|
One way to test if the mango is rip enough to cut, is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.
|
|
Keep boondi unseasoned, just plain fried and use in boondi raita as required (refer raitas).
|
|
If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.
|
|
Dip amul butter wrapping in hot water, dry out. Use as handy butter paper, when out of stock.
|
|
Shake the vegetables loose in the plastic bag before thawing, to distribute the heat evenly.
|
|
Use chilli oil ( given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.
|
|
Wherever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.
|
|
To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp. warm milk and stir well.
|
|
If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.
|
|
Do not sieve wheat flour with a very fine sieve, as all the bran and subsequently the fibre Will be lost.
|
|
Do not wash eggs when you store them. There is a "coating" on eggs that helps in keeping odours and bacteria from entering.
|
|
If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.
|
|
To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily.
|
|
Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.
|
|
Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
|
|
Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.
|
|
Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.
|
|
To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
|
|
Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
|
|
Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
|
