Sauces & Dips How-Tos

How To: Soften butter by pounding it

Baking recipes often call for softened butter, but if you put it in the microwave you risk butter soup. Leaving it out at room temp is fine if you’ve got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it. Soften butter by pounding it.

How To: Make an easy homemade caramel sauce

Is caramel one of your favorite condiments ever? Then you should definitely teach yourself how to prepare a homemade caramel sauce for two reasons: 1. To save money since you eat caramel often, and 2. To eat fresh and healthy, since most stores carry caramel sauce in jars that have been sitting on the stands for who knows how long.

How To: Make Indian style mint cucumber raita with yogurt

What we absolutely adore about Indian food is that rather than pouring in tons of oil, butter, and Crisco to add flavor to their foods (like most American dishes), they season their food with - gasp! - actually seasonings. Cumin, coriander, red pepper flakes and many more spices give their foodstuffs a sumptuous, rich flavor. And because there's minimal oil, Indian food tends to be rather healthy for you, too.

How To: Cook Indian kadhi pakoras with Manjula

Learn to cook this kadhi pakoras recipe with Manjula. You'll need yogurt, flour (besan), water, ghee or clear butter, asafetida (hing), fenugreek seeds (mathi), cumin seeds, turmeric, red chilies, bay leaves, red chili powder, and salt for the kadhi. For the pajoras you will need besan (Gram flour) and water. There may a lot of ingredients but its well work it.