I am killing two birds with one stone by posting
"Kitchen Safety Moments" event hosted by
Jyotsna of
"Curry Bazaar" and posting some kitchen tips with a recipe for
"MCT-Tipology" event hosted by
Sushma of
"Recipe Source". Thank you Jyotsna and Sushma for hosting these events for April!:)(Late news!J doesn't have this event in April,so if she ever does a "Kitchen Tools" theme,this would be my entry to that again!:D)
Safety tips about the knives: Most injuries in the kitchen are caused by knives.Let me start with some precaution we must take dealing with knives we all have in the kitchen.Most of us have more than one knife in our kitchen of course as we routinely cut,chop,slice etc.It's very important first of all to keep them away from the children on a high platform on the back of the kitchen counter so kids can not reach them or pull them on to themselves.
It's better to buy one or two expensive Knives with heavy handles for balance and with steel blades which lasts a long time and also keeps sharp.It is best to have a wooden block like below to store the knives of various sizes and lengths to keep them safe and tucked away.This block also keeps the sharp edges of knives cushioned inside so they don't get dull.
A wooden block to store Knives:
A handy Knife Sharpener: 
You do need to buy a grinding wheel to keep your knives sharp.Do not use any other things or way to sharpen the knives.A dull knife is more dangerous than a sharp edged knife,as a dull knife may slip as you struggle to cut with it and injure your hands and fingers.
A non-slip rubber backed chopping block or board:
Keep two separate cutting board for vegetables and meat,never cut on the same board to keep E Coli and Salmonella bacterias at bay.Always wash boards in hot soapy water,dry upright.Keep the knife's edge AWAY from you when chopping and when you are not using it.
If you have just one or two knives,store it in a drawer separately and do not reach for the top but take them out by the handle.
Use a serrated edged knife for cutting soft vegetables or fruits like Tomatoes and ripe fruits so you get a good grip on the smooth skins.Plain edges blades could slip on the skin and injure you.
Use a bread knife to slice bread or moist cakes so you don't misshapen them while slicing.Bread knives are made to slice neat and precise.NEVER put knives in the dishwasher.
Hand wash them with just some warm soapy water and wipe clean.Always use proper knives like paring knife for paring,chef's and Utility knives for chopping, bread slicer and do not use them as screw driver or can opener!Use a Potato peeler for peeling vegetable skins like Turnips,Beets and even carrots rather than knives.
This is my new toy.It's called Fresh prep "chop and mince" to mince veggies in the bowl itself,great for chopping Garlic without touching them.Another great idea is to use Kitchen scissors to chop herbs right into the dish and use scissors to cut slippery meat instead of knife.
Finally, how many knives do I have ,did you ask? More than 12 but only use 3 of those most of the time.My advice to you is don't be like me, buy only what you NEED! I also have a big meat cleaver to warn Arvind not to mess with me!! ;D
That's it from me for Knives safety in the kitchen.I am sure there are much more than these and I hope to see those at the round up of this event.Thank you J!!:)
Some kitchen tips for Sushma's Tipology along with a simple Dill Sambhar recipe!These are the few kitchen tips I can give you about cooking dal drawn from my own experiences:
Whenever I cook any kind of dal directly in a pressure pan like Tuar dal or in a microwave like Masoor dal or Moong dal,I always add 1 tsp oil with water to prevent it from frothing and spillng all over or even blocking cooker vent which could be dangerous.Add a 1/4 tsp of turmeric too in the dal to give it a nice color and flavor.
1. I cook double the amount of dal and save half for another day to make my life easier and save some time!:D
2. If I am planning to cook the saved dal within two days I keep it in the fridge, otherwise I freeze it in a Zip lock bag.
3. Always wash the dal once and drain before you cook.If there is too much dal water after cooking,save it and use it as stock with other vegetables.
4. Adding one or two green chillies and few fresh curry leaves when pressure cooking dal gives it a nice flavor and irresistible aroma.
5. Never add salt or any tangy veggies like mangoes or Radish or sour greens with dal to cook.I have always found the dal undercooked or not soft enough to mash later.Cook them separately and then mix together.
6.Tuar dal is tougher to cook in the microwave than Masoor(red lentils) or Moong dal.
Once you add the spice powder like Rasam pd etc,do not boil the dal for a long time,it loses it's flavor.Add 1 tsp ghee to the dal after you take it off of the heat for the best flavor.
7. Dal always tastes good a day after when you let the flavor mingle for a while.
8. Last but not least,adding fresh grated or ground ginger is okay to some dals while it's cooking but not fresh garlic!I always saute Garlic in oil/butter/Tadka first before adding.I personally don't like the flavor of raw garlic in the dal, but tastes great when sauteed first!
Phew!! I thought I didn't have any tips and Sushma told me " No no Asha,you do have plenty" and she is right!:DDill Sambhar:
How to make Dill Sambhar/dal:1. Cook 1 cup Tuar dal with about 3 cups of water,1/4 tsp turmeric,1 tsp oil until soft and mash until smooth.Add 1 bunch cleaned of hard stems and chopped fresh Dill leaves to the dal along with pinch of hing(Asafoetida)and keep it aside.
2. Heat 1 tbsp Canola oil,add 1/2 tsp mustard seeds,1 tsp cumin seeds,few curry leaves,1 red chili,then fry 1/2 onion minced.When reddish,add 2 minced garlic.
3. Add dal mixture,2 tsp tamarind juice,salt, 1 tomato or 1/2 cup tomato sauce and simmer.After 2 mins,add ground Sambhar masala pd and simmer for 2 more mins and take off the heat.Add 1 tsp ghee and mix.
Sambhar masala: Lightly toast 1 tbsp Coriander seeds,1/2 tsp Methi(Fenugreek)seeds, 2-3 dry red chillies,1" Dalchini(Cinnamon),2 cloves,4-6 Peppercorns and powder when cooled.
Note: No need to add Cilantro if there is any other type of greens in the dal.If it's just dal and veggies,you can add some.
Well..that's it this time around!:)
Nimbu Masala made of yellow Lemons, is my contribution to Nupur from 'One Hot Stove" blog's "A to Z Indian Vegetables" 's event.This week's letter is "N", thanks for hosting Nupur!:)
3 large Lemons,1 large onion minced,salt and 1/2 tsp sugar as optional.
