Post by A D on May 15, 2006 10:49:07 GMT 3
For soft Dosas, add some boiled rice to white gram and rice, while grinding.
Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
To adjust salt in curries add roasted rice powder.
If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
When you cook dal add some refined oil or garlic. It will reduce gas trouble.
Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
Add some vinegar in the boiling water before steaming potato.
For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice
Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
A bay leaf added to the flour container will keep the flour free from moisture.
To peel garlic flakes easily, wash and soak them in cold water for about an hour.
Green peas will retain their original colour, if you add a pinch of sugar while boiling.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.
Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.
For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
Barley powder will increase the taste of meat and vegetable curries.
You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
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.
Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.
Cut boiled eggs with a knife dipped in hot water to avoid breaking.
Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.
If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
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.
Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.
If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.
Soak almonds in warm water for a minute, if you need to peel them quickly.
If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.
Add a pinch of sugar while cooking spinach, it will retain its green colour.
Dal will cook well, if you add a little sesame oil while cooking.
To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.
Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
For making soft sauce, add some paneer.
Adding turmeric will help pickles from getting spoilt.
Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
To adjust salt in curries add roasted rice powder.
If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
When you cook dal add some refined oil or garlic. It will reduce gas trouble.
Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
Add some vinegar in the boiling water before steaming potato.
For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice
Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
A bay leaf added to the flour container will keep the flour free from moisture.
To peel garlic flakes easily, wash and soak them in cold water for about an hour.
Green peas will retain their original colour, if you add a pinch of sugar while boiling.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.
Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.
For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
Barley powder will increase the taste of meat and vegetable curries.
You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
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.
Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.
Cut boiled eggs with a knife dipped in hot water to avoid breaking.
Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.
If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
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.
Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.
If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.
Soak almonds in warm water for a minute, if you need to peel them quickly.
If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.
Add a pinch of sugar while cooking spinach, it will retain its green colour.
Dal will cook well, if you add a little sesame oil while cooking.
To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.
Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
For making soft sauce, add some paneer.
Adding turmeric will help pickles from getting spoilt.
