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SPICED CHOCOLATE CUPPA
Enjoy chocolate in a different avatar with this sinfully rich ...
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Glossary

Conversion for Evaporated Milk - Milk powder

2/3 rd cup Dry Milk to 1 cup water = 1 cup evaporated milk

1/3 rd cup Dry milk to 1 cup milk = 1 cup evaporated milk

DAIRY PRODUCT % OF FAT
Whipping Cream 35%
Clotted cream 55%
Double Cream 48%
Half Cream 12%
Single Cream 18%


Glossary
1. ALL SPICES A mix of cloves, cinnamon and nutmeg powder.
2. BATTER A mix of refined flour, milk and egg, blended well, of a thin, creamy and pouring consistency.
3. BLANCH To put for a minute in hot water and then in cold water and remove the peel
4. BAKE BLIND The procedure of baking unfilled pastry crust.
5. BEAT To make a mixture smooth, by beating in one direction with a wooden spoon, hand, whisk or mixer.
6. BLEND To mix two or more ingredients thoroughly with a spoon or a beater.
7. BRUSH To put a thin layer of egg/milk on the bread with a pastry brush.
8. CONSISTENCY The thickness of the batter mixture.
9. CREAM To beat butter and sugar together until light fluffy, with a wooden spoon or and electric beater.
10. CUT AND FOLD To mix flour little by little into the batter.
11. DRAIN To remove water/oil from food.
12. DOUGH A mix of flour with butter, egg etc. which can be kneaded and rolled.
13. DUST To sprinkle lightly.
14. GRATE To shred by using grater
15. GREASE AND DUST To put a layer of fat and flour on the cake tin to prevent sticking of mixture.
16. KNEAD To work on a dough lightly with hands.
17. GARNISH To decorate with
18. SCALD Heat till it boils. Milk or water.
19. SIMMER Heat without allowing the liquid to boil.
20. WHIP To beat liquid till it becomes light.
21. PUREE To heat the fruit/vegetable, then strain the liquid or put in blender.

HINDI EQUIVALENT OF SPICES AND CONDIMENTS
English Hindi
CARDAMOMS ELAICHI
CLOVES LAUNG
CUMIN SEEDS JEERA
DATES KHAJUR
GRAM FLOUR BESAN/ CHANNA DAL
CORIANDER SEEDS DHANIA
MINT LEAVES PUDINA
POPPY SEEDS KHUS-KHUS
RAISINS KHISMIS
SAFFRON KESAR
SEMOLINA SUJI/RAVA
SODA BICARB COOKING SODA SODA
NUTMEG JAIPHAL
CINNAMON DALCHINI
FENUGREEK SEEDS METHI
FRESH GINGER ADRAK
GARLIC LASUN
LIME PEEL NIMBU KA CHILKA
THYMOL AJWAIN
CARROT GAJAR
ONION PYAZ
PEANUT/GROUNDNUT SHENGDANA
WALNUT AKROD
ALMONDS BADAM
CLARIFIED BUTTER GHEE
GREEN GRAM (LENTILS) MOONG DAL
BLACK GRAM (LENTILS) URAD DAL
COTTAGE CHEESE PANEER
VERMICELLI SEVIYAN
REFINED FLOUR MAIDA
JAGGERY GHUD ( A brown sticky sweet sugar)

Miscellaneous Measurements

METRIC CUPS GRAMS
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
White flour: 1 cup = 125 grams
White rice, uncooked: 1 cup = 185 grams
White rice, cooked: 1 cup = 175 grams
Butter: 1 cup = 227 grams
Almonds, slivered: 1 cup = 108 grams
Oil: 1 cup = 224 grams
Maple syrup: 1 cup = 322 grams
Milk, non-fat: 1 cup = 245 grams
Milk, sweetened condensed: 306 grams
Broccoli, flowerets: 1 cup = 71 grams
Raisins: 1 cup, packed = 165 grams
Milk, dry: 1 cup = 68 grams
Yogurt: 1 cup = 245 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 C = 110 g
Cocoa: 1 C = 125
(Source WikiAnswers.com)

CONVERSION FROM OZ TO GRAMS

OZ GRAMS
1 = 30
2 = 55
3 = 80
4 = 110
5 = 140
6 = 170
7 = 200
8 = 230
9 = 260
10 = 290


CONVERSION FROM Fl.Oz TO ML

Fl.Oz ml
1 = 30
2 = 60
3 = 90
4 = 120
5 = 150
6 = 180
7 = 210
8 = 240
9 = 270
10 = 300


Oven Temperature

OVEN TEMPERATURE CONVERSIONS

oF oC
225 110 cool oven
250 130
275 140 cool
300 150 very moderate
325 170
350 180
375 190 moderate
400 200
425 220 moderately hot oven
450 230
475 240 very hot


Weights, Measures and Equivalencies

2 tablespoon butter = 1 ounce
1 stick of butter = pound = cup = 113.4 gms
1 square of chocolate = 1 ounce= 28.3 gms
Juice of one lemon = 3 to 4 tablespoons
Grated peel of one lemon = 1 teaspoon
One pound cheese shredded = 4 cups
pound blue cheese crumbled = to 1 cup
3 tsp = 1 tbsp
4 tbsp = cup
5 1/3 tbsp = 1/3 cup
16 tbsp = 1 cup
1 cup = 8 fluid ounces = pint
4 cups = 2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 Equal tablet = 1 tsp of sugar = 1 tsp of bulk splenda
1 pound/ lb = 453.5 gms (weight)
1 pint = 570 ml = 20 fl oz
1 cup = 250 ml
1 Tbsp = 15 ml
1 tsp = 5 ml = 1/3 rd Tbsp
1 ounce = 28.4
1 pound = 454 gm = 16 ounces
1 kg = 2.2 pounds = 35 ounces
1 gm = 1 ml
500 gm = 500 ml
1 kg = 1 ltr

1 envelope Gelatin = 1 Tbsp
2 cups 1 pt.
4 cups 1 qt.
4 qts. 1 gal
8 qts. 1 peck
16 ozs. 1 lb
32 ozs 1 qt.
8 ozs liquid 1 cup
1 oz liquid 2 tbsps


Use one Tablespoon (3 teaspoons) of regular active dry yeast to replace 20.4 gms/ 0.72 oz cake yeast in recipes. or 2.3 tsps of instant dry yeast.

WEIGHTS AND MEASURES
Baking Powder 1 cup = 5- ozs.
Cheese, American 1 lb = 2 cups cubed
Cocoa 1 lb = 4 cups ground
Coffee 1 lb = 5 cups ground
Corn meal 1 lb = 3 cups
Cornstarch 1 lb = 3 cups
Cracker Crumbs 23 soda crackers = 1 cup
15 graham Crackers = 1 cup
Eggs 1 egg = 4 tbsps. Liquid
4 to 5 whole = 1 cup
7 to 9 whites = 1 cup
12 to 14 yolks = 1 cup
Flour 1 lb.all purpose = 4 cups
1 lb cake = 4 cups
1 lb graham = 3 cups
Lemon, Juice 1 medium = 2 to 3 tbsps
5 to 8 medium = 1 cup
Lemons, rind 1 lemon = 1 tbsp grated
Oranges, juice 1 medium = 2 to 3 tbsps
Orange, rind 1 = 2 tbsps. Grated
Gelatin 3 oz pkg. flavoured = cup
oz.pkg. unflavoured = 1 tbsp
Shortening or Butter 1 lb. brown = 2 cups
Sugars 1 lb. brown = 2 cups
1 lb. cube = 96 to 160 cubes
1 lb. granulated = 2 cups
1 lb. powdered = 3 cups


 
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