Cooking Tips

  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.
  • Soak potatoes and eggplant after cutting, to avoid discoloration.
  • If you have any leftover water after boiling vegetables, use that to cook rice or to make gravies. It will offer an added punch of nutrition.
  • To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
  • Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
  • After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
  • Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
  • Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
  • Chopping dry fruits – Freeze them first for one hour & then dip the knife into hot water before cutting them.
  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Fry the seasonings until they change color, to get full flavour of seasonings.
  • If masala sticks to the pan that shows quantity of fat included is not enough.
  • Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
  • When coconut is used in grinding masala, do not fry for a longer time.
  • Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
  • Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
  • To make pooris more crispy add a little rice flour to the wheat flour while kneading.
  • Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
  • Fry the ground masala in reduced flame, so that it retains its colour and taste.
  • Little plain sugar or caramelised sugar added to the gravy makes it tasty.
  • When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
  • To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
  • Good variety chillies and chilli powder also gives colour to the gravy. As far as possible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
  • While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
  • Soak whole pulses overnight and other dals for one hour before cooking.
  • Always add hot water to the gravy to enhance the taste.
  • Always use heavy bottomed vessels to make desserts, in order to avoid burning.
  • Make desserts with full cream milk, to get thick creamy texture.
  • Whenever curd is to be added to the masala, it should be beaten well and add gradually.
  • Chop some extra vegetables, for next day stir fry.
  • Use the leftover dal water to make rasam or sambar.
  • Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
  • If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
  • While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom.
  • Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
  • Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.
  • Add a few drops of lemon, a tsp of oil to rice before boiling to separate each grain.
  • Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
  • Immediately after boiling noodles put them in normal cold water to separate them each.
  • If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
  • Curd in winter – Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
  • Potatoes soaked in salt water for 20 minutes will bake more rapidly.
  • If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
  • Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
  • Use leftover sukhi dal to make stuffed paratha.
  • If you want to make crispy potato sabzi, soak the peeled potatoes in cold water for 30 – 45 minutes and then fry them with your masalas.
  • Add a little bit of ghee or oil to your rice before cooking to make it more tasty and ensure that the grains don’t stick to one another.
  • While cooking palak paneer, don’t cover the pan with the lid. It turns the gravy brown and what you seek is the luscious green hue that stirs your appetite.