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Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.
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Bread ground to a paste with some water, in a mixie, acts as a good thickening agent for soups if cornflour is not available.
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A shortcut method is to use cashew powder, soaked for 10 minutes in some milk. Then proceed as above. But the result may not be as smooth as the original recipe.
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For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.
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One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
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Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day.
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While cooking vegetables which cook mostly in their own juices, cover with a deep dishlike lid. Pour water in this, and keep adding more as it evaporates. This way the vegetable can be cooked well, adding minimal amount of water.
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To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
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Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.
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Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.
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Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter.
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To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag, proceed. Wherever day old bread is required, and you have only soft fresh slices, put in the toaster for A few seconds, till it is slightly dry, but not browned. Remove and all to cool completely before Using to crumble.
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To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice and brown the onions and the masala. Add the juice as stock, after the onions are brown. The onion flavour is not lost and you donot have to add water to make the gravy.
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If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
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Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raitha.
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Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries.
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If bread tends to feel too dry or stale, brush with some milk, cover in a foil, warm in a preheated Oven for 5 minutes. It will be fresh and soft again.
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Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc.
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To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!.
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Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.
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