karkavi2007
June 26, 2008, 12:51 PM
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
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. Cook till done and serve hot.
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
Onions will boil faster if you make X-shaped cuts in the root ends.
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-tight bottle and use it to flavour gravies, ****neys, idli batter, etc.
If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
If you add a little boiled tur dal to the besan batter it will make the batata vadas crispier
Add a little malai (cream) to the dholkla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required.
While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture.
Add a teaspoon of condensed milk while preparing the icing for a cake in order to prevent it from cracking.
If the curd has not set well place the bowl of curd in a bowl of warm water and it will set within fifteen minutes
In the winter if you add a little fruit salt to the idli batter it will help ferment faster and also make the idlis softer
If you add a carrot to tomatoes while making soup, it will not only reduce the sourness but also increase the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd .This will prevent them from turning black
If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
Add a little malai (cream) to dhokla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required
Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
Add a little sugar to the dosa mixture to make them brown nicely and become crisp.
You can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
To make thick curd, add one teaspoon of milk powder to the milk while setting the curd.
If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
To make puris tastier add four to five slices of bread soaked in water, to the dough.
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
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. Cook till done and serve hot.
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
Onions will boil faster if you make X-shaped cuts in the root ends.
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-tight bottle and use it to flavour gravies, ****neys, idli batter, etc.
If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
If you add a little boiled tur dal to the besan batter it will make the batata vadas crispier
Add a little malai (cream) to the dholkla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required.
While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture.
Add a teaspoon of condensed milk while preparing the icing for a cake in order to prevent it from cracking.
If the curd has not set well place the bowl of curd in a bowl of warm water and it will set within fifteen minutes
In the winter if you add a little fruit salt to the idli batter it will help ferment faster and also make the idlis softer
If you add a carrot to tomatoes while making soup, it will not only reduce the sourness but also increase the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd .This will prevent them from turning black
If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
Add a little malai (cream) to dhokla batter to make them softer and richer.
Left over coconut milk can be frozen in ice trays and used whenever required
Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
Add a little sugar to the dosa mixture to make them brown nicely and become crisp.
You can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
To make thick curd, add one teaspoon of milk powder to the milk while setting the curd.
If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
To make puris tastier add four to five slices of bread soaked in water, to the dough.