hi there
so i decided to finally start a free cooking recipe guide here today and would like to inform all that u may ask me about the latest recipes all for free
so do start asking me queries on your mouth watering food andill be glad to tell u all
regards
im at vingoyal@hotmail.com
Saturday, July 08, 2006
food Storing Tips
After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.
Put two to three cloves in the container or jar of sugar to keep the ants at bay.
Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.
Dry fifty grams of mint leaves, powder them and add to ten kilograms of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavour to the rice when cooked.
Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.
Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.
Coriander leaves will stay fresh if placed in a polythene bag and stored in the fridge.
If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days.
Storing flour in an airtight container and refrigerating it doubles their storage time.
Put two to three cloves in the sugar to keep ants at bay.
To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.
While storing green chillies, remove the stems. This will help the chilies to stay fresh for a longer time.
Potatoes rot quickly if stored near onions therefore store them separately.
Store eggs in a carton and place in the refrigerator itself rather than on the door.
Stale bread should not be discarded, instead toast the bread and powder it in a mixer. Store these breadcrumbs in an airtight container. It can be used for coating food items that are deep-fried to give a crisp outer covering.
To make vinegar last twice as much, divide the vinegar in two bottles and add water, which has been boiled. After a week it will come up to full strength again.
To ripen bananas quickly keep them wrapped in a paper bag in a dark place.
When putting meat joint in the fridge cover it with foil to prevent it from drying.
Sandwiches will keep fresh and moist if put in a polyethylene bag or wrapped in waxed paper or in aluminum foil.
Fresh yeast should be stored in the refrigerator or should be frozen or else it will lose its effectiveness with age.
Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.
If fish is to be stored for more than a day, clean it thoroughly, rub it with salt and turmeric powder before freezing. You can also use vinegar if you like its flavour.
Mix in fifteen to twenty cloves with every kilogram of dal while storing to prevent it from being attacked by insects. The same cloves can be reused.
When chilling puddings in the refrigerator, cover the containers with cling film or plastic sheet to protect from water and crystal formation in the dish.
Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.
Cut off the roots and pack fresh coriander leaves in two to three sheets of newspaper and refrigerate. In this way they remain fresh upto a week or two.
If instant coffee kept in a bottle hardens due to humidity, pour some hot water to dissolve it. Cool and refrigerate. Use as desired but not keep for too many weeks, as it may ferment.
To prevent insects from forming in plain flour store it in clean zip lock bags in a refrigerator. This way the flour will stay fresh much longer.
To retain the crispiness of leftover fried poppadums while refrigerating, keep them in a plastic polythene bag.
To increase the shelf life of dry masalas store them in airtight containers with a cube of asafoetida.
Add a teaspoon of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make them last longer and taste fresher.
Keep roasted chapattis wrapped in a cloth in a closed container. This will help keep them from sweating or getting soggy or getting dry. They will remain soft for a long time.
One may cut and keep vegetables, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
Wrap half-cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer.
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
To keep carrots fresh for longer, cut the tops off and place them in a plastic bag in the vegetable crisper of the refrigerator.
Fresh soft dates should be kept in plastic bags in the refrigerator. They will keep fresh for weeks.
Put leftover soup or soup stock in ice cube trays and freeze. The frozen soup cubes can be wrapped and stored in the freezer. This makes it possible to serve small amounts of soup or use the entire batch for another meal.
A pinch of salt added to ginger-garlic paste will help increase its shelf life though it should be stored in the refrigerator.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong smelling foods.
If leaving white sauce to stand for an hour or two, spread melted butter on the surface so that it forms a thin film thereby preventing formation of skin.
To prevent fresh coconut milk from turning rancid add a pinch of salt to it. This will help preserve it for a few hours.
Store leftover fried papads in a polythene bag. They will remain crisp.
To increase shelf life of coffee powder, store it in an air-tight container and place it in the refrigerator.
To keep cottage cheese fresh, wrap it in a muslin cloth that has been dipped in lemon water.For a sweet and spicy flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.
You can use the leftover royal icing to pipe clusters and stars. Put them on a sheet of waxed paper to dry and then store them for use when required.
Do not waste egg whites if you have recipes which call for yolks only. They freeze very well and can be stored in batches of 3 or 4 egg whites at a time. In fact when thawed, frozen egg whites make much better foam.
If leaving white sauce to stand for an hour or two, rub the surface of the sauce with a lump of butter so that it melts to form a thin coating.
Fresh coconut milk turns rancid fairly quickly, to prevent this, add a pinch of salt to the coconut milk to help preserve for a few hours.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.
