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Pooja's Cookery

Let's Enjoy Cooking and Eating...

Pooja's Cookery

Let's Enjoy Cooking and Eating...

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Category Archives: kitchen chemistry

5 Steps to Perfectly Hard Boil an Egg

Pooja's Cookery Posted on September 15, 2020 by Pooja NadkarniSeptember 17, 2020

Breakfast is the meal of the day having paramount importance. If it goes wrong, then you feel tedious all day. And what’s better than to have a perfectly hard-boiled egg in your breakfast. One of the biggest questions until today … Continue reading →

Posted in kitchen chemistry | Leave a reply

Kitchen Chemistry Behind Tandlachi Bhakri(Rice Pancakes)

Pooja's Cookery Posted on May 29, 2020 by Pooja NadkarniMay 29, 2020

Goans are very familiar with Tandlachi Bhakri(Rice Pancakes) , kinda like Thalipith prepared in Maharashtra. We make them for breakfast which is very nutritious. But do we know the Chemistry behind this dish? How can we make it more nutritious? … Continue reading →

Posted in Guest posts, kitchen chemistry | Tagged kitchen chemistry | Leave a reply

Kitchen Chemistry Behind Fluffy Khaman Dhokla

Pooja's Cookery Posted on May 19, 2020 by Pooja NadkarniMay 9, 2020
Khaman Dhokla

You must have tried dhokla. Kitchen Chemistry behind khaman dokhla is similar to idli. It is made of besan and so is good source of protein. Since dhokla is steamed and not fried, it may be taken by people looking … Continue reading →

Posted in kitchen chemistry | Tagged guest posts, kitchen chemistry | Leave a reply

How to keep stuffed pickled raw mangoes crisp and fresh for years?

Pooja's Cookery Posted on May 12, 2020 by Pooja NadkarniMay 5, 2020

Ever wondered how to keep stuffed raw mangoes crisp and fresh for years? There’s kitchen chemistry behind it which you need to read. Copyright secured by Digiprove © 2020 Pooja Nadkarni

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Posted in Guest posts, kitchen chemistry | Tagged guest posts | Leave a reply

What makes your cakes soft, fluffy and tasty?

Pooja's Cookery Posted on May 5, 2020 by Pooja NadkarniMay 5, 2020
Rawa Mango cake

Each Ingredient used in baking cakes has its unique property and use. Lets see what is the importance and role of baking ingredients in our today’s kitchen chemistry.

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Posted in Baking, Cookies & Cakes, Healthy Cooking, kitchen chemistry | Tagged guest posts | Leave a reply

How to make Crispy Porous Dosas(Rice Pancakes)

Pooja's Cookery Posted on April 30, 2020 by Pooja NadkarniMay 2, 2020

Learn How to make Crispy Porous Dosas(Rice Pancakes) with these few tips and tricks Copyright secured by Digiprove © 2020 Pooja Nadkarni

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Posted in Guest posts, kitchen chemistry | Tagged guest post | 2 Replies

Make Roti/Fulka(Indian FlatBread), Usali (Of Sprouted Pulses) Nutritious

Pooja's Cookery Posted on April 25, 2020 by Pooja NadkarniApril 28, 2020
Roti(Chapati)

Everybody knows how to make roti. Goan & Maharashtrian cuisine includes ‘Usali’. Knowing Little chemistry, will make them more nutritious. Copyright secured by Digiprove © 2020 Pooja Nadkarni

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Posted in Guest posts, kitchen chemistry | Tagged guest post, guest posts | 1 Reply

Don’t Allow Onions To Make You Cry

Pooja's Cookery Posted on April 22, 2020 by Pooja NadkarniApril 28, 2020

Don’t Allow Onions To Make You Cry: Chopping or slicing onions make you cry? Here are few tips to be followed while cutting them. Copyright secured by Digiprove © 2020 Pooja Nadkarni

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Posted in Guest posts, kitchen chemistry | Tagged guest posts, Lockdown recipes | Leave a reply

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