Tips for Cooking II

Tips for Cooking II

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tips cooking
If potatoes or carrots get over-cooked Just mash them well and serve with butter or use it as a batter for preparing cutlets.
When soups and stews get burnt, you can renew its taste. By pouring the liquid gently and carefully into a clean pan and flavour with curry powder or mustard or some chutney to camouflage the burnt taste.
To remove bitterness from karela Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour, before cooking.
To regain freshness in stale chapatis Just wrap them in a clean cloth and pack them in an airtight container that will fit into the pressure cooker and pressure cook for two whistles and serve fresh and hot.
For crisp puris Add a little rice flour to the wheat flour while kneading.
To prevent the insides of the cooker from turning black Add a piece of tamarind or lemon peel to the cooker while boiling.
To preserve the white colour in cauliflower and cabbage. Add a teaspoon of milk or milk powder while cooking.
To prevent the burn sensation after grinding chilies Dip the hands in cold milk.
To prevent milk from curdling while boiling Add a pinch pf baking soda to it and it will regain its freshness.
To save oil while frying Add a pinch of salt to the oil while frying pakodas or koftas and you will use up less oil.
Boiling Pasta & Noodles Boil pasta/noodles in plenty of water and remove just before it is fully cooked. They continue to be cooked even after it is removed from flame and drained.
French fries – Sanjeev Kapoor style! First blanch cut potatoes in hot water or medium hot oil till tender, then deep-fry in very hot oil till crisp. Take care not too add too many potatoes at once to the oil. This causes the temperature of the oil to come down and you will end up with fries that are greasy, not crisp!
Retain the green of vegetables Green vegetables lose colour if subjected to continuous heat. So, do not overcook them.
To avoid stickiness in Rice Add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will remain separate.
For crispy lady fingers Add a few drops of lemon juice while cooking for a crispy taste.
For crispy Pakodas Pakodas will turn out crisper and tastier if you add a little cornflour to the gramflour while mixing the dough.
Ladyfingers will not stick to the vessel Adding a spoonful of curd to the ladyfingers while cooking while ensure that they do not stick to the vessel or turn black.
To thicken gravies Roast groundnuts and sesame seeds and powder them. This can be used to thicken gravies.
Serving Boiled Noodles later If noodles/pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other.
“Carrot” burfi Adding a cupful of grated carrot or beetroot to the coconut while making burfi will give you “natural” colouring and nutritional benefits.
Making potato cutlets? When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
To remove excess oil in any fried vegetables Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.
Curry turned out a bit oily and pungent ? Take two bread slices and powder them coarsely. Add this to the curry and mix well. Bread absorbs the excess oil and spice.
Hurry to cook ‘dal’ ? Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in 10 minutes flat.
Boil potatoes faster Peel and cut potatoes and boil them in water to which a little vinegar is added . They will be done in no time and will retain the texture as well.
Use coconut milk for frying Coconut milk when kept overnight in the fridge, forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Make a soft fluffy omelet Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
To roll out bhatura easily Roll out each ball of dough into a small puri and cover with a damp cloth. When you want to serve roll each ‘puri’ into a larger size. Keep it covered. This way it will be easier to roll out the bhatura.
Prevent onions from burning, frying Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning.
Cook pulses like chana etc. even if you have forgotten to soak them overnight Just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
Soft paneer for children After taking out the butter in the milk cream add a little milk or curd to the remaining buttermilk and boil. Voila! you now have a soft paneer which is specially good for small children and those with weak stomachs.
Instant Lemonade Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.

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