Friday, September 18, 2015

Cooking tips and tricks for Indian food


  • To make crispy puris, add little rava/semolina to wheat flour while kneading dough.
  • Refrigerate nuts to increase their shelf life.
  • While making upma, kheer or any dessert etc. use heavy bottom vessel to prevent burning.
  • Soak beans(chana/ rajmah) in hot water for an hour before cooking if you forgot to soak overnight.
  • Store coriander leaves in an air tight plastic container in refrigerator to keep them fresh for long time.
  • To store chilies for long time, remove their stem and store them whole.
  • Do not wash vegetables after peeling and chopping.
  • Do not wash mushrooms with water, clean it with damp cloth.
  • Whenever you boil potatoes, boil some extra and refrigerate. This can be used to make stuffed parathas, cutlets etc.
  • If you boil any vegetable in water, do not discard the water, use it to make gravies for other recipes.
  • Soak almonds in hot water for 10 minutes to peel off the skin easily.
  • Wrap vegetable or fruits in newspaper to keep them fresh for long time.



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