Cooking Tips

Cooking Tips

  • To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
  • Putting 3-4 cloves in sugar container will keep the ants at bay.
  • If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
  • Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
  • To keep cheese fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
  • Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
  • To remove the excessive salt from curry, add two teaspoons of whipped cream.
  • To protect the Lemon halves from shriveling, freeze them in polythene bags.
  • Warm garlic flakes slightly either in a microwave oven or on a griddle before peeling. The skin will come off easily.
  • When mixing cake mixture, icings or whipping any liquid, keep a folded cloth under the vessel. This will help you get a better grip of the vessel since it will not slip over the work surface.
  • To get the full flavor out of saffron, warm it slightly before crushing (you may do so in a microwave oven for ten seconds on HIGH), add one teaspoon of warm milk and stir well.
  • While heating a lot of oil (specially for deep frying) if it foams and rises dangerously in the pan, add a marble sized ball of tamarind. It will dissipate the foam.
  • Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.
  • If karanjis get a bit stale, warm them for half to one minute in a microwave oven before serving. They will taste like freshly fried.
  • Make small quantities of different flavors of butter. This extra effort will provide a wider choice and cater to many tastes.
  • A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.
  • It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.
  • To smoothen the icing on a cake use a knife dipped in hot water and gently rub it over the top and the sides.
  • A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.
  • You can eliminate tedious cleaning of the shelves of your kitchen cabinets if you line them with old newspapers. Just discard and replace with fresh ones.
  • Ideally use a long handled spatula or spoon while stir-frying food in a wok. You will not burn your hands.
  • Place a large jug filled with hot detergent water on the kitchen platform so that large knives, forks, spoons, spatulas, etc. can be put straight into the jug after use. Thus they will require only a quick rinse before use again.
  • Crush chikkis coarsely and use as nougat over cakes and ice creams.
  • Add a little lemon juice to a pot of cold water and soak the vegetables that are not fresh for an hour. They will become fresh again.
  • To speed up the ripening of Green bananas keep them in a paper bag in a dark place.
  • Outer green leaves of lettuce can be used them in salads as they contain more vitamin A than the leaves inside.
  • A little rice flour added to bhajia mixture will not only make the bhajias crisper but also less oily.
  • A little hot oil added to one cup of mixture will make bhajias, fritters, pakodas etc. crisper and also less oily.
  • To make creamier & thicker raitas, add a little fresh cream.
  • One cup of soaked poha added to five cups of rice while grinding the mixture for idlis, will make them softer and lighter.
  • Use Chilli oil instead of plain oil while cooking to the dish spicier.
  • To make potato wafers whiter and crisper, soak the potato slices in water to which some alum crystals and salt are added. Drain and then deep fry.
  • To make samosas crisper add some cornstarch to refined flour when kneading the dough for the outer covering.
  • Soak the cauliflower florets in warm salted water for a while, before cooking, to get rid of insects.
  • A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking, will give it a better flavor.
  • To remove bitterness from methi leaves add a teaspoon of sugar when the vegetable is almost cooked.