15 USEFUL INDIAN COOKING TIPS

-

USEFUL COOKING TIPS:

1) To make softer chapatis, add salt and little oil to flour, knead it with boiled water, keep it for 15 minutes before making chapatis

2) To make softer idlis add soaked rice flakes or sago in the batter

3) Do not refrigerate tomatoes and citrus fruits, It kills flavors, nutrients, and textures

4) Rub hands with dry salt to remove onion and garlic odor

5) When boiling corns on the cob, add a pinch of sugar to the water, It brings out the corn's natural sweetness

6) Leave butter and eggs at room temperature overnight, to get best results while baking

7) When cooking vegetables don't add salt until the end. Adding salt early can dehydrate vegetables and reduce their nutritional value

8) Brine Poultry Before Preparing, to give it the super juicy flavour

9) If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking

10) Before cooking cauliflower keep it soaking in water mixed with a teaspoon of vinegar for 15 minutes. It loosens the dirt and kills insects that may be lodged between the florets

11) Knock on a watermelon, If It sounds hollow, its ripe. If it doesn't sound hollow, it's unripe

12) Test egg's freshness by mixing 2 teaspoons of salt in a cup of cold water and place the egg in water, If it floats it is an old egg, if it sinks, it's fresh

13) While cooking chicken or meat, first cook it over high flame to seal the juices and then lower down the heat and cook till its tender

14) In warm climate bananas tend to get over-ripe. To stop this process, put bananas in the frigde. The skin may turn black, but banana will remain firm

15) Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily


Comments

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more