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The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
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While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
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Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
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Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
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Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
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Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
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Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
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To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
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Do not fry paneer, immerse it in boiling water to make it soft and spongy.
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To remove the black marks from the stove top (the kind of stoves in US particularly), spray some oven cleaner, leave for around 10mins and then gently scrub them off. Difficult marks come off easily.
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To remove black stains in cooker or vessels, add a small piece of lemon and 1/2 cup water. Heat for few minutes and wash immediately.
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Put the brinjal(eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
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Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately.
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While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently, if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or twice.
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For Perfect rice in Pulav: While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains separate.
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While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster.
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Reduce intake of sugars and simple carbohydrates
Take wholegrain foods wherever possible (eg brown rice, wholemeal bread, wholemeal flour, instead of refined starchy foods) and boost your fibre intake!
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Try steaming or lightly stir-frying your vegetable to retain vitamins and antioxidants.
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Buy oils which are low in saturated fats.
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Relaxing Eyes: You can massage the skin below your eyes with almond oil using your ring finger without giving much pressure.
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