Lemon halves shrivel in the fridge when unused. Hence freeze them in polyethylene bags so that they are handy for making cold drinks whenever the need arises.
The egg shell is covered with a protective coating that aids in maintaining the freshness of the egg by covering the many small holes in the shell, if this mucin layer is removed by washing or buffing, the holes are exposed for bacterial penetration and dehydration, thus hastening deterioration of quality. So don’t wash the eggs for storing.
An open packet of tomato puree may get a mould or fungus. To store the puree for longer, pour it into an ice tray and freeze. This serves the dual purpose of storing as well as, a few cubes can be removed at a time as required.
Freshly cut fruits can be kept for a longer period by adding a little limejuice or a small dose of vitamin C tablet.
Tomatoes can be kept longer if kept in the freezer, this also helps, when the skins of the tomatoes have to be peeled, as it comes off naturally when the tomatoes thaw.
All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.
Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.
When storing cheese in the fridge remove from tin, wrap in cellophane or foil and place in covered container to prevent it from hardening.
Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
Cheese will stay fresh longer if wrapped in Clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge to keep it good for days.
Olive oil oxidizes easily, which results in the loss of its delicate flavours. It should therefore be stored in tinted glass bottles or in tins or cans to protect it from light and air.
Excess tomato puree may be frozen in an ice cube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.
Make crumbs of day old chapatis, dry for two to three hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for four to five days in refrigerator.
Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.
Stuffed veggies like bittergoutds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.
Place a teaspoon of baking powder in a plate inside the refrigerator. It will get rid of the foul smells.
If you want to freeze minced meat, press it as flat as possible in the freezer bag and then freeze. This way it will freeze and thaw faster.
To prevent cheese from rotting, place a few sugar cubes in the cheese dish.
In order to keep red chilli powder free from worms and last longer, add table salt to it.
If eggs are cracked seal the cracks with cellophane tape. This way will stay fresh and keep as long as uncracked ones.
While keeping salt in salt shakers add a few grains of rice – it will keep it dry and free-flowing.
To keep the ants away from a jar of honey, place two or three black peppercorns in it.
Sprinkle chilli powder and asafoetida on ‘papads’ before storing them. This keeps away ants and insects
To keep lemons fresh, place them in cold water and change the water everyday.
To avoid bad odours in the refrigerator, put some mint leaves on the shelves.
Put two to three cloves in the container or jar of sugar to keep the ants at bay.
Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.
Dry fifty grams of mint leaves, powder them and add to ten kilograms of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavour to the rice when cooked.
Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.
Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.
Coriander leaves will stay fresh if placed in a polythene bag and stored in the fridge.
If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days.
Storing flour in an airtight container and refrigerating it doubles their storage time.
Put two to three cloves in the sugar to keep ants at bay.
To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.
While storing green chillies, remove the stems. This will help the chilies to stay fresh for a longer time.
Potatoes rot quickly if stored near onions therefore store them separately.
Store eggs in a carton and place in the refrigerator itself rather than on the door.
Stale bread should not be discarded, instead toast the bread and powder it in a mixer. Store these breadcrumbs in an airtight container. It can be used for coating food items that are deep-fried to give a crisp outer covering.
To make vinegar last twice as much, divide the vinegar in two bottles and add water, which has been boiled. After a week it will come up to full strength again.
To ripen bananas quickly keep them wrapped in a paper bag in a dark place.
When putting meat joint in the fridge cover it with foil to prevent it from drying.
Sandwiches will keep fresh and moist if put in a polyethylene bag or wrapped in waxed paper or in aluminum foil.
Fresh yeast should be stored in the refrigerator or should be frozen or else it will lose its effectiveness with age.
Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.
If fish is to be stored for more than a day, clean it thoroughly, rub it with salt and turmeric powder before freezing. You can also use vinegar if you like its flavour.
Mix in fifteen to twenty cloves with every kilogram of dal while storing to prevent it from being attacked by insects. The same cloves can be reused.
When chilling puddings in the refrigerator, cover the containers with cling film or plastic sheet to protect from water and crystal formation in the dish.
Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.
Cut off the roots and pack fresh coriander leaves in two to three sheets of newspaper and refrigerate. In this way they remain fresh upto a week or two.
If instant coffee kept in a bottle hardens due to humidity, pour some hot water to dissolve it. Cool and refrigerate. Use as desired but not keep for too many weeks, as it may ferment.
To prevent insects from forming in plain flour store it in clean zip lock bags in a refrigerator. This way the flour will stay fresh much longer.
