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just before you are cooking

before cooking

• Add a pinch of soda bicarb to the water to boil peas etc. faster and also to retain their bright green colour.

• Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.

• Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.

• Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.

• To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp. warm milk and stir well.

• Sometimes oil begins to foam on heating to deepfry and rises dangerously in the pan. To dissipate the foam add a marble sized ball of tamarind to the oil.

• When cutting hard vegetables like potatoes, beetroots or carrots, put them in the microwave oven before cutting them into slices. They will be much easier to cut.

• Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.

• Easiest way to chop raisins. Sprinkle some flour over them so they don’t stick. Cut with a small kitchen scissors as required.

• Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavour to the dal.

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