COOKING TIPS:-

COOKING TIPS:-
1. If you have excessive stock of green chillies, do not waste them. Boil in hot salted water, till white. Drain and sun dry till brittle. Crush or store whole and use as required in any dish requiring chillies, without changing the colour of the dish.

2. One way to test if the mango is rip enough to cut is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.

3. Keep grated potatoes in cold water to keep them from discoloring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.

4. Always garnish a dish just before it is ready to serve. If you are preparing any vegetable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.

5. To serve piping hot fresh biryani, pulao's, or rice's, you can prepare completely, up to the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.

6. Whenever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.

7. To refresh old ladoos, place in a microwave for 30 seconds. The ladoo will taste as good and fresh as just made.

8. Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee for that extra flavour and garnish.

9. Make a savory hot snack out of leftover or staled khakhras, seasoning as for chappati kava (as in index).

10. Soya bean granules are a highly nutritional product, which may be used to thick gravies, soups, Etc. with ease. Soak a little in water beforehand. Crush to make smooth texture. Add as required.

11. Cut off roots of fresh Dhania (coriander) leaves and pack in two to three sheets of newspaper and refrigerate. Keeps up to a week or two fresh.

12. Test to check if bread has been done completely. Invert and knock the base lightly with your Knuckles. It is done if the sound is hollow. If base is soggy, then more baking is required.

13. If there is a lot of leftover paneer crummbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.

14. Use clean skins of boiled potatoes to place as a soothing pack over eyes to refresh and reduce their puffiness.

15. Use the whey (water) from tied curds to make softer chappati, paratha and naans. Use this water instead of plain water to knead the dough.

16. To keep your sesame oil fresh for a few months without being spoilt, add a lump of jaggery to the oil.

17. Mix in 15-20 cloves to a kilogram of dal, while storing. This will keep the dal from getting attacked by insects. The same cloves can be reused.

18. To a cupful of leftover dal,add 2 leftover chappaties and a dash of leftover rice if desired, and further add some water, coriander leaves, and boil in a saucepan. Add any spices and salt if required. Garnish with a tsp. of fresh ghee. You have a tasty hot wholesome breakfast.

19. Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.