The ideas I present here are based on my experience in the kitchen,
through social media, friends, other blogs, TV shows and through my mom.
A simple compilation to make life easy in the kitchen.
I will keep updating this page as and when I learn new things.If you have a better way to do any of these or if you have any useful tip, please don't hesitate to CONTRIBUTE TO THIS PAGE.
Pressure Cooking:
1. Pasta can be pressure cooked for 1 whistle.
2. Boiled Eggs can be pressure cooked for 1 whistle.
Microwave Cooking:
1. Shallots and Garlic can be microwaved for 30-45 seconds to get rid of the skin.
2. Corn on the cob can be steamed on a microwave for 3-4 minutes.
3. Pappads can be microwaved for 30-45 seconds
4. To get the deep fried flavor for pappads, just coat the pappad with oil using a brush and then microwave it for 30-45 seconds.
Recovering from Kitchen Disasters
1. To reduce the bitterness of the bitter gourd, soak it in curd for 10-15 mins.
2. To reduce the hotness of the chilli, de-seed them. Cut the chilli's head and roll it between your hands facing head down. The seeds will fall down.
3. To reduce the tangy flavour in sambar , add boiled potatoes.
4. If your gravy is too salty, add 1 boiled potato to it.
5. If your kozambhu is too watery, mix 1 or 2 tsps of riceflour with water and add it to kozambu.
Miscellaneous:
1. To ripen fruits like banana , Chikku you can put it inside your rice box for a couple of days.
2. To retain the color of peas, beans, greens add a pinch of sugar while cooking.
Credits:
Vijitha's Spices N Aroma
United By Food Group on FB
I will keep updating this page as and when I learn new things.If you have a better way to do any of these or if you have any useful tip, please don't hesitate to CONTRIBUTE TO THIS PAGE.
Pressure Cooking:
1. Pasta can be pressure cooked for 1 whistle.
2. Boiled Eggs can be pressure cooked for 1 whistle.
Microwave Cooking:
1. Shallots and Garlic can be microwaved for 30-45 seconds to get rid of the skin.
2. Corn on the cob can be steamed on a microwave for 3-4 minutes.
3. Pappads can be microwaved for 30-45 seconds
4. To get the deep fried flavor for pappads, just coat the pappad with oil using a brush and then microwave it for 30-45 seconds.
Recovering from Kitchen Disasters
1. To reduce the bitterness of the bitter gourd, soak it in curd for 10-15 mins.
2. To reduce the hotness of the chilli, de-seed them. Cut the chilli's head and roll it between your hands facing head down. The seeds will fall down.
3. To reduce the tangy flavour in sambar , add boiled potatoes.
4. If your gravy is too salty, add 1 boiled potato to it.
5. If your kozambhu is too watery, mix 1 or 2 tsps of riceflour with water and add it to kozambu.
Miscellaneous:
1. To ripen fruits like banana , Chikku you can put it inside your rice box for a couple of days.
2. To retain the color of peas, beans, greens add a pinch of sugar while cooking.
Credits:
Vijitha's Spices N Aroma
United By Food Group on FB
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