TOP 5 COOKING TIP AND TRICKS OF THE DAY 5

To prevent rice grains from sticking one has to remove starch. To do this wash the rice several times till water runs clear, then let it soak for 20 mins in clean water.

 

When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of vinegar to the mix. It won't change the taste much and will allow you to store it in the refrigerator about about two weeks.

Rubbing your hands on a stainless steel sink or container removes the pungent smell of garlic, onions or other spices from them.

 

When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.

 

Cutting bacon or pancetta is easier after they have been sitting in the freezer for a little while and have become firm.

 

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 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.

Tips On Cooking

Tips On Cooking :

• To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
• Soak whole pulses overnight and other dals for one hour before cooking.
• Always add hot water to the gravy to enhance the taste.
• Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
• Always use heavy bottomed vessels to make desserts, in order to avoid burning.
• Make desserts with full cream milk, to get thick creamy texture.
• Whenever curd is to be added to the masala, it should be beaten well and add gradually.
• Chop some extra vegetables, for next day stir fry.
• Use the leftover dal water to make rasam or sambar.
• Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
• Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
• If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
• While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
• Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
• Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
• Never discard the water in which vegetables are cooked, use it in gravies or soups.
• Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• Immediately after boiling noodles put them in normal cold water to separate them each.
• If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
• Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
• Potatoes soaked in salt water for 20 minutes will bake more rapidly.
• Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Tips For Gravies

Tips For Gravies:

• Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
• Fry the ground masala in reduced flame, so that it retains its colour and taste.
• Little plain sugar or caramelised sugar added to the gravy makes it tasty.
• When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
• To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
• Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
• While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.