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My Mom's Cooking Tips

* While making brinjal curry or stir fry sprinkle few gram flour, it tastes well yummy... For soft idly, use ice cube.... . NEW For more tips...
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My Mom's Cooking Tips

Written By south-indian-samayal-recipes on 23 Mar 2016 | 3:41 pm

  • 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.




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