Bhutan’s capital may have just one cinema that screens only Bhutanese language films all year round but Bollywood has been able to make its charisma in the country, through VCDs and DVDs of its movies that are simply available.
The Himalayan country has only seven cinemas.
In most Bhutanese homes, life comes to a fester in the evening as housewives allocate over three hours watching television serials in Indian channels that are authorized to be aired in the country.
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This is just a hit and miss list which will confirm practical. Pin it up near your kitchen cabinet so that you can refer to it from time to time.
- To keep rice separated, while boiling add juice of a lemon to the water
- Add a dash of lemon juice to mushrooms when cooking them.
- If you add one spoon of milk while boiling the cauliflower, it will still look bright white.
- While boiling cabbage and broccoli, add a slice of bread to the water lessens the odour
- To prevent beetroots from discolouring, cook them with 2 inches of the stem. Add a tablespoon of vinegar to the cooking water.
- . Rub potatoes with butter before baking to improve the taste.
- To remove the bitter taste of eggplants, soak them in salted water. Then drain and cook as desired.
- Lettuce will look fresh, soak in ice water for 30 minutes and adding a little lemon juice to the water.
- To slice mushroom in even sizes use an egg slicer .
- Add lemon juice or soak onion in cold water before cutting them for salad.
- Rub potatoes with butter before baking to improve the taste.
- When making potato chips, fry them twice to get a crisp crust.
- To keep red cabbage from discolouring while boiling, add a little vinegar to the water.
- To keep the colour of vegetables while boiling, add a pinch of baking soda to the water, particularly useful for spinach.
- Add a pinch of sugar to tomatoes to enhance the flavour.
- To remove the skin of tomatoes, just dip them for a few minutes in boiling water. The skin will slip off easily.
- To keep boiled syrup from crystallising, add a pinch of baking soda or a teaspoon of milk.
- Don’t throw away bread crusts. To turn out a pudding in a jiffy, make coarse slices of the bread and add them to a mixture of milk and pudding powder. Stir in a few raisins and bake. A yummy desert is ready.
- To whip cream, pour the measured quantity into a bowl and chill. Then whisk.
- When separating egg whites (for a soufflé), break one egg at a time in a small container. This is to ensure that no egg yolk goes in.
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Beautiful ‘mommas’!
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