- Use home made coriander powder in cooking to enhance taste. Dry roast coriander seeds and grind and store it in air tight container.
- Add garam masala only after curry is cooked. This will retain the taste and colour of vegetable.
- Roast ingredients of garam masala before grinding to enhance its flavour and taste. It also grinds easily in rainy season.
- For crispy dosa add puffed rice (poha) while soaking dosa ingredients in water.
- For crispy dosa, add suji to dosa batter half an hour before cooking.
- Place 2 or 3 bread pieces on the top of rice if rice is burnt. Burnt smell will go.
- Place garlic in a zip pouch and store in refrigerator. Skin will come off easily and will not smell.
- To keep vegetables fresh for more days, wrap them in newspaper before storing in the frige.
- Place flour balls in curry or dal and boil it it absorb the exta salt.
- Mix boric powder (10 gm) and wheat flour (1/2 cup) in water and make small balls. Place balls in the corners of house to get rid of cocroaches. Keep it out of reach from children.
- Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.
-Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk
-Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
-Biscuits: If you keep a piece of blotting paper at the bottom of the container,it will keep biscuit fresh for long time.
Today i am not posting any dish what few tips which i saw on internet and follow many of these. it is realy helpful in our daily kitchen routine.
While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.
While boiling corn on the cob, add a pinch of sugar to help bring out the natural sweetness.
To remove seeds from lemon, just roll it on hard surface applying a little pressure from your palm. Now cut it, you will find all seeds coming out easily.
When you prepare butter at home, you get buttermilk as a by-product. Boil this buttermilk at medium heat, and you will get paneer at no extra cost.
Do not add salt to ‘rajma’ and ‘urad dal’ while boiling. It will take half the time to boil when salt is subtracted.
To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.
If oil used for frying turns dark, add a teaspoon of white vinegar, cover with a lid and keep on slow flame. When the spluttering stops, remove the lid; the oil will have cleared and it can be strained and re-used.
.When making chocolate-based cakes or breads, grease the pan and dust with cocoa powder, instead of flour, to prevent sticking.
You can correct greasy gravy by adding a little baking soda to it.