Cooking Tips/ Tricks

  • Add a little rice flour to the gram flour while mixing the dough
    for crisp pakodas.
  • Garlic skin comes
    off easily if the garlic flakes are warmed a little before peeling.
  • For making Chapati
    very soft, While making dough of chapati or puri, add little milk and ghee
    (clarifying butter) or oil.
  • If you want thick
    gravy add some maida or cornflour in few tablespoons of water and mix
    well till maida or cornflour dissolves, add this into gravy and it will become
    thick. You can do same with soup also.
  • Excess salt in any
    dish can be brought down by adding diced potatoes, tomatoes or a tsp. sugar or
    add some ball of dough its soak extra salt.
  • To avoid tears
    from onion, soak the peel onion in water before cutting or place the onion into
    refrigerator to chill.
  • A pinch of
    turmeric powder added to all kinds of pulses when cooking hastens the cooking
    process.
  • For maintaining
    the bright color of green vegetables, add pinch of sugar while cooking.
  • For maintaining
    the bright color of vegetable due to blanch time, don’t forget to put it in to
    ice water after blanching.
  • To get crisp and
    golden dosa’s, add tsp. of fenugreek seeds into urad dal while grinding the
    paste.
  • To keep apples
    from turning brown, add little citrus juice like the juice of a lemon or orange
    and toss apples in it.
  • While making
    pasta; Add salt in boiling water, its helps in taking a longer time to boil and
    add little oil, which helps in clumping the pasta together.
  • To save your sugar
    from ants put some cloves in the jar.
  • Save ravaa or
    semolina from worm, roast lightly, cool and keep it in air-tight jar.
  • To store green
    chillies for longer, remove the stalk and keep in tight glass bottles in the
    fridge.
  • When you make roti
    or prantha, add one medium sized spoon yogurt instead of oil or desi ghee, you
    will make soft roti, without oil… it’s helpful for low calorie food.
  • Add finely sliced
    coconut pieces into the curd to bring down its sour taste.
  • For making daniya
    (coriander) dip or pudina dip (mint) tastier and better in color, add some tsp.
    of curd in it.
  • After cutting sour
    things like lime, lemon, pineapple etc., wash the knife immediately otherwise
    knife become blunt.
  • To remove coconut
    from the shell easily, break the coconut and keep in the fridge overnight.
  • Eating cauliflower
    makes the stomach bloated, for this problem we should slightly boil the
    cauliflower and throw the water, before cooking it.

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4 thoughts on “Cooking Tips/ Tricks”

  1. thnx for ur tips dear especially this one- When you make roti or chpati or paratha, put 1 medium spoon yogurt in dough, insted of oil, you will make soft roti, without oil. and the cauliflower one!!! looking forward for more tips!!!

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