19 Dec 10 Tips for Cooking Aspirants

Are you a cooking aspirant individual who has no idea about culinary methods but wish to evolve as a good cook? Good cooking just requires immense interest and passion for cooking and thirst for learning new recipes, patience, and love for food. If you don’t know exactly where to start from, here are some helpful guidelines for you to start with and slowly gain mastery over culinary skills.

An elementary cooking book

If you are thinking of specializing in an area of culinary like – Chinese, Mexican, Japanese recipes; start from the beginning. Buy a cooking book of the same. Don’t buy too advanced book, it will confuse you and you will not be able to follow many instructions. Buy an elementary book, meant for the beginners. It will be detailed and will also help you to learn cooking easily. Do research about cooking books before buying them, you may also ask a chef. Slowly once you master an area, choose another area of specialization.

Get inspired from someone in person

Quite often it’s seen that cooking aspirants are inspired and motivated by renowned chefs. But such chefs are mostly out of your reach, try to find someone in your surrounding whom you are close to and have access to his or her personal life. You will learn more this way. Find someone whose culinary skill you just die for. Make sure you turn friends and visit him or her often and take some culinary tips and secret recipes. Seeing with own eyes will make you learn faster.

Follow cookery shows on television

Always reading may not help you, seeing live demo will help you to learn faster. Why not learn from the masters of cooking? Watch cookery shows coming on television. Follow them regularly, you will learn really fast. Follow their methodology blindly in the beginning; slowly you may customize the recipes.

Trial and error method

Self-help is the best help. Don’t worry about the outcome, cook whatever you wish to. Mix and match ingredients, put spices and ingredients which you think will go well together. It may excel or turn out to be a disaster. But this is how you will learn and also come up with own recipes. Make in small quantities whenever you are experimenting.

What are you waiting for? Step into kitchen and get going.

Tags: Area Of Specialization, Aspirant, Cooking Book, Cooking Books, Cooking Recipes, Culinary Skill, Culinary Skills, Culinary Tips, Error Method, Good Cook, Immense Interest, Japanese Recipes, Own Eyes, Patience, Personal Life, Renowned Chefs, Secret Recipes, Spices, Thirst, Trial And Error

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04 Dec 10 How to make Chicken Shashlik Sizzler?

Yes, the name ‘Chicken Sizzler’ itself brings water in mouth. It’s a sure delight for every taste bud, a sheer indulgence in parties, winter evenings and occasions. Just grab this rare recipe of chicken shashlik sizzler. Your guests will shower you with compliments towards your culinary skills. Let’s get started.

You will need the following ingredients.

Diced boneless chicken – 500 grams
Capsicums – 3
Onions – 2
Tomatoes – 4
Garlic and ginger paste – 2 tablespoon
White vinegar – 6 tablespoon
Chilli powder – 1 tablespoon
Coriander seeds – 1 tablespoon
Peppercorns – 5
Cardamoms – 3
Sinnamon – 1 stick
Salt
Oil
Black pepper

Procedure

First, wash chicken dices thoroughly. Let it dry. Now pierce them with a fork or knife and set aside. It will allow the spices to penetrate within the meat.

Now prepare the spices. Take coriander seeds, black pepper, cinnamon stick, cardamoms and roast them together. Now grind them together into fine dust. Mix this powder with ginger-garlic paste, white vinegar, chilli powder and salt. Add 1 tea spoon of oil. Your marination mixture is ready. Put diced chicken into it. Mix well. Leave it aside, for 6 hours. The longer the marination process will be better taste it will ensure.

Now it’s time for the veggies. Cut capsicum, tomatoes, onions. Take a skewer and pierce through the vegetables followed by marinated chicken pieces. Alternate them. Pour the entire marination mixture onto it and place it on a drip tray. Now brush it with oil. In a pre-heated oven at 220 degree Celsius bake it for 20 minutes, until it’s completely cooked and turns golden-brownish. If you prefer to grill in a barbecue pit under the open sky, there’s nothing like it. It brings a different flavor to the food.

Once done, re-brush little oil on it. Sprinkle black pepper powder on it for taste. Heat the sizzler plate. It’s time to make it look very appealing. Put some fried rice or steamed rice on it. Now spread chicken shashlik on the bed of rice. Place some crispy French fries, sauted mushrooms and broccoli, French beans, baby corns, green peas, steamed cabbage leaves or spinach leaves around it. Sprinkle some water and oil on the sizzler plate and see a fuming sizzler platter waiting for you.

Was cooking sizzler at home that easy to you? Try it, today.

Tags: Barbecue Pit, Black Pepper, Capsicum, Chicken Pieces, Chicken Shashlik, Culinary Skills, Drip Tray, Dust Mix, Fried Rice, Ginger Garlic Paste, Ginger Paste, Open Sky, Pepper Powder, Sheer Indulgence, Skewer, Tablespoon Coriander Seeds, Tea Spoon, Wash Chicken, White Vinegar, Winter Evenings