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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.
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.
To remove the black marks from the stove top (the kind of stoves in US particularly), spray some oven cleaner, leave for around 10mins and then gently scrub them off. Difficult marks come off easily.
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