- Add 2 tsp of water to the egg mixture to get fluffy omelette.
- To peel baby onions/pearl onions easily,soak them in cold water for 20 minutes.
- Use warm water for kneading dough to get soft rotis.
- Add a pinch of salt to the water while boiling eggs to prevent the egg shells from cracking.
- Add a little rice flour to the wheat flour while kneading to get crispy pooris.
- Add a few pieces of raw potato(skin peeled) to remove excess salt in the dish.
- To powder 4-5 cardamoms- put it on a flat surface and powder it along with sugar using a rolling pin.
- Add a tsp of oil or a tsp of lemon juice while cooking rice to prevent the grains from sticking.
- While cooking ladyfingers, add a few drops of lemon juice or a tsp of yogurt to avoid becoming sticky.
- To reduce the risk of flatulence while having legumes, change the water 2-3 times during the soaking process.
- Before making dosas, add 2-3 drops of oil on the tawa, then rub with half an onion, to prevent the dosas from sticking to the tawa.
- Add a pinch of sugar while boiling green peas to retain their green colour.
- To ripen fruits faster, wrap them in a newspaper and keep them in a warm place for 2-3 days.
- To set curd faster, add a slit green chillie to it.
- If you have excess lemons, squeeze the juice, add salt and deep freeze it in an ice tray. Use it to make juice or add 2 cubes to your lemon rasam . Those lemon cubes will stay good for 10 days.
- For onions to brown quickly, add salt to it while cooking.
- Most of the Indian gravies have certain things in common. You can prepare the basic gravy and freeze it for a few days in case if you are too busy or have to prepare it in the early hours.Heat oil, add finely chopped chillies, finely chopped onions,finely chopped tomatoes/tomato puree, salt , chillies powder, cook till oil separates and freeze it .When needed, warm it and have it as such or add potatoes or paneer or anything vegetables you prefer to the gravy and season it.
- Soak almonds in hot water for 15 minutes to remove its skin easily.
- You can use the water in which dal is cooked as a stock for your soups.
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