Cooking Tips and Simple Tricks
You may fine helpful hints to add to your expertise and enjoyment. There are so many tricks up the sleeve of a competent cook to make disliked vegetables looks and taste attractive.
Tip 1:. Adding a few drops of tamarind juice while cooking, stir – frying them before sprinkling them with water to cook.
Tip 2:. Vegetable need very little water to cook them (most green and leafy vegetables come under this category), and excess of it spoils there, looks and texture.
Tip 3:. Many recipes call for frying before pressure cooking. Let us light frying or sauting for a few minutes can be done easily.
Tip 4:. While cooking the rice you should be soke in water for 15 – 20 minutes. Drain out excess stodgy water and add fresh water, then cook the rice. (It will come very fine, thinly long grains).
Tip 5:. Fry all the spices in reduced flame, before ground or used in the vegetables give it its special taste and aroma to the food.
Tip 6:. Never discard water in which vegetables are cooked, use it in rices or ground masala.
Tip 7:. Stock your freeze with not – easily available items but try to use fresh stuff whenever possible.
Tip 8:. Be a little adventurous, substitute ingredients for new flavours.
Tip 9:. Never add too much salt or pepper when cooking the dish always adjust seasoning after cooking.
Tip 10:. Indian food employs a galaxy of spices to give it its characteristically piquant, spicy flavours skilful blended into a variety of rices.
Bicarbonate of soda – Cooking soda Aji-no-moto – Mona-sodium glutamate Am-chur – Dry mango powder Plain flour – All purpose flour = Maida flour Star aniseed – Fennal (substitute Bodi Saunf) Caraway seeds – Black Cumin seeds (In Hindi = Shahajeera) Breadcrumbs – Fresh crustless bread torn into small pieces Chickpeas – Whole white gram or Kabuli channa Green pepper – Capsicum (or) simla mirch (Red or Green) Lemon extract – Lemon essence Yogurt – Fresh curd Low fat cottage cheese – Substitute paneer (Soyabean paneer) Tomato paste – Concentrate tomato puree. (To procces or blend ingredients to a smooth consistency)
Tip 1:. Adding a few drops of tamarind juice while cooking, stir – frying them before sprinkling them with water to cook.
Tip 2:. Vegetable need very little water to cook them (most green and leafy vegetables come under this category), and excess of it spoils there, looks and texture.
Tip 3:. Many recipes call for frying before pressure cooking. Let us light frying or sauting for a few minutes can be done easily.
Tip 4:. While cooking the rice you should be soke in water for 15 – 20 minutes. Drain out excess stodgy water and add fresh water, then cook the rice. (It will come very fine, thinly long grains).
Tip 5:. Fry all the spices in reduced flame, before ground or used in the vegetables give it its special taste and aroma to the food.
Tip 6:. Never discard water in which vegetables are cooked, use it in rices or ground masala.
Tip 7:. Stock your freeze with not – easily available items but try to use fresh stuff whenever possible.
Tip 8:. Be a little adventurous, substitute ingredients for new flavours.
Tip 9:. Never add too much salt or pepper when cooking the dish always adjust seasoning after cooking.
Tip 10:. Indian food employs a galaxy of spices to give it its characteristically piquant, spicy flavours skilful blended into a variety of rices.