![]() ![]() When coconut is used in grinding masala, do not fry for a longer time.Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.If masala sticks to the pan that shows quantity of fat included is not enough.Fry the seasonings until they change color, to get full flavour of seasonings.Heat the oil thoroughly before adding seasonings or vegetables.Chopping dry fruits – Freeze them first for one hour & then dip the knife into hot water before cutting them.Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away. Remove the outer leaves and husks from the corn (bhutta).Cutting on a marble slab will blunt your knives. Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board.Soak almonds in a cup of boiling water for 10 minutes.After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.This will help them to stay fresh for long. Remove the stems of green chilies while storing them.They will remain fresh for a longer time. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. ![]() The apples will stay and look fresh for a longer time. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface.If you boil vegetables in water, do not throw the water, keep it to make gravies.Soak potatoes and eggplant after cutting, to avoid discoloration.Peel vegetables as thinly as possible to preserve the minerals and vitamins.Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
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