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50 KITCHEN TIPS

 

Useful Tips in the Kitchen

Cooking in the kitchen is a creative art and requires various skills and techniques. But by following a few simple tips, you can become more efficient and effective in your kitchen and enjoy your meals more.

1. Before boiling the milk, add some cold water to the pan. The milk will be stuck down.

2. While cooking Varan, add a pinch of hing, turmeric, and a spoonful of Sajuk ghee to the turi dal. Due to this, the dal cooks soft and tastes good.

3. Cold, cough, and fever are sure to come during the rainy season. In that case, always boil the water and drink it. Also, take a mixture of half a spoonful of ginger juice and half a spoonful of honey 2-3 times a day. This gives quick relief.

4. The rubber ring of the cooker should be kept in the upper part of the fridge i.e. in the freezer for 15 minutes, because of this the ring does not deteriorate quickly and the pressure of the cooker is also maintained.

5. Rub a raw potato or lemon on the hand or the plate to smell the spices.

6. Put the vegetables in ice water before making the salad, so they look fresh.

7. Before soaking the sago khichdi, roast the sago till it becomes light. After it gets cold, keep it soaked. It soaks in faster than usual and the khichdi becomes soft and loose.

8. Pick the leafy vegetables, and coriander well and wrap them in a newspaper and put them in a plastic box or carry bag, and keep them in the fridge. The container should be wiped dry after each takeout. This keeps the vegetables fresh for a long time.

9. To peel the almonds, microwave them for a minute in enough water to submerge them in a saucer. Even if not soaked first, they become soft and peelable.

10. While cooking vegetables, pulses, pulses, and Pulao, mint leaves should be added to it as it increases the digestibility of the food.

11. If you have 2 cups of flour, 1/4 cup of corn flour or ground almond powder should be used to make Shankar Pale crispy.

12. Idly-Dosa Dough If the dough ferments before the scheduled time (i.e. there is still plenty of time to make idly/Dosa), add salt and stir. Keep in fridge.

13. To keep lemons fresh for 3-4 days, put coconut oil on them and keep them in the fridge. At the time of use, take it out of the fridge and soak it in warm water for half an hour, then chop it.

14. To remove the upper skin of the tomato, put the tomato in hot water for 5-10 minutes, the skin will come off quickly. If the tomatoes are too soft then take cold water in a bowl add some salt to it and keep the tomatoes in that water overnight, in the morning the tomatoes will look firm and fresh.

15. While soaking the Dosa to make it crispy, add 1 spoon of sago and one spoon of gram dal to the rice, it becomes very crunchy and idly add some fenugreek seeds to the rice, it becomes soft.

16. Keep the sliced apples in cold salted water to prevent them from turning black/brown.

17. While making sago khichdi, add chili flakes instead of chili flakes. This reduces the risk of a piece of chili getting under the teeth and gives the khichdi a uniform spiciness.

18. Mix a little milk and gram flour while kneading the dough for Puri. It will become crispy.

19. Pick coriander leaves and stalks separately. Wash the sticks well and keep them finely chopped like sago. Put it in a container with a lid and keep it in the fridge for a day or two so that it dries up. Then cover it and keep it for many days, these sticks have more flavor and taste. Finely chopped sticks are used in making chutney, it is better to use finely chopped leaves for decoration only.

20. To make the Dosa crispy, add 1 spoon of sago one spoon of gram dal, and some fenugreek seeds to the rice while soaking the Dosa flour, so that the Dosa becomes nice and crispy and while soaking the dough for idly, add some fenugreek seeds to the rice, so that the idly are nice. Becomes light and soft.

21. A very simple remedy for acidity. Drink a spoonful in the morning. Done, acidity gets better in a day. To make a nettle, a tube of lime should be applied to a Vida leaf squeezed in a cup of water at night, and kept covered with stirring. In the morning, remove the top layer and keep only the water inside in a bottle. That's it.

22. While making any porridge or masala rice, if the rice is soaked in water for 1-2 hours, the grain of plain rice becomes different and bigger.

23. Add chopped onion + chili pepper + salt + sweet masala + coriander to a thick varana (i.e. cooked dal ball) to make a mouth-watering dish. Quick and easy with poli/bakri!! This is called collect-varana.

