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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.
To increase the shelf life of dry masalas store them in airtight containers with a cube of asafoetida
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.
Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.
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.
Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.
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.
Sprinkle a little salt on the surface of the freezer before placing the ice-trays. It Keeps ice-trays away from sticking to the freezer surface.
Storing flour in an airtight container and refrigerating it doubles their storage time.
If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days.
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.
Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.
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.
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.
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
Onions will boil faster if you make X-shaped cuts in the root ends.
Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
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.
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