Essential Tips and Tricks

  • TIPS
  • If rice gets overcooked add some ghee or oil to it and leave for few minutes. Strain and spread on a plate when rice is cool you will see all grains are separate.
  • Dissolve some camphor tablets in a glass of water and keep near your bed. It will keep mosquitoes away.
  • To make idli softer add 1 tsp.. methi  (fenugreek) while soaking rice for idli and grind. Your idli will be soft.
  • To clean an electric kettle add 1 tbsp. white vinegar and leave for few minutes. Rub with a cloth then add a glass of water to the kettle and boil it.
  • If you accidentally burn rice, take a plate filled with cold water and place rice pan on it.  After few minutes you can scrape rice off.
  • Clean your sliver with toothpaste, it works great!
  • Wipe kitchen counter with few drops of vinegar. It will keep the counter hygienic and sparkling.
  • To keep cookies fresh, place crumpled-up tissue paper in the bottom of the jar.
  • Add few grains of rice in the salt shaker to avoid moisture.
  • Rub you china cup with baking soda and lemon juice to get rid of tea coffee stain.
  • If you have too many mint leave don’t worry you can dry and make it into powder and use for tea, pulaos, parantha, raitas.  It stores for a long time
  • If you want to fry onion without oil, use heat non-stick pan. Place chopped onions and add salt then fry at low flame until onion is brown.
  • If you have too much chilli in your gravy add some curd or cooking cream in it.
  • To remove stains from your melamine or chinaware add bleach in hot water and soak for 2-3 hour and clean.
  • Before adding curd to curries, don’t forget to beat the curd. Remove the masala from fire when adding the curd or milk to the masala. Stir well to mix. Return to low heat.
  • If by mistake gravy becomes too salty, make a few small balls of flour dough and add in the gravy.  3-4 minute Let them stay for some time in the curry.  Remove these balls before serving dough ball will absorb extra salt.
  • To thicken gravies and add flavour to the gravy, grind 1-2 tbsp of soaked cashew nuts to a fine paste. Add to the masala.
  • Mix ½ kg of soya bean flour to 2 kg wheat flour for protein-rich diet making paratha.

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