Bridalkitchen

⮞

Cooking Tips

ALL Veg Non Veg

Search By Tips:

ID	Tips	Images
1	test
2	Soak whole pulses overnight and other dals for one hour before cooking.
3	Always add hot water to the gravy to enhance the taste.
4	Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
5	Always use heavy bottomed vessels to make desserts, in order to avoid burning.
6	Make desserts with full cream milk, to get thick creamy texture.
7	Whenever curd is to be added to the masala, it should be beaten well and add gradually.
8	Chop some extra vegetables, for next day stir fry.
9	Use the leftover dal water to make rasam or sambar.
10	Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
11	If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie
12	While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
13	Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
14	Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
15	After working with garlic rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
16	After making eggs sunny -side up, deglaze the pan with sherry vinegar then drizzle the sauce on the eggs to add another dimension to the dish.
17	Cook pasta 1 minute less than the package instructions & cook it the rest of the way in the pan with sauce.
18	If you are cooking for someone-whether it’s your boss or a date- never try a new recipe & a new ingredient at the same time.
19	Always make stock in a large quantity & freeze it in plastic bags. That way when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
20	Use a course micro plane to shave the vegetables into salads or vinaigrettes. You can create an orange fennel dressing by adding grated fennel & orange zest to a simple vinaigrette.
21	The smaller the item the higher the baking temperature.e.g- I bake mini chocolate chip toffee cookies at 500 degrees F for only 4 minutes perfect & result.
22	Always cut the ladies finger into bigger (at least 1 inch) pieces. So that curry won't become slimy.
23	Always add salt when ladies finger is almost cooked.
24	For crispy pooris add 2 table spoons of rice powder or sooji to 2 cups of where before kneading.
25	Remember the dough should be stiff for crispy pooris.
26	For soft chapatti dough add little milk while kneading.
27	For Roasted crispy dosa’s add a tea spoon of sugar to 1 large cup of dosa dough before making.
28	Add 1 to 2 tea spoons of oil or ghee to rice before cooking for separate grains of cooked rice.
29	To avoid discoloring of apples apply lemon juice to the cut apple pieces.
30	Run cold water, after boiling noodles to avoid sticking.
31	To get rid of tiny insects in cauliflower florets soak them in warm salt water for 10 min. before cooking.
32	If you boil vegetables in water, do not throw the water, keep it to make gravies.
33	Cutting on a marble slab will blunt your knives, use a wooden chopping board.
34	To keep a wooden board in good shape, oil it every month or so with vegetable oil.
35	Add some rice grains in the Salt shaker which helps to keep the salt from becoming lumpy in moist climate.
36	To keep leafy greens fresh, wrap a newspaper around before storing in the fridge.
37	Never add a pinch of baking soda to vegetables. It will preserve the green colour but it destroys vitamins and makes vegetables mushy.
38	To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
39	To peel the skin of almonds easily soak them in warm water for 10-15 mins.
40	To absorb extra salt from curries, cut a raw potato into about 10 pieces and drop them into the curry and leave for 15 min.They will absorb the excess salt. Remove the pieces before serving.
41	To get rid of raw smell of cauliflower while boiling adds few teaspoons of milk. Drain and wash with coldwater and add to the recipe.
42	The less water you use in cooking and the shorter the cooking time the more nutrients will stay in the vegetables.
43	Do not overcook leafy veggies, they may lose their colour.
44	The best way to ensure the best flavor, colour, texture and food value is to cook vegetables only until they are tender.
45	If you serve green vegetables often you can cut calories and at the same time improve the nutritional quality of the meals.
46	Boards must be cleaned properly. For wood, scrub after every use with hot, soapy water, rinse, dry and stand it on end in a dish rack to air completely.
47	While cooking curries with ladies finger (not for fries) add approximately 2-3 tea spoons of curd. The curry won’t become sticky.
48	Before cutting ladies finger wash, wipe and then cut them and let them dry for half an hour under the fan
49	Don’t throw away the cardamom peels. Add them while preparing tea, it gives a nice aroma.
50	When boiling potatoes add a pinch of salt to the water. This loosens the potato peal and makes peeling boiled potatoes a lot easier.
51	When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
52	Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.
53	If you want to give salad a subtle garlic flavour, rub a cut garlic pod on the inside of the salad bowl before you toss the salad.
54	When boiling pasta adds salt generously, at least one teaspoon per litre of water. The pasta will absorb only as much as it needs, adding extra flavour dish.
56	Before grating cheese, rub some oil onto the grater. This will ensure that the cheese doesn't stick to the grater.
57	To give mashed potatoes a creamy consistency, stir in warm milk.
58	If you want to quickly ripen some tomatoes, put them in a brown paper bag and store in a dark corner.
59	To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
60	To brown onions, add a little salt to the pan. This speeds up the process
55	To maintain the freshness of herbs like parsley, coriander, basil or curry leaves put them in a plastic bag, blow air into the bag so that it puffs up like a balloon and put the inflated bag in the refrigerator.
61	In our warm climate bananas tend to get over-ripe. To stop the process of ripening put bananas in the refrigerator. The skin may turn black, but the fruit itself will remain firm.
62	Never store onions and potatoes in the same bag or container. Separate them to prevent the potatoes from rotting.
63	To prevent rice grains from sticking one has to remove starch. To do this wash the rice several times till water runs clear, then let it soak for 20 mins in clean water.
64	When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of vinegar to the mix. It won't change the taste much and will allow you to store it in the refrigerator about two weeks.
65	Rubbing your hands on a stainless steel sink or container removes the pungent smell of garlic, onions or other spices from them.
66	Cutting bacon or pancetta is easier after they have been sitting in the freezer for a little while and have become firm.
67	It better to wipe or brush mushrooms clean of any dirt. They absorb water easily, and washing them under a running tap or leaving them soaked will make them taste watery.
68	When making a tomato based pasta sauce, add a little grated or ground carrot. It adds a small element of sweetness and reduced the acidic, sourness of tomatoes.
69	Avoid using tamarind, lime or other souring agents in green leafy preparations. Acid reduces the nutritional properties of greens.
70	If a recipe calls for fresh herbs, and you don't have them, you can use dried ones. However, you will have to use one fourth the quantity, as dry herbs have a much more intence flavor.
71	Add a few methi seeds to resting dosa batter. This makes dosas crispier.
72	Whenever you are deep frying papads, pakodas, potato wedges or puris add pinch of salt to the oil to reduce the amount of oil absorbed by the food.
73	If you are using onion to make a stock, make cut an X at the base of the peeled onion. This will help release the flavour into the stock.
74	When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
75	Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
76	Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
77	Do soak potatoes and eggplant after cutting, to avoid discoloration.
78	If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
79	To avoid crying while cutting onions, after peeling cut them in half and soak in water for about 10 minutes before cutting.
80	For chopping dry fruits, freeze them first for one hour & then dip the knife into hot water before cutting them.
81	Always heat the oil thoroughly before adding seasonings or vegetables.
82	To get the full flavour of seasonings, fry them until they change color.
83	While making pakodas, add some hot oil and 1/2 tsp of baking soda in the batter.
84	Whenever coconut is used in grinding masala, do not fry for a longer time.
85	To retain the colour and taste of ground masala, fry it in reduced flame.
86	Little plain sugar or caramelized sugar added to the gravy makes it tasty.
87	To make gravies when tomatoes are not in season, tomato ketchup or sauce can be successfully used instead.
88	To retain colour in the gravy always use ripe red tomatoes and remove green portions if any.
89	While using ginger-garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger being very strong makes your dish sharp and pungent.
90	Always add hot water to the gravy to enhance its taste.
91	Always use heavy bottomed vessels to make desserts in order to avoid burning.
92	Make desserts with full cream milk to get thick creamy texture.
93	Whenever you add curd to the masala beat it well and adds gradually, to avoid lump formation.
94	If poppy seeds are used in grinding, soak it in hot water for 10-15 min, if you are grinding it in a mixer grinder.
95	While boiling milk to avoid it from sticking at the bottom, add a little water at the base of the vessel.
96	To make homemade pastes of garlic, ginger or green chili last longer and taste fresher, add a tsp of hot oil along with salt to it.
97	To separate each grain of rice, add a few drops of lemon and a tsp of oil to rice before boiling the rice.
98	In case you forget to soak chana/rajma overnight, soak the chana/Rajma in the boiling water for an hour before cooking.
99	Potatoes soaked in salt water for 20 minutes will bake more rapidly.
100	You need not kneed the wheat flour every day. Prepare enough dough that will satisfy the roti needs for you and your spouse for two to three days and store it in a refrigerator.
101	You need not cut vegetables every day. Cut them on a holiday and keep those diced and chopped vegetables in air tight containers and refrigerate.
102	You can soak beans of different kinds in advance and refrigerate them once done. This way when you want to have rajma or chole, you can just take out from the freezer and cook without having to wait for another day or two.
103	You can sprout beans of your liking and keep them in the freezer. This way when you want to have some kathol like moong, chana, math etc. you can semi cook and have them ready.
104	You can stack essentials like slat, dahi, chaas etc. so if you want to make raita or kadhi you need not ponder over going out to fetch these.
105	To get good smell and yummy taste of biryani add more onions and fry it more in oil along with little tomatoes.
106	To make your idlis softer, add little amount of sagu with urad dal.
107	To make softer chapatis, take flour in a bowl, add salt and little oil. Then add boiled water and mix slowly until soft dough is formed. Keep it aside for 15 min before making the chapattis.
108	To store fish for more than a day and still keep it fresh, first clean it, rub it with salt, add turmeric and a dash of vinegar, and then freeze.
109	While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains separate.
111	Always cook pulav on very low flame.
112	Over roasting/burning/over frying any spice changes the taste of the dish. So be careful while handling the spices. (Mustard turns bitter when fried for a long time).
110	While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently; if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or
113	While adding tadka(seasoning) to any curry or dal, add it once the curry/dal is completely cooked. Close the lid immediately & remove from flame. This will retain the seasoning aroma. Do not cook after adding seasoning.
114	Put the brinjal (eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
115	Do not hold any spice powder packets directly on the dish while cooking, the hot vapors get into the packet and spoil the powder. Take out the required amount of powder on a spoon and then add it to the dish.
116	Always use a flat bottomed pan for cooking (except for frying puris, they need depth), this helps in equal distribution of heat. Also, use broader vessel compared to thin tall vessel.
117	If your kitchen stove has got black mess on it, spread some baking soda and rub lightly. Leave it for around 15mins and give it a good rub and wipe off. The hard mess usually comes off easily.
118	While cutting boiled potatoes, dip the knife in water. This avoids sticking to knife.
119	To remove the black marks from the stove top (the kind of stoves in US particularly), spray some oven cleaner, leave for around 10mins and then gently scrub them off. Difficult marks come off easily.
120	Never put garlic or cardamom, which are not peeled in hot oil. They pop up and can cause serious burns. If you need to use them whole, slightly open up the skin from one side.
121	Add a little salt when frying tomatoes, this helps to get them mushy faster.
122	To remove black stains in cooker or vessels, add a small piece of lemon and 1/2 cup water. Heat for few minutes and wash immediately.
123	To prevent butter from over-browning in your pan; add a little bit of lemon juice.
124	Always taste your food before seasoning.
125	Freeze leftover tomato paste in small ice cube containers.
126	To soften butter, cut slices into a bowl and let sit at room temperature for 10–15 minutes.
127	When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
128	Plunge vegetables in ice water after blanching to help maintain a bright color.
129	For easy clean-up, line baking sheets with parchment paper.
130	Always, always, always measure when baking. Baking is a science and any wrong measurements can be disastrous.
131	Remove seeds from chilies to help reduce heat.
132	Save money by purchasing in-season fruit and vegetables. You can freeze and store in airtight containers to save for later.
133	Moisturize dried coconut by adding a sprinkle of milk and letting it sit for 10 minutes.
134	Prevent bacteria growth by cooling hot food in a shallow dish.
135	When sautéing, it is important to first heat the pan, then heat the oil, then add the ingredients.
164	It is best to blanch vegetables in boiling water.
165	To store leafy greens for a longer time, wrap them in a cotton napkin and keep them in the refrigerator.
136	A cutting tool called a mandolin can be your best friend. They allow you to perfectly julienne, slice and dice vegetables every time. Always slice slowly and use the safety guard to prevent you from cutting your finger.
137	Honey stuck in a jam? Place the container in hot water for about 5 minutes to loosen up the sticky residue.
138	The basic ratio to make a classic vinaigrette is 3 parts oil to 1 part vinegar.
139	To keep garlic from going rancid; always store it at room temperature.
140	To last longer, opened flour bags can be stored in the freezer.
141	If your child or guest does not like or want the pungent taste of onion, you can replace it with cabbage for the same taste and even better experience.
142	Get rid of turmeric Stain: Mix some cool water with one tablespoon of white vinegar and one tablespoon of liquid dish soap and dip your stained cloths immediately in this mixture or rub few drops of glycerin onto the stain until it fades away
143	How to Store curry leaves for many days afresh: Put the curry leaves along with some fenugreek seeds into an air tight container.
144	Always Boil potatoes in advance: Always boil the potatoes in advance and make sure that it is boiled well and cooled properly before using it. You can even refrigerate the boiled potatoes for a while before using them in your dishes. By doing this the pot
145	Use Aluminum to set ice-cream: You can go for aluminum containers instead of steel to set the ice-cream faster. And always keep a thick plastic sheet or salt under the pot to keep it from attaching to the base of the freezer.
146	Burnt pans can be easily cleaned by scouring them with salt.
147	If a pastry dough breaks while rolling place the dough between two sheets of butter paper and roll.
148	Use a knife dipped in warm water to spread icing evenly on a cake
149	Brush the grater with little oil before grating cheese. The cheese will not stick to the grater
150	To make instant tomato puree cut the tomatoes into half and grate it with a fine grater. The tomato skin will remain on top and puree will collect at the bottom.
151	It is easier to slice tomatoes with a serrated knife.
152	To give a subtle garlic flavour to salads, cut a garlic clove and rub the inside of the salad bowl with it.
153	In order to keep coriander leaves fresh put the bunch along with the roots in a glass of water and refrigerate.
154	It is easier to finely chop coriander leaves with a pair of scissors than with a knife
155	The greater the number of seeds in brinjal the more bitter it will be.
156	Brinjals should be smooth and light in weight. Heaviness indicates that they are over mature with plenty of seeds.
157	Brinjals when cut should be put into salt water to prevent it from blackening
159	Do not remove the outer leaves of lettuce and cabbage until needed.
160	Lettuce leaves should never be cut with a knife, they should be torn
161	Do not throw away the water in which vegetables have been boiled, instead use it for stocks, soups, stews or even for kneading dough.
162	Vegetables should always be cooked until barely tender, because then they have a better appearance, better flavour, and retain more food values.
163	Salt should always be added to the vegetables at the end of cooking because if added in the beginning the nutrients are drained out by the process of reverse osmosis
158	Before using cucumber cut half inch from their stem ends and rub the cut surfaces vigorously with the stem ends until it froths. This helps in removing any bitterness in cucumber.
166	Wash the dark outer leaves of the cabbage, shred and use them in soups and stews.
167	When making desserts try to minimise some of the added sugar by using plenty of fruits (fresh, stewed or dried). Make the most of spices such as vanilla, cinnamon and nutmeg to enhance the sweet flavour without using excess sugar.
168	Dip the ice cream scoop in hot water and it will cut through the ice cream more easily and make neat smooth scoops.
169	To test if the consistency of your dahiwada batter is correct, drop a little batter into a cup of water. If it floats it is ready to be fried
170	Hot milk will give mashed potatoes a beautiful whipped cream look
171	Rubbing the inside of the cooking vessel with vegetable oil will prevent noodles, spaghetti and similar starches from boiling over.
172	If stored properly, dried herbs and ground spices will retain their flavours for upto a year.
173	Dry herbs and spices lose their flavour faster with heat, humidity and excessive light. Therefore store them in a cool, dry and dark place.
174	Fresh spices and herbs should be added towards the end of cooking. But add the dry spices earlier specially in dishes that cook fast.
175	For dishes that take long to cook, such as stews, add herbs and spices an hour or less before serving. For best results crush the herbs before adding to the dish.
176	Adding acidic ingredients like lemon juice, vinegar, tomatoes, ketchup or wine to beans at the end of the cooking time will make them firm
177	You can decorate desserts with one of the ingredient used in making it. Like a twist of lemon can go on a lemon pie, or chocolate curls can go on a chocolate cake
178	You can use flavoured oils to enhance the flavour of many dishes. Drizzle basil-flavoured oil over sliced tomatoes and mozzarella. Use roasted garlic-flavoured oil to add a zing to ordinary fried potatoes
179	Mash about six garlic cloves and mix with half a cup of butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze
180	To make plain brownies special, melt a few chocolate bars, along with a splash of milk, in the microwave. Use this melted chocolate mixture to top the brownies
181	Add a little soda water to your favourite fruit juice to add a bubbly sparkle
182	Make ice cubes festive for a party by freezing sprigs of mint, cherries, lemon or orange peel in them.
183	Stir one to two teaspoons of mint jelly into iced tea for a refreshing twist.
184	Freeze leftover coffee and tea in ice cube trays. Use cubes to cool down complimentary iced beverages without diluting them.
185	You can store cooked rice in one-cup portions in the freezer for up to three months. To reheat sprinkle about two tablespoons water and microwave for two minutes.
186	Puree leftover vegetables, add a little mashed potatoes or bread crumbs, shape into patties, sprinkle crushed potato chips and bake to make an excellent meal.
187	Since salt does not dissolve in oil, dissolve it in the vinegar or lemon juice, then whisk in the oil while making a vinaigrette dressing.
188	While making any stock, start the cooking in cold water because it brings out the flavour, whereas hot water seals it in.
189	It's quicker, easier and neater to use scissors than a knife to trim the extra pastry overhanging from a pie dish.
190	Test oil in a pan before adding all of your ingredients. Throw a small piece in and make sure it sizzles before adding the rest
191	To prevent basil leaves from turning brown, keep them on short stems, rinse and dry gently, layer between paper towels enclosed in a large plastic bag with air trapped inside and refrigerate
192	To keep fresh herbs fresh put them in a plastic bag, blow air into the bag as if it were a balloon and seal it tight.
