Cooking
- The Perfect Omelet Making the perfect omelet may seem like a simple task, but every chef knows that the perfect omelet takes good technique and some trade secrets. One of these secrets is adding half a teaspoon of baking soda to help create the fluffy texture that we all love. Wow your guests next time you have them over for brunch with this little trick.
- Boiling curry with little Chapati Dough can reduce excess salt in the curry.
- Adding Yogurt or Coconut Milk:
Since many Indian curry recipes include yogurt or coconut milk, it is not out of character to add some to the dish and will help balance out the saltiness. You only need about 2 to 3 tablespoons of yogurt, coconut milk or cream, and should cook over low heat for a few minutes to blend. - Partially Freeze Meat Before Cutting
- Kneading the jamun dough is the key to make soft & spongy gulab jamuns. So, don't skip the kneading step.
- Add pinch of salt in boiling tea. It gives complete taste to your cup of tea.
- Add little oil while making syrup of jaggery for Ariselu.
- For tasty chai add pinch of salt in boiling tea.
- To cut meat easily, freeze it for some time before cutting.
- Avoid cooking asparagus in an iron pot. Asparagus reacts to iron and can causes discoloration of the asparagus spear and the iron pot.
- To avoid smell in the cabbage add one spoon of ginger pieces while making dry curry.
- 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.
- 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.
- 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.
- While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
- 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.
- Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
- Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
- Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
- 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.
- To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
- Do not fry paneer, immerse it in boiling water to make it soft and spongy.
- Put the brinjal(eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
- Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately.
- While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently, if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or twice.
- For Perfect rice in Pulav: While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains separate.
- While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster.
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