Cooking General Tips
Cooking Curry Tips
Cooking Food Storage Tips
Cooking General Tips
- Before making any food recipe, read all recipe carefully or watch full video of that recipe and keep all the ingredients be ready.
- Cut all the vegetables in desired shapes you want and measure them in what quantity you want.
- Make puree if you required for your curry recipe.
- Always onion cut into two equal pieces and soak them into water bowl for atleast 5 minutes. After that only you should chop them.
- To get each rice grain seperately after cooking add 3-4 drops of lemon and ghee to rice while cooking.
- Do not throw any boiled vegetable water because it’s very nutritious make paratha or chapati by that leftover water. Or add this water to gravy vegetables instead of using plain water.
- For making chapati very soft and smooth always bind dough smooth and let it be rest for minimum 15 minutes.
- While making parathas for children always knead dough in malai or in milk, palak puree to get extra nutrition.
Cooking Curry Tips
- To give extra richness to curries add cashew/almond/poppy seeds/melon seeds paste as a base gravy.
- While making palak paneer after blanching the palak transfer in cold water bowl for keeping it’s green colour fresh. And always add having Vit C based vegetables or fruit to having Iron based vegetables. Because Vit C helps to absorb Iron Like Vit D is important To get Calcium from the source.
- For preventing the brown colour of diced potato and eggplant always keep it in water bowl after chopped them.
Cooking Food Storage Tips
- Put 3-4 cloves and bay leaf to rice container to keep ants away.
- For having green chillies fresh long period discard it’s stem and keep it in air tight container then store in fridge.
- To keep Coriander leaves fresh for long period cut it’s stems and wrap it in tissue paper and keep it air tight container and then store in the fridge.
- To keep green leafy vegetables for more days in use make puree of those green leafy vegetables and add portion of puree while making paratha, chapati.