193	Store extra baked potato skins in the freezer. Just before serving spread them on a microwave-safe platter sprinkle with grated cheese and mixed herbs and microwave until the cheese melts
194	To heat rice quickly, spread it on a serving plate, sprinkle a little water, cover with a domed shaped glass lid and microwave for three to four minutes
195	The best way to crush nuts is to place them in a zip lock bag and pound with a mallet or the bottom of a small sauce pan.
196	Use a cooking spray or grease the measuring cup every time you need to measure honey. No more messy process of scraping the cup, as the honey slides out easily this way.
197	An egg slicer works great for slicing fresh mushrooms too. It makes even slices in a jiffy
198	While whipping cream, you can decrease splattering, by gradually increasing the speed of the mixer from low to high. To protect yourself and your clothes, drape a kitchen towel over the bowl of an electric standing mixer to catch any fly away cream.
199	Use powdered (confectioner's) sugar to sweeten cream for it not only dissolves quickly, but also helps stabilize the whipped cream since it contains cornflour.
200	While cooking pasta, add plenty of salt to the water. Use a minimum of one teaspoon salt per one liter of water. Pasta cooked in unsalted water will taste flat and lifeless, no matter how well you salt and flavour the sauce.
201	While presenting snacks, pay attention towards the colors combinations. Like top a pale green cucumber slice with white cheese.
202	Add pasta to the sauce as soon as it is drained. Time your cooking such that the sauce is ready when the pasta is. The hotter the pasta the better it will absorb the sauce.
203	Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating.
204	Choose beets of uniform size to promote even cooking.
205	To retain nutrients and color of beet, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.
206	Punch numerous holes in amla and soak it in honey for about a month. Eat two amlas everyday as a general health tonic.
207	To make puris tastier add four to five slices of bread soaked in water, to the dough.
208	If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
209	One can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
210	Add a little sugar to the dosa mixture to make them brown nicely and become crisp
211	Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
212	In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
213	When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
214	Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
215	Left over coconut milk can be frozen in ice trays and used whenever required
216	Add a little malai (cream) to dhokla batter to make them softer and richer.
217	Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
218	If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
219	While cooking on the stove, make sure all pot handles are away from the edge of the stove
220	Wipe the blades of greasy knives with a peeled lemon .
221	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.
222	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
223	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.
224	When your cookbook won't lie flat when opened on the counter, place a glass baking dish on the pages (you can read through the glass) or secure each side with a rubber band.
225	If you store your best silver in self-sealing plastic bags, it will tarnish much more slowly.
226	While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture
227	Keep the cut outs of your recipes clean and easy to use by storing them in small photo albums
228	Never cover anything that is cooked with milk as it will boil and spill. You would have to spend hours cleaning the mess.
229	Never use metal containers, foil, or dishes with metal trim in the microwave
230	If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
231	If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
232	Grate the rinds of lemon, grapefruit and orange and store in the freezer. They make excellent flavouring for muffins, cakes and frostings.
233	Do not throw away the syrup from canned fruits. Add some cornstarch to it and cook till it thickens, add some flavouring and use it as a sauce with cakes or puddings.
235	Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add to the flavour of the curry.
237	It is healthier to garnish soups with popcorn in place of fried croutons.
238	You can replace sweetened, condensed milk or mawa with skimmed milk thickened with wheat flour or arrowroot powder to make desserts less calorific.
239	To make peeling of boiled potatoes easy, add a little bit of salt to the water before boiling.
234	Never, never pour water on flaming fat or oil you'll spread the fire. If the fire's inside a pan, slap on the lid. If outside, turn off the heat and douse the flames by tossing on a handful of baking soda or salt.
236	If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.
240	To freshen up shriveled vegetables, keep them immersed in cold water to which drops of lemon juice have been added for about an hour
241	The best way to clean cauliflower florets before cooking is to soak them in water mixed with a little vinegar for about fifteen minutes. This not only removes the dirt but also kills the insects. Rinse in fresh water and use for cooking.
242	If you want your yogurt firm and thick, place a small slit green chilli in warm milk while setting it.
243	If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.
244	If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
245	Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
246	If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
247	Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-t
248	To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
249	A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
250	Onions will boil faster if you make X-shaped cuts in the root ends.
251	Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
252	While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
253	Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
254	When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
255	The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
282	1 Tablespoon of vinegar added to beet cooking water will not only reduce the odor of the cooking beets, but also help them retain their bright color.
283	For older beets, try adding a pinch each of sugar and salt to each cup of cooking water to revive sweetness and color.
284	Beets are naturally high in sodium, so no salt is necessary in the cooking water.
286	To avoid bleeding of color into other ingredients, add beets just before serving if possible
287	Grated raw beets make a tasty addition to salads.
256	When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
257	To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
258	Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
259	Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
260	Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
261	Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
262	While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
263	Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
264	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
265	Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
266	To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
267	Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits
268	Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
269	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.
270	Be gentle when washing beets. You want the thin skin to remain intact for cooking
271	When trimming beet root, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking.
272	If you must peel before cooking beets, a swivel vegetable peeler works better than a paring knife.
273	For best flavor, bake beets instead of boiling or steaming. Wrap them in foil to avoid staining. Plan on 3 to 4 small beets per serving.
274	3 medium beets = about 2 pounds fresh beets with tops
275	Choose smaller pumpkins for eating. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o'-lanterns.
276	Pumpkin seeds, known as pepitas, are often roasted and eaten as snacks. Another by-product, pumpkin seed oil, is normally mixed with other oils for cooking, salad dressings and other uses due to its strong flavor and color.
278	Shelled pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.
279	Complementary herbs and spices include allspice, bay leaf, cloves, chives, dill weed, garlic, mustard seed, thyme, and citrus.
280	To avoid staining your fingers, wear rubber gloves when handling beets.
281	To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution.
277	Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
285	To microwave whole beets, pierce the skin and place one pound in a micro-proof dish with 2 Tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling.
288	Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.
289	Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.
290	Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
291	In hot weather kitchens, refrigerate black beans while they soak to prevent fermentation.
292	Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.
293	The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
294	Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.
295	If additional water is needed during the cooking process, use boiling water rather than cold water.
296	Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.
297	Unless you use a particular spice blend a lot or intend to split up a batch to give as gifts, do not plan on making a huge batch at once. It is best to make smaller batches that can be used within a month. Spices lose potency and flavor over time.
298	Light, moisture and heat are the worst enemies of spices, so keep them in a tightly-sealed container in a cool, dark place. Although it may be more convenient, you should not store your spices near your stove or in open racks on the counter.
299	Spice blends make excellent gifts for all occasions. Be sure to include usage suggestions on the gift tag.
300	Curry powders and spice blends, especially those containing cayenne, chili powder, paprika, and red pepper, will retain their potency longer if you refrigerate them.
301	Shallots work particularly well in dishes using wine.
302	For more intense flavor, many spice blend recipes will recommend toasting whole spices over high heat in a dry, heavy skillet before grinding them into a powder. This helps to release more flavor from the spices. Heat, while stirring, until you can smell
303	Crush dried herbs between your palms before adding to spice mixes. This will release the oils and hence produce more flavor.
346	Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
347	Shallots do not give bad breath like garlic or onions, and are more easily digestible.
348	Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
349	Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
304	If at all possible, buy whole spices and grind your own as you need them. The flavor will be more potent. Purchase an inexpensive coffee grinder and keep it strictly for grinding spices. A good cleaning after each grind is a must.
305	Mark spice bottles with the date purchased so you know when to replace them.
306	To get the fullest flavor experience, dried whole herbs and spices should be replaced yearly and ground or powdered ones replaced every six months.
307	If at all possible, purchase herbs and spices packed in tins or bottles. Cellophane and plastic packaging is not completely airtight and lets light in. The herbs could be beyond their prime before you even open them.
308	Buying at bulk stores may not always be smart. Sometimes the bins are refilled, mixing old with new. Purchase bulk herbs and spices at a reputable store that enjoys high traffic. With greater turnover, the spices are likely to be more fresh.
309	A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
310	Scooped-out cherry tomatoes make great edible cups for fish or egg salad, herbed cheese, or caviar as an appetizer. Use a standard-sized hollowed tomato filled with any variety of stuffings as a side dish, either baked, raw or as a condiment bowl for sauc
311	Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the
312	If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor.
313	Rather than sugar, I prefer adding grated carrot to marinara sauce to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor.
314	In tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity.
315	The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without.
316	Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
317	If your only choice is the mealy, tasteless supermarket fresh tomato, you may well be better off using canned tomatoes in cooked recipes.
318	Eggplant may be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables.
319	Eggplant skin is edible. However, some find it bitter, thus some recipes require peeling.
320	The eggplant flesh is very sponge-like and will soak up juices and oils. Coat slices with flour and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
322	Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light.
323	Do not use aluminum cookware with eggplant as it will cause discoloration.
325	Bitterness is concentrated just under the skin, so peeling will also work on especially large eggplants.
321	Par-boiling slices for 1 to 2 minutes can also help reduce the absorbancy of eggplant while ridding it of moisture. Be sure to thoroughly drain and pat dry with paper towels before further cooking.
324	Some cooks salt the cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. Today's varieties should not need this step, but follow the directions of your specific recipe.
326	Eggplant may be microwaved to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.
327	If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.
328	Add eggplant to soups and stews during the last 10 minutes to avoid overcooking.
329	Popular eggplant dishes include Caponata, Moussaka, Ratatouille, Eggplant Parmigiana, and Poor Man's Caviar.
330	Believe it or not, one raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves.
331	When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. This nutty flavor makes a surprisingly nice addition to desserts, such as brownies or even ice cream.
332	Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor.
333	When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter, and you'll have to start over.
334	There are a myriad of garlic presses available on the market, but I personally prefer the Zyliss/Susi. This is the queen of all garlic presses in my humble opinion, and although it may cost you $10-15, it is virtually indestructible, as well as a pleasure
335	If you have a good garlic press, you don't even need to peel garlic cloves before pressing, which can be a wonderful time-saver. Just place the unpeeled clove in the tool cavity, press and discard the skins left in the cavity.
336	An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that stro
337	Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.
338	Small, tender parsnips may be peeled and grated raw into salads.
339	Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
340	If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.
341	To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.
342	Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.
343	Parsnips may be substituted for carrots in most recipes and vice versa.
344	Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon
345	Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
350	Lentils are a natural in soups and stews and also make a great cold salad.
351	Lentils need no pre-soaking and cook much more quickly than other dried legumes.
352	To cook lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce heat and simmer until tender. Depending on the variety and age, cooking time may
353	When using a pressure cooker to cook lentils, add a teaspoon of oil to keep the scum from blocking the safety valve.
354	Salt added to the cooking water will toughen the beans. Add salt once the lentils are completely cooked.
355	Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender.
356	Lentils should be liberally seasoned.
357	The high protein content in lentils makes them an excellent meat substitute.
358	Older lentils will take longer to cook because they have lost more moisture. Do not mix newly-purchased lentils with old ones. They will cook unevenly.
359	To prepare asparagus, wash the vegetable by gently sloshing it up and down in a sink of cool water, gently rubbing the sand from the stalks with your fingers. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk
360	One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender. This method cooks the thicker bottom stalk while steaming the more tender tips. Steaming should be reserved for only
361	To blanch, fill a large pot half full of water, add one tablespoon salt, and bring to a boil. Add asparagus and partially cover until a second boil quickly begins, then uncover and cook for 5-8 minutes. Remove to a towel to dry.
362	To freeze, blanch by plunging into boiling water for 3 to 4 minutes and remove immediately to chilled water. Drain. Pack in containers, label and freeze for up to nine months.
363	It is a good idea to tie the asparagus in bundles of 10 to 12 stalks for cooking, so they can be quickly removed from the water all at once.
364	Asparagus should be served warm or at room temperature as refrigeration dulls the flavor.
365	It is imperative not to overcook asparagus.
366	Remember, asparagus will continue to cook a bit, even after removed from boiling water. Asparagus readily adapts to other quick cooking methods, such as stir-fry and sauté.
367	A half pound of asparagus per person will satisfy most as a first course or accompaniment. There are 15 to 20 medium-size stalks in a pound. One pound of asparagus, trimmed and cut into 1- to 2-inch lengths, will measure about three cups.
368	Like all grains, barley should be kept in an airtight container to discourage moisture and vermin intrusion. Store in a cool, dark cupboard up to one year.
369	Barley flour should also be stored airtight. It will last about a month on the shelf and 2 to 3 months in the refrigerator or freezer.
371	Barley flour makes an excellent thickening agent, particularly for soups and stews.
372	Pearl barley is works well in soups, stews, and salads since it readily soaks up the flavors in the broth or dressing.
374	Pearl barley needs no pre-soaking and usually cooks within 30 to 45 minutes. Quick barley will cook in 10 to 12 minutes
370	Barley flour may be substituted for all or part of wheat flour in recipes. However, due to its low-gluten content, you may wish to combine with a high-gluten flour when using it for baked goods intended to rise, such as breads and cakes.
373	Hulled barley takes quite awhile to cook, upwards of one hour per cup in 3 to 4 cups of liquid. Pre-soaking for several hours is recommended, and the soaked barley may be cooked in the same soaking water.
375	When cooking pearl barley, cook in twice as much liquid as the barley measure.
376	About 1-1/2 cups cooked barley will enhance 2 quarts of soup or stew.
377	Cinnamon, garlic, marjoram, parsley, and thyme go well with barley.
378	Barley flour gives a cake-like texture to baked goods, but it needs to be combined with all-purpose flour for leavened breads. Use 1/4 cup barley flour plus 3/4 cup all-purpose flour to replace all-purpose flour in a leavened (yeast) recipe.
379	Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent. Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent center
380	Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute. Drain well
381	For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw.
382	While blanching Don't let almonds sit in hot water too long or they will lose their crispness.
383	1 pound of almonds in the shell will yield about 1-1/2 cups shelled.
384	Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp.
385	If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1 to 2 minutes before adding the florets. The stalks take longer to cook.
386	Most cooks prefer to peel away the tough exterior of larger stalks over 1 inch in diameter
387	To cook broccoli florets, trim them to uniform size to promote even cooking.
388	Although raw broccoli is often served as crudites with dip, a quick blanching will both tenderize and reduce the strong flavor.
389	About 7 minutes is optimum steaming time for broccoli. Remove the lid several times during steaming to release steam which helps the broccoli retain its bright green color.
390	Do not wash broccoli until just before you prepare it.
391	Broccoli, broccolini, broccoflower, and cauliflower may be used interchangeably in many recipes.
392	Lemon juice and mustard seeds can liven up cooked broccoli. Do not add acid until the cooking is complete.
393	If you only need the florets for a dish, do not toss the stems. Peel, blanch for two minutes, and freeze up to three months for use in soups and stews
394	To reconstitute dried mushrooms, cover with warm liquid (water, broth, wine, etc.) and let sit at least 30 minutes. Drain, rinse, and blot on paper towels.
422	Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.
395	The liquid used to reconstitute dried mushrooms makes a flavorful addition to soups, stews, and stocks. Strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel before using.
396	For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.
397	An egg-slicer makes quick work of slicing mushrooms into uniform pieces.
398	Cut edges of mushrooms will turn dark when exposed to air. When they will be served raw, cut just before serving or wipe the cut edges with lemon juice.
399	Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.
400	Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.
401	Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.
402	Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.
