Great Indian Cooking tips and tricks

  • Add a pinch of salt to the water during boiling potatoes . This loosens the potato peal and makes peeling boiled potatoes a lot easer.
  • Before cooking cauliflower keep in soaking in water mixed with a teaspoon of vinegar for about fifteen minutes. This not only loosens the dirt and grit but also kills any insects that may be lodged between the florets.
  • Vegetables that have been lying in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15minutes and they will look bright and delicious.
  • Add a few methi seeds to resting dosa batter. This makes dosas crispier.
  • Whenever you are deep frying papads, pakodas, potato wedges or puris add pinch of salt to the oil to reduce the amount of oil absorbed by the food.
  • When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of vinegar to the mix. It won’t change the taste much and will allow you to store it in the refrigerator about about two weeks.
  • Rubbing your hands on a stainless steel sink or container removes the pungent smell of garlic, onions or other spices from them.

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