Cooking tips - Part 2

There are several such tips which i myself was surprised to see when i started writing it down.

To check More, Click Cooking tips - Part 1
                                   

21) Save grated coconut in ziplock bags in freezer. Grated coconut keeps well for more days.

22) If using frozen coconut for curries or chutneys, grind it with warm water or milk to make smooth and soft paste.

23) While frying onions or any vegetables, add a pinch of salt or sugar to quicken the cooking.

24)  To retain the color of green vegetable like spinach, peas or evn to retain the white color in cauliflower, add 1/4 teaspoon sugar while boiling or blanching. You can follow the same while blanching tomatoes too.

25) To avoid okra or ladies finger slime make sure the okra is washed and dried thoroughly.

26) Add 1 teaspoon curd while cooking okra to remove slime.

27) To thicken vatha kuzhambu or any sambar (when making for more people) dissolve 2 teaspoons rice flour in 1/4 cup water and add to the boiling sambar.

28) To thicken gravies or curries, dissolve corn flour in water or milk and add to the boiling gravy.

29) If you have excess water after cooking dal use it for making rasam or soup.

30) Oil temperature is very important for deep frying. Always deep fry in hot oil in medium flame while making snacks like murukku,mixture etc. If you fry in very high flame the snack will turn dark very soon and remain uncooked from inside.

31) While frying gulab jamuns, keep the flame low and deep fry till the balls turn dark golden brown.

32) Place a small piece of blotting paper / paper towel / parchment paper in the container used for storing deep fried snacks. This will keep the snacks crispy and fresh for long time.

33) Use good quality home-made ghee for making sweets and add generously.

34)  To soften  butter faster for cakes or snacks, cube the butter and place near a warm vessel(pressure cooker) or hot water pot.

35) Add few spoons of hot oil to the dough to make snacks like murukku,pakora to make them more crispy.

36) Adding 1/8 teaspoon of omam/carom seeds to muruuku dough or bajji batter will increase the flavour as well as aid in digestion.

37) Add 1 tbsp of fruit jam to a glass of cold milk, blend well and a quick delicious fruit shake is ready in no time.

38) Add 2 tbsp pickle masala, 2 tbls pickle oil and a pinch of salt to a cup of wheat flour to make delicious achari poori's for breakfast and as a travel food.

39)Add 1 tbsp leftover pickle masala to regular subzi to make achari aloo, achari bhindi, achari brinjal or any dry curry of your choice.

40) Add kiwi fruit, green apple, oranges, berries or any sour or over-ripe fruit to make coriander chutney more nutritious.


 To check More, Click Cooking tips - Part 3
                                   Cooking tips - Part 4
                                   Cooking tips - Part 5