To retain the crispiness of leftover fried poppadums while refrigerating, keep them in a plastic polythene bag.
To increase the shelf life of dry masalas store them in airtight containers with a cube of asafoetida.
Add a teaspoon of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make them last longer and taste fresher.
Keep roasted chapattis wrapped in a cloth in a closed container. This will help keep them from sweating or getting soggy or getting dry. They will remain soft for a long time.
One may cut and keep vegetables, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
Wrap half-cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer.
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
To keep carrots fresh for longer, cut the tops off and place them in a plastic bag in the vegetable crisper of the refrigerator.
Fresh soft dates should be kept in plastic bags in the refrigerator. They will keep fresh for weeks.
Put leftover soup or soup stock in ice cube trays and freeze. The frozen soup cubes can be wrapped and stored in the freezer. This makes it possible to serve small amounts of soup or use the entire batch for another meal.
A pinch of salt added to ginger-garlic paste will help increase its shelf life though it should be stored in the refrigerator.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong smelling foods.
If leaving white sauce to stand for an hour or two, spread melted butter on the surface so that it forms a thin film thereby preventing formation of skin.
To prevent fresh coconut milk from turning rancid add a pinch of salt to it. This will help preserve it for a few hours.
Store leftover fried papads in a polythene bag. They will remain crisp.
To increase shelf life of coffee powder, store it in an air-tight container and place it in the refrigerator.
To keep cottage cheese fresh, wrap it in a muslin cloth that has been dipped in lemon water.For a sweet and spicy flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.
You can use the leftover royal icing to pipe clusters and stars. Put them on a sheet of waxed paper to dry and then store them for use when required.
Do not waste egg whites if you have recipes which call for yolks only. They freeze very well and can be stored in batches of 3 or 4 egg whites at a time. In fact when thawed, frozen egg whites make much better foam.
If leaving white sauce to stand for an hour or two, rub the surface of the sauce with a lump of butter so that it melts to form a thin coating.
Fresh coconut milk turns rancid fairly quickly, to prevent this, add a pinch of salt to the coconut milk to help preserve for a few hours.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.
Lemon halves shrivel in the fridge when unused. Hence freeze them in polyethylene bags so that they are handy for making cold drinks whenever the need arises.
The egg shell is covered with a protective coating that aids in maintaining the freshness of the egg by covering the many small holes in the shell, if this mucin layer is removed by washing or buffing, the holes are exposed for bacterial penetration and dehydration, thus hastening deterioration of quality. So don’t wash the eggs for storing.
An open packet of tomato puree may get a mould or fungus. To store the puree for longer, pour it into an ice tray and freeze. This serves the dual purpose of storing as well as, a few cubes can be removed at a time as required.
Freshly cut fruits can be kept for a longer period by adding a little limejuice or a small dose of vitamin C tablet.
Tomatoes can be kept longer if kept in the freezer, this also helps, when the skins of the tomatoes have to be peeled, as it comes off naturally when the tomatoes thaw.
All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.
Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.
When storing cheese in the fridge remove from tin, wrap in cellophane or foil and place in covered container to prevent it from hardening.
Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
Cheese will stay fresh longer if wrapped in Clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge to keep it good for days.
Olive oil oxidizes easily, which results in the loss of its delicate flavours. It should therefore be stored in tinted glass bottles or in tins or cans to protect it from light and air.
Excess tomato puree may be frozen in an ice cube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.
Make crumbs of day old chapatis, dry for two to three hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for four to five days in refrigerator.
Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.
Stuffed veggies like bittergoutds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.
Place a teaspoon of baking powder in a plate inside the refrigerator. It will get rid of the foul smells.
If you want to freeze minced meat, press it as flat as possible in the freezer bag and then freeze. This way it will freeze and thaw faster.
To prevent cheese from rotting, place a few sugar cubes in the cheese dish.
In order to keep red chilli powder free from worms and last longer, add table salt to it.
If eggs are cracked seal the cracks with cellophane tape. This way will stay fresh and keep as long as uncracked ones.
While keeping salt in salt shakers add a few grains of rice – it will keep it dry and free-flowing.
To keep the ants away from a jar of honey, place two or three black peppercorns in it.
Sprinkle chilli powder and asafoetida on ‘papads’ before storing them. This keeps away ants and insects
To keep lemons fresh, place them in cold water and change the water everyday.
To avoid bad odours in the refrigerator, put some mint leaves on the shelves.
new cooking tips for all
Cooking Tips
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
Onions will boil faster if you make X-shaped cuts in the root ends.
