All Tips
- To store brown sugar, wrap it in a plastic bag and place in a coffee can which has a snap- on lid.
- If bread is too dry to make good sandwiches, just hold the bread in the steam over a pan of boiling water for a few seconds.
- If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
- It is healthier to garnish soups with popcorn in place of fried croutons.
- To make soup go further, add noodles, macaroni, barley, rice or diced potatoes
- To thicken homemade soup, add a handful of rolled oats or wheat flakes.
- Always add corn flour to any recipe by first making a thin paste in cold water.
- Add one tsp. of butter or margarine to macaroni, spaghetti, soup etc. to stop from over boil.
- To reduce bitterness in the Karela:
- salt the cut Karela generously
- mix well and set aside for 15 min
- drain or squeeze out the liquid. - Never over-boil soups as they lose their color.
- Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes. Discard the cubes before they melt.
- Left over coconut milk can be frozen in ice trays and used whenever required.
- Save all small bits of jams and jellies in one jar. Melt and use as a basting sauce for ham, chicken or lamb.
- When you open a new bottle of ketchup, insert a straw and push to bottom of bottle. Remove the straw and you will find that the ketchup will flow easily.
- You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen.
- For bigger and better popcorns, sprinkle a little warm water on the kernels an hour before popping.
- Cut fresh bread with a hot knife.
- To make dosas more crispy add half a teaspoon of fenugreek seeds(methi dana) to the lentil and rice mixture while soaking.
- While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
- Add a little sugar to the dosa mixture to make them crispy.
- Tasty puri's add four to five slices of bread soaked in water, to the dough.
- Place rolled puris in the fridge for ten minutes before frying, It will consume less oil.
- For Crisp puris: At the time of kneading add a little suji to the wheat flour.
- Add a little malai (cream) to the dholkla batter to make them softer and richer.
- To test if the consistency of your wada batter is correct, drop a little batter into a cup of water. If it floats it is ready to be fried.
- Stale Chapatis - Just wrap them in a clean cloth and pack them in an airtight container which fits into your pressure cooker. Cook it for two whistles and serve fresh
- Puri may be rolled and placed between well-rinsed wet muslin cloth at least an hour ahead. Fry them freshly before serving.
- Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
- Taking Ginger tea once in a day can get marvelous effects for backache.
- Cook 50 grams Aloe Vera with 150 grams meat, use it daily with your meal. It is very effective for bones and backache.
Font Size: