Cooking
- To boil a cracked egg, add some vinegar to the water and place the egg in it. The egg shell will remain inside.
- Add a little sugar while frying onions; they will turn pink or brown faster.
- While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.
- Do not add salt to 'rajma' and 'urad dal' while boiling. It will take half the time to boil when salt is subtracted.
- Sprinkle some salt in a frying pan to prevent oil from splashing.
- For good flavor and taste: First boil the milk with adding tea powder. After that add required sugar it gives good color and also the taste.
- Add pinch of baking soda into the milk while boiling it keeps the milk away from breaking.
- Use the excess dal water from boiling dal to make rasam.
- Similarly adding salt to the chicken also slows up the browing.
- To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading.
- To make crispier puris, add a little rava(Upma) to the wheat flour while kneading.
- Dill seeds work well as an appetizer and is therefore commonly used in cooking.
- For better taste & better gravy in dumka biriyani add more curd.
- To make crispier puris, add a little rava to the wheat flour while kneading.
- Similarly adding salt to the chicken also slows up the browing.
- When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
- Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
- Vinegar can be used in place of Lemon Juice to separate the milk from whey.
- Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won't be using it immediately, freeze it for later use.
- While preparing Okra fry, add a 1-2 tea spoons of Lemon juice to curry which helps in removing the stickiness of the curry.
- If you don't have a non-stick pan then use a your regular pan. Make once or twice omelets on your regular pan, after that make dosa on it. Your regular pan will work as a non-stick pan.
- When you'r frying sliced onion, heat some oil in a pan add the sliced onion and add some salt to it and cover the pan and simmer the heat. Within 2 mins onion will be soft and fried. They will not get burnt.
- When you'r frying sliced onion, heat some oil in a pan add the sliced onion and add some salt to it and cover the pan and simmer the heat. Within 2 mins onion will be soft and fried. They will not get burnt.
- If the dosa tawa is heated too much, the dosa tends to stick to the pan. Always maintain the heat in medium-high flame. If the dosa sticks to the pan, Cut an onion / shallot in half and rub the cut side all over the tawa and then make dosas. It will not break.
- Fenugreek seeds gives the fluffiness of the batter which gives soft idlis and crisp dosas.
- Soak the chicken in salt water for half an hour before you cook. It keep the chicken soft.
- Soft Paneer :Never over curdle the milk as you will get a hard paneer after it is set. Once the entire milk is curdled and you see the whey completely separated, then remove the pan from the heat. Don't cook it more.
- If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
- For best results when you're baking, leave butter and eggs at room temperature overnight.
- Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
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