* soak potatoes in salt water to avoid discoloration.
* soak paneer in warm water adding little salt to it till the time of cooking to get smooth & soft paneer.
* If you boil vegetables in water , don't throw the water, use it for soups or gravies.
* To avoid browing of apples after cutting , brust it with little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
* To remove the skins of Alomonds , soak almonds in hot water for 20 minutes. The skin will peel off easily.
* For crispy pakodas , add little corn flour along with the gramflour ( besan) while preparing the batter.
* Add some hot oil and 1/2 teaspoon of baking soda in the batter while making pakodas.
* Fry the ground masala in reduced flame, so that it retains its colour and taste.
* To retain colour in the gravy always use ripe red tomatoes.
* Good variety chillies and chilli powder also gives colour to the gravy. As far as possible try to use long variety red chillies. Dry it in sun and powder coarsely. Always the coarse powder gives good taste and colour to the gravies and pickles.
* While preparing ginger garlic paste , always use garlic at 60% ratio and ginger at 40% ratio, as ginger is very strong and make your dish sharp and pungent.
* Whenever you add curd to the masala, it should be beaten well and add gradually.
* If poppy seeds are used in grinding, soak it in hot water for 15 minutes, if you are grinding it in the mixie.
* soak paneer in warm water adding little salt to it till the time of cooking to get smooth & soft paneer.
* If you boil vegetables in water , don't throw the water, use it for soups or gravies.
* To avoid browing of apples after cutting , brust it with little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
* To remove the skins of Alomonds , soak almonds in hot water for 20 minutes. The skin will peel off easily.
* For crispy pakodas , add little corn flour along with the gramflour ( besan) while preparing the batter.
* Add some hot oil and 1/2 teaspoon of baking soda in the batter while making pakodas.
* Fry the ground masala in reduced flame, so that it retains its colour and taste.
* To retain colour in the gravy always use ripe red tomatoes.
* Good variety chillies and chilli powder also gives colour to the gravy. As far as possible try to use long variety red chillies. Dry it in sun and powder coarsely. Always the coarse powder gives good taste and colour to the gravies and pickles.
* While preparing ginger garlic paste , always use garlic at 60% ratio and ginger at 40% ratio, as ginger is very strong and make your dish sharp and pungent.
* Whenever you add curd to the masala, it should be beaten well and add gradually.
* If poppy seeds are used in grinding, soak it in hot water for 15 minutes, if you are grinding it in the mixie.
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