Some Important Cooking Tips

Hello friends,
Namaskar...

I am sangeeta Agrawal and heartily welcome you at my blog.

Today I am sharing some cooking tips that make cooking simple and perfect.
These tips are very helpful while cooking.

# Some Important Cooking Tips..

1. If your chapati dough becomes thin and sticky, first wash your hands and then add a little ghee or oil to the dough and grease your hands.
Now you can easily bind the dough without sticking.

2. To make softer chapatis, add the warm water and some warm milk for kneading the dough.
Let it rest for 20 minutes before making chapatis.

3.For making khasta, soft and delicious poore or parantha, knead the whole dough with normal cold milk only.

4. To make crispier fritters, pakode or bajjis, add a little corn flour to the gram flour to make bajjis batter.
Little rice flour also make them crispy and crunchy.

5. While rolling wheat flour roti, if you use the maida | all purpose flour as parothan,
The wheat flour roti will be more white and bright.

6. Adding few drops of oil or ghee and lemon to the rice at the boiling stage of rice, will prevent it from becoming sticky.
And rice will be more fluffy and separated.

7.To separate each string of noodles or any thin pasta, run it under cold water immediately after draining the boiling water.

8.  To remove the strong smell of onions, rub your hands with 1 tea spoon curd .

9.  When boiling potatoes or eggs, add a pinch of salt to the water.
This will help peel the skin easily later.
This tip also will take less time in boiling.

1o.  Use the excess dal water from boiling dal to make rasam. Similarly after boiling vegetables, if you don't want the extra water, the liquid can be used in gravies or for making chapati dough.

Similarly while making paneer at home, use the remaining water for making the curry or chapati dough. This water is very healthy.

11.  Toasting nuts, semolina | rava, rice and dal | lentils before cooking increases it's flavour considerably.
Toasting or frying nuts enhances the taste of any type of halwa.

12. When frying bread roll or bread pakoda, the oil should be on the high temperature in the starting, otherwise bread will absorb too much oil.

13. Use heavy bottomed vessel or wok for boiling milk and for making sweet dishes like halwa, burfi and kheer, to avoid the milk or batter from sticking to the bottom.

14. For crispiness in fried edibles, coat them with bread crumbs,semolina,oats sesame seeds and corn flour after dipping them in the flour solution.

15. Add lemon juice while cooking lady fingers to avoid the sticky texture.
And add salt at the last cooking.

Other method is that after washing lady fingers, place it on the sieve for few hours. As it is dried completely without any moisture, then cook it.

16. Add peanuts in coriander chutney to enhance the taste and colour.

17. Soak the dried lemons in hot water or microwave for 10 seconds.

18. For keeping fresh ginger and lemon,
Place and wrap them in paper envelop or cloth thin bag ( kapde ki theli ), then store in the refrigerator.

19. Place the icecream sticks and biscuits in the refrigerator, if they have become soggy and not crispy.

20. To avoid the milk sticking in the bottom while boiling, add a little water to the pan  before pouring the milk.

21. To peel ginger, scrap it with the back end of the spoon accurately and neatly with less wastage.

22. While frying,  place the edibles in spatula and gently put in the oil so that edibles remain intact without loose ends.

23. Marinate bitter gourds in salt for 30 minutes and keep aside until water comes out.Then wash them with plain water.
This method looses its bitterness partially.

24. For making soft pakodi karara or kadhi, dip them in salty water before cooking.

25.  When making kadhi ( Indian yogurt curry ) stir it continuously till it starts boiling else it will loose its form.
After boiling, add the salt in it.
And the curd should be on the room temperature.

26.  Plunge vegetables in ice water after blanching  ( boiling ) them so they maintain a bright colour.

27.  While cooking qualiflower, add a bit of milk to the water with salt to keep it white bright. Shock it in cold water to stop cooking and then serve it.

28. To remove the dirt of sugar while making sugar syrup, add 1 spoon milk at the boiling stage, as it will start foaming.
Now separate the foam with the help of a spatula.

29.  When baking, only mix untill all the ingredients are Incorporated. Over mixing causes toughness by developing gluten in the flour.
For light and fluffy cupcakes, only mix until the batter cones together.

30.  For making crispy pies ( Kachoris ), knead the dough softly...Just bind it together. Don't smooth it.

31.  For removing the stains of fruits and vegetables, rub the hands with the fresh peel of potato or white vinegar.

32. For making lump free singhade ( water chest nut )  ki burfi or halwa, after roasting the singhade flour just off the flame.
Now add measured sugar and mix it well.
Then add measured water and mix well.
Now on the flame and cook it stirring continuously.

33. After squeezing lemons, don't throw its peel, just dip in the drinking water glass or bottle.You will get a healthy and flavoured water.

34.  If Your curd has become sour, don't worry, just fill the container of curd with plain water and leave it for few minutes. After that drain the excess water.
This 2 or 3 time process will make your curd perfect.

35. Put the coriander leaves in the air tight container, spreading a paper or cloth napkin in the bottom.Transferring in the refrigerator,  you can store it till 1 week.

37. To set curd in winter...Set it in a  ceramic container and place it on the voltage stabilizer of your refrigerator.

Other options are keep in a hot box, inside the ovan ( switched off ) or keep it wrapped in a blanket.

38.  When making dishes of mashed potatoes like aloo parantha, kachori and cutlets, either transfer them in the refrigerator after boiling potatoes.
Or  after you drain the hot water of potatoes, return them to the hot pan.
Cover tightly and let it steam for 5 minutes.
This allows the potatoes to dry out.

In this way, these are some cooking tips that are very helpful and make the cooking easy.

Thanku friends,
If you like my cooking tips, then like and share it.

Thanks again.