Cooking Tips
- To improve the taste & texture of methi paranthas, use buttermilk to knead the dough.
- When making rawa ladoos, add little milk powder to make them tastier.
- Whisk any fruit jam with cold milk in a mixer for a quick milk shake.
- Mix in a little arrowroot in the milk and cook with carrot/ dudhi while preparing halwa to get a thick consistency
- Use dental floss or a sewing thread to cut soft cheese or boiled egg cleanly.
- A sprinkle of mint leaves over tomato soup or veg soup adds to the flavour.
- Add a boiled potato and butter while grinding green chutney, to make it easily spreadable on bread slice.
- Grind a slice of bread while making chutney for sandwiches, to give it thickness.
- If you accidentally over-salt a dish while it is still cooking, drop in a peeled potato to absorb the excess salt.
- While baking a cake, flour the baking pan with a bit of the dry cake mix instead of plain flour, to avoid any white mess on outside of the cake.
- Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
- To make the puris crisp, add a little rava and maida to the wheat flour dough.
- Wipe off the flour coating from papads before frying to prevent darkening of the oil.
- When frying chillies, prick them to prevent them from bursting.
- To make crispy potato chips: Slice the potatoes and immerse the slices in water, wipe them dry prior to frying.
- Blanch the potatoes cut for french fries, drain and dry, before frying to get crisp french fries which absorb little oil.
- To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away.
- To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling.
- To separate the yellow - break the egg, take an empty plastic bottle, press out the air, turn in on the yellow and allow it to suck..
- Use leftover cooked vegetables for making patties or stuffed parathas by mixing it with a boiled mashed potato.
- Use leftover syrup of gulab jams/ rasgullas to make halwas.
- Reheat Pizza: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy.
- Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
