There are plenty of methods to make cooking easier and interesting. Few of them are
- To thicken your gravies use beaten curd, this will make the gravy rich and creamy.
To reduce salt from any dish if by mistake you have added extra, put 1 small ball of dough, this will absorb extra salt.
If you want to use home made tomato puree, then grind the tomatoes, fry it in oil till cooked, store in a bottle in refrigerator, you can add little vinegar too for long shelf life.
To peel tomatoes easily, soak them in hot water for few min, peel will come out easily.
Grind ginger - garlic , make it puree with vinegar and store in fridge.
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To make soft chapatis, make dough with milk.
When ever making any sweet dish like halwa or kheer, use rose water for extra aroma and add rose petals for garnishing.
Use extra dal water or while boiling chana, put extra water in chana while boiling, take out extra water and make soups out of this water.
Do not throw water while you make paneer, use for making dough.
To preserve the color of spinach after boiling keep it in ice cold water. This will keep it’s colour intact.
To preserve paneer , keep it in water with few drops of vinegar into it..
To preserve vegetables in winters, sundry it in summers and keep it through out the year.
Do not peel kiwi, simply cut into two half's with peel and simply scoop out with spoon.
omelette will taste nice and fuffy, if you add milk in egg and cover with a lid when you pour beaten eggs on pan.
To remove seeds from lemon, pat or roll it on a board, apply little pressure from your palm. Now cut it, you will find all seeds coming out easily.
To break the coconut into half, dip it in water then break it from the centre.
To make crispier dosa add little bit of besan and rawa to the batter.
With regards to Indian cooking here are some hacks known to me -
- Soaking whole wheat pasta for an hour before cooking saves most of the cooking time.
- You can make healthier versions of cake using whole wheat flour, no need to use refined flour.
- To keep worms away from masalas such as biryani or peanut powder. Pack them in an airtight container and store in the refrigerator.
- To get restaurant style rice consistency at home dry roast the washed rice with the masalas, squeeze a lemon then add the necessity quantity of water and cook on high pressure for one whistle.
- Store pudina leaves for summer (when there's scarcity) by dry roasting them and crushing them into powder and storing in airtight box in the refrigerator.
- While boiling eggs in a light colored container, adding tamarind or lemon juice into it helps in preventing the blackening of the utensil.
- You can make cottage cheese at home by simply boiling milk, simmer it and add lemon juice or vinegar until milk curdles. Filter it and run it over cold water and transfer to a mould and let it cool. Cut into necessary shape. This same procedure can be used to make Bengai sweets such as rasgulla and rasmalai.
- If there's excess salt in your side dish. Add a ball of chapati dough or cooked potato to absorb the extra salt. If the dish is extra spicy, add tamarind and a bit of sugar to balance the taste.
- If you have problem fermenting your dosa/idly batter because you live in a cold place. Keep the batter in a container of hot water and store it in a dark warm place such as an oven. This speedens the fermenting process.
- Boil potatoes and immediately put them into ice cold water. This helps in peeling the skin off them easily. In case you have to peel skin off a cooled boiled potato, simply add it into hot water to moisten the skin. You can peel it off easily after that.
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