COOKING TIPS AND TRICKS

Cooking Basics - Indian Cooking Hacks

How many times you've screwed up while cooking a recepie?? and end up putting it into trash.  It is sad,,, but here Bavarchii thoughts comes to your rescue. Here are some quick fixes tips and tricks about how you can save your messed up recepies.

Thank me later :-) Let's begin...

  SALT

• EXCESS SALT- into sabzi/daals/rice, just peel a potato keep into sabzi/daal give a boil and take out the potato. Potato will soak the salt.

• HOW MUCH SALT TO PUT ?- always start by using  1 teaspoon measure, mix your food, tatse and adjust.

• SPEED COOKING- when you want your sabzi or any other recepie to cook fast, add salt first. for slow cooking add salt last especially leafy veges like palak (spinach). Make sure salt is mixed and cooked right.

• CLEAN- Use salt and water to clean veges especially greens

RICE/ PASTA 

• CHINESE- For Chinese Fried rice do not completely cook rice. It will get mushy while tossing. Keep it lil bit raw. Keep it in fridge for 10 mins and then use. Same goes for biryani.

• SALT- Add salt into rice/pasta and then put then in salt. make sure to adjut salt in sauce.

• FORGET TO SOAK RICE/DAAL- wash it 5-6 times under runny water. for daals/lintels soak in hot water for 1hr.

• NON STICKY- Add lemon drops to make rice cook fast and seperate every grain.

• PERFECT POHA- wash poha and use it exactly after 15 mins. keep a count.

VEGETABLES

• FLAME- Always cook your food on slow/medium flame and put a lid while cooking sabzi/gravy/daals etc. This is a pro tip to avoid burnt food, cook fast and make tasty food.

• MEASURE- 1 normal bowl (katori)= 175 grams measure

• SUGAR- Add sugar and lemon at last. As sugar wont let food cook properly.

• CHUTNEYS- while making chutney's add ice cubes in blender, to keep green chutney fresh and green for longer time. add lemon after blending.

• FRESH- Wrap green veges into a paper towel to keep fresh. never chop of their roots. Chop them while using only.

• HEALTHIER- Use Ghee/butter insted of oil. Ghee is more healthier.

• SANDWHICH- Slightly Toast/Grill bread for about 30 secs both sides and then put veges on it.

• ONIONS- before using then peel their skin and put into frigde for 30 mins. You wont get tears. Cook them to translucent (transperent) if raw it spoils the tatse of food.

• COOKED- to know wether gravy is cooked or not check sides of pan, if it leaves oil then gravy is cooked or else cook it more.

INDIAN MASALAS (CONDIMENTS)

• AVOID BURNS- When you want to add Khada Masalas like CLOVE(LAVANG), CINAMON (TEJ STICK), PEPPER CORNS(MIRI) DO NOT PUT THEM DIRECTLY INTO OIL/GHEE/BUTTER this will burn them. Add them with tomato puree.

• WHEN- Add gram masala at last. After putting flame off/slow.

• QUICK MOMO FILLING- Chop Salad veges like onion, cabbage, carrot, capcicum add schezwan sauce, slat fill up and stem. OR just mix paneer with shezwan sauce and salt its ready.

ROTIS AND MORE

• SOFT AND FLAKEY- add 2 spoons of dahi to thepla/paratha dough then kneed it.

• PURI- for getting a perfect puri ball make sure to heat oil well put rolled puri into hot oil, keep poring hot oil over both sides for 4-5 secs and you never go wrong.

• When making nan/kulcha add yeast (mix yeast into warm milk) while kneeding dough rest for 4-5 hrs and use. Same for Bhatura dough.

• LUMPS- To avoid lumps while making besan dishes always use a whisker.

• RAVA UPMA/HALWA- if you get lumps, boil water 2-3 tbl spn add to halwa/upma stir quickly. AND its fixed.

• BAKING/STEAMING - when using eno or sodium bi carb immiditely squeeze lemon on it and use batter quickly for getting perfect dhoklas. When you use baking soda in a recepies eg. into bread dough/any batter give it rest for about 1 hr and then use.

I hope these tips and tricks would be savage in your life. DO let me know your views in comments.

Thankyou so much for reading!!!