Cooking Tips

  1. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
  2. Take the time to actually read recipes through before you begin.
  3. Recipes are only a guideline, not the fix formate. Feel comfortable replacing ingredients with similar ingredients that you like.
  4. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
  5. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
  6. Plunge vegetables in cold water after blanching (boiling) them so they maintain a bright color.
  7. Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.
  8. Taste what you make before you serve it. I’m amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
  9. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing.
  10. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
  11. Cook more often. Don’t study; just cook.
  12. Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
  13. If you boil vegetables in water, do not throw the water, keep it to make gravies.
  14. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
  15. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
  16. Fry the seasonings until they change color, to get full flavour of seasonings.
  17. Add some hot oil and 1/2 tsp of soda in batter while making pakodas.
  18. Add some hot oil and 1/2 tsp of soda in batterwhile making idli,dhokla
  19. When coconut is used in grinding masala, do not fry for a longer time.
  20. If you are making patties or tikkis  or roll of banaana, always make sure that the banaana are boiled well in advance and cooled before you use them.  The tikkis,roll,pattice will not be gooey.
  21. Always use ghee  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.
  22. Little plain sugar or caramelised sugar added to the gravy makes it tasty.
  23. When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
  24. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
  25. To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
  26. Always add hot water to the gravy to enhance the taste.
  27. Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas
  28. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
  29. Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
  30. Immediately after boiling noodles put them in normal cold water to separate them each
  31. 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.
  32. 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.
  33. 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.
  34. 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
  35. While making chapathi, leave the dough for 30 min to make soft chapathis.
  36. 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 twice.
  37. Tamarind can be substituted with raw mango powder.
  38. Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
  39. When frying, the oil should be in the correct temperature. If its too hot, the outside will get browned up too quickly before the inside gets cooked. If its not hot enough, the fried food will absorb too much oil before getting cooked.
  40. If you have added too much chilli powder in a gravy then add some curd ,lemon juice or 2 .t.s ghee in it to balance it.
  41. If you have added extra salt in the dish,don’t worry just add a ball of wheta flour dough and boil for a minute,then discard the  flour ball.
  42. While boiling banana first cut in to 2 to 3 piece and add salt and lemon juice. so it will remain white after it gets boil.
  43. Never boil banana in pressure cooker bcz it becomes watery and very soft.
  44. Always grate boil banana so there will not be any lump.
  45. Use scissor to chop green chillies and coriander.
  46. Try to  add whole curry leaf spring  in the dish,it will be easy to remove after cooking.
  47. If facing difficulty in rolling any stuff parantha,,then add add some dry roasted gram flour or little poha crumbs in the filling,it will not come out while rolling.
  48. While making pattice,tikkies or any type of roll if base becomes watery or soft than add some poha/flatten rice so it will suck water from it and base will become crumbled.
  49. While making gravy for a kofta or paneer dish ,use milk instead of water  for smoother gravy.
  50. Plate Etiquette……

manners

 

51. Lemon decoration idea…
lemon

52. Wrap the top of Your Bananas with plastic wrap and they will last for four to five days longer.

53. When we cut any vegetable or fruits for eating and if it is not covered  some small insects will cum and seat on fruits or vegetable. If we want to avoid this take 10 to 15 BASIL leaf ( TULSI) put near plate and you will see all insects will go away.Basil( Tulsi) can be put on fruits or vegetable also.

 

 

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3 Responses to Cooking Tips

  1. Lakesh Mehta

    श्री , मनीष जी ,

    आपका पेज ऍफ़ बी पे लाइक किया , अच्छा है इसमें आप के द्वारा दी गई जानकारी काफी उपयोगी होती है मगर आप इसे हिंदी या गुजराती में भी रखे तो इसका लाभ काफी लोग ले सकते है। अगर होसके तो।

    धन्यवाद ,

    लाकेश महेता
    +91 9726389365

    • Manisha Shah

      Sir I am searching software who automatically change all the recipes in to hindi and gujrati . when i will get I will update.Thanks for ur Suggestion.

    • Manisha Shah

      aap ke liye ek news hai mera blog abhi aap hindi aur gujrati me bhi dekh sakte hai…thoda translation me problem hai lekin samaj me aa jayega..abhi aap apne relatives aur friends ko bata sakte hai

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