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If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.
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Always add a tbsp. of oil to plenty of water while boiling pasta of any kind. It will keep them from sticking to each other.
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Run a spoonful of any sev, papdi, or farsan made of gram flour in a mixie. Add this powder to thicken gravies which have a watery consistency. Take care to use non-chilli sev for light coloured gravies.
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In case rice tends to have excess water, wrap a thick cotton cloth tightly over the lid, and cover container. The napkin will soak the excess moisture, as the steam rises.
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Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of cornflour.
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Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.
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While cooking veggies with less water, in their own moisture, cover pan with a deep lid, pour About 150 ml. water in lid. This will quicken the cooking process by returning the steam formed inside back into the vegetable, as also it will retain the nutrients better. Even the flavour of the vegetable is noticeably better.
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Choose the smaller, flat, thin skinned tomatoes, for making sauces. They will not only give better quality sauce, flavour will also be better. Even the residue to get puree will be much lesser.
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If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter.
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Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.
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Cover refrigerated bananas, or else its smell will permeate in milk Which may be stored in an open vessel in the same fridge.
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Cleaning Root Vegetables like potato
Use a plastic scrubber (round ball type) to scrub potatoes, beets, carrots etc. of mud, dirt, etc. from the crevices and curves easily. Keep the scrubber exclusively for this purpose only, for obvious reasons of hygiene.
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If puffed rice is not crisp and crunchy, dry roast in a large heavy pan, stirring continuously, till quite hot. Cool back to room temperature. It will get back its crunchiness.
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To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
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Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green Chutney on the slices before putting the filling.
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Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.
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Day old bread, blended in a dry mixie, to make fine crumbs, acts as an excellent thickener in gravies, batters, soups, etc.
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Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
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To make samosas crisper add some cornflour to the maida for dough.
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Keep rolled puries in the fridge,for 10 minutes. It will consume less oil,and puries will crisper.Before frying onions soak them in milk for 10 minutes.The onions will fry fast and have a uniform colour and will be more crisper. Store chapathi dough after applying some milk ,it will not turn black.
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