Tips - General

• Unless cooking khichidis, potatoes, etc. avoid cooking direct in the pressure cooker. Use the containers.
• Add a piece of lemon peel to the pressure cooker water, to keep the cooker from becoming black from use.
• Cover the containers when cooking dal, rice, etc. to avoid spillover.
• Make extra quantities of chilli or garlic or onion pastes and store in freezer for quicker use.
• Never overload a pressure cooker or add too much or too little water at the base. Exploding or burning out are serious accidents.
• Always sieve any flour before making dough, for hygiene as well as breaking any lumps that may be present.
• For soft Dosas, add some boiled rice to white gram and rice, while grinding.
• To adjust salt when the salt is toomuch in curries add roasted rice powder.
• If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
• For crispy dosas, add a teaspoon of toor dal gram and some fenugreek seeds while soaking rice.
• For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
• While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling.
• Keep boiled eggs in cold water for 5 minutes before pealing the shell.