Cooking Tips

>To reduce the sourness of a curry, add a pinch of jaggery to it.

>Taste the food in between cooking.

> Always put the blanched vegetables in cold water to maintain their colour.

> If milk gets burnt due to carelessness, add a pinch of salt to remove the burnt smell.

> To get maximum juice from a lemon, roll it hard on a flat surface with   your palm before cutting.

> Wash vegetables before cutting to retain the vitamins

> After cutting apples, apply lemon juice to avoid discoloration.

> To avoid insects in stored rice, add neem leaves or dry red chilli.

> To avoid insects in sugar, add cloves.

> Dip paneer in a bowl of water to keep it fresh for longer.

> Remove the stem of green chillies while storing them.

> While boiling milk add a little water to the base, which will prevent the milk from sticking to the bottom of the pan.

> Keep fresh coconuts in freezer to maintain their freshness for months.

> Always add oil with butter while cooking in a pan. This will prevent the butter from burning.

> If you forget to soak rajma overnight, soak it in boiling water for an hour before cooking.

> If your dish becomes more  spicy, add some coconut oil or coconut milk to it, which will reduce the spice.

> To avoid extra salt in a curry, add some boiled potato pieces or a tomato to it.

> Make ginger-garlic paste for a week and refrigerate it instead of making daily.

> Cut the pomegranate into two and beat with a wooden spatula to take out the seeds.

> To brown onions faster, add a pinch of salt to the pan.