Foodie Blogroll


*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 them 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 semolina 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 spoil.

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