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For making soft sauce, add some paneer. |
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Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft. |
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To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour. |
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Dal will cook well, if you add a little sesame oil while cooking. |
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Add a pinch of sugar while cooking spinach, it will retain its green colour. |
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If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder. |
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Soak almonds in warm water for a minute, if you need to peel them quickly. |
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If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying |
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Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg. |
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If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk. |
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If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. |
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Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator. |
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Cut boiled eggs with a knife dipped in hot water to avoid breaking. |
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Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier. |
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While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling |
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You can make tasty chappathi by mixing equal proportion of wheat flour and barley . |
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Barley powder will increase the taste of meat and vegetable curries. |
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For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night. |
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After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'. |
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Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing. |
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If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk. |
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Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing |
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Green peas will retain their original colour, if you add a pinch of sugar while boiling. |
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To peel garlic flakes easily, wash and soak them in cold water for about an hour. |
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A bay leaf added to the flour container will keep the flour free from moisture |
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While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black. |
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Add a pinch of corn flour to the jar of salt to prevent it from getting damp. |
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For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice |
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Add some vinegar in the boiling water before steaming potato. |
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Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time. |
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When you cook dal add some refined oil or garlic. It will reduce gas trouble. |
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If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top. |
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To adjust salt in curries add roasted rice powder. |
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Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects. |
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For soft Dosas, add some boiled rice to white gram and rice, while grinding. |
