´ Roochis: Tips on Cooking

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Tips on Cooking

  • To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dhal.
  • Soak whole pulses overnight and dhals for one hour before cooking.
  • Always add hot water to the gravy to enhance the taste.
  • Add 1 tbl spn of hot oil to the dough for making Kachories or Kulchas.
  • Always use heavy bottomed vessels to make desserts, in order to avoid burning.
  • Make desserts with full cream milk, to get thick creamy texture.
  • Whenever curd is to be added to the masala, it should be beaten well and add slowly.
  • While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
  • Add a tsp. of hot oil to home made pastes of garlic, ginger or green chili, along with salt to make it preserve longer and taste fresher.
  • Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they are harden, after that drain them immediately, and spread on a paper towel to dry.
  • Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain, this is mainly when you want to do lemon rice or layered biryani.
  • Immediately after boiling noodles put them in normal cold water so that they dont become sticky.
  • If you forget to soak Channa/Rajma overnight. Just soak the Channa/Rajma in the boiling water for an hour before cooking.
  • Potatoes soaked in salt water for 20 minutes will bake faster.
  • Green peas will retain their original colour, if you add a pinch of sugar while boiling. 


bicks said... December 2, 2008 at 4:18 AM  

very useful tips roochi.

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