|
To give abetter flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.
|
|
Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe.
|
|
Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice.
|
|
Ctrl Oil Foam
Sometimes oil begins to foam on heating to deepfry and rises dangerously in the pan. To dissipate the foam add a marble sized ball of tamarind to the oil.
|
|
Always keep dough covered with a moist cloth to avoid a dry crust from forming on it. Keep the cloth moist by rinsing in water every time it begins to feel dry.
|
|
Make a savoury hot snack out of leftover or staled khakhras, seasoning as for chappati kava .
|
|
Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.
|
|
To sour buttermilk if required for recipe, add about 1/8 tsp. citric acid to a cup of buttermilk.
|
|
Lightly roast garlic flakes, rub between the folds of a piece of cloth. The skins will come off easily.
|
|
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
|
|
Add a few drops of salt water to banana chips, etc. while frying them, in the hot oil. This will turn out the chips crisper.
|
|
Cut extra bread into tiny cubes, bake croutons and store in airtight container in the Refrigerator. Crush and add to gravies, icecream servings, or soups as desired.
|
|
Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.
|
|
Soak tamarind in warm water for making fast and smooth paste.
|
|
If dried herbs are used in a recipe, crush them first to release their fragrance.
|
|
Add a pinch of sodabicarb to spinach while boiling to retain its bright green colour. Also never overcook greens as they will lose thier colour taste and vital nutrients too.
|
|
To keep the green colour of peas bright, put in boiling water and boil on high till done. Drain, pour very cold water over them, drain again. Use as required.
|
|
Pot-plants - The next time you boil eggs, use the cooled water, which is now filled with minerals from the eggs, to give your pot-plants a good, nourishing drink.
|
|
Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.
|
|
Any mashed potato stuffings, etc. tend to have water crystals on thawing after removing from the freezer. After thawing take in a heavy pan, and cook on medium flame, stirring all the time, till the water evaporates. The texture, on cooling a bit will come back to the original.
|