403	Rhubarb is rarely eaten raw. To prepare, first remove all the leaves, rinse and pat dry. Trim the ends and cut into 1-inch chunks. If it is stringy, just remove the tough strings as you would with celery. However, the strings will usually break down durin
404	Stew or bake rhubarb with a little water and plenty of sugar to combat the tartness.
405	Rhubarb can quickly cook down into a syrupy liquid, so keep an eye on it if you need it to retain some texture for specific recipes.
406	If you sweeten rhubarb after it is cooked, you will need less sweetener.
407	Generally, the redder the rhubarb stalk, the less sweetener is needed.
408	Rhubarb is also easily canned.
409	Hothouse rhubarb should not have it, but rhubarb grown in the field often has tough strings running down the stalks, much like older celery. These strings should be removed before cooking.
410	Field-grown rhubarb will have a more predominant flavor than hothouse.
411	One pound of raw rhubarb will yield about 3 cups of chopped raw fruit or 2 cups chopped cooked fruit.
412	The best soups are made with a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time wit
413	Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
414	A hot soup will help recondition the palate between meal courses or after consumption of alcholic beverages.
415	Ideally, cold soups should be served in chilled dishes.
416	If the soup is not intended as the main course, you can count on 1 quart to serve 6. As a main dish, plan on 2 servings per quart.
417	Since liquids boil at a lower temperature at high altitudes, you may need to extend recipe cooking times at altitudes above 2500 feet.
419	Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
420	Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
418	To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
421	If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. (Save the potato for the cook's treat!)
423	Wine is a great flavor addition to soups and stews. When using wine or alchohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
424	Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.
425	For cream- or milk-based soups, use fresh dairy products
426	Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state.
427	To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
428	If you need to use oil, try cooking sprays or apply a small amount of oil with a pastry brush
429	Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.
430	Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatin will be.
431	Firmness varies on the ratio of water to gelatin and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatin several times before the mixture loses its thickening ability.
432	Gelatin takes twice as long to dissolve when used with cream or milk.
433	When using sugar with unflavored gelatin, mix the sugar and gelatin first before dissolving.
434	To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
435	Be sure to drain all solids of their liquid before adding to gelatin to avoid watering down the gelatin.
436	For 2 cups of gelatin mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.
437	To easily unmold gelatin, spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling. Or dip the mold into warm (not hot) water
438	Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unfla
439	Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
440	If you are doubling a recipe originally calling for 2 cups of liquid, use only 3-3/4 cups of liquid in the doubled recipe.
441	Other liquids can be used in place of water to prepare gelatin, including fruit juices, clarified vegetable or meat stock, wine, vegetable juices and seafood broths.
442	Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.
443	Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the
444	Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.
445	Never overheat butter while melting, as that will result in the curdling of the butter and will render it tasteless and without the required texture needed for most recipes.
446	If you have accidentally put extra salt in your cooking add diced potatoes or tomatoes. This will absorb the excess salt.
447	To reduce fat content in your baking recipes, use 1/4-cup of applesauce and 1/4-cup of oil instead of 1/2 cup of vegetable oil
448	Add corn flour, mixed in a little water, to thicken any gravy or soup. Using oatmeal also helps to thicken soups and also adds flavor to them
449	To make fat-free soup or broth, chill the meat broth before cooking. When cooking, the fat comes up to the top and you can easily spoon it out.
450	Add a spoon of sugar to the water while cooking turnips. This will lessen the odor of the turnips and also render them tastier.
451	Combine two or more brands of curry powder while using it in your cooking, as each is a mix of different ingredients. This will ensure that the dish tastes good.
452	To maintain the flavor of freshly, store it in the freezer
453	To keep Confectioner's sugar frostings moist, add a dash of baking powder.
454	Spraying Tupperware with nonstick cooking spray before putting in a tomato-based sauce will help prevent stains to the Tupperware
455	To toast blanched almonds, arrange the nuts in one layer on a shallow pan and bake in a moderate oven until golden, stirring often
456	To prevent Rice Krispie bars from sticking to your fingers, run your hands under cold water before pressing them into the pan.
457	To remove a stain from inside a glass vase, fill it with water and drop in two Alka-Seltzer tablets.
458	If the refrigerator is stale or full of bad odors, crumble up newspapers and fill the fridge. Let it run for a day or two. Remove the newspapers and discard them. You may need to repeat this procedure, but it does work very well. It also works on a stale
459	Have just a small amount of leftover wine? Don't throw it away, try freezing it into cubes for future use in casseroles and sauces.
460	Add about 7 drops of lemon juice to 2 cups of whipping cream. It will make the cream beat up firm in about half the time.
461	Adding a pinch of sugar to thewater when boiling corn on the cob helps bring out the corn's natural sweetness
462	Cream that is whipped ahead of time, will not separate if you add a touch of dissolved unflavored gelatin (1/4 tsp. per cup of cream)
463	Do Not use Iodized Salt in making pickles, it causes them to become soft.
465	Green peppers may be frozen without blanching in an airtight container for later use in hot dishes or casseroles
466	To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture
467	To cook hamburgers in a hurry, poke a hole in the center when shaping. The centers will cook more quickly and when the hamburgers are done, the holes are gone.
464	For burnt-on food in a skillet, just add a drop or two of dish soap and enough water to cover the bottom of the skillet, bring to a boil on top of the stove for easier cleaning.
468	To freshen a microwave, combine 1 cup water, the juice of 1/2 lemon and the rind, and 5-6 cloves. Microwave on high for 5 minutes.
469	Wrapping celery in aluminum foil when storing it in the refrigerator will help to keep it fresher for weeks.
470	Wash hands in cold water and rub with salt to get rid of onion odor
471	When instructed in a cake recipe to flour the baking pan, try using a little of the dry cake mix instead of flour for a no-white-mess on the outside of the cake
472	Placing a slice of apple in hardened brown sugar helps to soften it again
473	A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help
474	Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
475	Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.
476	Use margarine instead of butter to panfry or saute. Butter burns quickly
477	Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.
478	When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked
479	When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
480	Lemons stored in a sealed jar of water will produce twice the juice
481	Two drops of yellow food coloring added to boiling noodles will make them look homemade.
482	Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.
483	When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenl
484	If Bread powder is not to prepare cutlet? Fry Bret slide tava take on the inverter, grind the slide in the mixie. Oats can add a little flavor of the cutlet.
485	Always chill glasses before preparing the ice cream in it. This way it will stay stiff longer
486	Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast
487	Use leftover sukhi dal to make stuffed paratha.
488	Keep some extra dough in fridge to make chapatis for breakfast.
489	Always use heavy bottomed vessels to make desserts, in order to avoid burning.
490	To prevent milk from curdling while boiling,Add a pinch pf baking soda to it and it will regain its freshness
491	To keep coconut kernels freshRub a little salt over them, or sprinkle a little salt water on them
492	Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
493	For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
494	For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
495	When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
496	Add cheese rinds to vegetable or meat broths for another dimension of flavor
497	Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat
498	If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
499	To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing
500	For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
501	Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
502	Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
503	Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go
504	When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
505	When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the d
506	While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster
507	To remove black stains in cooker or vessels, add a small piece of lemon and 1/2 cup water. Heat for few minutes and wash immediately.
508	Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately
509	Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
510	Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives
511	Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
512	Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away
513	Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
514	Try covering the cookware when cooking in low heat or stand in front if cooking uncovered.
516	Soak wooden skewers in water for 30 minutes before using, them so they won't burn during cooking.
517	Simple sandwiches can be turned to attractive eats by decorating with simple things like shredded cabbage, tomato slices, carrot julienes, thinly chopped salad leaves etc.
518	When you added a little sugar to cook radish it may be good smelled and tasty
515	When possible, grind whole spices in a grinder or mortar & pestle just prior to using . Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.
519	When using a microwave oven, cover the food container and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during the cooking.
520	Varieties of green onions are available all year but their prime season is spring and summer.
521	If using only half an onion, use the top half and store the root end. The root end will stay fresh for a longer period of time
522	When cooking carrots be sure to cut the pieces as close as possible to the same size so that they will cook evenly.
523	Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
524	Sweet peppers are eaten raw or cooked and are good in salads, savory dishes, stuffed or eaten on their own
525	Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh.
526	Test for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.
527	When cutting apples into slices or chunks, sprinkle them with lemon juice or lemon-lime soda to keep them from turning brown. They can also be soaked in apple juice to keep them from turning brown.
528	Ripe bananas can be saved for baking purposes by mashing, placing them in a plastic bag, and freezing until you are ready to use them. You can also place the whole banana in a bag and freeze it in its skin.
529	When selecting, choose lemons that are heavy for their size and have smooth skins
530	After opening the raisins, seal tightly and store in the refrigerator to keep fresh.
531	Revive wilted celery by placing it in cold water and refrigerating it for several hours or to speed up the process, place it in ice water for one hour
532	When selecting, choose cucumbers that are firm and have tight, shiny skins. Avoid any that are not firm or have shriveled or blemished skin.
533	When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
534	Wash greens gently but thoroughly and then dry completely. Use a salad spinner (do not over pack) or gently pat dry with a tea towel to avoid breaking or bruising the greens.
535	When selecting lettuce, choose heads that are firm and have nice green leaves. Avoid heads that have leaves showing any discoloration.
536	When cleaning mushrooms, avoid using water because it will reduce their flavor. Use a brush to clean sand, grit and other debris from the pits and ridges.
564	For cake-like brownies, increase the amount of eggs used. For chewier brownies, decrease the amount of eggs used.
565	Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
568	Salt :Eating the iodised version protects us from goitre, a disease that makes the thyroid gland in our necks swell up.
569	The verjuice adds acidity, which lifts the flavour but unlike lemon or vinegar, doesn’t add a strong flavour of its own.
537	Do not use fresh pineapple in a salad that contains gelatin. The fresh pineapple contains an enzyme that will prevent the gelatin from setting. Use canned pineapple instead.
538	To prevent the seeds from getting into you citrus juices when squeezing fresh juice, place a piece of double thick cheesecloth over the cut end of the fruit and squeeze the juice through the cheesecloth. The seeds remain behind.
539	When it is desirable to remove the white membrane from a peeled orange, the process can be simplified by first placing the unpeeled orange in boiling water for 5 minutes.
540	If only using half of an avocado, leave the pit in the half you are not going to use, wrap it in plastic, and store in the refrigerator. The pit will help slow down the discoloration. If the cut edge does become discolored, it can be cut off and the fruit
541	Use an ice cream scoop to remove the seeds from a squash.
542	When deep-frying french fries, do not overload the basket. Trying to cook too many at one time will result in greasy and soggy fries.
543	Did you smell up your microwave with burned popcorn? Place a few drops of lemon juice in a cup of water and nuke it until it is hot.
544	Balsamic vinegar and strawberries go well together. Whenever you are using fresh strawberries in a recipe consider adding a splash of balsamic to the dish.
545	To keep bean sprouts fresh in your refrigerator store them in water in a covered plastic container.
546	Not salting your beans in the beginning is going to result in them cooking a whole lot faster.
547	Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
548	To clean copper bottoms on pots and pans, simply open a can of tomato soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
549	Mix a few raisins with fresh chopped apples and make a easy, new apple pie.
550	The Bread Is Heavy & Dense,Too much flour added,Insufficient rising periodCertain flours (whole wheat, rye, and others) create a heavier loaf than all-purpose unbleached flour
551	Kitchen shears can be sharpened by cutting through a piece of steel wool.
552	To preserve your wooden cutting board, occasionally rub it down with a couple of drops of oil. This will also help prevent food from sticking to the board.
553	To dispose of used cooking oil, open up 4 or 5 plastic grocery bags, place them inside of each other, and when oil has cooled, pour it into the center of the layered grocery bags. Tie the bags shut and dispose of properly.
554	To make stainless steel shine, rub it down with lemon peel. You can also soak it in club soda until the fizz is gone. After either process, wash in soapy water and dry.
555	Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.
556	Shallots will keep for approximately six months if stored in a cool, dry location.
561	Once the florets are cut off the cauliflower, the stems can be chopped into pieces and then added to a fresh salad to provide a crunchy texture.
562	Add fresh butter to your fruit pie filling after it has been, cooked.Or dot pieces of butter over the fruit before you place on the top crust.
563	Store buttercream icing in an air tight container in the refrigerator. Fresh is best, so don't make buttercream icing in advance if possible.
557	Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
558	When boiling lasagne noodles, because of their size, it is best to add 1 tablespoon of oil to prevent the noodles from sticking together. Avoid using oil when boiling other noodles because the oil will prevent the sauce from sticking to the noodles proper
559	Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
560	Most of the time a pizza crust dough should be wet and sticky (use a little extra water). Toss in plenty of spices. Oil your pan with olive oil. Try baking the crust first, then add any topping and bake only to melt the cheese. Try dipping your fingers
566	Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
567	Make cookies in the same batch the same size and shape. Arrange pieces of cookie dough in even rows on the baking sheets so they heat evenly. Do not leave large empty spaces; this may cause cookies to burn.
570	Fry the Okra in hot oil until it’s golden and serve with a tomato salsa.
571	Polenta can taste bland so add some salt, a little butter and - for extra tang - grated parmesan cheese will do the trick.
572	The sweet nuttiness of chestnuts lends itself to everything from starters to sweets.
573	Rosalie and Connie recommend eating Ricotta the Italian way; on toast with a bit of honey.
574	Roasted vegetables can be pureed and added to a tomato pasta sauce for an exotic change.
575	Avoid butter and add any rice in bran oil.
576	Bitter guard pakoda :Mix 2 hand ful of rice flour and two hand ful of maida and one hand ful of cornflour and chilli powder and ginger garlic paste with little red colour; sprinkle water and fry.
577	Vinegar :Regular vinegar is used for making paneer and for marination while the other one is used for cooking
578	Copper bottom cookware heats fast and saves time and fuel. It looks attractive too as it is available in different shapes. –
579	Non stick cookware is useful for those who want to reduce the oil consumption. It is also convenient to clean.
580	Castiron cookware heats well and is ideal for deep frying.
581	Microwave Cookware Microwave glass cookware, pyrex, corning ware etc. is good for cooking in microwave mode as well as for baking in convection mode. The special plastic cookware is ok for reheating food
582	Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky
583	Toasting nuts, rice, rava and dal before cooking with it increases its flavors considerably.
584	Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
585	To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.
586	To make crispier puris, add a little rava to the wheat flour while kneading.
587	Tamarind can be substituted with raw mango powder.
588	Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.
589	Have lots of peeled garlic in an air tight box in the fridge.
590	While chopping vegetables, chop in a bulk, use what is needed and put the remaining in the fridge for later use. Chopping a vegetable at a stretch saves a lot of time.
591	Make green chilly paste and keep in the fridge. This saves a lot of cooking time
592	Soak chik peas in boiling water. In this way only 1-2 hours of soaking in needed.
593	To make your idlis softer, add little amount of sagu with urad dal.
594	To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.
595	If you want to give salad a subtle garlic flavour, rub a cut garlic pod on the inside of the salad bowl before you toss the salad
596	Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.
597	When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value
598	Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
599	Save butter wrappers in the freezer to use for greasing pans when baking.
600	When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
601	Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
602	When using granulated sugar, keep in mind that one pound sugaris the equivalent to 2 cups.
603	When making roux for a recipe, make extra and keep in the refrigerator for future use.
604	Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.
605	Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading.
606	Eggplants Retaining Color : When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.
607	Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt
608	Ready To Use Masalas Indian cooking requires a lot ofpre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and
609	Alternative to Fresh Coconut Ever try to break open a fresh coconut for making Indian chutney? Well, here is a great alternative. Out here in the US look for UNSWEETENED dry grated coconut. Make sure it is not the sweet kind. Add just enough water so tha
610	Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day.
613	To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed.
611	Tips for Making Dosa : To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed
612	Tip for making soft chappati dough. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals
614	Make your own Celery Salt for a fraction of what you'd pay at the store. Dry celery leaves thoroughly, crush to a powder or rub them through a sieve and mix with salt.
615	If you like well-browned pancakes, add 1 teaspoon molasses to the batter. It will make the difference.
