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02 May 2009

Healthy Kitchen Tips

  • For soft Dosas, add some boiled rice to white gram and rice, while grinding.
  • Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

  • To adjust salt in curries add roasted rice powder.

  • If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.

  • When you cook dal add some refined oil or garlic. It will reduce gas trouble.

  • Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.

  • Add some vinegar in the boiling water before steaming potato.

  • For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice

  • Add a pinch of corn flour to the jar of salt to prevent it from getting damp.

  • While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.

  • A bay leaf added to the flour container will keep the flour free from moisture.

  • To peel garlic flakes easily, wash and soak them in cold water for about an hour.

  • Green peas will retain their original colour, if you add a pinch of sugar while boiling.

  • Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.

  • If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.

  • Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.

  • After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.

  • For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.

  • Barley powder will increase the taste of meat and vegetable curries.

  • You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

  • While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling.

  • Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.

  • Cut boiled eggs with a knife dipped in hot water to avoid breaking.

  • Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.

  • If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.

  • If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk.

  • Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.

  • If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.

  • Soak almonds in warm water for a minute, if you need to peel them quickly.

  • If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.

  • Add a pinch of sugar while cooking spinach, it will retain its green colour.

  • Dal will cook well, if you add a little sesame oil while cooking.

  • To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.

  • Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.

  • For making soft sauce, add some paneer.

  • Adding turmeric will help pickles from getting spoilt.

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