|
Excess Salt
Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
|
|
Cauliflower
Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.
|
|
Retain more flavor
You can steam vegetables in a basket over simmering water. They'll retain more flavor and won't need any salt.
|
|
Avoid Burning
Always use heavy bottom vessels to make desserts, to avoid buring.
|
|
If leafy vegetable dal is too watery, mix rice flour with little water and add to dal and cook for few minutes.
|
|
To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.
|
|
CRUMBS FOR FREE WITH LEFTOVER BREAD
Here is a novel way of getting plenty of breadcrumbs at no extra cost! Collect left over bread slices, shred them and store them in a large bowl. Leave the bowl uncovered in the refrigerator till the shredded pieces become hard and crispy. When you have collected enough grind them to a fine powder. Store in an air-tight container and use them whenever required.
|
|
Soak and wash sweet potatoes and potatoes well as they are grown under the soil. Use them with skin as the skin is more nutritious.
|
|
To take tamarind juice immediately put the tamarind in hot water.
|
|
Add a pinch of sugar while boiling/cooking green beans.This will retain the color of the beans even after cooked.
|
|
To make a floral arti dish requirements are: rose pedals, cunco, adhesive tape, glitters Take your thali (plate) and border it with rose petals. Draw an "om" with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals.
|
|
If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.
|
|
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
|
|
Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.
|
|
If curds is too sour, drain for a while in a fine meshed colander to remove the whey. Transfer to A container, add enough milk for desired thickness and beat well. The whey can be used to Knead dough for chappatis, etc. to make them softer.
|
|
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
|
|
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
|
|
Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
|
|
Onions will boil faster if you make X-shaped cuts in the root ends.
|
|
To make the ghevar two toned (brown at bottom and light on top) then use more milk in the Batter and less water.
|
