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Recipes - Tips And Tricks In The Kitchen


A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.

Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

Always spray your grill with non-stick cooking spray before grilling to avoid sticking!

Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor.

Collect a large assortment of Chinese wooden paddles and spoons. Use them to save wear and tear on your good stainless steel and copper pots.

Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

For maintaining the bright colors of any vegetable don’t forget to put it in ice cold water as soon as you blanch them.

For perfect hard-cooked eggs, cover the eggs with cold water and bring to a boil. Then turn off the heat and let the eggs sit on the burner for 10-15 minutes.

Fresh eggs are rough and chalky . They will sink and stay horizontal on the bottom of a glass of water. The egg-white is viscous and close around the plump yolk.

Have you ever peeled garlic or handled it and your hands smell to high heaven? The next time that happens, take any stainless steel bowl, pan or other stainless steel kitchen gadget and rub your hands on it. It will take away the smell of garlic.

If you store your best silver in self-sealing plastic bags, it will tarnish much more slowly.

Old eggs are smooth and shiny. They will float in a glass of water. The egg-white is watery and the yolk is flat in an egg roughly 3 weeks old.

Perk up soggy lettuce by soaking in cold water with some lemon juice. To store place in a zip lock bag with paper towel to absorb moisture.

Remove the stems from chilies before storing them. This will keep them fresher for a long.

Spray inside of ice cube trays with non-stick cooking spray. It will make ice cubes practically fall out instead of sticking.

Store eggs with the large end up to keep the yolk centered.

The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on. You can ferment your Idli - dosa, khaman batter, Naan , kulcha and bhatura dough by this method.

To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.

To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.

To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.

Use a lightweight pot for boiling pasta; water will come to its initial boil faster and will return to the boil faster, too, saving time and preventing the pasta from clumping at the bottom of the pot.

Use top-quality typewriter correction fluid to cover nicks, chips, and scratches on enameled ranges and refrigerators, porcelain tiles, and sinks. Works like a charm and it comes in a variety of colors.

Wax paper is endlessly useful. Use it: To catch grated cheese, to place under seasoned flour for breading or spices for blackening, to tear into strips to slip under a cake you are icing, to cover a dish you are microwaving.

When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.

Wipe the blades of greasy knives with a peeled lemon .

You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen.

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