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If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens.
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Bake unused pizza bases partially and blind, in the oven, cool, cover in cling film or clean Airtight freezer bags, and refrigerate. Use as required, after thawing to room temperature. The base should get a bit stiff, but not browned.
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Always invert items like cakes, jellies, etc. from moulds in the following way, instead of inverting mould over dish, in which case it may break while inverting: Loosen cake from sides by running a knife carefully, or jelly from mould by dipping in hot water for a few seconds. Place serving dish, inverted over mouth of mould. Invert quickly with a swift movement of both hands, holding mould and plate intact. Tap gently if any part is still stuck.
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Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour.
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Avoid cooking sour dishes (like tamirind based dishes) in non stick pans coz the sourness will remove coating faster. - Deepa.
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Try recipes of mangoes with different varieties, to get a variation in flavours, taste as well as colour, since they range from pale yellow (malgoba) to the deep orange (kesari and dusseri) varieties.
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You will get better results with mint pulao if you saute mint leaves in a teaspoon of butter oil before cooking with rice.
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Simply add water to curds (ratio of curds: water is 1:3 for thick and 1:4 for thin buttermilk. There is no need to buy it from stores, which is not economical at all) Crush any leftover, broken puris, toss into a salad of chopped onions, cucumbers, tomatoes, Add seasoning of salt, crushed red chilli, crushed cumin, coriander, sugar and a dash of vinegar. Chill salad first, toss in thepuri just before serving.
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While cooking onions or garlic, place an open bowl of vinegar by the stove. The smell will not pervade the house or kitchen.
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Chicken becomes especially tender if you marinate it for and hour in curd (raw yoghurt) mized in with some of whtever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderiser.
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Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala. Sprinkle over freshly fried papads for that extra tang.
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If pizza sauce (or gravies) has become very thin, thicken by adding 2 slices of dayold bread, run in a mixie to make very fine crumbs. Using too much cornflour may make the sauce taste pasty.
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Add cardamom skins to the tea-leaves canister. The resulting aroma of the tea will be good and refreshing with a hint of cardamom.
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Warm the mixing bowl slightly, before kneading dough which contains yeast. This will result in A lighter fluffier dough, as the yeast will react better.
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Boil peelings of raw mango, in containers like pressure cookers, aluminium skillets, etc. to make them come out clean and shiny.
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Keep an extra potato or two handy. Boil in their jacket, drain dry and keep in the fridge. Use in a jiffy when you to tired to make tedious things. Either season with salt and pepper or put slices in bread sandwiches or fry and season or make a quick stir fried vegetable. The potatoes will stay good in a refrigerator for 2-3 days.
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Top a fresh plain buttered toast with a sprinkling of chaat masala, peanut chutney, andhra pudi, Malaga pudi, etc. to added a change in monotony of bread butter jam or chutney.
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Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.
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To cut tamarind easily, do not use a knife. Cut with a sharp pair of kitchen scissors. This will Cut fast and to required sizes. Also, there will be not mess.
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To pop gum crystals well, add a tsp. of wheat flour to the ghee in which it is popped. This way They pop better as also, they do not stick together or burn.
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