616	Mushrooms freeze well. Wash quickly, dry, then put them, sliced or un-sliced, in a plastic bag and freeze. Use them without defrosting. In any cooked dish, they will taste exactly like fresh mushrooms.
617	Cauliflower cooked in an aluminum pot will darken. Use a different kind of pot and add a little sugar, lemon peel or vinegar to the cooking water to keep cauliflower white.
618	Add a pinch or two of curry to spaghetti sauce or tuna salad. You will be surprised at the difference it makes. This ingredient is a must for these two dishes. I can really tell the difference. Do not put too much in to begin with. Put a pinch, sitr, tast
619	Add a little honey to the butter in which you saute onions for an out-of-the ordinary dish (Add onions when butter/honey mixture begins to sizzle)
620	For garlic-flavored potato chips, put a peeled garlic clove in a container with chips several hours. Discard before serving chips.
621	Toast coconut in the microwave. Watch closely, as it browns quickly once it begins to brown. Spread 1/2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30-seconds after the first 2 minutes.
622	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.
623	Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.
624	When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
625	Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
626	To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
627	To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
628	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering
629	If you want to store eggs without refrigeration just keep them immersed in lime water.
630	A tablespoon of honey added to meat before cooking improves its taste and flavour.
631	If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
684	Fill cooked, drained and cooled pasta shells with corn, ham or chicken salad. Or cheese based mixtures.
632	The secret of the great kebab is in its marination. Ideally you should marinate kebabs twice. First, in a light marinade like garlic, salt and lemon juice. Then for a few hours in the main marinade.
633	The best kebabs are made in charcoal ovens. Home electric oven will slow cook and dry out the kebab, robbing it of tenderness and flavour.
634	While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavours of the marinade overnight or at least four to six hours.
635	An egg slicer works great for slicing fresh mushrooms too. It makes even slices in a jiffy.
636	Best way to separate egg white from yolk is to break the egg into a funnel set over a bowl - the white will slide through while the yolk will remain in the funnel.
637	While buying lamb, look for meat with a fresh pink-red colour and a layer of fat which is creamy white in colour.
638	As lamb has quite a high fat content avoid cuts with too much fat. But absolutely no fat will mean that the flavours will not come out well in the cooked dish.
639	While storing meat in the deep freezer, remember to wrap it well to prevent freezer burn.
640	When making an egg omelette heat the fat till smoke rises. Take the pan off the fire, pour the mixture in it, cook on low heat.
641	It is easier to cut chicken liver with a pair of scissors.
642	Marinating tough meat in wine, yogurt, vinegar etc. helps to tenderize it.
643	If you sprinkle some lemon juice over hot coals in the last few minutes while barbequing it will add a delicious flavour to the chicken or mutton that is being grilled.
644	To avoid Fish odor - Use one teaspoon baking soda with a quart of water.
645	It's easier to skin a frozen fish than a fresh one, so you might find it convenient to freeze fresh fish before skinning.
646	Add lemon juice to shortening when frying fish. This eliminates smoke and odour.
647	After cooking fish, wash the pan with vinegar to remove fishy odour.
648	To tenderize meat, place in vinegar water for a few minutes
649	If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh
650	Add a little strong tea to roasts and stews. It acts as a meat tenderizer and reduces cooking time.
651	Tenderize a tough piece of pot roast with tomatoes. Add the tomatoes to the usual vegetables and seasonings and the acid in the tomatoes will act as tenderizer.
652	Let boiled meat go cold in its own broth if you want it to be tender when cold.
653	Use soybeans for making meatloaf.
654	Brown meatballs uniformly and with less mess by doing them on a cookie sheet in a 425 F. oven.
655	Try making meatloaf in muffin tins. It cooks more quickly and looks better.
656	The trick to cutting meat for Chinese dishes is to partially freeze the meat (or partially thaw frozen meat) and then slice it thinly across the grain.
657	Cutting your own chicken pieces and chops from whole fryers and loins will easily save 30 to 50 per cent on your meat bill.
658	Defrost chicken by soaking in heavily salted cold water. The meat will be white and flavourful.
659	To make baked chicken easier and tastier, brush chicken pieces with mayonnaise, then coat with crushed, seasoned cracker crumbs and bake. The mayonnaise provides an excellent base and the crumbs stick better.
660	Use dental floss to truss turkey or chicken.
661	Save one-third the baking time, by placing chicken or turkey in a well-oiled brown paper bag. Seal end of bag with staples and bake in 400 F oven
662	Baste turkey with a mixture of two cups water and 1/4 cup honey.
663	Don't throw away chicken and turkey livers, hearts and gizzards. Simmer them in water, then cut up. Place water and cut up pieces in blender. Blend and add gravy.
664	For avoiding kebabs to become harder to chew, marinate them for a longer time and also avoid over cooking them.
665	For its better effects, mutton should not be of an older animal. Younger one looks pink and has firm texture. If it is red and looks wrinkled, it will be tough.
666	To store fish for more than a day and still keep it fresh, first clean it, rub it with salt, add turmeric and a dash of vinegar, and then freeze.
667	To avoid bacon to splatter all over, sprinkle a little amount of salt in the frying pan before adding bacon to fry.
668	To make omelet light and fluffy, heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork.
669	Before frying a fillet of fish, let it rest on a kitchen towel for a few minutes on each side. The excess water will get absorbed and this will enhance the flavour of panfried or sautéed fish.
670	When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
671	Cutting bacon or pancetta is easier after they have been sitting in the freezer for a little while and have become firm.
672	Crack eggs on a paper towel on the counter —no shells and easy cleanup.
673	When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
674	To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.
675	For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
676	Limit your consumption of salty processed meats, such as salami, ham, corned beef, bacon, smoked salmon, frankfurters and chicken loaf.
677	Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist
678	While storing meat in the deep freezer, remember to wrap it well to prevent freezer burn.
679	Diced or mashed tofu can replace chopped hard-boiled eggs in some salad and sandwich recipes
680	Store lamb at temperatures between 1°C and 5°C. At room temperature, bacteria that cause food poisoning will multiply rapidly.
681	As lamb has quite a high fat content avoid cuts with too much fat. But absolutely no fat will mean that the flavours will not come out well in the cooked dish.
682	Even without eggs, you can surely serve a soft and delicious cake with pureed fruits.
683	Use up all those broken crackers by rolling with a rolling pin and using the crumbs for coating fish and chops.
685	Tofu is great for egg substitutions in recipes that call for a lot of egg
686	Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
687	Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
688	Buttermilk is one of the preferred egg substitute used for eggless cake recipes
689	For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more.
690	You will get more volume when beating egg whites if you first bring them to room temperature
691	You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are alr
692	The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
693	When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
694	Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.
695	The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two
696	Egg whites beaten with sugar combined will not peak as firmly.
697	It is best to begin at a slow speed and gradually move up to high when beating egg whites.
698	To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
699	Use beaten egg whites right away. Do not let them sit.
700	If you sprinkle some lemon juice over hot coals in the last few minutes while barbequing it will add a delicious flavour to the chicken or mutton that is being grilled.
701	While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.
702	A tablespoon of honey added to meat before cooking improves its taste and flavor
703	Thicker stock and a more delicate flavor results from using veal bones rather than beef bones since the veal has more collagen which gels the stock.
704	When frying any nonveg dish its good to add more oil than usual as it will never burnthe dish.
705	To keep lard from splattering while frying, sprinkle in a little salt.
706	Scrambled tofu makes a delicious alternative to scrambled eggs.
707	Use an egg-replacer powder such as Ener-G to replace the eggs in baked goods. 1-1/2 teaspoons mixed with 2 tablespoons of water.
708	Half a small banana, mashed, is a good binder. Gives pancakes, muffins, and quick breads a subtle banana flavor.
710	Mashed or pureed tofu can replace oil in other (non-sweet) baked goods.
709	In any recipe where the eggs are used for leavening, consider increasing the amount of baking powder or baking soda called for while using one of the binders. Do this with caution, as too much leavening can affect the taste and the consistency of baked go
711	Eggs are used in baking for leavening and for binding
712	For easier carving, cover a roast or turkey with tinfoil and let stand for about 30 minutes after cooking.
713	Let boiled meat go cold in its own broth if you want it to be tender when cold.
714	Buy cheaper cuts of meat and tenderize with inexpensive wine for a gourmet flavour.
715	Place a large sheet of tinfoil on a baking sheet. Cover it with bacon strips and broil for approximately 10 minutes. This saves cooking and cleanup time since you just throw the foil away.
716	The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.
717	A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
718	The gills should be rich red. If the fish is old, they will turn the color of faded brick.
719	All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
720	If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.
721	Many fish, including trout and salmon, have a double rib cage, so the fillets may have small pin bones. You can remove these by pressing the flesh with your fingers, and removing the bones using a tweezer.
722	The easiest tool to scale a fish is a butter knife.
723	Start scaling your fish by holding it firmly with one hand and scraping from tail to head with the knife.
724	Shrimp are overcooked when they curl to form the letter O. Don't overcook shrimp.
725	Shrimp will be firm, turn pink, and slightly opaque when cooked correctly.
726	Boil better eggs. Add 2 tablespoons of vinegar in water before boiling eggs. Keeps them from cracking.
727	When scalding a chicken, add 1 tsp. of soda to the boiling water. The feathers will come off easier and flesh will be clean and white.
728	For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
729	Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
730	A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For
757	Adding a pinch of salt while boiling eggs helps prevent them from cracking
758	To determine whether an egg is fresh or not, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.
759	Brushing beaten egg whites over a pie crust before baking gives it a beautiful glossy finish
731	Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning .
732	Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, re
733	Remove the turkey from the oven and use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it's done. If you stuff your turkey, check the internal temperature of the stuffing as well; it should be at least
734	Tent the bird with foil and let rest for about 25 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
735	Remember to carve your turkey with a very sharp or electric knife.
736	When purchasing meat in the grocery store, be sure to visit the meat department last. This will minimize the amount of time that the meat is unrefrigerated between purchasing and arriving home.
737	Keep meat and poultry separate from other items in your grocery cart.
738	Preventing meat and poultry packaging from touching other items in your grocery cart, especially fresh produce, reduces cross contamination and the likelihood of food borne illness
739	Refrigerate meat and poultry immediately upon arriving home.
740	Meat should always be cooked to the proper temperature to kill harmful bacteria.
741	Whole cuts of meat should be cooked to the proper temperature on the surface or other areas that may have been exposed to bacteria.
742	Generally, if not cut open, bacteria does not have access to the interior of solid cuts of meat.
743	Don't put frozen or partially thawed meat or poultry into a slow cooker — they take longer to get to 165°F, and can also cool everything in the slow cooker.
744	Veggies cook slower than meat or poultry, so put them in the cooker first, on the bottom & then add meat or poultry, then cover with water, stock or broth.
745	Keep raw poultry away from ready-to-eat foods
746	Store poultry carefully to prevent food poisoning bacteria from growing and spreading.
747	Always wash and dry your hands thoroughly, with hot water and soap, after handling raw poultry .
748	After preparing poultry, clean all utensils and worktops thoroughly - we recommend using an antibacterial spray after cleaning.
749	Always use separate chopping boards for raw poultry and meat.
750	Always make sure poultry is properly cooked before serving (above 75°C) and that the juices run clear.
751	Don't re-heat poultry more than once.
752	Ideally, try to use turkey leftovers within 48 hours.
753	Giblets are raw meat. They should either be cooked immediately or stored in a sealed container in the fridge until you cook them .
754	Pour away any liquid that comes out of the defrosting turkey regularly, to stop it overflowing and spreading bacteria .
755	Adding a teaspoon of water while frying beef helps to pull away the grease from it.
756	If you want to make your omelet rich adding a few spoons of cream cheese or heavy cream to it while whipping really works.
760	Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
761	Marinate chicken in buttermilk to tenderize.
762	Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid
763	Marinate red meats in wine to tenderize
764	Use soybeans for making meatloaf.
765	Thaw frozen fish in milk and it will taste like fresh fish.
766	To avoid Fish odor - Use one teaspoon baking soda with a quart of water.
767	Don't throw away bones of mutton or chicken. Use them for making stock for soup, gravy or curry.
768	A tablespoon of honey added to meat before cooking improves its taste and flavour
769	While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavours of the marinade overnight or at least four to six hours.
770	While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.
771	Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
772	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering
773	The secret of the great kebab is in its marination. Ideally you should marinate kebabs twice. First, in a light marinade like garlic, salt and lemon juice. Then for a few hours in the main marinade.
774	To prevent bacon from curling, dip the strips in cold water before cooking.
775	If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
776	Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
777	For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
778	Meat that is partially frozen is much easier to cut or slice.
779	Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
780	After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
781	To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut
782	When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust
784	Put the steak fat-side down in a hot pan, holding it with tongs
786	When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices
788	When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
789	To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
783	When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you norm
785	For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
787	Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
790	Cook the eggs until the whites and egg yolks are fully firm
791	When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
792	Cut hard-boiled eggs smoothly by dipping the knife into a glass of cold water or run it under cold water for a few seconds before making each cut.
793	If your meat grinder has pieces of meat stuck in it, run a piece of bread through it to remove the pieces before you wash it.
794	Versatile and easy to cook, pork fillet is perfect for making a fast and tasty meal.
795	The raw beef dish known as “Carpaccio” was named after the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings.
796	Groundnut chicken :Cook the chicken with onion, tomatoes green chillies, crushed ginger and garlic with chilli powder, corinader powder and turmeric powder. Pressure cook them, turn in to kadai, dry and add coarsely ground nuts.
797	Sora puttu :sora 1/2 kg, onion 250 gms, garlic 100 gms, green chillies 10 nos, curry leaves, oil 1 round spoon. Boil shark with turmeric powder, squeze the water. Heat oil in a kadai, saute onion, add green chillies, chopped green chillies, curry leaves a
798	Use a deep vessel to fry chicken to avoid the splashing of oil and juices all around the place.
799	To get good smell and yummy taste of biryani add more onions and fry it more in oil along with little tomatoes.
800	To help tough meat like lamb or beef tenderize, marinate it in vinegar, curd, mustard or mashed papaya overnight. Wipe off the marinade and then cook.
801	A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
802	Skinning a Chicken with Ease Have you tried skinning a chicken? Well, always peel off a little part of the skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel and skinning the chicken...even the tough skin on
803	Beaten Egg Whites will have more body if you whip in a little sugar toward the end of beating - when whites stand in soft peaks. Add sugar a little at a time, whipping as you go. (Do not add sugar too soon or too much at a time or you'll get a thin marshm
824	To easily center a mold on a plate, rinse the plate with cold water before unmolding the gelatin.
825	Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
826	Adding a little soda to cranberries, while cooking, prevents use of too much sugar.
827	To prevent the smell of ham permeating the house, you can effectively use a little vinegar while boiling the ham in water
804	To clarify a quart of stock, beat 2 teaspoons water with 1 egg white, then add the eggshell (crushed in small pieces) and stir into the stock. Boil 1 or 2 minutes, then strain through a square of fine cloth draped over a large strainer.
805	If you plan to un-mold a baked custard, beat the eggs only slightly before you add them to the liquid. This will keep the custard firm when baked. (Too much beating produces a light, porous custard)
806	After stewing a chicken for diced meat for casseroles, etc., let cool in broth before cutting into chunks. It will have twice the flavor.
807	Buying Lemons and Lime Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a
808	Pakodas can be made crisper, just add a little corn flour to the gram flour (besan) while preparing the batter.
809	Good variety chilies and chili powder also gives colour to the gravy. Try to use long variety red chilies. You may even dry it under sun for a few days and powder coarsely at home. This coarse powder gives good taste to gravies and pickles.
810	To make your dosa crisper; add a little sugar to the dosa batter.
811	Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
812	If after halving a jackfruit you find it has not ripened enough wrap the halves tightly in a muslin cloth and keep it in a dark place. It will ripen in a few days. And you will know it is ready when you get the strong flavour of a ripened jackfruit.
813	Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it
814	Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nut
815	To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
816	If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth
817	Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 4-5 days for a 20 pound turkey to fully defrost.
818	The best kebabs are made in charcoal ovens. Home electric oven will slow cook and dry out the kebab, robbing it of tenderness and flavour.
819	While making potato patties/tikkis, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the
820	Use water always in 1(rice) : 2 (water) for pulav. After 10-15min of cooking, if u feel water is less, just add little water.
821	Add 1/2 tea spn of sugar while cooking beetroot in cooker. This avoids the spreading/splashing of color.
822	To make 1 cup of dal, add at least 2-3 cups of water, depending on the type of dal.
823	Store spices in a cool, dark place not above your stove. Humidity, light & heat will cause herbs & spices to lose their flavor.
828	To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.
829	While grinding coconut during cold days or while grinding frozen/cold coconut, use warm water. This helps in easy grinding and also avoids the fat floating on top.

