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The starchy water left after cooking pasta is great for thickening sauces and binding ingredients together, making dishes even more flavorful.
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Do not soak basmati rice before cooking.
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Steam the idlis over medium heat for approximately 10 to 15 minutes. Avoid prolonged cooking as it may result in dryness.
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Before turning off the stove, remember to sprinkle some salt over the potato fry. This simple addition enhances the flavor and taste of the dish.
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To achieve a delightful and crumbly texture for pooris, one can add semolina or sooji to the dough, which assists in creating a crisp exterior when the pooris are fried in oil. Furthermore, the addition of ghee in the dough can also aid in producing a satisfyingly crispy texture.
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Adding a small quantity of lemon juice can make the okra less sticky.
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The Perfect Omelet Making the perfect omelet may seem like a simple task, but every chef knows that the perfect omelet takes good technique and some trade secrets. One of these secrets is adding half a teaspoon of baking soda to help create the fluffy texture that we all love. Wow your guests next time you have them over for brunch with this little trick.
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Boiling curry with little Chapati Dough can reduce excess salt in the curry.
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Adding Yogurt or Coconut Milk:
Since many Indian curry recipes include yogurt or coconut milk, it is not out of character to add some to the dish and will help balance out the saltiness. You only need about 2 to 3 tablespoons of yogurt, coconut milk or cream, and should cook over low heat for a few minutes to blend.
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Partially Freeze Meat Before Cutting
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Kneading the jamun dough is the key to make soft & spongy gulab jamuns. So, don't skip the kneading step.
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Add pinch of salt in boiling tea. It gives complete taste to your cup of tea.
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Add little oil while making syrup of jaggery for Ariselu.
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For tasty chai add pinch of salt in boiling tea.
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To cut meat easily, freeze it for some time before cutting.
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Avoid cooking asparagus in an iron pot. Asparagus reacts to iron and can causes discoloration of the asparagus spear and the iron pot.
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To avoid smell in the cabbage add one spoon of ginger pieces while making dry curry.
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Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.
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A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
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Onions will boil faster if you make X-shaped cuts in the root ends.
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