- While
making brinjal curry or stir fry sprinkle few gram flour, it tastes well yummy.
- While
cutting beetroot fingers get the red colour stain to avoid that pressure cook
the beetroot with skin after that remove the skin and also easy to cut.
- To
clean inside the microwave oven, take a glass bowl, add half lemon piece juice
and heat for 2 mins then clean the oven it removes stains well and looks clean
and bright.
- To
remove oil stain in gas stove and the tiles, use a dry cloth and clean roughly,
then in warm water, add washing soda mix it and clean the place it looks bright
and clean
- While
grinding the Vada batter if you feels the batter is watery then add 1 tbsp
ghee, it absorbs the water.
- For
soft idly, use ice cube while grinding urad dal it gives more batter and soft.
- Put
a piece of coconut into the curd to avoid sour.
- To
maintain greenish color while cooking green leaf, add a tsp of oil on it.
- How
long can you keep eggs without spoiling?Ans: 20-30 days How? Simple,
Top of the egg brush few drops of cooking oil.
- If
your briyani or any masala rice burned and leaves smoky smell, no problem place
1 -2 slice of bread on it, it will absorb all the burned smell.
- When
placing biscuits stuffed in snack box, drop tissue paper along with the
biscuits. It lasts for long days.
- Easy
to clean oil stain from the cooked pot drop an ice cube.
- To
make soft chappati, use hot water to make dough and also add a little milk.
- While
making poori add a tsp of sugar to the dough mixture it help to keep puffy long
time.
- After
finish cooking rasam, sambar and keerai masiyal add a pinch of asafoetida
powder, it smells good (flavourful).
- While
grinding coriander or mint chutney avoid water and add a tbsp of curd it taste
yummy.
- Use
the dal water for making rasam. It taste good.
- Freeze
the meet sometimes before cutting, it helps for easy cutting.
- Toast
Dry nuts, rava and dal before cooking, it gives nice flavour.
- To
prevent burning use heavy bottom container to make Upma, Kheer etc...
- For
crispier Puri, add a little Rava to the flour while kneading.
- Tomato
skin can be easily peeled by placing tomatoes in hot water for 5-7 minutes and
peel the skin.
- Ginger
garlic past can be preserved by using small technique, before grinding
fry them in oil and store the past in the same oil.
- If
you forget to soak chana overnight, don’t worry take some boiling water pour
them in hotbox, put the chana, close the lid and wait for 1 hour. Ready to
cook.
- To
avoid sticking milk in the vessel, add a little water at the base of the
vessel.
- Keep
a green leafy vegetable garden-fresh for a long time you must cover them in a
newspaper and place them in vegetable tray.
Ingredients
- Nellikkai/ Amla - 3
- Grated coconut - 3 tblsp
- Green chilli - 2
- Salt to taste
To temper
- Oil - 2 tsp
- Mustard - 3/4 tsp
- Red chilli - 1
- Urad dal - 1 tsp
- Asafoetida
- Jeera – ½ tsp
- Curry leaves few
Preparation
- Wash amla and remove the seed. In mixer jar add coconut, amla,
green chillies and grand well by adding little water.
- In a bowl beat the curd and add the grounded paste and salt
mix together.
- Temper by using the above temper items and mix well.
- Ready to serve South Indian Samayal Recipe – Nellikai thayir pachadi / raita
