- When making potato cutlets, for better salt absorption, add salt to the water in which the potato are boiling
- Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
- Microwave a lemon for 15 seconds and double the juice you get before squeezing.
- The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator‚ it will keep fresh for weeks.
- To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.
- Use paper bags rather than plastic to store lettuce and celery in the crisper. They will stay fresh longer.
- Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
- Onions will brown faster if 1/2 teaspoon of salt is added to the onions while frying.
- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
- Make a shallow cross at the bottom of the tomatoes with a knife. Place the tomatoes in hot water for a couple of minutes. Remove them from the water and leave to cool. . The skin can now be peeled easily.
- 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 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.
- Prevent onions from burning, frying add a little milk to onions while frying, this will help retain a rich color and prevent them from burning.
- For crispy lady fingers add a few drops of lemon juice while cooking for a crispy taste.
- To 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.
- While making dosa to ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with half a raw onion and proceed.
- To prevent strong odors while cooking cabbage, add a whole walnut to the cooking liquid.
- Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.
- To give abetter flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.
- To serve piping hot fresh biryani, pulaos, or rices, you can prepare completely, upto the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.
- Wherever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.
- Always garnish a dish just before it is ready to serve. If you are preparing any vegtable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.
- Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.
- Keep grated potatoes in cold water to keep them from discolouring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.
- Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest. Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
- Add1 tsp. of ghee to the dal before pressure cooking, will keep it from overflowing out of the container into the cooker. A little lime juice added to beetroot will make them a brilliant red colour
- Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day
- To make samosas crisper add some cornflour to the maida for dough
- Add a few drops of lime juice and a tsp. of ghee to rice before boiling to separate each grain
- Any extra water in which vegetables have been boiled can be saved and used as stock for soups. Stock prepared in large quantities can be frozen in icecube trays and stored in a plastic bag as cubes. Use as required.
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