I have been receiving some really encouraging and overwhelming responses to all my posts, especially the one on kitchen tips... I am so glad these are coming in handy while you are whipping up interesting dishes in your favourite space...
As promised, here are some more quick tips, used specially while cooking. Hope these are equally useful, easy and come in handy!
- Stirring Sugar till Infinity in Lemon Juice: Tired of stirring and stirring the sugar for it to dissolve while making lemon juice (nimbu paani) for your guests? Think no further, just dissolve some sugar in a little warm water (to make sugar syrup) and add it to your cool lemon juice - it's quick, easy, hassle free and you can sit and enjoy a chilled glass of juice with your guests!
- Soft Boiled Sweet corn: Never boil sweet corn in salt water if you want to enjoy soft juicy sweet corn. Add a tiny pinch of turmeric instead while you boil them. Salt water hardens the sweet corn.
- Crispy Onion Bhajiyas on a rainy, cold evening: Marinade fine sliced onions in salt (and any other spice you usually add). Mix gram flour and let it absorb the water released from the marinated onions. Avoid adding additional water and add a spoon of rice flour to you batter and later, a tablespoon of hot oil before you fry them... Sit back with a hot cup of chai and enjoy your crispy bhajiyas!
- Cringe to waste Leftover Dals/ Subzis: Do you curse yourself each time you see dals and subzis leftover in the fridge? Don't fret! Mix the dals to make paratha dough or stuff the dry subzis in your dough to roll out yummy parathas!
- Want to store Spinach Puree Longer: Storing palak puree for a longer time to make green gravies or palak paneer whenever you're free was never this easy. All you need to do is blanch your palak with a pinch of sugar and salt (this keeps the colour intact), cover the vessel and once it cools completely, strain the spinach (don't throw away the nutritious water, use it in veges or dals), puree it and let it sit in an airtight container in your refrigerator - use it even after a week, its colour and flavour will remain intact!
- Keeping bananas fresh and yellow longer: Want to slow down the ripening process of bananas and keep them fresh longer? All you need to do is wrap the crown of the banana bunch in plastic or a food grade cling wrap! It will give them another 3-5 days!
- Frying crispy brown onion strings for Biryanis: Don't we love our flavoursome vegetable biryanis with brown crispy onion strings? Well, to make them crispy and brown, marinade them in salt and rub them with a little wheat flour before you fry them!
- Infusing the Beautiful Saffron flavour and Colour to your Dishes: Never and I mean NEVER add saffron directly to hot oil or your sweet and savoury dishes. It will either ruin the flavour or not render any. While adding this precious spice, always mix a few crushed strands in a little hot water- wait for it to release its colour and flavour and add it to your dish.
- Creamy White Potatoes turning brownish black while cutting: Keep the potatoes creamy white is easier than you thought! All you need to do is keep them in a bowl of water once you peel and cut them - strain all the water just before you use them for making your subzis.
Tips and cheat sheets are merely an assist tool in the kitchen. As long as you cook from your heart, enjoying the process, using all your senses of touch, smell, taste, sight, you will always produce something splendid! Hope you continue to enjoy this process...
Until tomorrow!
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