A few days back I started a kitchen series for housewives to make your work easy. I have included a few more kitchen tips as well, to make your dishes tastier. I chose to bind and serialize 25 tips together. And here is series no: 6. You can read its first part here. All the tips have been serialized. Read the 7th part here.
1. Along with stem, wrap curry leaves in banana leaves. Then keep it in refrigerator.
2. Place bowls in freezer and make them chilled. If you beat cream in such chilled bowls, cream rises up easily.
3. If lumps are formed in your brown sugar, put three or four apple pieces.
4. Add a little water, milk or a little corn flour to the egg-mixture and beat well, before preparing omelette. Your omelette turns soft.
5. You can add a little cold water while beating white egg yolk. Egg yolk will increase in volume.
6. Wash rice and dal before soaking for idli. Later use the same water (used for soaking) for grinding the batter. Your idli and dosa taste better.
7. You can substitute cooked rice with rice flakes also, while grinding idli batter. Your idlis turn soft and rise up.
8. To improve the taste of dosa and idli, add fenugreek also.
9. If idli batter has thin consistency, you can add a small spoon of cornflour or a big spoon of bread crumbs. Mix them with a little water before adding to the batter. You can adjust the consistency of the batter.
10. You can cut banana leaves into small round shapes and put inside the idli-maker. You can pour batter on the top. Your idlis have a distinct taste. You can try the same with steamed dishes like steam cake, orappam, idiyappam and many more.
11. You can add chopped ginger, chillies and curry leaves, even coriander leaves to idli batter before making idlis. They turn more healthy and tasty.
12. Never overcook idlis. 10-15 minutes is maximum.
13. You can grate carrot and beetroot and keep them in refrigerator. They can be used as stuffing for puttu and rolls, and also for preparing salads.
14. Chop different types of fruits and store them in an airtight container for three days (you may keep it in the fridge). You can eat them as they are or mixed with curd.
15. Prepare a protein-rich item like sprouted green gram or roasted white chickpeas, and vegetables like cucumber and tomato separately (these also can be kept in the fridge). When you mix them together, the salad is ready.
16. If you soak chia seeds in water and keep them in the fridge, you can add them to milk or curd and have them in the evenings when you return from office or feel low.
17. You can keep different kinds of nuts and seeds in a small grinder jar. Whenever needed, grind the nuts freshly and add them to your favourite dishes or salads.
18. For breakfast or lunch, it is enough to cook a little extra of one meal. If you prepare overnight oats beforehand for the morning, one meal is easily taken care of.
19. You can chop onions and shallots and keep them in air-tight containers in refrigerators. They come handy to prepare dishes in busy schedules. You can use them for 3-4 days definitely.
20. If you don’t want to keep payasam/pradhaman in refrigerator and keep it outside for long time, avoid addig fried raisins. As time passes by, raisins may bring sour taste to your dessert.
21. To avoid damage to coconut oil and to keep it for a long time, add a little crystal salt and pepper to the jar in which you keep the oil.
22. Put some neem leaves in the rice container. It gets rid of pests.
23. If the dosa batter ferments too much, add a little more rice flour, mix well, and let it rest for half an hour. The sourness will reduce, and you can make nicely browned, crisp dosas.
24. Even people who don’t usually prefer wheat dosa will like this special variation. While preparing the batter, add one egg, a little chopped coriander leaves, and one clove of garlic finely crushed. Mix well and make dosas.
25. If you want to make puttu, it is usually prepared using coarsely ground puttu powder. But what if you feel like eating puttu on a day when you don’t have puttu powder at home? Take the same amount of regular rice flour and aval (flattened rice). Grind the aval into coarse grains and mix it with the rice flour. Moisten the flour, add grated coconut as needed, fill the puttu maker, and steam the puttu.
Image source: Pixabay
Also read: 20+ Handy Tips While Preparing Indian Breakfast Dishes
Read a few more interesting articles related to easy cooking. Here is the page link. Click on the images in the gallery to read
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