No records to display

Search By Tips:

ID	Tips	Images
1	test
2	Soak whole pulses overnight and other dals for one hour before cooking.
3	Always add hot water to the gravy to enhance the taste.
4	Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
5	Always use heavy bottomed vessels to make desserts, in order to avoid burning.
6	Make desserts with full cream milk, to get thick creamy texture.
7	Whenever curd is to be added to the masala, it should be beaten well and add gradually.
8	Chop some extra vegetables, for next day stir fry.
9	Use the leftover dal water to make rasam or sambar.
10	Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
11	If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie
12	While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
13	Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
14	Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
15	After working with garlic rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
16	After making eggs sunny -side up, deglaze the pan with sherry vinegar then drizzle the sauce on the eggs to add another dimension to the dish.
17	Cook pasta 1 minute less than the package instructions & cook it the rest of the way in the pan with sauce.
18	If you are cooking for someone-whether it’s your boss or a date- never try a new recipe & a new ingredient at the same time.
19	Always make stock in a large quantity & freeze it in plastic bags. That way when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
20	Use a course micro plane to shave the vegetables into salads or vinaigrettes. You can create an orange fennel dressing by adding grated fennel & orange zest to a simple vinaigrette.
21	The smaller the item the higher the baking temperature.e.g- I bake mini chocolate chip toffee cookies at 500 degrees F for only 4 minutes perfect & result.
22	Always cut the ladies finger into bigger (at least 1 inch) pieces. So that curry won't become slimy.
23	Always add salt when ladies finger is almost cooked.
24	For crispy pooris add 2 table spoons of rice powder or sooji to 2 cups of where before kneading.
25	Remember the dough should be stiff for crispy pooris.
26	For soft chapatti dough add little milk while kneading.
27	For Roasted crispy dosa’s add a tea spoon of sugar to 1 large cup of dosa dough before making.
28	Add 1 to 2 tea spoons of oil or ghee to rice before cooking for separate grains of cooked rice.
29	To avoid discoloring of apples apply lemon juice to the cut apple pieces.
30	Run cold water, after boiling noodles to avoid sticking.
31	To get rid of tiny insects in cauliflower florets soak them in warm salt water for 10 min. before cooking.
32	If you boil vegetables in water, do not throw the water, keep it to make gravies.
33	Cutting on a marble slab will blunt your knives, use a wooden chopping board.
34	To keep a wooden board in good shape, oil it every month or so with vegetable oil.
35	Add some rice grains in the Salt shaker which helps to keep the salt from becoming lumpy in moist climate.
36	To keep leafy greens fresh, wrap a newspaper around before storing in the fridge.
37	Never add a pinch of baking soda to vegetables. It will preserve the green colour but it destroys vitamins and makes vegetables mushy.
38	To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
39	To peel the skin of almonds easily soak them in warm water for 10-15 mins.
40	To absorb extra salt from curries, cut a raw potato into about 10 pieces and drop them into the curry and leave for 15 min.They will absorb the excess salt. Remove the pieces before serving.
41	To get rid of raw smell of cauliflower while boiling adds few teaspoons of milk. Drain and wash with coldwater and add to the recipe.
42	The less water you use in cooking and the shorter the cooking time the more nutrients will stay in the vegetables.
43	Do not overcook leafy veggies, they may lose their colour.
44	The best way to ensure the best flavor, colour, texture and food value is to cook vegetables only until they are tender.
45	If you serve green vegetables often you can cut calories and at the same time improve the nutritional quality of the meals.
46	Boards must be cleaned properly. For wood, scrub after every use with hot, soapy water, rinse, dry and stand it on end in a dish rack to air completely.
47	While cooking curries with ladies finger (not for fries) add approximately 2-3 tea spoons of curd. The curry won’t become sticky.
48	Before cutting ladies finger wash, wipe and then cut them and let them dry for half an hour under the fan
49	Don’t throw away the cardamom peels. Add them while preparing tea, it gives a nice aroma.
50	When boiling potatoes add a pinch of salt to the water. This loosens the potato peal and makes peeling boiled potatoes a lot easier.
51	When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
52	Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.
53	If you want to give salad a subtle garlic flavour, rub a cut garlic pod on the inside of the salad bowl before you toss the salad.
54	When boiling pasta adds salt generously, at least one teaspoon per litre of water. The pasta will absorb only as much as it needs, adding extra flavour dish.
56	Before grating cheese, rub some oil onto the grater. This will ensure that the cheese doesn't stick to the grater.
57	To give mashed potatoes a creamy consistency, stir in warm milk.
58	If you want to quickly ripen some tomatoes, put them in a brown paper bag and store in a dark corner.
59	To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
60	To brown onions, add a little salt to the pan. This speeds up the process
55	To maintain the freshness of herbs like parsley, coriander, basil or curry leaves put them in a plastic bag, blow air into the bag so that it puffs up like a balloon and put the inflated bag in the refrigerator.
61	In our warm climate bananas tend to get over-ripe. To stop the process of ripening put bananas in the refrigerator. The skin may turn black, but the fruit itself will remain firm.
62	Never store onions and potatoes in the same bag or container. Separate them to prevent the potatoes from rotting.
63	To prevent rice grains from sticking one has to remove starch. To do this wash the rice several times till water runs clear, then let it soak for 20 mins in clean water.
64	When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of vinegar to the mix. It won't change the taste much and will allow you to store it in the refrigerator about two weeks.
65	Rubbing your hands on a stainless steel sink or container removes the pungent smell of garlic, onions or other spices from them.
66	Cutting bacon or pancetta is easier after they have been sitting in the freezer for a little while and have become firm.
67	It better to wipe or brush mushrooms clean of any dirt. They absorb water easily, and washing them under a running tap or leaving them soaked will make them taste watery.
68	When making a tomato based pasta sauce, add a little grated or ground carrot. It adds a small element of sweetness and reduced the acidic, sourness of tomatoes.
69	Avoid using tamarind, lime or other souring agents in green leafy preparations. Acid reduces the nutritional properties of greens.
70	If a recipe calls for fresh herbs, and you don't have them, you can use dried ones. However, you will have to use one fourth the quantity, as dry herbs have a much more intence flavor.
71	Add a few methi seeds to resting dosa batter. This makes dosas crispier.
72	Whenever you are deep frying papads, pakodas, potato wedges or puris add pinch of salt to the oil to reduce the amount of oil absorbed by the food.
73	If you are using onion to make a stock, make cut an X at the base of the peeled onion. This will help release the flavour into the stock.
74	When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
75	Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
76	Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
77	Do soak potatoes and eggplant after cutting, to avoid discoloration.
78	If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
79	To avoid crying while cutting onions, after peeling cut them in half and soak in water for about 10 minutes before cutting.
80	For chopping dry fruits, freeze them first for one hour & then dip the knife into hot water before cutting them.
81	Always heat the oil thoroughly before adding seasonings or vegetables.
82	To get the full flavour of seasonings, fry them until they change color.
83	While making pakodas, add some hot oil and 1/2 tsp of baking soda in the batter.
84	Whenever coconut is used in grinding masala, do not fry for a longer time.
85	To retain the colour and taste of ground masala, fry it in reduced flame.
86	Little plain sugar or caramelized sugar added to the gravy makes it tasty.
87	To make gravies when tomatoes are not in season, tomato ketchup or sauce can be successfully used instead.
88	To retain colour in the gravy always use ripe red tomatoes and remove green portions if any.
89	While using ginger-garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger being very strong makes your dish sharp and pungent.
90	Always add hot water to the gravy to enhance its taste.
91	Always use heavy bottomed vessels to make desserts in order to avoid burning.
92	Make desserts with full cream milk to get thick creamy texture.
93	Whenever you add curd to the masala beat it well and adds gradually, to avoid lump formation.
94	If poppy seeds are used in grinding, soak it in hot water for 10-15 min, if you are grinding it in a mixer grinder.
95	While boiling milk to avoid it from sticking at the bottom, add a little water at the base of the vessel.
96	To make homemade pastes of garlic, ginger or green chili last longer and taste fresher, add a tsp of hot oil along with salt to it.
97	To separate each grain of rice, add a few drops of lemon and a tsp of oil to rice before boiling the rice.
98	In case you forget to soak chana/rajma overnight, soak the chana/Rajma in the boiling water for an hour before cooking.
99	Potatoes soaked in salt water for 20 minutes will bake more rapidly.
100	You need not kneed the wheat flour every day. Prepare enough dough that will satisfy the roti needs for you and your spouse for two to three days and store it in a refrigerator.
101	You need not cut vegetables every day. Cut them on a holiday and keep those diced and chopped vegetables in air tight containers and refrigerate.
102	You can soak beans of different kinds in advance and refrigerate them once done. This way when you want to have rajma or chole, you can just take out from the freezer and cook without having to wait for another day or two.
103	You can sprout beans of your liking and keep them in the freezer. This way when you want to have some kathol like moong, chana, math etc. you can semi cook and have them ready.
104	You can stack essentials like slat, dahi, chaas etc. so if you want to make raita or kadhi you need not ponder over going out to fetch these.
105	To get good smell and yummy taste of biryani add more onions and fry it more in oil along with little tomatoes.
106	To make your idlis softer, add little amount of sagu with urad dal.
107	To make softer chapatis, take flour in a bowl, add salt and little oil. Then add boiled water and mix slowly until soft dough is formed. Keep it aside for 15 min before making the chapattis.
108	To store fish for more than a day and still keep it fresh, first clean it, rub it with salt, add turmeric and a dash of vinegar, and then freeze.
109	While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains separate.
111	Always cook pulav on very low flame.
112	Over roasting/burning/over frying any spice changes the taste of the dish. So be careful while handling the spices. (Mustard turns bitter when fried for a long time).
110	While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently; if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or
113	While adding tadka(seasoning) to any curry or dal, add it once the curry/dal is completely cooked. Close the lid immediately & remove from flame. This will retain the seasoning aroma. Do not cook after adding seasoning.
114	Put the brinjal (eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
115	Do not hold any spice powder packets directly on the dish while cooking, the hot vapors get into the packet and spoil the powder. Take out the required amount of powder on a spoon and then add it to the dish.
116	Always use a flat bottomed pan for cooking (except for frying puris, they need depth), this helps in equal distribution of heat. Also, use broader vessel compared to thin tall vessel.
117	If your kitchen stove has got black mess on it, spread some baking soda and rub lightly. Leave it for around 15mins and give it a good rub and wipe off. The hard mess usually comes off easily.
118	While cutting boiled potatoes, dip the knife in water. This avoids sticking to knife.
119	To remove the black marks from the stove top (the kind of stoves in US particularly), spray some oven cleaner, leave for around 10mins and then gently scrub them off. Difficult marks come off easily.
120	Never put garlic or cardamom, which are not peeled in hot oil. They pop up and can cause serious burns. If you need to use them whole, slightly open up the skin from one side.
121	Add a little salt when frying tomatoes, this helps to get them mushy faster.
122	To remove black stains in cooker or vessels, add a small piece of lemon and 1/2 cup water. Heat for few minutes and wash immediately.
123	To prevent butter from over-browning in your pan; add a little bit of lemon juice.
124	Always taste your food before seasoning.
125	Freeze leftover tomato paste in small ice cube containers.
126	To soften butter, cut slices into a bowl and let sit at room temperature for 10–15 minutes.
127	When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
128	Plunge vegetables in ice water after blanching to help maintain a bright color.
129	For easy clean-up, line baking sheets with parchment paper.
130	Always, always, always measure when baking. Baking is a science and any wrong measurements can be disastrous.
131	Remove seeds from chilies to help reduce heat.
132	Save money by purchasing in-season fruit and vegetables. You can freeze and store in airtight containers to save for later.
133	Moisturize dried coconut by adding a sprinkle of milk and letting it sit for 10 minutes.
134	Prevent bacteria growth by cooling hot food in a shallow dish.
135	When sautéing, it is important to first heat the pan, then heat the oil, then add the ingredients.
164	It is best to blanch vegetables in boiling water.
165	To store leafy greens for a longer time, wrap them in a cotton napkin and keep them in the refrigerator.
136	A cutting tool called a mandolin can be your best friend. They allow you to perfectly julienne, slice and dice vegetables every time. Always slice slowly and use the safety guard to prevent you from cutting your finger.
137	Honey stuck in a jam? Place the container in hot water for about 5 minutes to loosen up the sticky residue.
138	The basic ratio to make a classic vinaigrette is 3 parts oil to 1 part vinegar.
139	To keep garlic from going rancid; always store it at room temperature.
140	To last longer, opened flour bags can be stored in the freezer.
141	If your child or guest does not like or want the pungent taste of onion, you can replace it with cabbage for the same taste and even better experience.
142	Get rid of turmeric Stain: Mix some cool water with one tablespoon of white vinegar and one tablespoon of liquid dish soap and dip your stained cloths immediately in this mixture or rub few drops of glycerin onto the stain until it fades away
143	How to Store curry leaves for many days afresh: Put the curry leaves along with some fenugreek seeds into an air tight container.
144	Always Boil potatoes in advance: Always boil the potatoes in advance and make sure that it is boiled well and cooled properly before using it. You can even refrigerate the boiled potatoes for a while before using them in your dishes. By doing this the pot
145	Use Aluminum to set ice-cream: You can go for aluminum containers instead of steel to set the ice-cream faster. And always keep a thick plastic sheet or salt under the pot to keep it from attaching to the base of the freezer.
146	Burnt pans can be easily cleaned by scouring them with salt.
147	If a pastry dough breaks while rolling place the dough between two sheets of butter paper and roll.
148	Use a knife dipped in warm water to spread icing evenly on a cake
149	Brush the grater with little oil before grating cheese. The cheese will not stick to the grater
150	To make instant tomato puree cut the tomatoes into half and grate it with a fine grater. The tomato skin will remain on top and puree will collect at the bottom.
151	It is easier to slice tomatoes with a serrated knife.
152	To give a subtle garlic flavour to salads, cut a garlic clove and rub the inside of the salad bowl with it.
153	In order to keep coriander leaves fresh put the bunch along with the roots in a glass of water and refrigerate.
154	It is easier to finely chop coriander leaves with a pair of scissors than with a knife
155	The greater the number of seeds in brinjal the more bitter it will be.
156	Brinjals should be smooth and light in weight. Heaviness indicates that they are over mature with plenty of seeds.
157	Brinjals when cut should be put into salt water to prevent it from blackening
159	Do not remove the outer leaves of lettuce and cabbage until needed.
160	Lettuce leaves should never be cut with a knife, they should be torn
161	Do not throw away the water in which vegetables have been boiled, instead use it for stocks, soups, stews or even for kneading dough.
162	Vegetables should always be cooked until barely tender, because then they have a better appearance, better flavour, and retain more food values.
163	Salt should always be added to the vegetables at the end of cooking because if added in the beginning the nutrients are drained out by the process of reverse osmosis
158	Before using cucumber cut half inch from their stem ends and rub the cut surfaces vigorously with the stem ends until it froths. This helps in removing any bitterness in cucumber.
166	Wash the dark outer leaves of the cabbage, shred and use them in soups and stews.
167	When making desserts try to minimise some of the added sugar by using plenty of fruits (fresh, stewed or dried). Make the most of spices such as vanilla, cinnamon and nutmeg to enhance the sweet flavour without using excess sugar.
168	Dip the ice cream scoop in hot water and it will cut through the ice cream more easily and make neat smooth scoops.
169	To test if the consistency of your dahiwada batter is correct, drop a little batter into a cup of water. If it floats it is ready to be fried
170	Hot milk will give mashed potatoes a beautiful whipped cream look
171	Rubbing the inside of the cooking vessel with vegetable oil will prevent noodles, spaghetti and similar starches from boiling over.
172	If stored properly, dried herbs and ground spices will retain their flavours for upto a year.
173	Dry herbs and spices lose their flavour faster with heat, humidity and excessive light. Therefore store them in a cool, dry and dark place.
174	Fresh spices and herbs should be added towards the end of cooking. But add the dry spices earlier specially in dishes that cook fast.
175	For dishes that take long to cook, such as stews, add herbs and spices an hour or less before serving. For best results crush the herbs before adding to the dish.
176	Adding acidic ingredients like lemon juice, vinegar, tomatoes, ketchup or wine to beans at the end of the cooking time will make them firm
177	You can decorate desserts with one of the ingredient used in making it. Like a twist of lemon can go on a lemon pie, or chocolate curls can go on a chocolate cake
178	You can use flavoured oils to enhance the flavour of many dishes. Drizzle basil-flavoured oil over sliced tomatoes and mozzarella. Use roasted garlic-flavoured oil to add a zing to ordinary fried potatoes
179	Mash about six garlic cloves and mix with half a cup of butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze
180	To make plain brownies special, melt a few chocolate bars, along with a splash of milk, in the microwave. Use this melted chocolate mixture to top the brownies
181	Add a little soda water to your favourite fruit juice to add a bubbly sparkle
182	Make ice cubes festive for a party by freezing sprigs of mint, cherries, lemon or orange peel in them.
183	Stir one to two teaspoons of mint jelly into iced tea for a refreshing twist.
184	Freeze leftover coffee and tea in ice cube trays. Use cubes to cool down complimentary iced beverages without diluting them.
185	You can store cooked rice in one-cup portions in the freezer for up to three months. To reheat sprinkle about two tablespoons water and microwave for two minutes.
186	Puree leftover vegetables, add a little mashed potatoes or bread crumbs, shape into patties, sprinkle crushed potato chips and bake to make an excellent meal.
187	Since salt does not dissolve in oil, dissolve it in the vinegar or lemon juice, then whisk in the oil while making a vinaigrette dressing.
188	While making any stock, start the cooking in cold water because it brings out the flavour, whereas hot water seals it in.
189	It's quicker, easier and neater to use scissors than a knife to trim the extra pastry overhanging from a pie dish.
190	Test oil in a pan before adding all of your ingredients. Throw a small piece in and make sure it sizzles before adding the rest
191	To prevent basil leaves from turning brown, keep them on short stems, rinse and dry gently, layer between paper towels enclosed in a large plastic bag with air trapped inside and refrigerate
192	To keep fresh herbs fresh put them in a plastic bag, blow air into the bag as if it were a balloon and seal it tight.
193	Store extra baked potato skins in the freezer. Just before serving spread them on a microwave-safe platter sprinkle with grated cheese and mixed herbs and microwave until the cheese melts
194	To heat rice quickly, spread it on a serving plate, sprinkle a little water, cover with a domed shaped glass lid and microwave for three to four minutes
195	The best way to crush nuts is to place them in a zip lock bag and pound with a mallet or the bottom of a small sauce pan.
196	Use a cooking spray or grease the measuring cup every time you need to measure honey. No more messy process of scraping the cup, as the honey slides out easily this way.
197	An egg slicer works great for slicing fresh mushrooms too. It makes even slices in a jiffy
198	While whipping cream, you can decrease splattering, by gradually increasing the speed of the mixer from low to high. To protect yourself and your clothes, drape a kitchen towel over the bowl of an electric standing mixer to catch any fly away cream.
199	Use powdered (confectioner's) sugar to sweeten cream for it not only dissolves quickly, but also helps stabilize the whipped cream since it contains cornflour.
200	While cooking pasta, add plenty of salt to the water. Use a minimum of one teaspoon salt per one liter of water. Pasta cooked in unsalted water will taste flat and lifeless, no matter how well you salt and flavour the sauce.
201	While presenting snacks, pay attention towards the colors combinations. Like top a pale green cucumber slice with white cheese.
