"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

How To's/Tips @ The Kitchen

I thought it would help to add some useful links of kitchen tips from experts and also because I am camera shy :D No credit of this goes to me just the publisher at the links you follow! Some of the below tips I have included based on my own experiences. I have typed these out (no links)!

 How to make Orange Zest :

 http://www.ehow.com/video_4790431_sharpen-kitchen-knife-steel.html

How to Sharpen Your Kitchen Knife with Steel: I'll bet at least a few of you got this wrong. I sure did!
http://www.ehow.com/video_4790431_sharpen-kitchen-knife-steel.html

How to Make Panini Sandwiches without a Panini Press Maker:

 http://www.howcast.com/videos/310604-How-To-Make-Grilled-Sandwiches-Without-a-Panini-Press

 How to Fillet a 'Spanish' Mackerel - Large
http://www.youtube.com/watch?v=gqut_esVo7U

How to Fillet an Indian Mackerel - Medium
http://www.clovegarden.com/ingred/sf_mackindz.html

 Tips to cook a nice fluffy basmati rice: (G'Gina's Kitchenette)
• Wash rice at least thrice under cold running water to eliminate the starch.
• Soak the rice for 30 minutes in twice the quantity of water in a larger vessel. This allows the rice to rise/expand giving volume when cooking and avoid breaking up.
• Add a tbsp of ghee/clarified butter or plain butter or oil to the boiling water while cooking rice. This would make the grains separate. I used to do this earlier. However, I learnt when making this rice that all you need is a wider vessel than the rice can occupy when cooked. Add 1 cup water for 1 cup rice. Ensure the water reaches a rolling boil. Lower the flame and then add the rice from the soaked water straining the water through your fingers. No need for butter/ghee or oil in this case. Discard the water used for soaking as it would contain starch.
• Cover and cook. Do not flick or stir the rice during the cooking process to avoid breaking the rice grains.
• Now 5 minutes into the cooking process, uncover and check if the water is completely drained. If not drain using a rice sieve.Then, flick the rice with a fork. Do not stir. Turn off the flame and allow it to rest before using or serving. The rice would only be half-cooked at this stage.

How to Clean Mussels
http://www.youtube.com/watch?v=uttfm2dbHeM
Additional Tip:If the mussels remain closed after cooking, then discard it.
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