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For a quick chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Top with tamarind and jaggery chutney.
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Always use a standard set of measuring instruments for your cooking. This Will save a lot of time on approximations, and additions-deletions. Also it will avoid searching for measuring gadgets at the last moment.
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While cutting tomatoes into slices, use a bread sknife instead of an ordinary knife. The skin remains intact - also the task is executed faster.
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Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.
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When you are cooking brinjal add a spoon of milk so that the brinjal retain its colour without becoming black. You can add same while cooking banana or any other vegetable to retain the colour and taste will remain good.
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Grind cardamom along with skins to make powder. Pass through sieve. While getting more quantity and becoming economical the flavour is also enhanced. Mix the residue in tea leave or tea masala for beautifully aromatic tea.
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Any vada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light, as also soft on frying.
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To make creamier raithas, add half a cup of fresh cream to one recipe of raitha. Makes the dish much more rich, though.
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Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.
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Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.
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Roasted wheat flour can be used in small quantities to thicken gravies, etc. Or reduce the Sharpness of extra salt which may have been added.
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To soften the taste of any extra sharp vegetable eg. fenugreek leaves, radish leaves, etc., Chop them, sprinkle some salt all over and keep aside for 10 minutes. Press out all the water and wash well 2-3 times in a colander.
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Never reshape dough once it has been shaped and rested after punching. The risen dough must Not be disturbed or texture of the baked product may not turn out as it should.
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Any extra water in which vegetables have been boiled can be saved and used as stock for soups. Stock prepared in large quantities can be frozen in icecube trays and stored in a plastic bag as cubes. Use as required.
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I have a quick way to polish ur furniture without buying costly furniture polish from stores. Just take a tbl sp of vegetable oil in a bowl & add 1 tbl sp of lime juice to it mix them well & with a soft cloth apply it on your furniture & immediately wipe off with a dry soft cloth. your furniture will shine like new.
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Peel onions easily by dropping them into boiling water and covering. 3 minutes for small varieties, and 5 minutes for the large varieties. Cut a small cross in the root base for larger ones, to prevent from bursting in the water.
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To peel tomatoes easily, keep covered in boiling hot water for 5 minutes. Remove, make a careful X at its bottom, peel off skin. Cool and chop as required.
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Never make a paste of raw onions if you want to keep it for any amount of time. It will turn Bitter. Always fry them in a little oil, and then grind.
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If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raitha.
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Whenever we buy vermicelli or sooji, before storing if we fry them until it turns light brown colour, it can last longer. And whenever we want to cook them, it will be instantly ready to cook and less time cosuming.
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