Cooking Tips
To make a cup of Dal, add atleast 2-3 cups of water, depending on the type of the valley.
Soak the beans overnight and other Dals one hour before cooking. Always add hot water to the sauce for extra flavor.
Add 1 tablespoon of hot oil to the dough to kachori or Kulcha.
Always wear heavy-bottomed vessels to desserts, to avoid burning.
Make desserts with whole milk, for a thick creamy texture.
When the curd is added Masala, would have been fought well and add gradually.
Do not throw the water in which vegetables are cooked, use it in sauces, soups, rasam or Colombo.
Onions and masala are fried in the cooker body itself, is raw vegetables, add that with enough salt and water. Cook under pressure after cooking vegetables. This method allows us to minimize our cooking time, the use of tools and nutrients are preserved.
If the poppy seeds used in grinding, soak in warm water for 10 to 15 minutes if you grind in a Mixi.
While boiling milk, always add a little water at the base of the tank to prevent milk from sticking to the bottom.
Add a teaspoon. hot oil for homemade pasta with garlic, ginger and green chillies along with salt to make it last longer and taste fresh.
Grand raisins in an airtight container in refrigerator. They stay fresh longer. Pour hot water over them if they harden immediately after their discharge, and spread on paper towel to dry.
You can leave a spoon in the pot in which milk is simmered in a way that does not burn on the bottom
Immediately after boiling noodles and put them in cold water to separate all normal.
If you forget to soak the Chana / Rajma overnight. Just enjoy Chana / Rajma in boiling water for about an hour before cooking.
Potatoes soaked in salt water for 20 minutes faster cooking.
Roasting is a dry heat cooking method - do not use water. Flavors of roast to bring out a due process of gilding. Since the surface of the meat browns, and its juice and fat drip down and brown on the surface of the roasting pan hot, add the taste of meat. Add a few drops of lemon oil, a teaspoon of rice before boiling points between the grains.
Never throw water in which vegetables are cooked, use in sauces or soups.
Put the tomatoes in a bowl and cover with boiling water. Leave for about 5 minutes. Take away one after another, piercing with a sharp knife, remove the skin easily.
