FOODIES FACTS TIPS ON LEFTOVER FOOD

FOODIES FACTS TIPS ON LEFTOVER FOOD

Tips On Leftover Food:

• If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
• Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
• Use left over rice for next day meal, use your imagination and cook something new.
• Keep some extra dough in fridge to make chapatis for breakfast.
• Use leftover sukhi dal to make stuffed paratha.

FOODIES FACTS TIPS ON COOKING

 FOODIES FACTS 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.

FOODIES FACTS TIPS FOR GRAVIES

FOODIES FACTS 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.

FOODIES FACTS BEST TIP TO GET RID OF loose motion

FOODIES FACTS TIP TO GET RID OF loose motion

take half a cup of hot tea decoction with or without sugar squeeze half lime and drink it see the difference 

FOODIES FACTS TIP To make your Biryani very Tasty...

FOODIES FACTS TIP To make your Biryani very Tasty...

Separately fry the onions in the oil until crispy golden brown.Add these onions to ur prepared biryani,tightly cover the lid and keep it on the stove on a lowest minimum flame for about 5-10 mins.Then for sure u will taste the tasty and different biryani.... 

FOODIES FACTS TIP To get golden color for dosa

FOODIES FACTS TIP To get golden color for dosa

To get golden color for dosa just add some rice (cooked)while you are grinding .