Cooking tips - Part 5

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
                                  Cooking tips - Part 2
                                  Cooking tips - Part 3
                                      Cooking tips - Part 4


81) Don't throw away the peel of vegetables. Let them simmer in hot water and add some peppercorns and bay leaf to make vegetable stock. This stock can be used as a gravy base for dishes instead of plain water. This will add more flavour and nutritional benefits to your gravy.

82) When cooking brinjal, add a spoon of milk to a bowl of cold water; add the cut brinjal into it. The veggie will retain its colour without turning black.

83) While cooking rice, add a few drops of lemon juice. The colour of the grains will become bright white

84) Mix soya flour or besan with atta (in 1:4 proportion) to make chapattis. This way you get all the essential amino acids for meal times.

85) If you have leftover gravy, take uncooked rice, measure out the gravy and add water (double the quantity of rice). Pressure cook for a couple of whistles, to make a pulao.

86) Always try and use fruit for sweetness-it lends added flavour, texture and colour, adding to the complexity

87) Like food, drinks can benefit from quality ingredients. Fresh herbs, fruit, smoked salt and chillies are all wonderful additions to your bar.

88) Assemble all your spices before you begin cooking, so you don't burn any. Preferably dry-roast them in the oven (120-140?C) for 3-10 minutes (depending on the spice and quantity-cinnamon for 3 minutes, star anise and black cardamom for 10). Your cue to taking them out: when they begin to release fragrant aromas. If you need to fry them, do so on the lowest heat, for a maximum of 35-40 seconds to avoid burning.

89) Add a few fenugreek seeds to toor dal while pressure cooking. This makes the dal easier to digest

90) Use wholegrains rather than refined ones for baking. In a recipe that lists refined flour as one of its ingredients; there's some form of fat in it (butter or oil). Take baby steps to ease maida out of your kitchen-try 50:50, gradually increase it.

91) Freeze fresh ginger and grate as needed. It will stay fresh for months.

92) Always roast (not boil) sweet potatoes in their skin. They're high in fibre, Vitamin A and anti-oxidants and are a great source of carbs.

93) Add dried fruit to oatmeal before you add the milk or water. The fruit will cook and plump up slightly, adding a juicier, more intense taste.

94) Store tea in air-tight jars. Buy a little at a time (100-250 g), as tea absorbs moisture, so each time you open the jar you're exposing it, reducing flavour and freshness.

95) Do not use oil in the water when boiling pasta; it prevents the sauce from sticking to the cooked pasta and you do not get a mouth feel

96) Make a non-messy version of dal to take to work easily: soak the dal, air-dry, add dry masalas (chilli powder, chaat masala, coriander, mint) and ovenroast them.

97) For the smoothest mash potato, roast the potatoes with their skin (peel) on; peel and then pass it through a sieve.  To thicken soups, use boiled and mashed potatoes instead of white sauce to reduce the fat content of the soup.

98) A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavours will marry beautifully.

99) Cut the crown of the pomegranate with a sharp knife, make a few cuts on the skin from the crown to the stem. Then, place it into a large bowl of chilled water. Break into sections, gently separating the seeds from the pulp, which will float to the top while the seed will sink to the bottom. Throw away the pulp and drain the seeds

100) Wash your fruits and vegetables in apple cider vinegar and filtered water, including oranges, lemons and everything that has a skin (except bananas).


 To check More, Click Cooking tips - Part 6