Chocolate making made easy..

Cooking Tips

  • To increase the shelf life of ginger, garlic and green chilly paste, add a table spoon of hot vegetable oil to them and store in a fridge in a glass bottle.
  • To save an extra salty curry add a peeled and cut half potato to it. It absorbs the extra salt.
  • To brown onions quickly, sprinkle a pinch of salt over them. They will get done sooner.
  • Make tomato puree, fill in ice trays and keep frozen. Use them when required. It saves time.
  • While boiling milk, always add little water at the base of the vessel to avoid the milk from sticking at the bottom.
  • If you forget to soak chana/rajma overnight, soak them is boiling water for an hour before cooking.
  • Never discard water in which vegetables are boiled. Use it is gravies or soups.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
  • Remove the stems of green chillies white storing them to help them stay fresh for long.
  • Wrap the fruits and vegetables in a newspaper before refrigerating to keep them fresh for long.
  • To make pooris and pakoras more crispy add a little rice flour to the other flours.
  • Add some hot oil and ½ tsp of baking soda in the pakoda batter to make them crisp. Little cornflour can also be added with the gram (besan) flour.
  • Fry the ground masala while making gravy on reduced flame so that it retains its colour and taste.
  • When tomatoes are not in season, tomato ketchup can be successfully used in the gravies.
  • To retain colour in the gray always use ripe red tomatoes. Discard green portions if any.
  • While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is stronger.
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