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Soak two slices of bread in a cup of coconut-water and with half a tablespoon of sugar. Then blend and use the mix in your 'idli'or hoppers batter to ferment it.
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When you prepare butter at home, you get buttermilk as a by-product. Boil this buttermilk at medium heat, and you will get paneer at no extra cost.
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While cooking mince, put a whole carrot in with the mince. The carrot will absorb the excess fat in the meat. Remove the carrot when cooked and cut up with other vegetables for soup or simply discard.
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While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
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If oil used for frying turns dark, add a teaspoon of white vinegar, cover with a lid and keep on slow flame. When the spluttering stops, remove the lid; the oil will have cleared and it can be strained and re-used.
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To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.
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To boil a cracked egg, add some vinegar to the water and place the egg in it. The egg shell will remain inside.
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Add a little sugar while frying onions; they will turn pink or brown faster.
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While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.
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Do not add salt to 'rajma' and 'urad dal' while boiling. It will take half the time to boil when salt is subtracted.
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Sprinkle some salt in a frying pan to prevent oil from splashing.
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For good flavor and taste: First boil the milk with adding tea powder. After that add required sugar it gives good color and also the taste.
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Add pinch of baking soda into the milk while boiling it keeps the milk away from breaking.
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Use the excess dal water from boiling dal to make rasam.
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Similarly adding salt to the chicken also slows up the browing.
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To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading.
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To make crispier puris, add a little rava(Upma) to the wheat flour while kneading.
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Dill seeds work well as an appetizer and is therefore commonly used in cooking.
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For better taste & better gravy in dumka biriyani add more curd.
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To make crispier puris, add a little rava to the wheat flour while kneading.
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