Cooking Tips - Page 2
- Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
- Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.
- Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.
- Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour. Do not beat idli batter too much, the air which has been incorporated during fermentation will escape. If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp. Idli Sambhar Recipe Sooji Idli Recipe
- Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
- Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
- Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes. Moog dal Khakhara
- Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.
- Lizards: Hang a peacock feather, lizards will leave your house.
- Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom. Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel. Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge. Nutrition Value of Milk
- Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.
- Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
- Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
- Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.
- Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened,
- To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
- Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
- Papad: Bake in microwave oven.
Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
- Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
- Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
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