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-tight bottle and use it to flavour gravies, chutneys, idli batter, etc.
If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.
If you want your yogurt firm and thick, place a small slit green chilli in warm milk while setting it.
The best way to clean cauliflower florets before cooking is to soak them in water mixed with a little vinegar for about fifteen minutes. This not only removes the dirt but also kills the insects. Rinse in fresh water and use for cooking.
If you want to store eggs without refrigeration just keep them immersed in lime water.
To freshen up shriveled vegetables, keep them immersed in cold water to which drops of lemon juice have been added for about an hour.
To make peeling of boiled potatoes easy, add a little bit of salt to the water before boiling.
You can replace sweetened, condensed milk or mawa with skimmed milk thickened with wheat flour or arrowroot powder to make desserts less calorific.
It is healthier to garnish soups with popcorn in place of fried croutons.
If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.
Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add to the flavour of the curry.
A tablespoon of honey added to meat before cooking improves its taste and flavour.
Do not throw away the syrup from canned fruits. Add some cornstarch to it and cook till it thickens, add some flavouring and use it as a sauce with cakes or puddings
Grate the rinds of lemon, grapefruit and orange and store in the freezer. They make excellent flavouring for muffins, cakes and frostings.
If after halving a jackfruit you find it has not ripened enough wrap the halves tightly in a muslin cloth and keep it in a dark place. It will ripen in a few days. And you will know it is ready when you get the strong flavour of a ripened jackfruit.
If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
If you add a little boiled tur dal to the besan batter it will make the batata vadas crispier
Add a little malai (cream) to the dholkla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required.
While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture.
Add a teaspoon of condensed milk while preparing the icing for a cake in order to prevent it from cracking.
If the curd has not set well place the bowl of curd in a bowl of warm water and it will set within fifteen minutes
In the winter if you add a little fruit salt to the idli batter it will help ferment faster and also make the idlis softer
If you add a carrot to tomatoes while making soup, it will not only reduce the sourness but also increase the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd .This will prevent them from turning black
If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
Add a little malai (cream) to dhokla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required
Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
Add a little sugar to the dosa mixture to make them brown nicely and become crisp.
You can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
To make thick curd, add one teaspoon of milk powder to the milk while setting the curd.
If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
Onions will boil faster if you make X-shaped cuts in the root ends.
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-tight bottle and use it to flavour gravies, chutneys, idli batter, etc.
If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.
If you want your yogurt firm and thick, place a small slit green chilli in warm milk while setting it.
The best way to clean cauliflower florets before cooking is to soak them in water mixed with a little vinegar for about fifteen minutes. This not only removes the dirt but also kills the insects. Rinse in fresh water and use for cooking.
If you want to store eggs without refrigeration just keep them immersed in lime water.
To freshen up shriveled vegetables, keep them immersed in cold water to which drops of lemon juice have been added for about an hour.
To make peeling of boiled potatoes easy, add a little bit of salt to the water before boiling.
You can replace sweetened, condensed milk or mawa with skimmed milk thickened with wheat flour or arrowroot powder to make desserts less calorific.
It is healthier to garnish soups with popcorn in place of fried croutons.
If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.
Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add to the flavour of the curry.
A tablespoon of honey added to meat before cooking improves its taste and flavour.
Do not throw away the syrup from canned fruits. Add some cornstarch to it and cook till it thickens, add some flavouring and use it as a sauce with cakes or puddings
Grate the rinds of lemon, grapefruit and orange and store in the freezer. They make excellent flavouring for muffins, cakes and frostings.
If after halving a jackfruit you find it has not ripened enough wrap the halves tightly in a muslin cloth and keep it in a dark place. It will ripen in a few days. And you will know it is ready when you get the strong flavour of a ripened jackfruit.
If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
If you add a little boiled tur dal to the besan batter it will make the batata vadas crispier
Add a little malai (cream) to the dholkla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required.
While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture.
Add a teaspoon of condensed milk while preparing the icing for a cake in order to prevent it from cracking.
If the curd has not set well place the bowl of curd in a bowl of warm water and it will set within fifteen minutes
In the winter if you add a little fruit salt to the idli batter it will help ferment faster and also make the idlis softer
If you add a carrot to tomatoes while making soup, it will not only reduce the sourness but also increase the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd .This will prevent them from turning black
If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
Add a little malai (cream) to dhokla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required
Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
Add a little sugar to the dosa mixture to make them brown nicely and become crisp.
You can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
To make thick curd, add one teaspoon of milk powder to the milk while setting the curd.
If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
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