1.To evade unpleasant odor from cabbage,add a piece of crushed ginger along with cabbage and boil.
2.While boiling any green vegetables always cook with lid open to retain the bright green color and avoid discoloration.
3.Peeling
shallot skin is really cumbersome. This process can be simplified by
soaking shallots in hot
water for 5 minutes and then blanching.
4.To retain bright green color of palak leaves,add 1/2 or 3/4 tsp of sugar while grinding palak
.
5.Instead
of discarding lemon peel,it can be used in whitening the base of
pressure cooker. Add the peel to the water while steaming rice or
lentils.
6. To avoid stickiness or slimy texture of okra/lady's finger,add salt only when its 3/4th cooked.
7. While making sambar,reserve 2–3 tsps of sambar powder. After preparing sambar,in
pan
heat oil and add this remaining powder ,when it sizzles switch off,
take care not to burn it.Add this fried powder to sambar. This seasoning
will enhance the taste of sambar.
8.If
you are running short of fresh coconut,soak dry coconut or copra in
water to make it soft and then use it for preparing chutney.
9.Removing the calyx portion from the green chilies keeps it fresh for a longer time in refrigerator.
10. Powdered rusk can be stored in the refrigerator and later utilized in coating cutlets and other crispy delicacies.
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