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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.
Frying tips
  • 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.
About Eggs
  • 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..
Leftover food
  • 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.

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