Recipe Tips & tricks of the kitchen

[Chann]

^^ aaila yeh toh vada pav eh

 

[Miss Alone]

^^ Acha

 

[Chann]

^^ fe kro share

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Black Cat]

• Do not tightly pack dry ingredients while measuring unless directed in the recipe. Fill measuring cup or measuring spoon with recipe ingredient and then level top surface with a knife to measure the accurate amount.
• To prevent diced eggplant (brinjal) and potato from turning brown, put them in a bowl of water.
• Before making any item, read the recipe carefully and prepare all ingredients. Chop or slice vegetables if required. Measure the amount of liquid ingredients (like any sauce, milk, ketch up, oil, etc) and transfer them into small individual bowls.
• To keep ginger-garlic paste fresh for longer duration, mix oil and salt while preparing it and store it in an airtight container in refrigerator.
• If your curry or dal has become salty by mistake then do not throw it away. Just add peeled and diced half-raw potato in it and boil for 5 minutes and discard the potato. Potato absorbs the extra salt.
• To give extra richness to Indian curry, use cashew nut paste, milk or poppy seed paste instead of coconut milk as base for gravy.
• To keep each rice grain separate after cooking and to retain its white color, add 2-3 drops of lemon juice while cooking.
• Do not throw away the nutritious leftover water in which vegetables were boiled. Use it to make dough of paratha or chapati or for making gravies.

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]

 

[Miss Alone]