To get soft n tasty idly and vada
Add frize water while grinding the batter in a mixie or grinder and add a pinch of cooking soda.
To consume less oil in deep fries
Add a pinch of salt to the oil while frying puris,pakodas or koftas and you will use up less oil.
To avoid stickiness of pasta
Put the pasta in boiling water with a dash of salt and some drops of oil and keep testing the pasta. half a packet of pasta will take around 7 - 10 minutes to cook properly. Once u remove it off the fire,Drain immediately,rinse under tap. Now mix a little oil in the cold pasta & spread it on a plate or shallow container. Mixing a little oil (or smearing oil on pasta) keeps the pasta without sticking to eachother.
Then cook whatever dish you want.
To Retain original colour of vegetables
Add few drops of vinegar or lemon juice along with the vegetables while cooking.This helps in retaining the green color of vegetables even after cooking.
To retain the white color of cauliflower, add few drops of milk to the water in which it is being cooked.
Don’t throw away the used lemon!
To avoid the smell of fish,meats in knife on cutting them. Rub the knife with the skin of lemon and wash it.The smell will go off!
Also you can put it in the refrigirator to avoid different smells.
Avoid Sticking to the pan
Add a pinch of maida to the oil in which you fry your recipe and that's it..it will not sticks to the pan.
To reduce Bitterness
To reduce the bitterness of bitter gaurd.Cut the bitter gourd and soak it into mixture of butter milk and turmeric powder combination for 30 mins before you cook.
or
Cut the bitter guard and soak it in tamarind water for 30mins to 1hr before you cook. Then cook whatever dish you want and you will find bitterness reduced.
or
After cutting all the pieces, squeeze the peeled bitter guard to remove the salt water.Then fry it. Bitterness will be reduced.
Some more Tips
1.Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized tamarind to the oil.
2.While trying to microwave eggs (to reheat those already boiled and stored), however careful we are in keeping it for less time, most of us would have noticed it bursts!
To avoid bursting, cut the egg with yolk into half and microwave it. This way you can avoid bursting of eggs.
3.After cleaning the fish, wash it with vinegar just before cooking. This removes the stench of fish while cooking.
4.The following points have to be take care of when pressurecooking vegetables:
(1)use just 1 tbsp of water only for every 250 gms of vegetables (2) use a small pr.cooker or pr.pan (3) the first whistle will come in just 2, 3 mins - switch off immediately (4) within 2 mts lift the weight gradually & slowly allowing the pressure to be released - you can open the cooker.The vegs:are cooked & the colour is retained!
The entire process takes 5 mins
5.To prevent milk from curdling, add apinch of cooking soda to it while boiling.
6.To avoid spiciness of green chilli in mirchi bajji.Soak the slited chillis in buttermilk for 4 hrs before cooking.
7.Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
8.While boiling eggs, apply oil for the egg and boil so that the shell won't break when boiling.
9.Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.
10.Apply some ghee on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
11.While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
12.While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
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