TOP 5 COOKING TIP AND TRICKS OF THE DAY 4

To make puris soft and fluffy use milk instead of water when kneeding the dough.

To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.

 

To brown onions, add a little salt to the pan. This speeds up the process.

 

In our warm climate bananas tend to get over-ripe. To stop the process of ripening put bananas in the refrigerator. The skin may turn black, but the fruit itself will remain firm.

 

Never store onions and potatoes in the same bag or container. Separate them to prevent the potatoes from rotting.

 

TOP 5 COOKING TIP AND TRICKS OF THE DAY 3

To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.

If you want to give salad a subtle garlic flavour, rub a cut garlic pod on the inside of the salad bowl before you toss the salad.

Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.

To help tough meat like lamb or beef tenderize, marinate it in vinegar, curd, mustard or mashed papaya overnight. Wipe off the marinade and then cook.

When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.

Top 5 Cooking tip and tricks of the day 2

When boiling pasta add salt generously, at least one teaspoon per litre of water. The pasta will absorb only as much as it needs, adding extra flavour dish.

To maintain the freshness of herbs like parsley, coriander, basil or curry leaves put them in a plastic bag, blow air into the bag so that it puffs up like a balloon and put the inflated bag in the refrigerator.

Before grating cheese, rub some oil onto the grater. This will ensure that the cheese doesn't stick to the grater.

To give mashed potatoes a creamy consistency, stir in warm milk.

If you want to quickly ripen some tomatoes, put them in a brown paper bag and store in a dark corner.

Top 5 Cooking tip and tricks of the day 1

Vegetables that have been lying in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15minutes and they will look bright and delicious.

Slicing cheesecake and other cold desserts is tricky. If you want to make clean slices soak your knife in warm water for a few minutes, then wipe it dry and use to make a clean slice.

To prevent pieces of cut apple or pear from turning black, squeeze a little lime juice on them or sprinkle a little bit of crushed mustard.

When boiling potatoes add a pinch of salt to the water. This loosens the potato peal and makes peeling boiled potatoes a lot easer.

Before cooking cauliflower keep in soaking in water mixed with a teaspoon of vinegar for about fifteen minutes. This not only loosens the dirt and grit but also kills any insects that may be lodged between the florets.

Tip of the Day – Juicing a Lemon or Lime

Tip of the Day – Juicing a Lemon or Lime

When you need to juice a lemon or lime, place it on a hard surface and roll it back and forth under your palm, applying pressure, for about a minute before juicing. The helps break down the cells and will result in more juice with less effort.