1People
Calories 15kcal
Equipment
Pan
Tea Strainer
Cup
Ingredients
3/4CupWater / Pani
1/2CupMilk / doodh
1UnitCardamom / Elaichi, Should not be dry. If dry then take 2 Unit of cardamom
2UnitClove / Laung
1tspSugar, If you like more sugar, you can add sugar as per your taste
1tspTea Leaves / Chai Patti
Instructions
First take 1 tsp sugar, 1 tsp tea , 1 battered cardamom
After that batter cardamom, clove with mortar & pestle / khallar / khal kutni.
Take 3/4 cup of water in the tea pan.
Place on the gas. Combine cardamom, clove, sugar in the water.
Let boil the water.
Now add tea in the tea pan.
After 1 minute add 1/2 cup of water in the tea pan.
After few minute tea will start boiling.
Let boil the tea for approx 2 minute, so that flavour of tea, cardamom, clove will be added to the tea,
Filter tea with tea strainer. Serve immediately.
Enjoy the tea.
Video
Notes
Take this tea 1 or 2 times in a day.
Avoid take more that 2 to 3 times a day.
As clove is warming in nature, more tea can create hotness in body.
In winters you can take as many times as you want.
You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.
A paratha is a flatbread that originated in the Indian subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words paratha and atta, which literally means layers of cooked dough. Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the griddle/ tava and shallow frying.
This bread is very nutritious and helps to get rid of hunger for a long time, plus it does not tire and improves brain function. This is important for people who work for a long time at the computer. Such as online casino players. The Slotogate platform is the best platform where various casinos are presented and where you can make various deposit methods including ecopayz online casino
4 tsp Oil or Desi Ghee (To apply on the layer of paratha)
First take wheat flour and add 2 tsp of oil or desi ghee.Knead the dough.Dough will be like dough of chapati.
Cover the dough for 5 minute, so that dough will be properly settled.
After that take Oil or Desi ghee in the plate.
Make 2 balls / pieces of that prepared dough.Take one of them.
Coat one of ball with flour.Flatten the ball of dough.
Roll the ball to 3 -4 inch in circular motion with rolling pin.
Spread 1/2 tsp of oil over the entire surface of the circle.
After that spread 1/4 tsp of oil over entire surface of the semi-circle.Do one more fold to create triangle.
Folding the layer is totally depend on you.Here we are creating and greasing the layer to create multi layer of the paratha.You can give any shape to the paratha, square or circular or any geometrical shape.
Now wrap the triangular shape with flour dust.
After this step, roll the triangle with rolling pin with light hand in circular motion.There is a trick on rolling paratha or any type of bread.As we know there are 2 handle of rolling pin.So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.
Roll the paratha till it reaches 1/4 inch thickness, do not press hard while layer.Otherwise layer will not properly create.
Heat the flat pan on the high flam.After that place the paratha on the flat pan.
Now flip the paratha, when you see raised bumps on the upper layer of paratha /flatbread.
Now flip the paratha / flatbread again with spatula.
Apply 1/2 tbsp of oil all over the surface of paratha /flatbread, if oil required more then take little more amount of oil.
After that apply required oil to spread on the other side of paratha /flatbread.
Again flip the paratha /flatbread.
To make paratha crisp press paratha /flatbread by wooden hand masher on both side of the paratha.
Now layered, crispy paratha/ flatbread is ready to eat.
There is a trick on rolling paratha or any type of bread.
As we know there are 2 handle of rolling pin.
So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.
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