Useful Cooking Tips
Here are some useful and essential cooking and kitchen tips
- To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
- Keep coriander leaves in a ait tight plastic box in the refrigerator to keep them fresh for a long time.
- In case you forget to soak chana/rajma overnight, soak the chana/Rajma in the boiling water for an hour before cooking.
- Whenever you are pan searing a fish start searing it skin side first as it crispens well and also it's easier as it dosen't break.
- For avoiding kebabs to become harder to chew, marinate them for a longer time and avoid over cooking them.
- To peel the skin of almonds, tomatoes or peaches, simply soak in boiling water for 5-10 minutes. The skin can be easily removed.
- To set curd faster, add a slit green chillie to it.
- For onions to get brown quickly, add little salt to it while cooking.
- Add a pinch of sugar while boiling green peas to retain their green colour.
- Add a tsp of oil or a tsp of lemon juice while cooking rice to prevent the grains from sticking.
- To get rid of the burn smell, when you have burned your dal or vegetables, immediately transfer the dal or vegetables to another (uncovered) dish and place that dish over a pot of cold water.
- To make softer chapattis, take the flour, add warm water and some warm milk and knead the dough. Let it rest for 15 minutes before making chapattis.
- Use heavy bottomed vessel for boiling milk and for preparations using milk like kheer. Before adding the milk, a little water can be added to the vessel to avoid the milk from sticking to the bottom and getting burnt.
- When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.
- When cutting raw banana, potatoes or eggplant, soak it in water to avoid discoloration. Similarly, to prevent apples, avocados, bananas or peaches from browning, add lemon juice.
- Before grating cheese, apply some oil in the grater to prevent it from sticking. Also, spray the cup with oil before measuring honey so that it comes out fully without sticking.
- While adding curd to gravies or biryani, beat it nicely and reduce the temperature before adding.
- To reduce the amount of oil absorbed by the food when fried, add a pinch of salt to the oil before frying.
- To make crispier puris that stay puffed up longer, add a little rava to the wheat flour while kneading.
- To make crispier bajjis (pakoras), add a little corn flour or rice flour to the gram flour while making the bajji batter. Also add some hot oil to the batter.
- Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh longer.
- For storing ginger garlic paste longer, add some oil and salt while grinding.
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