 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.
Use
crushed vermicelli to coat your cutlets for a change. The
cutlets will have a nest-like appearance.
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.
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Cooking
Tips
