Kitchen Tips


1. 

Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

2. 

Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

3. 

Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

4. 

Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

5. 

Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

6. 

Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.

7. 

Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don`t put it in the fridge.

8. 

Do not throw away the water in which dal is boiled. Use it as a stock for a soup or even add to any gravy.

9. 

Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.

10. 

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.


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