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Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or To run in mixie, after having emptied it by inverting into container. The stuck paste will dilute Easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage Minimised.
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Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.
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To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.
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To make soft puris and chappatis, the dough should be mixed properly and rested for atleast 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required.
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To avoid handi dishes from burning at the bottom, place a tawa (griddle) on the fire, heat, place Handi on the griddle, put the flame on lowest. This will ensure that the handi does not get any Excess heat, causing the contents to burn. Also choose a handi that has a heavy bottom.
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Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using.
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For ease in rolling bhakris, etc. without soiling the rolling board, just slip the board into a Large polythene bag, and tuck the loose sides under the board, before placing it down. To roll other chappatis, just slip out the board from the bag.
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Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
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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.
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Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavour to the dal.
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Use a mechanical or electrical chopper for chopping, semipureeing veggies, etc. since it cuts down making time drastically.
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Place chopped veggies for salads in a large bowl of icecold water, before preparing salad, to give that fresh, crisp, crunchy feel.
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For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and mlet on very slow flame. Remove the froth as it forms with a slotted spoon. Dont the let it burn. When the oil is clear and stops frothing add a few methi (fenugreek) seeds to it and switch off the flame.
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Always warm dry spices like cuminseeds, cardamom, cloves, etc. on a griddle before powdering. The grinding will be done faster and powder will be finer.
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While tasting hot decoction, keep very sweet, since after cooling the sweetness reduces, as also The added icecubes will dilute the sweetness.
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Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster.
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Use any of the above leftover sabzis can be used to make masala parathas. Add the sabzi to Some wheat flour, add any other veggies if desired, like grated gourd, or greens, or carrot, Or just dry masalas like chilli powder, salt, dhania powder, turmeric. Add some oil too. Knead To a soft dough, and make parathas or puris as desired.
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One tsp. of plain flour mixed in 1/4 cup water boiled in a stock (2 cups) will lend body and enhance consistency of the soup.
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1. To make soft idlis and dosas add a handfull of Puffed rice or Poha 2. To prevent insects like silver fish from creeping into your cupboards and damaging your clothes and books tie few Kalonji seeds in a muslin cloth and keep in the corner of the shelf.
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Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
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