Wednesday, December 28, 2011

Grandmother's Handy Tips- Kitchen Related

Grandmother's Handy Tips- Kitchen Related

To Retain the Green Color of Leafy Vegetables even after they are cooked, Cook them Uncovered for the First few minutes. Then Add a few Drops of Lime Juice or Vinegar when they are almost done. This should retain the Greenness
To Clean Cauliflower thoroughly, always separate the Cauliflower florets and keep them soaked in Salt & Turmeric Infused Hot Water for 10 Minutes to get rid of the Tiny Worms/Insects that may be sometimes present Deep inside the Florets and not visible to the Eye
A slice of Bread can soften the Hardened Brown Sugar if placed in the Sugar
For Perfectly Shaped Cakes, First Grease the Baking Container & Line it with Butter Paper
After grating Cheese, grate a raw potato to clean the Cheese out of the Grater holes
While Cooking in a Handi, to avoid the Food from Burning Keep a Griddle (Tawa) below. This Tip would be  most useful while Cooking any Pulao/Biryani in a Handi
While using Food Coated with Paprika, we have to be careful as it Scorches easily and becomes Bitter
To Avoid a Mushy Filling in Apple Pie, Try putting Apple Cubes instead of Slices. The Cubes hold up the Upper Crust better and allow Better Distribution of Sugar and Seasonings
For any Recipe, Crush the Dried Herbs Before Putting in to release their Fragrance
Dal Cooks faster if Oil is applied on it before cooking as the Proteins get a little Soft beforehand this way. What’s more, to make it Easier for us most commonly used Toor Dal is sold Rubbed with Oil (called Madhi Toor Dal) & Packed for convenience!
Remove the Stems from Green Chillies & Keep in a Ziploc Bag before refrigerating them. This Helps to Retain their Freshness for a long time
These Below 3 Tips comes from our South Indian Households- While soaking Rice & Urad Dal for Idli-Dosa, it is Important to Clean & Wash Both thoroughly many times before Soaking. Later Try to Use the Soaked water while grinding as if the Rice & Dal are Washed after Soaking, Most Vitamins will be Lost
While grinding the Batter for Idli, 1 Cup of Beaten Rice Flakes (Poha) Soaked with 5 Cups of Rice will be useful as Idli turns much Softer and Lighter
Also, Crisp Golden Dosas are easily achieved by Adding a Tsp. of Fenugreek Seeds (Methi) in the Soaked Urad Dal & then Grind it
While Preparing Vadas, Watery Batter can cause the Oil to Splatter during Frying. Add a Tbsp. of Ghee to the batter & See the Magic!
Soak Washed Rice in water for at least 10 Minutes before cooking to avoid Sticky Rice. If you forget to do this, then a Tsp. of Oil can be added to get Separate Grains in the Cooked Rice
A little Soda Water added to Our Favourite Fruit Juice can add that extra Zing & Bubble to our Drink!
A Tsp. of Cold Water added to the Egg White can help expedite the Whipping Process!
To Separate Egg White from Yolk, Break the Egg into a Funnel Set over a Bowl so that the White glides through & the Yolk stays back in the Funnel
To Prevent the Eggs from Spoiling in summer, apply some Oil on the Egg surface
Add & gently blend a Raw Egg/ some Milk or Cream with the Scrambled Eggs if they tend to get too Firm
Using Powdered Citric Acid Crystals helps it blend into the Recipe much easily before adding to any Preserve/ Murabba, etc.
After Bananas have ripened, refrigerate them to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside
To keep the Fresh Soft Dates retain their Freshness for weeks, Dates should be refrigerated in Ziploc/any Plastic Bag
For a Great tasting Flavour, Fruits like Grapes, Plums & Pears should be allowed to Ripen at Room Temperature before refrigerating
To Soften the Hardened Solidified Jam,  Add a little Hot Water to the Required Amount of Jam & Stir
After removing Pickle from the bottle, always press it back into the Oil layer using a rubber spatula or spoon. Make sure the Pickle is fully submerged in the Oil to prevent it from getting spoiled
For a Fruit Cocktail, dip the Glass Rims in Lemon Juice, next Gently Dab Confectioners’ Sugar on the Rims & then place them in the Refrigerator for about 20 Minutes to create a Frosted Look on the Glasses
To retain the Green colour of the Vegetables even after cooking, just Add a Pinch of Turmeric Powder in the Oil before adding them
To make a perfect Bhatura, roll out small portions of the Maida Dough into small Puris, cover with a damp cloth. Roll them out to the desired size just before Frying
A Piece of Blotting Paper at the bottom of the Storage Container will keep Biscuits/Cookies Fresh for a Longer time
When the Sliced Onions are Caramelized, Add Salt to help in the Caramelizing Process as well as to stop the onions from Burning 
Rinsing Long-grain White Rice before cooking removes excess starch, thus helping the rice cook more evenly and be less sticky. Some Special Rice Varieties such as Basmati is always rinsed and soaked before cooking to obtain Separate, perfectly cooked grains. However, some other rices such as Arborio, known for its High Starch Content in the Risotto is never rinsed!
Adding a little Cornstarch to the Gram Flour (Besan) Batter Results in Crispy Fritters (Pakoras)
About ½ Tsp. of Salt added in the Onions will help Brown them Faster while Frying

Use Finely Chopped Spinach in Lentil Preparation (Dals) and Vegetables Curries instead of chopped Coriander as it is more nutritious and rich in Iron content

Always make sure that any remaining Water in the Frying Pan/Skillet has evaporated completely before pouring Oil to avoid risk of Splutter

Express Ice Cubes can be prepared faster by leaving a few Ice Cubes intact before refill the tray with water as the old Cubes chill the water by Convection process and allows the Water to convert to Ice in less than no time!

When Barbecuing Food, Oil the barbecue lightly before adding the food, also oil the Skewers, Tongs and Barbecue to help to prevent it from Sticking


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