202	Add pasta to the sauce as soon as it is drained. Time your cooking such that the sauce is ready when the pasta is. The hotter the pasta the better it will absorb the sauce.
203	Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating.
204	Choose beets of uniform size to promote even cooking.
205	To retain nutrients and color of beet, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.
206	Punch numerous holes in amla and soak it in honey for about a month. Eat two amlas everyday as a general health tonic.
207	To make puris tastier add four to five slices of bread soaked in water, to the dough.
208	If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
209	One can make delicious ‘makki ki rotis’ without breaking them by adding some wheat flour while kneading the dough.
210	Add a little sugar to the dosa mixture to make them brown nicely and become crisp
211	Drop raw banana and brinjal slices into water mixed with curd. This prevents them from turning black.
212	In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.
213	When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.
214	Add a teaspoon of condensed milk while preparing glace icing. This prevents it from cracking
215	Left over coconut milk can be frozen in ice trays and used whenever required
216	Add a little malai (cream) to dhokla batter to make them softer and richer.
217	Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.
218	If the potato chips you brought for your party turn soggy, simply pop them in microwave for 30 to 60 seconds . they will turn crispy again.
219	While cooking on the stove, make sure all pot handles are away from the edge of the stove
220	Wipe the blades of greasy knives with a peeled lemon .
221	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.
222	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
223	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.
224	When your cookbook won't lie flat when opened on the counter, place a glass baking dish on the pages (you can read through the glass) or secure each side with a rubber band.
225	If you store your best silver in self-sealing plastic bags, it will tarnish much more slowly.
226	While making bread, warm the ingredients in the oven before kneading the dough. It will help make the dough softer and the bread too will have a better texture
227	Keep the cut outs of your recipes clean and easy to use by storing them in small photo albums
228	Never cover anything that is cooked with milk as it will boil and spill. You would have to spend hours cleaning the mess.
229	Never use metal containers, foil, or dishes with metal trim in the microwave
230	If you add one teaspoon of glycerine to every half kilogram of flour, it will help make the cakes light and spongy.
231	If you use powdered sugar instead of granulated sugar to sweeten whipped cream, it will make the cream fluffy
232	Grate the rinds of lemon, grapefruit and orange and store in the freezer. They make excellent flavouring for muffins, cakes and frostings.
233	Do not throw away the syrup from canned fruits. Add some cornstarch to it and cook till it thickens, add some flavouring and use it as a sauce with cakes or puddings.
235	Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add to the flavour of the curry.
237	It is healthier to garnish soups with popcorn in place of fried croutons.
238	You can replace sweetened, condensed milk or mawa with skimmed milk thickened with wheat flour or arrowroot powder to make desserts less calorific.
239	To make peeling of boiled potatoes easy, add a little bit of salt to the water before boiling.
234	Never, never pour water on flaming fat or oil you'll spread the fire. If the fire's inside a pan, slap on the lid. If outside, turn off the heat and douse the flames by tossing on a handful of baking soda or salt.
236	If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.
240	To freshen up shriveled vegetables, keep them immersed in cold water to which drops of lemon juice have been added for about an hour
241	The best way to clean cauliflower florets before cooking is to soak them in water mixed with a little vinegar for about fifteen minutes. This not only removes the dirt but also kills the insects. Rinse in fresh water and use for cooking.
242	If you want your yogurt firm and thick, place a small slit green chilli in warm milk while setting it.
243	If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.
244	If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.
245	Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.
246	If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
247	Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-t
248	To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.
249	A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
250	Onions will boil faster if you make X-shaped cuts in the root ends.
251	Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
252	While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
253	Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
254	When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
255	The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
282	1 Tablespoon of vinegar added to beet cooking water will not only reduce the odor of the cooking beets, but also help them retain their bright color.
283	For older beets, try adding a pinch each of sugar and salt to each cup of cooking water to revive sweetness and color.
284	Beets are naturally high in sodium, so no salt is necessary in the cooking water.
286	To avoid bleeding of color into other ingredients, add beets just before serving if possible
287	Grated raw beets make a tasty addition to salads.
256	When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
257	To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
258	Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
259	Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
260	Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
261	Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
262	While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
263	Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
264	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
265	Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
266	To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
267	Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits
268	Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
269	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.
270	Be gentle when washing beets. You want the thin skin to remain intact for cooking
271	When trimming beet root, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking.
272	If you must peel before cooking beets, a swivel vegetable peeler works better than a paring knife.
273	For best flavor, bake beets instead of boiling or steaming. Wrap them in foil to avoid staining. Plan on 3 to 4 small beets per serving.
274	3 medium beets = about 2 pounds fresh beets with tops
275	Choose smaller pumpkins for eating. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o'-lanterns.
276	Pumpkin seeds, known as pepitas, are often roasted and eaten as snacks. Another by-product, pumpkin seed oil, is normally mixed with other oils for cooking, salad dressings and other uses due to its strong flavor and color.
278	Shelled pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.
279	Complementary herbs and spices include allspice, bay leaf, cloves, chives, dill weed, garlic, mustard seed, thyme, and citrus.
280	To avoid staining your fingers, wear rubber gloves when handling beets.
281	To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution.
277	Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
285	To microwave whole beets, pierce the skin and place one pound in a micro-proof dish with 2 Tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling.
288	Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.
289	Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.
290	Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
291	In hot weather kitchens, refrigerate black beans while they soak to prevent fermentation.
292	Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.
293	The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
294	Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.
295	If additional water is needed during the cooking process, use boiling water rather than cold water.
296	Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.
297	Unless you use a particular spice blend a lot or intend to split up a batch to give as gifts, do not plan on making a huge batch at once. It is best to make smaller batches that can be used within a month. Spices lose potency and flavor over time.
298	Light, moisture and heat are the worst enemies of spices, so keep them in a tightly-sealed container in a cool, dark place. Although it may be more convenient, you should not store your spices near your stove or in open racks on the counter.
299	Spice blends make excellent gifts for all occasions. Be sure to include usage suggestions on the gift tag.
300	Curry powders and spice blends, especially those containing cayenne, chili powder, paprika, and red pepper, will retain their potency longer if you refrigerate them.
301	Shallots work particularly well in dishes using wine.
302	For more intense flavor, many spice blend recipes will recommend toasting whole spices over high heat in a dry, heavy skillet before grinding them into a powder. This helps to release more flavor from the spices. Heat, while stirring, until you can smell
303	Crush dried herbs between your palms before adding to spice mixes. This will release the oils and hence produce more flavor.
346	Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
347	Shallots do not give bad breath like garlic or onions, and are more easily digestible.
348	Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
349	Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
304	If at all possible, buy whole spices and grind your own as you need them. The flavor will be more potent. Purchase an inexpensive coffee grinder and keep it strictly for grinding spices. A good cleaning after each grind is a must.
305	Mark spice bottles with the date purchased so you know when to replace them.
306	To get the fullest flavor experience, dried whole herbs and spices should be replaced yearly and ground or powdered ones replaced every six months.
307	If at all possible, purchase herbs and spices packed in tins or bottles. Cellophane and plastic packaging is not completely airtight and lets light in. The herbs could be beyond their prime before you even open them.
308	Buying at bulk stores may not always be smart. Sometimes the bins are refilled, mixing old with new. Purchase bulk herbs and spices at a reputable store that enjoys high traffic. With greater turnover, the spices are likely to be more fresh.
309	A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
310	Scooped-out cherry tomatoes make great edible cups for fish or egg salad, herbed cheese, or caviar as an appetizer. Use a standard-sized hollowed tomato filled with any variety of stuffings as a side dish, either baked, raw or as a condiment bowl for sauc
311	Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the
312	If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor.
313	Rather than sugar, I prefer adding grated carrot to marinara sauce to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor.
314	In tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity.
315	The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without.
316	Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
317	If your only choice is the mealy, tasteless supermarket fresh tomato, you may well be better off using canned tomatoes in cooked recipes.
318	Eggplant may be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables.
319	Eggplant skin is edible. However, some find it bitter, thus some recipes require peeling.
320	The eggplant flesh is very sponge-like and will soak up juices and oils. Coat slices with flour and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
322	Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light.
323	Do not use aluminum cookware with eggplant as it will cause discoloration.
325	Bitterness is concentrated just under the skin, so peeling will also work on especially large eggplants.
321	Par-boiling slices for 1 to 2 minutes can also help reduce the absorbancy of eggplant while ridding it of moisture. Be sure to thoroughly drain and pat dry with paper towels before further cooking.
324	Some cooks salt the cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. Today's varieties should not need this step, but follow the directions of your specific recipe.
326	Eggplant may be microwaved to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.
327	If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.
328	Add eggplant to soups and stews during the last 10 minutes to avoid overcooking.
329	Popular eggplant dishes include Caponata, Moussaka, Ratatouille, Eggplant Parmigiana, and Poor Man's Caviar.
330	Believe it or not, one raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves.
331	When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. This nutty flavor makes a surprisingly nice addition to desserts, such as brownies or even ice cream.
332	Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor.
333	When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter, and you'll have to start over.
334	There are a myriad of garlic presses available on the market, but I personally prefer the Zyliss/Susi. This is the queen of all garlic presses in my humble opinion, and although it may cost you $10-15, it is virtually indestructible, as well as a pleasure
335	If you have a good garlic press, you don't even need to peel garlic cloves before pressing, which can be a wonderful time-saver. Just place the unpeeled clove in the tool cavity, press and discard the skins left in the cavity.
336	An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that stro
337	Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.
338	Small, tender parsnips may be peeled and grated raw into salads.
339	Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
340	If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.
341	To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.
342	Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.
343	Parsnips may be substituted for carrots in most recipes and vice versa.
344	Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon
345	Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
350	Lentils are a natural in soups and stews and also make a great cold salad.
351	Lentils need no pre-soaking and cook much more quickly than other dried legumes.
352	To cook lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce heat and simmer until tender. Depending on the variety and age, cooking time may
353	When using a pressure cooker to cook lentils, add a teaspoon of oil to keep the scum from blocking the safety valve.
354	Salt added to the cooking water will toughen the beans. Add salt once the lentils are completely cooked.
355	Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender.
356	Lentils should be liberally seasoned.
357	The high protein content in lentils makes them an excellent meat substitute.
358	Older lentils will take longer to cook because they have lost more moisture. Do not mix newly-purchased lentils with old ones. They will cook unevenly.
359	To prepare asparagus, wash the vegetable by gently sloshing it up and down in a sink of cool water, gently rubbing the sand from the stalks with your fingers. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk
360	One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender. This method cooks the thicker bottom stalk while steaming the more tender tips. Steaming should be reserved for only
361	To blanch, fill a large pot half full of water, add one tablespoon salt, and bring to a boil. Add asparagus and partially cover until a second boil quickly begins, then uncover and cook for 5-8 minutes. Remove to a towel to dry.
362	To freeze, blanch by plunging into boiling water for 3 to 4 minutes and remove immediately to chilled water. Drain. Pack in containers, label and freeze for up to nine months.
363	It is a good idea to tie the asparagus in bundles of 10 to 12 stalks for cooking, so they can be quickly removed from the water all at once.
364	Asparagus should be served warm or at room temperature as refrigeration dulls the flavor.
365	It is imperative not to overcook asparagus.
366	Remember, asparagus will continue to cook a bit, even after removed from boiling water. Asparagus readily adapts to other quick cooking methods, such as stir-fry and sauté.
367	A half pound of asparagus per person will satisfy most as a first course or accompaniment. There are 15 to 20 medium-size stalks in a pound. One pound of asparagus, trimmed and cut into 1- to 2-inch lengths, will measure about three cups.
368	Like all grains, barley should be kept in an airtight container to discourage moisture and vermin intrusion. Store in a cool, dark cupboard up to one year.
369	Barley flour should also be stored airtight. It will last about a month on the shelf and 2 to 3 months in the refrigerator or freezer.
371	Barley flour makes an excellent thickening agent, particularly for soups and stews.
372	Pearl barley is works well in soups, stews, and salads since it readily soaks up the flavors in the broth or dressing.
374	Pearl barley needs no pre-soaking and usually cooks within 30 to 45 minutes. Quick barley will cook in 10 to 12 minutes
370	Barley flour may be substituted for all or part of wheat flour in recipes. However, due to its low-gluten content, you may wish to combine with a high-gluten flour when using it for baked goods intended to rise, such as breads and cakes.
373	Hulled barley takes quite awhile to cook, upwards of one hour per cup in 3 to 4 cups of liquid. Pre-soaking for several hours is recommended, and the soaked barley may be cooked in the same soaking water.
375	When cooking pearl barley, cook in twice as much liquid as the barley measure.
376	About 1-1/2 cups cooked barley will enhance 2 quarts of soup or stew.
377	Cinnamon, garlic, marjoram, parsley, and thyme go well with barley.
378	Barley flour gives a cake-like texture to baked goods, but it needs to be combined with all-purpose flour for leavened breads. Use 1/4 cup barley flour plus 3/4 cup all-purpose flour to replace all-purpose flour in a leavened (yeast) recipe.
379	Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent. Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent center
380	Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute. Drain well
381	For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw.
382	While blanching Don't let almonds sit in hot water too long or they will lose their crispness.
383	1 pound of almonds in the shell will yield about 1-1/2 cups shelled.
384	Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp.
385	If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1 to 2 minutes before adding the florets. The stalks take longer to cook.
386	Most cooks prefer to peel away the tough exterior of larger stalks over 1 inch in diameter
387	To cook broccoli florets, trim them to uniform size to promote even cooking.
388	Although raw broccoli is often served as crudites with dip, a quick blanching will both tenderize and reduce the strong flavor.
389	About 7 minutes is optimum steaming time for broccoli. Remove the lid several times during steaming to release steam which helps the broccoli retain its bright green color.
390	Do not wash broccoli until just before you prepare it.
391	Broccoli, broccolini, broccoflower, and cauliflower may be used interchangeably in many recipes.
392	Lemon juice and mustard seeds can liven up cooked broccoli. Do not add acid until the cooking is complete.
393	If you only need the florets for a dish, do not toss the stems. Peel, blanch for two minutes, and freeze up to three months for use in soups and stews
394	To reconstitute dried mushrooms, cover with warm liquid (water, broth, wine, etc.) and let sit at least 30 minutes. Drain, rinse, and blot on paper towels.
422	Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.
395	The liquid used to reconstitute dried mushrooms makes a flavorful addition to soups, stews, and stocks. Strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel before using.
396	For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.
397	An egg-slicer makes quick work of slicing mushrooms into uniform pieces.
398	Cut edges of mushrooms will turn dark when exposed to air. When they will be served raw, cut just before serving or wipe the cut edges with lemon juice.
399	Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.
400	Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.
401	Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.
402	Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.
403	Rhubarb is rarely eaten raw. To prepare, first remove all the leaves, rinse and pat dry. Trim the ends and cut into 1-inch chunks. If it is stringy, just remove the tough strings as you would with celery. However, the strings will usually break down durin
404	Stew or bake rhubarb with a little water and plenty of sugar to combat the tartness.
405	Rhubarb can quickly cook down into a syrupy liquid, so keep an eye on it if you need it to retain some texture for specific recipes.
406	If you sweeten rhubarb after it is cooked, you will need less sweetener.
407	Generally, the redder the rhubarb stalk, the less sweetener is needed.
408	Rhubarb is also easily canned.
409	Hothouse rhubarb should not have it, but rhubarb grown in the field often has tough strings running down the stalks, much like older celery. These strings should be removed before cooking.
410	Field-grown rhubarb will have a more predominant flavor than hothouse.
411	One pound of raw rhubarb will yield about 3 cups of chopped raw fruit or 2 cups chopped cooked fruit.
412	The best soups are made with a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time wit
413	Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
414	A hot soup will help recondition the palate between meal courses or after consumption of alcholic beverages.
415	Ideally, cold soups should be served in chilled dishes.
416	If the soup is not intended as the main course, you can count on 1 quart to serve 6. As a main dish, plan on 2 servings per quart.
417	Since liquids boil at a lower temperature at high altitudes, you may need to extend recipe cooking times at altitudes above 2500 feet.
419	Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
420	Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
418	To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
421	If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. (Save the potato for the cook's treat!)
423	Wine is a great flavor addition to soups and stews. When using wine or alchohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
424	Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.
425	For cream- or milk-based soups, use fresh dairy products
426	Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state.
427	To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
