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Monday, 30 July 2007

Cooking Tips

In any dish goes watery especially any gravy or pongal add a handful of rava or bread curmbs & mix it. This will absorb water content. The taste is good.

A great tip for Kara kulambu....Dont boil it more than 15 minutes. Add crushed or slightly pressed garlic, ginger and green chili to kara kulambu at end. It give great flavor and taste.

Add a pinch of salt while frying onion, it will fry soon.

Wash non veg ( chicken, mutton, fish & prawn) with lots of turmeric powder. The smell will go. If still there is smell wash the non veg with butter milk or lemon juice.

If any dish becomes salty, add a big piece of potato to the dish. Then remove the potato piece. Potato will remove salt.

Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately.

To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.

Soak tamarind in warm water for making fast and smooth paste.
If kasakasa or poppy seeds ( couscous) are used in grinding, soak it in hot water for 10 to 15 minutes before grinding in a mixie.

When boiling noodles, add some oil to it. It helps to prevent the noodles from sticking together.

Add a little oil and turmeric powder to the dhal before placing it in the cooker. It will get done in soon.


Shella said...


When we cook daal in a cooker, especially moong dal, it always has a tendency to emit a lot of water when the steam comes out. Is there any way to prevent it.

Divya said...

Hi Sheela,
Water will come out when the quantity of water is more. So use the below measurement...
1 cup dal add 2 or 1.5 cup water.
Hope you find this useful.