Cooking Tips

- If you've accidently added more salt to a gravy, then any of the following things could help:
      == Add a small piece of kneeded dough and cook, the dough would absorb excess salt.
      == Instead of kneeded dough, you can also use a peeled potato cut into 2 pieces.
      == Adding finely chopped onion can also help in removing excess salt.
      == Small pieces of bread can also be added.
      == Desi Ghee can also be used for this purpose.
- To keep salt flowing freely from salt shaker, put some uncooked rice in it. Rice would absorb excess moisture.
- If you are not going to use iron based utensils for a while, then put a coating of lemon drops or mustard oil to avoid them from rusting.
- To avoid rice grains from sticking together, put some drops of vegetable oil or ghee during cooking.
- To make crispy pakodas/fries, add some cornflour.
- To avoid tears while cutting onions, cut onion in 2-3 pieces and soak in water for at least 15 minutes.
- Another technique to avoid tears whil cutting onions, is to chew Chewing Gum.
- .... and another technique is to put the small onions in freezer for 30 minutes.
- Soaking BitterGourd (Karela) pieces in salty water for at least 2 hours, removes excess bitterness.
- While preparing stuffed vegetables, add some Gram Flour (Besan) to the stuffing; you will get tastier vegetables.
- To peel tomatoes easily, hold them with the help of a fork over flame.
- Before soaking rice for Idli & Dosa, roast it a bit. Idlis would be softer and Dosa would be crispier.
- If lukewarm water is used for kneading flour, rotis/chapatis would be softer.
- Add one teaspoon sugar in partially cooked pulao; each rice grain would be tastier to eat.
- While preparing Kachori or Samosa; add 1 tablespoon vinegar to Maida. Samosa would be crispier & it would consume less oil also.
- Shallow fry Lauki & Kaddoo peelings with little oil & salt; you'll have a tasty chutney.
- To make spongier cake, put 1 lemon juice in its mixture.
- To make daanedaar ghee, when it is half cooked; sprinkle some water drops.
- Dont throw away dried or stale bread; add some milk & cream; make small balls and fry gulab-jamuns. Dip to chashni for 10 minutes.
- If kadhi has become more salty; then add little bit of jeera-powder & grated coconut.
- To make tastier besan pakodis, add 1 teaspoon achaar masala in besan-mixture.
- While preparing daal, add little bit refined oit; or a small piece of ginger. This would help in avoiding gas problems.
- While preparing tomato ketchup; add bitter grapes with tomatoes; you'll get tastier ketchup.
- Adding a bit of lemon-juice to avoid egg smell while preparing omletter.
- If you add curd to egg mixture; you'll get tastier omletttes.
- If idli ghol is thin, then add bhuna rava.
- Adding few garlic cloves to rice, lentils prevents insects from entering the container.
- To remove jelly from the mould without breaking it; wrap a hot water towel around the mould. Jelly will easily come out within a minute.
- Peeling Jimikand causes itching in hands. Rub salt in your palms after peeling jimikand & you won't get any itching.
- Wash lentils & drain excess water. Put them in a casserole & cover the lid; you'll have sprouts next day.
- While making pizza apply some butter to the base, you'll have a crunchier pizza.
- While making upma; fry suji without oil till it becomes light brown. Your upma would be tastier and all its grains would be separate.
- If papaya is not sweet, then you can cook it as vegetable like pumpkin.


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