428	If you need to use oil, try cooking sprays or apply a small amount of oil with a pastry brush
429	Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.
430	Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatin will be.
431	Firmness varies on the ratio of water to gelatin and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatin several times before the mixture loses its thickening ability.
432	Gelatin takes twice as long to dissolve when used with cream or milk.
433	When using sugar with unflavored gelatin, mix the sugar and gelatin first before dissolving.
434	To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
435	Be sure to drain all solids of their liquid before adding to gelatin to avoid watering down the gelatin.
436	For 2 cups of gelatin mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.
437	To easily unmold gelatin, spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling. Or dip the mold into warm (not hot) water
438	Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unfla
439	Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
440	If you are doubling a recipe originally calling for 2 cups of liquid, use only 3-3/4 cups of liquid in the doubled recipe.
441	Other liquids can be used in place of water to prepare gelatin, including fruit juices, clarified vegetable or meat stock, wine, vegetable juices and seafood broths.
442	Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.
443	Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the
444	Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.
445	Never overheat butter while melting, as that will result in the curdling of the butter and will render it tasteless and without the required texture needed for most recipes.
446	If you have accidentally put extra salt in your cooking add diced potatoes or tomatoes. This will absorb the excess salt.
447	To reduce fat content in your baking recipes, use 1/4-cup of applesauce and 1/4-cup of oil instead of 1/2 cup of vegetable oil
448	Add corn flour, mixed in a little water, to thicken any gravy or soup. Using oatmeal also helps to thicken soups and also adds flavor to them
449	To make fat-free soup or broth, chill the meat broth before cooking. When cooking, the fat comes up to the top and you can easily spoon it out.
450	Add a spoon of sugar to the water while cooking turnips. This will lessen the odor of the turnips and also render them tastier.
451	Combine two or more brands of curry powder while using it in your cooking, as each is a mix of different ingredients. This will ensure that the dish tastes good.
452	To maintain the flavor of freshly, store it in the freezer
453	To keep Confectioner's sugar frostings moist, add a dash of baking powder.
454	Spraying Tupperware with nonstick cooking spray before putting in a tomato-based sauce will help prevent stains to the Tupperware
455	To toast blanched almonds, arrange the nuts in one layer on a shallow pan and bake in a moderate oven until golden, stirring often
456	To prevent Rice Krispie bars from sticking to your fingers, run your hands under cold water before pressing them into the pan.
457	To remove a stain from inside a glass vase, fill it with water and drop in two Alka-Seltzer tablets.
458	If the refrigerator is stale or full of bad odors, crumble up newspapers and fill the fridge. Let it run for a day or two. Remove the newspapers and discard them. You may need to repeat this procedure, but it does work very well. It also works on a stale
459	Have just a small amount of leftover wine? Don't throw it away, try freezing it into cubes for future use in casseroles and sauces.
460	Add about 7 drops of lemon juice to 2 cups of whipping cream. It will make the cream beat up firm in about half the time.
461	Adding a pinch of sugar to thewater when boiling corn on the cob helps bring out the corn's natural sweetness
462	Cream that is whipped ahead of time, will not separate if you add a touch of dissolved unflavored gelatin (1/4 tsp. per cup of cream)
463	Do Not use Iodized Salt in making pickles, it causes them to become soft.
465	Green peppers may be frozen without blanching in an airtight container for later use in hot dishes or casseroles
466	To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture
467	To cook hamburgers in a hurry, poke a hole in the center when shaping. The centers will cook more quickly and when the hamburgers are done, the holes are gone.
464	For burnt-on food in a skillet, just add a drop or two of dish soap and enough water to cover the bottom of the skillet, bring to a boil on top of the stove for easier cleaning.
468	To freshen a microwave, combine 1 cup water, the juice of 1/2 lemon and the rind, and 5-6 cloves. Microwave on high for 5 minutes.
469	Wrapping celery in aluminum foil when storing it in the refrigerator will help to keep it fresher for weeks.
470	Wash hands in cold water and rub with salt to get rid of onion odor
471	When instructed in a cake recipe to flour the baking pan, try using a little of the dry cake mix instead of flour for a no-white-mess on the outside of the cake
472	Placing a slice of apple in hardened brown sugar helps to soften it again
473	A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help
474	Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
475	Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.
476	Use margarine instead of butter to panfry or saute. Butter burns quickly
477	Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.
478	When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked
479	When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
480	Lemons stored in a sealed jar of water will produce twice the juice
481	Two drops of yellow food coloring added to boiling noodles will make them look homemade.
482	Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.
483	When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenl
484	If Bread powder is not to prepare cutlet? Fry Bret slide tava take on the inverter, grind the slide in the mixie. Oats can add a little flavor of the cutlet.
485	Always chill glasses before preparing the ice cream in it. This way it will stay stiff longer
486	Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast
487	Use leftover sukhi dal to make stuffed paratha.
488	Keep some extra dough in fridge to make chapatis for breakfast.
489	Always use heavy bottomed vessels to make desserts, in order to avoid burning.
490	To prevent milk from curdling while boiling,Add a pinch pf baking soda to it and it will regain its freshness
491	To keep coconut kernels freshRub a little salt over them, or sprinkle a little salt water on them
492	Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
493	For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
494	For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
495	When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
496	Add cheese rinds to vegetable or meat broths for another dimension of flavor
497	Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat
498	If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
499	To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing
500	For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
501	Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
502	Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
503	Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go
504	When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
505	When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the d
506	While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster
507	To remove black stains in cooker or vessels, add a small piece of lemon and 1/2 cup water. Heat for few minutes and wash immediately.
508	Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately
509	Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
510	Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives
511	Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
512	Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away
513	Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
514	Try covering the cookware when cooking in low heat or stand in front if cooking uncovered.
516	Soak wooden skewers in water for 30 minutes before using, them so they won't burn during cooking.
517	Simple sandwiches can be turned to attractive eats by decorating with simple things like shredded cabbage, tomato slices, carrot julienes, thinly chopped salad leaves etc.
518	When you added a little sugar to cook radish it may be good smelled and tasty
515	When possible, grind whole spices in a grinder or mortar & pestle just prior to using . Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.
519	When using a microwave oven, cover the food container and turn or stir the food to make sure it is heated evenly throughout. If the microwave does not have a turntable, rotate the dish by hand once or twice during the cooking.
520	Varieties of green onions are available all year but their prime season is spring and summer.
521	If using only half an onion, use the top half and store the root end. The root end will stay fresh for a longer period of time
522	When cooking carrots be sure to cut the pieces as close as possible to the same size so that they will cook evenly.
523	Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
524	Sweet peppers are eaten raw or cooked and are good in salads, savory dishes, stuffed or eaten on their own
525	Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh.
526	Test for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.
527	When cutting apples into slices or chunks, sprinkle them with lemon juice or lemon-lime soda to keep them from turning brown. They can also be soaked in apple juice to keep them from turning brown.
528	Ripe bananas can be saved for baking purposes by mashing, placing them in a plastic bag, and freezing until you are ready to use them. You can also place the whole banana in a bag and freeze it in its skin.
529	When selecting, choose lemons that are heavy for their size and have smooth skins
530	After opening the raisins, seal tightly and store in the refrigerator to keep fresh.
531	Revive wilted celery by placing it in cold water and refrigerating it for several hours or to speed up the process, place it in ice water for one hour
532	When selecting, choose cucumbers that are firm and have tight, shiny skins. Avoid any that are not firm or have shriveled or blemished skin.
533	When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
534	Wash greens gently but thoroughly and then dry completely. Use a salad spinner (do not over pack) or gently pat dry with a tea towel to avoid breaking or bruising the greens.
535	When selecting lettuce, choose heads that are firm and have nice green leaves. Avoid heads that have leaves showing any discoloration.
536	When cleaning mushrooms, avoid using water because it will reduce their flavor. Use a brush to clean sand, grit and other debris from the pits and ridges.
564	For cake-like brownies, increase the amount of eggs used. For chewier brownies, decrease the amount of eggs used.
565	Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
568	Salt :Eating the iodised version protects us from goitre, a disease that makes the thyroid gland in our necks swell up.
569	The verjuice adds acidity, which lifts the flavour but unlike lemon or vinegar, doesn’t add a strong flavour of its own.
537	Do not use fresh pineapple in a salad that contains gelatin. The fresh pineapple contains an enzyme that will prevent the gelatin from setting. Use canned pineapple instead.
538	To prevent the seeds from getting into you citrus juices when squeezing fresh juice, place a piece of double thick cheesecloth over the cut end of the fruit and squeeze the juice through the cheesecloth. The seeds remain behind.
539	When it is desirable to remove the white membrane from a peeled orange, the process can be simplified by first placing the unpeeled orange in boiling water for 5 minutes.
540	If only using half of an avocado, leave the pit in the half you are not going to use, wrap it in plastic, and store in the refrigerator. The pit will help slow down the discoloration. If the cut edge does become discolored, it can be cut off and the fruit
541	Use an ice cream scoop to remove the seeds from a squash.
542	When deep-frying french fries, do not overload the basket. Trying to cook too many at one time will result in greasy and soggy fries.
543	Did you smell up your microwave with burned popcorn? Place a few drops of lemon juice in a cup of water and nuke it until it is hot.
544	Balsamic vinegar and strawberries go well together. Whenever you are using fresh strawberries in a recipe consider adding a splash of balsamic to the dish.
545	To keep bean sprouts fresh in your refrigerator store them in water in a covered plastic container.
546	Not salting your beans in the beginning is going to result in them cooking a whole lot faster.
547	Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
548	To clean copper bottoms on pots and pans, simply open a can of tomato soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
549	Mix a few raisins with fresh chopped apples and make a easy, new apple pie.
550	The Bread Is Heavy & Dense,Too much flour added,Insufficient rising periodCertain flours (whole wheat, rye, and others) create a heavier loaf than all-purpose unbleached flour
551	Kitchen shears can be sharpened by cutting through a piece of steel wool.
552	To preserve your wooden cutting board, occasionally rub it down with a couple of drops of oil. This will also help prevent food from sticking to the board.
553	To dispose of used cooking oil, open up 4 or 5 plastic grocery bags, place them inside of each other, and when oil has cooled, pour it into the center of the layered grocery bags. Tie the bags shut and dispose of properly.
554	To make stainless steel shine, rub it down with lemon peel. You can also soak it in club soda until the fizz is gone. After either process, wash in soapy water and dry.
555	Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.
556	Shallots will keep for approximately six months if stored in a cool, dry location.
561	Once the florets are cut off the cauliflower, the stems can be chopped into pieces and then added to a fresh salad to provide a crunchy texture.
562	Add fresh butter to your fruit pie filling after it has been, cooked.Or dot pieces of butter over the fruit before you place on the top crust.
563	Store buttercream icing in an air tight container in the refrigerator. Fresh is best, so don't make buttercream icing in advance if possible.
557	Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
558	When boiling lasagne noodles, because of their size, it is best to add 1 tablespoon of oil to prevent the noodles from sticking together. Avoid using oil when boiling other noodles because the oil will prevent the sauce from sticking to the noodles proper
559	Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
560	Most of the time a pizza crust dough should be wet and sticky (use a little extra water). Toss in plenty of spices. Oil your pan with olive oil. Try baking the crust first, then add any topping and bake only to melt the cheese. Try dipping your fingers
566	Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
567	Make cookies in the same batch the same size and shape. Arrange pieces of cookie dough in even rows on the baking sheets so they heat evenly. Do not leave large empty spaces; this may cause cookies to burn.
570	Fry the Okra in hot oil until it’s golden and serve with a tomato salsa.
571	Polenta can taste bland so add some salt, a little butter and - for extra tang - grated parmesan cheese will do the trick.
572	The sweet nuttiness of chestnuts lends itself to everything from starters to sweets.
573	Rosalie and Connie recommend eating Ricotta the Italian way; on toast with a bit of honey.
574	Roasted vegetables can be pureed and added to a tomato pasta sauce for an exotic change.
575	Avoid butter and add any rice in bran oil.
576	Bitter guard pakoda :Mix 2 hand ful of rice flour and two hand ful of maida and one hand ful of cornflour and chilli powder and ginger garlic paste with little red colour; sprinkle water and fry.
577	Vinegar :Regular vinegar is used for making paneer and for marination while the other one is used for cooking
578	Copper bottom cookware heats fast and saves time and fuel. It looks attractive too as it is available in different shapes. –
579	Non stick cookware is useful for those who want to reduce the oil consumption. It is also convenient to clean.
580	Castiron cookware heats well and is ideal for deep frying.
581	Microwave Cookware Microwave glass cookware, pyrex, corning ware etc. is good for cooking in microwave mode as well as for baking in convection mode. The special plastic cookware is ok for reheating food
582	Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky
583	Toasting nuts, rice, rava and dal before cooking with it increases its flavors considerably.
584	Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
585	To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.
586	To make crispier puris, add a little rava to the wheat flour while kneading.
587	Tamarind can be substituted with raw mango powder.
588	Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.
589	Have lots of peeled garlic in an air tight box in the fridge.
590	While chopping vegetables, chop in a bulk, use what is needed and put the remaining in the fridge for later use. Chopping a vegetable at a stretch saves a lot of time.
591	Make green chilly paste and keep in the fridge. This saves a lot of cooking time
592	Soak chik peas in boiling water. In this way only 1-2 hours of soaking in needed.
593	To make your idlis softer, add little amount of sagu with urad dal.
594	To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.
595	If you want to give salad a subtle garlic flavour, rub a cut garlic pod on the inside of the salad bowl before you toss the salad
596	Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.
597	When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value
598	Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
599	Save butter wrappers in the freezer to use for greasing pans when baking.
600	When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
601	Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
602	When using granulated sugar, keep in mind that one pound sugaris the equivalent to 2 cups.
603	When making roux for a recipe, make extra and keep in the refrigerator for future use.
604	Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.
605	Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading.
606	Eggplants Retaining Color : When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.
607	Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt
608	Ready To Use Masalas Indian cooking requires a lot ofpre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and
609	Alternative to Fresh Coconut Ever try to break open a fresh coconut for making Indian chutney? Well, here is a great alternative. Out here in the US look for UNSWEETENED dry grated coconut. Make sure it is not the sweet kind. Add just enough water so tha
610	Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day.
613	To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed.
611	Tips for Making Dosa : To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed
612	Tip for making soft chappati dough. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals
614	Make your own Celery Salt for a fraction of what you'd pay at the store. Dry celery leaves thoroughly, crush to a powder or rub them through a sieve and mix with salt.
615	If you like well-browned pancakes, add 1 teaspoon molasses to the batter. It will make the difference.
616	Mushrooms freeze well. Wash quickly, dry, then put them, sliced or un-sliced, in a plastic bag and freeze. Use them without defrosting. In any cooked dish, they will taste exactly like fresh mushrooms.
617	Cauliflower cooked in an aluminum pot will darken. Use a different kind of pot and add a little sugar, lemon peel or vinegar to the cooking water to keep cauliflower white.
618	Add a pinch or two of curry to spaghetti sauce or tuna salad. You will be surprised at the difference it makes. This ingredient is a must for these two dishes. I can really tell the difference. Do not put too much in to begin with. Put a pinch, sitr, tast
619	Add a little honey to the butter in which you saute onions for an out-of-the ordinary dish (Add onions when butter/honey mixture begins to sizzle)
620	For garlic-flavored potato chips, put a peeled garlic clove in a container with chips several hours. Discard before serving chips.
621	Toast coconut in the microwave. Watch closely, as it browns quickly once it begins to brown. Spread 1/2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30-seconds after the first 2 minutes.
622	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.
623	Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.
624	When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
625	Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
824	To easily center a mold on a plate, rinse the plate with cold water before unmolding the gelatin.
825	Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
826	Adding a little soda to cranberries, while cooking, prevents use of too much sugar.
827	To prevent the smell of ham permeating the house, you can effectively use a little vinegar while boiling the ham in water
807	Buying Lemons and Lime Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a
808	Pakodas can be made crisper, just add a little corn flour to the gram flour (besan) while preparing the batter.
809	Good variety chilies and chili powder also gives colour to the gravy. Try to use long variety red chilies. You may even dry it under sun for a few days and powder coarsely at home. This coarse powder gives good taste to gravies and pickles.
810	To make your dosa crisper; add a little sugar to the dosa batter.
811	Adding a carrot to tomatoes while making soup reduces the sourness and also increases the nutrient value.
812	If after halving a jackfruit you find it has not ripened enough wrap the halves tightly in a muslin cloth and keep it in a dark place. It will ripen in a few days. And you will know it is ready when you get the strong flavour of a ripened jackfruit.
813	Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it
814	Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nut
815	To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
816	If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth
819	While making potato patties/tikkis, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the
820	Use water always in 1(rice) : 2 (water) for pulav. After 10-15min of cooking, if u feel water is less, just add little water.
821	Add 1/2 tea spn of sugar while cooking beetroot in cooker. This avoids the spreading/splashing of color.
822	To make 1 cup of dal, add at least 2-3 cups of water, depending on the type of dal.
823	Store spices in a cool, dark place not above your stove. Humidity, light & heat will cause herbs & spices to lose their flavor.
828	To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.
829	While grinding coconut during cold days or while grinding frozen/cold coconut, use warm water. This helps in easy grinding and also avoids the fat floating on top.

