Wednesday, August 24, 2011

Smart Kitchen Tips

Cooking becomes a field of competition nowadays and every woman is crazy to become a smart and perfect housewife. Each and every woman wants to do trouble free work in her kitchen. Some of them refer magazines, TV shows, internet etc. to solve day to day cooking related queries. Some handy tips to avoid trouble time in your kitchen are given below. Hope that by use of these tips you may solve some of your daily kitchen queries.
Smart Kitchen Tips

Smart Kitchen Tips

  • Add little amount of mint powder, while you are preparing chat masala, to make it more tasty.
  • Coat the inner base of pan with butter to make sugar syrup of good quality. And you can also add a few drops of lemon juice while preparing it to collect the impurities on the surface of the syrup which is easily removable.
  • To keep jaggery well throughout a year, fill it in old earthen pot and tie clean cloth over pot.
  • If the amount of salt is excess in your cooked vegetables, then add butter or pure ghee in it.
  • To make the green vegetables germ-free; wash them with water in which some drops of vinegar are added.
  • Add some sugar to crush the cardamom quickly and to make very fine powder of it.
  • If you are suffering from cold or headache due to cold, take a black tea with lemon for relief.
  • After boiling the milk, add crushed cardamom in it to keep it fresh for long time.
  • If you accidently made a salty curry then place the two halves of the washed raw potato in the curry and it will soak up the extra salt.
  • Always use a steel knife to cut the vegetables and fruits like guavas, brinjals, apples, mangoes, and bananas etc. to prevent them from discoloration.
  • Add one teaspoon of brown sugar to neutralize excess of salt in your dish.
  • Add few drops of vinegar in water while you are washing the cloths, it gives new shine to the cloths.
  • To keep cauliflower nice and white, add milk to the water when cooking it.
  • While cooking dal, add few drops of ghee to avoid overflowing of it.
  • One can remain safe from the problem of pressure by doing Corpse Pose (savasana) daily night before sleep.
  • To cut onion without crying, you should refrigerate it before chopping or you may chop onions either near a gas flame or under running water.
  • When you are cooking corn on the cob, add sugar to the cooking water rather than salt because salt toughens the corn. And also add 1 teaspoon of lemon juice in the boiling water just a minute before removing from heat to keep it yellow in color.
  • To avoid odor of cabbage while cooking, place a small tin cup half full of vinegar on the stove near the cabbage. The vinegar absorbs the odor!
  • Add a teaspoon of rice flour and a teaspoon of suji (rava) to the wheat flour while kneading. It makes puris crispy.
  • Avoid the sticky rice. 1) Wash it few times until the water remains clear and then remove all the water. Put aside for 20 minutes. By this all the starch will be removed and the rice remains separate. 2) You can also add a few drops of lemon juice while cooking the rice to keep them separate and also keep the color of the grains bright white.
  • For cooking easily digestible tuvar dal, add a few fenugreek seeds while pressure-cooking.
  • Roll up and wrap banana leaves in a muslin cloth and put in a polythene bag before refrigerating to keep them fresh for a week.
  • Microwave lemons, oranges or limes on high for thirty seconds and then keep aside for a few minutes before cutting to obtain more juice from them. Or soak lemons in hot water up to twenty minutes before pinching to obtain more juice.
  • To shorten the cooking process when making kheer, add sugar at the end, after the rice is cooked.
  • To bake potatoes more rapidly, soak them in salted water for about 20 minutes before baking.
  • To make the bhajias less oily and more crispy, add a little rice flour in to it.
  • To give a better flavor to the dal, add a teaspoon full of ghee and a pinch of turmeric powder before pressure-cooking it.
  • Soak the slices of potato in water containing salt and some alum crystals, then drain the water and deep fry to make potato wafers crispy and whiter.
  • Always defrost the refrigerator before putting the ice cream mix for frosting to make it faster.
  • Dip the Overripe tomatoes in cold water containing some salt and leave overnight. Next day, they will be firm and fresh to touch.
  • Soak the cauliflower in warm salted water for a few minutes before cooking it. By this you can get rid of any small insects which are not visible to the eye and may be present deep in the florets.
  • Rub butter at inside lip and all the top edge of the pot before pouring milk into a pot for boiling to avoid over-spilling of milk when boiling.
  • To give a fresh flavor to the frozen fish, thawing the fish in milk is the best way. The milk draws out the taste of frozen fish.
  • Add a little oil in the water to avoid sticking while boiling noodles and pasta.
  • Don’t dispose of the paneer water after making paneer from milk because you can use this nutritious water to cook dals or for making very soft dough for chapattis.
  • Add a teaspoon of sugar when the vegetable is nearly cooked, to cover bitterness from fenugreek leaves.
  • To remove the garlic skins easily, wash the garlic buds with water before peeling the skin.
  • Use semolina for coating if you have no breadcrumbs and you want to make cutlets in a hurry.
  • Coat the cut apples and such other fruits with lime juice or sugar syrup to avoid the discoloration.
  • Immerse potato quarters in soup to rectify it if it turns salty, because they absorb a proportion of salt. After then, discard the potatoes.
  • Pour the cake batter into the container by a slotted spoon to avoid Air bubbles in batter.


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