Indian Cooking Tips & Hacks

There are so many ladies who struggle in kitchen as soon as they get up and run to kitchen. Many of us nowadays want simpler ways of doing everything. I've summed up some very useful cooking tips and hacks to avoid mistakes and reduce your time in the kitchen!
So let's get started!😊



COOKING TIPS:

• Toasting nuts, rava before cooking with it, increases its flavor considerably.
• Refrigerate vegetables and fruits wrapping in newspaper to keep them fresher for longer.
• Add some hot oil in pakoda batter for making pakode crispier.
• To make pooris crispy, add some hot oil to the dough while kneading, similarly you can add rava.
• Sprinkle little salt to the oil before frying egg to prevent it from sticking to the pan.
• While adding curd to biryani or gravies, beat it well and add it gradually.
• Store nuts in an airtight container in the refrigerator to increase its shelf life.
• Add little water to te vessel before adding milk, to prevent milk from burning and sticking to the vessel.
• Add few teaspoon of hot oil with salt to the ginger-garlic and ginger-chilli paste to keep it fresh for longer.
• Keep coriander leaves in an air tight plastic box in the refrigerator to keep them fresh for a long time.
• To store fish longer and fresher, clean it, apply turmeric and salt and put it in the freezer.
• Fry the ground masala on low flame to retain its color and taste.
• Always make paste of ginger-garlic, in the ratio of 40:60 as ginger is stronger.
• Always add boiling water to reduce thickness of the gravy.
• Always make desserts with full cream milk to get the creamy texture.
• Add few drops of lemon juice, and 1 tspn of oil while cooking rice to seperate each grain.
• You can use leftover rice while making pakoda batter. It won't get noticed 😉
• When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
• To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
• Always use heavy bottomed vessels to make desserts, in order to avoid burning.

COOKING HACKS:

• To check if eggs are still edible, gently place raw eggs in a bowl of cold water to see if they’ve gone bad. If the egg sinks to the bottom, it’s a-OK. If it floats, it has gone bad.
• To peel ginger, use stainless-steel spoon.
• Prevent overboiling milk by placing a wooden spoon across a pot. Because wood is not a good material for conducting heat, the milk strays away from the handle.
• When wooden spoons don’t exactly look (or smell) like they used to, boil them in a pot of water and leave them lying in the sun to dry.
• Roll lemons before cutting them; doing so will extract more juice.
• For soft parathas knead flour in some milk.
• To keep the salad fresh, put some ice cubes on the covered dish.
• Keep the flame high while making rotis, and cover it with white cloth for the softness.
• Wrap banana stems with plastic to keep them fresh for longer.
• Don`t store potatoes and onions together.
• Put 2-3 cloves in the sugar to keep ants at bay.
• To remove excess salt in the gravies, add a few small balls of chapati dough (kneaded) and boil the gravy or dal with it for 3-4 minutes. This helps to soak up the excess salt.
• To prevent your hands from that burning sensation, keep a separate kitchen scissor to cut green chillies, and coriander leaves to avoid mess 😊
• Use folk to make pakoda batter or beat eggs or any other batter to avoid lumps and making it frothy.

So these were the few tips, to try out and help you to struggle less in the kitchen😊