No records to display

Search By Tips:

ID	Tips	Images
626	To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
627	To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
628	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering
629	If you want to store eggs without refrigeration just keep them immersed in lime water.
630	A tablespoon of honey added to meat before cooking improves its taste and flavour.
631	If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.
684	Fill cooked, drained and cooled pasta shells with corn, ham or chicken salad. Or cheese based mixtures.
632	The secret of the great kebab is in its marination. Ideally you should marinate kebabs twice. First, in a light marinade like garlic, salt and lemon juice. Then for a few hours in the main marinade.
633	The best kebabs are made in charcoal ovens. Home electric oven will slow cook and dry out the kebab, robbing it of tenderness and flavour.
634	While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavours of the marinade overnight or at least four to six hours.
635	An egg slicer works great for slicing fresh mushrooms too. It makes even slices in a jiffy.
636	Best way to separate egg white from yolk is to break the egg into a funnel set over a bowl - the white will slide through while the yolk will remain in the funnel.
637	While buying lamb, look for meat with a fresh pink-red colour and a layer of fat which is creamy white in colour.
638	As lamb has quite a high fat content avoid cuts with too much fat. But absolutely no fat will mean that the flavours will not come out well in the cooked dish.
639	While storing meat in the deep freezer, remember to wrap it well to prevent freezer burn.
640	When making an egg omelette heat the fat till smoke rises. Take the pan off the fire, pour the mixture in it, cook on low heat.
641	It is easier to cut chicken liver with a pair of scissors.
642	Marinating tough meat in wine, yogurt, vinegar etc. helps to tenderize it.
643	If you sprinkle some lemon juice over hot coals in the last few minutes while barbequing it will add a delicious flavour to the chicken or mutton that is being grilled.
644	To avoid Fish odor - Use one teaspoon baking soda with a quart of water.
645	It's easier to skin a frozen fish than a fresh one, so you might find it convenient to freeze fresh fish before skinning.
646	Add lemon juice to shortening when frying fish. This eliminates smoke and odour.
647	After cooking fish, wash the pan with vinegar to remove fishy odour.
648	To tenderize meat, place in vinegar water for a few minutes
649	If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh
650	Add a little strong tea to roasts and stews. It acts as a meat tenderizer and reduces cooking time.
651	Tenderize a tough piece of pot roast with tomatoes. Add the tomatoes to the usual vegetables and seasonings and the acid in the tomatoes will act as tenderizer.
652	Let boiled meat go cold in its own broth if you want it to be tender when cold.
653	Use soybeans for making meatloaf.
654	Brown meatballs uniformly and with less mess by doing them on a cookie sheet in a 425 F. oven.
655	Try making meatloaf in muffin tins. It cooks more quickly and looks better.
656	The trick to cutting meat for Chinese dishes is to partially freeze the meat (or partially thaw frozen meat) and then slice it thinly across the grain.
657	Cutting your own chicken pieces and chops from whole fryers and loins will easily save 30 to 50 per cent on your meat bill.
658	Defrost chicken by soaking in heavily salted cold water. The meat will be white and flavourful.
659	To make baked chicken easier and tastier, brush chicken pieces with mayonnaise, then coat with crushed, seasoned cracker crumbs and bake. The mayonnaise provides an excellent base and the crumbs stick better.
660	Use dental floss to truss turkey or chicken.
661	Save one-third the baking time, by placing chicken or turkey in a well-oiled brown paper bag. Seal end of bag with staples and bake in 400 F oven
662	Baste turkey with a mixture of two cups water and 1/4 cup honey.
663	Don't throw away chicken and turkey livers, hearts and gizzards. Simmer them in water, then cut up. Place water and cut up pieces in blender. Blend and add gravy.
664	For avoiding kebabs to become harder to chew, marinate them for a longer time and also avoid over cooking them.
665	For its better effects, mutton should not be of an older animal. Younger one looks pink and has firm texture. If it is red and looks wrinkled, it will be tough.
666	To store fish for more than a day and still keep it fresh, first clean it, rub it with salt, add turmeric and a dash of vinegar, and then freeze.
667	To avoid bacon to splatter all over, sprinkle a little amount of salt in the frying pan before adding bacon to fry.
668	To make omelet light and fluffy, heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork.
669	Before frying a fillet of fish, let it rest on a kitchen towel for a few minutes on each side. The excess water will get absorbed and this will enhance the flavour of panfried or sautéed fish.
670	When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
671	Cutting bacon or pancetta is easier after they have been sitting in the freezer for a little while and have become firm.
672	Crack eggs on a paper towel on the counter —no shells and easy cleanup.
673	When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
674	To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.
675	For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
676	Limit your consumption of salty processed meats, such as salami, ham, corned beef, bacon, smoked salmon, frankfurters and chicken loaf.
677	Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist
678	While storing meat in the deep freezer, remember to wrap it well to prevent freezer burn.
679	Diced or mashed tofu can replace chopped hard-boiled eggs in some salad and sandwich recipes
680	Store lamb at temperatures between 1°C and 5°C. At room temperature, bacteria that cause food poisoning will multiply rapidly.
681	As lamb has quite a high fat content avoid cuts with too much fat. But absolutely no fat will mean that the flavours will not come out well in the cooked dish.
682	Even without eggs, you can surely serve a soft and delicious cake with pureed fruits.
683	Use up all those broken crackers by rolling with a rolling pin and using the crumbs for coating fish and chops.
685	Tofu is great for egg substitutions in recipes that call for a lot of egg
686	Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
687	Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
688	Buttermilk is one of the preferred egg substitute used for eggless cake recipes
689	For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more.
690	You will get more volume when beating egg whites if you first bring them to room temperature
691	You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are alr
692	The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
693	When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
694	Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.
695	The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two
696	Egg whites beaten with sugar combined will not peak as firmly.
697	It is best to begin at a slow speed and gradually move up to high when beating egg whites.
698	To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
699	Use beaten egg whites right away. Do not let them sit.
700	If you sprinkle some lemon juice over hot coals in the last few minutes while barbequing it will add a delicious flavour to the chicken or mutton that is being grilled.
701	While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.
702	A tablespoon of honey added to meat before cooking improves its taste and flavor
703	Thicker stock and a more delicate flavor results from using veal bones rather than beef bones since the veal has more collagen which gels the stock.
704	When frying any nonveg dish its good to add more oil than usual as it will never burnthe dish.
705	To keep lard from splattering while frying, sprinkle in a little salt.
706	Scrambled tofu makes a delicious alternative to scrambled eggs.
707	Use an egg-replacer powder such as Ener-G to replace the eggs in baked goods. 1-1/2 teaspoons mixed with 2 tablespoons of water.
708	Half a small banana, mashed, is a good binder. Gives pancakes, muffins, and quick breads a subtle banana flavor.
710	Mashed or pureed tofu can replace oil in other (non-sweet) baked goods.
709	In any recipe where the eggs are used for leavening, consider increasing the amount of baking powder or baking soda called for while using one of the binders. Do this with caution, as too much leavening can affect the taste and the consistency of baked go
711	Eggs are used in baking for leavening and for binding
712	For easier carving, cover a roast or turkey with tinfoil and let stand for about 30 minutes after cooking.
713	Let boiled meat go cold in its own broth if you want it to be tender when cold.
714	Buy cheaper cuts of meat and tenderize with inexpensive wine for a gourmet flavour.
715	Place a large sheet of tinfoil on a baking sheet. Cover it with bacon strips and broil for approximately 10 minutes. This saves cooking and cleanup time since you just throw the foil away.
716	The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.
717	A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
718	The gills should be rich red. If the fish is old, they will turn the color of faded brick.
719	All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
720	If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.
721	Many fish, including trout and salmon, have a double rib cage, so the fillets may have small pin bones. You can remove these by pressing the flesh with your fingers, and removing the bones using a tweezer.
722	The easiest tool to scale a fish is a butter knife.
723	Start scaling your fish by holding it firmly with one hand and scraping from tail to head with the knife.
724	Shrimp are overcooked when they curl to form the letter O. Don't overcook shrimp.
725	Shrimp will be firm, turn pink, and slightly opaque when cooked correctly.
726	Boil better eggs. Add 2 tablespoons of vinegar in water before boiling eggs. Keeps them from cracking.
727	When scalding a chicken, add 1 tsp. of soda to the boiling water. The feathers will come off easier and flesh will be clean and white.
728	For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
729	Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
730	A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For
757	Adding a pinch of salt while boiling eggs helps prevent them from cracking
758	To determine whether an egg is fresh or not, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.
759	Brushing beaten egg whites over a pie crust before baking gives it a beautiful glossy finish
731	Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning .
732	Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, re
733	Remove the turkey from the oven and use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it's done. If you stuff your turkey, check the internal temperature of the stuffing as well; it should be at least
734	Tent the bird with foil and let rest for about 25 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
735	Remember to carve your turkey with a very sharp or electric knife.
736	When purchasing meat in the grocery store, be sure to visit the meat department last. This will minimize the amount of time that the meat is unrefrigerated between purchasing and arriving home.
737	Keep meat and poultry separate from other items in your grocery cart.
738	Preventing meat and poultry packaging from touching other items in your grocery cart, especially fresh produce, reduces cross contamination and the likelihood of food borne illness
739	Refrigerate meat and poultry immediately upon arriving home.
740	Meat should always be cooked to the proper temperature to kill harmful bacteria.
741	Whole cuts of meat should be cooked to the proper temperature on the surface or other areas that may have been exposed to bacteria.
742	Generally, if not cut open, bacteria does not have access to the interior of solid cuts of meat.
743	Don't put frozen or partially thawed meat or poultry into a slow cooker — they take longer to get to 165°F, and can also cool everything in the slow cooker.
744	Veggies cook slower than meat or poultry, so put them in the cooker first, on the bottom & then add meat or poultry, then cover with water, stock or broth.
745	Keep raw poultry away from ready-to-eat foods
746	Store poultry carefully to prevent food poisoning bacteria from growing and spreading.
747	Always wash and dry your hands thoroughly, with hot water and soap, after handling raw poultry .
748	After preparing poultry, clean all utensils and worktops thoroughly - we recommend using an antibacterial spray after cleaning.
749	Always use separate chopping boards for raw poultry and meat.
750	Always make sure poultry is properly cooked before serving (above 75°C) and that the juices run clear.
751	Don't re-heat poultry more than once.
752	Ideally, try to use turkey leftovers within 48 hours.
753	Giblets are raw meat. They should either be cooked immediately or stored in a sealed container in the fridge until you cook them .
754	Pour away any liquid that comes out of the defrosting turkey regularly, to stop it overflowing and spreading bacteria .
755	Adding a teaspoon of water while frying beef helps to pull away the grease from it.
756	If you want to make your omelet rich adding a few spoons of cream cheese or heavy cream to it while whipping really works.
760	Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
761	Marinate chicken in buttermilk to tenderize.
762	Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid
763	Marinate red meats in wine to tenderize
764	Use soybeans for making meatloaf.
765	Thaw frozen fish in milk and it will taste like fresh fish.
766	To avoid Fish odor - Use one teaspoon baking soda with a quart of water.
767	Don't throw away bones of mutton or chicken. Use them for making stock for soup, gravy or curry.
768	A tablespoon of honey added to meat before cooking improves its taste and flavour
769	While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavours of the marinade overnight or at least four to six hours.
770	While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.
771	Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
772	Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering
773	The secret of the great kebab is in its marination. Ideally you should marinate kebabs twice. First, in a light marinade like garlic, salt and lemon juice. Then for a few hours in the main marinade.
774	To prevent bacon from curling, dip the strips in cold water before cooking.
775	If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
776	Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
777	For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
778	Meat that is partially frozen is much easier to cut or slice.
779	Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
780	After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
781	To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut
782	When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust
784	Put the steak fat-side down in a hot pan, holding it with tongs
786	When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices
788	When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
789	To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
783	When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you norm
785	For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
787	Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
790	Cook the eggs until the whites and egg yolks are fully firm
791	When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
792	Cut hard-boiled eggs smoothly by dipping the knife into a glass of cold water or run it under cold water for a few seconds before making each cut.
793	If your meat grinder has pieces of meat stuck in it, run a piece of bread through it to remove the pieces before you wash it.
794	Versatile and easy to cook, pork fillet is perfect for making a fast and tasty meal.
795	The raw beef dish known as “Carpaccio” was named after the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings.
796	Groundnut chicken :Cook the chicken with onion, tomatoes green chillies, crushed ginger and garlic with chilli powder, corinader powder and turmeric powder. Pressure cook them, turn in to kadai, dry and add coarsely ground nuts.
797	Sora puttu :sora 1/2 kg, onion 250 gms, garlic 100 gms, green chillies 10 nos, curry leaves, oil 1 round spoon. Boil shark with turmeric powder, squeze the water. Heat oil in a kadai, saute onion, add green chillies, chopped green chillies, curry leaves a
798	Use a deep vessel to fry chicken to avoid the splashing of oil and juices all around the place.
799	To get good smell and yummy taste of biryani add more onions and fry it more in oil along with little tomatoes.
800	To help tough meat like lamb or beef tenderize, marinate it in vinegar, curd, mustard or mashed papaya overnight. Wipe off the marinade and then cook.
801	A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
802	Skinning a Chicken with Ease Have you tried skinning a chicken? Well, always peel off a little part of the skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel and skinning the chicken...even the tough skin on
803	Beaten Egg Whites will have more body if you whip in a little sugar toward the end of beating - when whites stand in soft peaks. Add sugar a little at a time, whipping as you go. (Do not add sugar too soon or too much at a time or you'll get a thin marshm
804	To clarify a quart of stock, beat 2 teaspoons water with 1 egg white, then add the eggshell (crushed in small pieces) and stir into the stock. Boil 1 or 2 minutes, then strain through a square of fine cloth draped over a large strainer.
805	If you plan to un-mold a baked custard, beat the eggs only slightly before you add them to the liquid. This will keep the custard firm when baked. (Too much beating produces a light, porous custard)
806	After stewing a chicken for diced meat for casseroles, etc., let cool in broth before cutting into chunks. It will have twice the flavor.
817	Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 4-5 days for a 20 pound turkey to fully defrost.
818	The best kebabs are made in charcoal ovens. Home electric oven will slow cook and dry out the kebab, robbing it of tenderness and flavour.

No records to display

About

Quick Link

Contact Us