Monday, February 14, 2011

Cooking tips



·        Add a little sugar while making gravy for more taste.

·        Add potatoes or roasted rice powder in curries etc to bring down the extra salty taste, if salt is added more mistakenly.

·        Always sieve any flour before using. This prevents separation of impurities and lumps.

·        Always use thick bottomed vessels to make desserts to avoid burning.

·        Coarsely ground red chili powder gives good taste.

·        Cover the containers when cooking in a cooker to avoid spillover.

·        For crispy dosas, add some fenugreek seeds while soaking rice.

·        If curd turns too sour, add some water, wait for some time and drain out the excess water.

·        Keep boiled eggs in cold water for some time to remove the shell easily.

·        Never overload a pressure cooker. This is a safety precaution.

·        Peel vegetable skin as thin as possible to preserve the minerals and vitamins.

·        Preserve coriander leaves in refrigerator, wrapped in a thin cloth to keep fresh for long time.

·        Re- use vegetable boiled water wisely.

·        Remove the stems of green chilies while storing to keep fresh for long.

·        Store chili paste, garlic paste, and onion paste in freezer for ready use.

·        To keep pressure cooker free from getting dark inside, pour some water in it, add some lemon peel and pressure cook for a while.

·        To remove the skin of almonds easily, soak them in hot water for some times.

·        Use full cream milk while preparing desserts to obtain thick creamy texture.

·        Use tomato puree when fresh tomatoes are costly.

·        Wash vegetables before peeling to avoid loss of water soluble vitamins.

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


How to Clean Calcium off Faucets

If you have hard water, your faucets can build up calcium and get slow and ugly. Here is how to clean them.