| Tips and Tricks For Indian Cooking |
| 1 |
To make paneer [cottage cheese] in your own kitchen, here is the trick-
In a large pan, add 6 cups of milk and bring to a boil. While it's boiling, add 3-4
teaspoons vinegar or lemon juice and let it cook until it curdle completely. Turn off
the heat and let it sit for 10 minutes. Pour it onto the cotton or muslin cloth and tie it
by making a knot, and hang it somewhere. Now when all the water from the
paneer is drained, place it in on a plate, place another plate over the paneer,
and place something heavy over the second plate. Let it sit in the refrigerator
overnight. It is now ready for further use.
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| 2 |
Always use pureed spinach, for making palak puri, as it looks good and it good to eat.
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| 3 |
Always store eggs in a refrigerator, preferably in a closed container. |
| 4 |
While making a fish dish, always soak them in lemon juice for at least 30 minutes, it will remove the odour of the fish. |
| 5 |
When you are making dosa, add some methi seeds to rice and urad dal, while soaking it overnight, and then blend it with rice and dal in a food processor, it will leads to more crispier and browner dosa. |
| 6 |
If you are baking and recipe calls for yeast, but you do not have yeast, no worries replace 1 pack of yeast with 1 tablespoon of baking powder or 1 teaspoon of lemon juice.
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| 7 |
When making vadas in home, add 1 tablespoon of moong dal in 1 cup of urad dal, soak it overnight, blend it in a food processor, let it set for at least 4 hours and then make vadas out of it. This makes your vadas more fluffier and tastier.
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| 8 |
To tone down the spiciness in any dish, add 1 teaspoon or more of ghee [clarified butter] to it.
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| 9 |
Green vegetables die within a couple of days even when kept in refrigerator. To keep them fresh for a longer period of time, clean and wrap them in paper and then refrigerate.
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| 10 |
Soak any washed dal for at least 30 minutes before cooking speeds up the cooking process. |
| 11 |
To tone down too much salt in a dish, add a ball of flour dough, and keep the dish aside for 5-10 minutes.
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| 12 |
Always freeze the fresh ginger, it makes it easy for grating and chopping.
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| 13 |
For crispier pakoras, add little hot oil in a batter before frying.
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| 14 |
When making any sabzi, add little salt to onions, it will brown faster. |
| 15 |
To get rid of bad smell from utensils, wash them with a few drops of vinegar.
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| 16 |
To make fluffy puris, add a little ghee while kneading the dough.
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| 17 |
Do not store potatoes near onions, potatoes rot quickly if stored near onions.
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| 18 |
To remove odor from the fridge, place half a lemon in a fridge. |
| 19 |
Pop the lemon in microwave for 30 seconds or roll it on the flat surface before squeezing, it will leads to more juice extracted. |
| 15 |
Put some neem leaves in cupboards or shelfs, to avoid insects or bugs.
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