tomato peach salsatomato peach salsa on crisp bread

Author: dharti shrestha // Category:

tomato peach salsa on crisp bread

40 gms Chopped ripe tomato (deseed)  
20 Gms Chopped onions
5gms Chopped green chili
10 gms Chopped peach
10 gms Chopped coriander
Minced garlic clove
Salt to taste
Cumin powder twice a pinch
Chili powder to taste
Bread slice


Cut the bread slice as your desire.
Toast/ grill the sliced bread till golden brown and crisp with little oil.
Mix all the ingredients and top up to bread slice.
Garnish with peach and serve.

mistake while cooking

Author: dharti shrestha // Category:

  Don’t read the entire recipe before you start cooking.
      Result: Flavors are dull, entire steps or ingredients get left out.

 Don’t taste as you go.
      Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.

 Boil when you should simmer.
     Result: A hurried-up dish that’s cloudy, tough, or dry.

 Pop meat straight from the fridge into the oven or onto the grill.
     Result: Food cooks unevenly: The outside is overdone, the inside rare or raw.

 Put all the salt in the marinade or breading.
     Result: Fish, poultry, or meat that’s underseasoned.

 Don’t shock vegetables when they’ve reached the desired texture.
      Result: Mush.

 Neglect the nuts you’re toasting.
     Result: Burned nuts, with a sharp, bitter flavor.

 Try to rush the cooking of caramelized onions.
     Result: You end up with sautéed onions, which are nice but a far cry from the melt-in-your-mouth caramelized ideal.

Meat gets no chance to rest after cooking.
      Result: Delicious juices vacate the meat and run all over the cutting board, leaving steak or roast dry.

 Don’t use a meat thermometer.
     Result: Your roast chicken, leg of lamb, or beef tenderloin turns out over- or undercooked.

 Don’t get the pan hot enough before you add the food.
     Result: Food that sticks, scallops with no sear, pale meats.

 Turn the food too often.
      Result: You interfere with the sear, food sticks, or you lose the breading.

 Too casual about measuring ingredients.
      Result: Dry, tough cakes, rubbery brownies and a host of other textural mishaps.

 Don’t know your oven’s quirks and idiosyncrasies.
     Result: Food cooks too fast, too slow, or unevenly.

 Overheat chocolate.
     Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.

 Make unwise substitutions in baking.
     Result: You wreck the underlying chemistry of the dish.

Underbake cakes and breads.
     Result: Cakes, brownies, and breads turn out pallid and gummy.

84 banjan foods of nepal...

Author: dharti shrestha // Category:
84 banjan food of nepal
copied from vintage pictures'/Nepal