24. If the leafy vegetables are dry, add 1 teaspoon of vinegar or lemon juice to water to make them fresh.

25. As the Modak cover batter is a bit dry while making Modak, the closed bud is often opened in oil and the sap comes out, otherwise the oil gets inside and the Modak becomes oily. So if a little milk is applied, the bud is firmly closed. Use only whole milk.

26. When making regular onion tomato salad, add grated cheese to it, the salad tastes great.

27. Use sesame paste to thicken spicy curries.

28. Cut off the roots of cilantro immediately - many fresh cilantro are kept fresh by adding water and the coriander rots at the root - if the roots are not cut, the whole coriander rots quickly.

29. For Karanji, Shankarpali, and Chirote dishes preferably use Sajuk Tupa Mohan so that the dishes become crispier.

30. Cook green leafy vegetables in an iron pan. It increases the amount of iron.

31. Add a little rice flour while kneading the dough to make it crispy.

32. To make the Dosa crispy, add Poha powder to it.

33. Sometimes turi dal is not cooked even in the cooker, so if you add a pinch of salt, a little oil, a little turmeric, and asafoetida powder to it and cook it in the cooker, the dal gets cooked and tastes good.

34. While making jaggery combs, the combs should not be too thick or too thin and transparent, if too thin, there is a possibility of the inner contents sticking to the pan. If it happens that the inner material goes all the way, the edges of the comb should be cut by spinning.

35. While cooking the plover, add milk and a little salt to it so that the plover stays white and shiny.

36. To remove the powder from all the pulses to be used for Chakli roasting, wet pancha should be wiped separately without washing them. This saves time for drying pulses. Also, it takes less time while roasting pulses.

37. If the vegetables in the broth become salty due to excess salt, add boiled potato to it, it reduces the saltiness.

38. Puranpoli is a housewife's job. The dough and Puran should be equally soft. After kneading the dough, take it in a wide pan press it with your fingers, and cover it by pouring a lot of oil. While making Poli, take it out of oil and fry it well. The honeycomb can be rolled as desired and the filling does not come out. If the Puran Poli is very loose (thin), add two pinches of baking soda keep the pan on the gas, and heat it a little so that it thickens. Or spread it on a clean thick cloth for some time. It is very easy to roast a little dal flour and mix it in Puran. While rolling the pole, put a clean cloth on the pole and roll the pole as usual so that it does not stick to the pole.

39. When placing an ice tray in the freezer, place a plastic paper under it, the tray will come off quickly when removed.

40. While making Pav bhaji, add some grated beets to it. This gives a nice color to the Pav bhaji.

41. If breadcrumbs are made like this, they become soft, rather put the bread in the oven to harden it and then make breadcrumbs. The outside becomes crispy.

42. Soak garlic in hot water for a while, the peels come off quickly.

43. Hands should be washed with chickpea, rice, or wheat flour before removing butter. Butter does not make hands greasy and butter does not stick to hands at all.

44. If too much curry leaves are left, it dries up. Such curry leaves should be fried in oil and kept in a container. Its green color remains and it lasts for a long time.

45. No matter how much you spin the betel nut powder in the grinder of the mixer, it does not get fine, so if the whole betel nut is fried in ghee with a little slit and after it swells, if you add some sugar and then spin it in the grinder, it will quickly turn into a fine powder and the smell will also be good.

46. Without shell Udid and Mugdal should be used for Chakli bhajan. If salt is used, the chips become black in color and the roast does not taste good.

47. Even if ginger is kept in the fridge, it often spoils. To keep it fresh, it should be soiled and thoroughly rinsed, then spread out on a rack to dry in the shade (not too dry) all day, and stored in a zip lock bag in the fridge. Lasts easily for a month.

48. While making Pav bhaji, keep hot water in a vessel and cut the Pav with a heated knife dipped in it so that the Pav is cut uniformly. This makes the loaves cut better.

49. Peas, peas, bell peppers, etc. While cooking vegetables, first cook vegetables in water with turmeric and salt. This keeps the color green.

50. After making the sugar syrup, squeeze some lemon in the syrup so that the sugar particles do not form.

Summary

Cooking can be a fun and rewarding experience. By following these simple tips, you can be more efficient and effective in your kitchen and enjoy your meals more.

Please be aware

All the information in the above article is collected from various websites through the internet. According to the subject, this information has been presented to you with necessary modifications. The Compiler does not take any responsibility for its authenticity and cannot guarantee 100% about the points and information presented therein. Readers are requested to enjoy reading.