Cooking Tips15 Very Useful Cooking Tips (Especially For Indian Cooking)
1. If you want to keep the fish pieces fresh for 2-3 days in the refrizaretor, wash them properly, pat dry and rub a pinch of turmeric & salt and keep it in a jip lock pack.
2. Wash sea fish with luke warm water and lemon juice. These help to remove salty bad smell of the fish.
3. While frying the fish or fish pieces, hot the oil properly. Otherwise, the fishes mashed in the pan.
4. While cooking the raw vegetables, always steamed all the vegetables before cooking. Then it will be easy to cook, more tasty and take less the time.
5. If you want to cook some spicy dishes quickly, soak all the spices in luke warm water, it will take less time to saute.
6. If you want vegetables dish (like mixed vegetables, potato curry, brinjal curry etc.) becomes more tastier, add a pinch of Asafoetida (Hing) in the time of sauting the spices.
7. Peel the green mango, cut them in slices and dried in the sun. When its becomes totaly dry, grind them in a grinder & make a fine powder. Home made Aamchur is ready.
8. If you have extra spice paste, mixed them with some mustard oil and 1 teaspoon of salt for storing. It will remain fresh for 2-3 days.
9. While sugar crystals becomes hard in a bottle, keep a piece of bread in the bottle. After few hours the sugar crystals will be separated.
10. Keep mushroom folded with some newspapers or paper packet, it keeps the mushroom fresh in refrizaretor.
11. Store cheese or paneer in a air-tight container with some sugar. It helps to prevent fungus formation.
12. After using the lemon juice, store the lemons rind in a glass jar with some salt & keep it under the sun light. After few days mix some spices (like corinader, cumin seed, ajwain, saunf etc.) with the lemon rinds to make a tasty pickles.
13. Always store Dry fruits in a air-tight container and keep it in a refrizaretor. This helps to prevent fungus and worm formation.
14. Keep grated coconut in a air-tight container and store them in a refrizerator to keep fresh.
15. Soak unripe banana, banana flower in brine prior to cooking to prevent them from blackening.