My Mom's Cooking Tips

• While making brinjal curry or stir fry sprinkle few gram flour, it tastes well yummy.
• While cutting beetroot fingers get the red colour stain to avoid that pressure cook the beetroot with skin after that remove the skin and also easy to cut.
• To clean inside the microwave oven, take a glass bowl, add half lemon piece juice and heat for 2 mins then clean the oven it removes stains well and looks clean and bright.
• To remove oil stain in gas stove and the tiles, use a dry cloth and clean roughly, then in warm water, add washing soda mix it and clean the place it looks bright and clean
• While grinding the Vada batter if you feels the batter is watery then add 1 tbsp ghee, it absorbs the water.
• For soft idly, use ice cube while grinding urad dal it gives more batter and soft.
• Put a piece of coconut into the curd to avoid sour.
• To maintain greenish color while cooking green leaf, add a tsp of oil on it.
• How long can you keep eggs without spoiling?Ans: 20-30 days   How?    Simple, Top of the egg brush few drops of cooking oil.
• If your briyani or any masala rice burned and leaves smoky smell, no problem place 1 -2 slice of bread on it, it will absorb all the burned smell.
• When placing biscuits stuffed in snack box, drop tissue paper along with the biscuits.  It lasts for long days.
• Easy to clean oil stain from the cooked pot drop an ice cube.
• To make soft chappati, use hot water to make dough and also add a little milk.
• While making poori add a tsp of sugar to the dough mixture it help to keep puffy long time.
• After finish cooking rasam, sambar and keerai masiyal add a pinch of asafoetida powder, it smells good (flavourful).
• While grinding coriander or mint chutney avoid water and add a tbsp of curd it taste yummy.
• Use the dal water for making rasam. It taste good. 
• Freeze the meet sometimes before cutting, it helps for easy cutting. 
• Toast Dry nuts, rava and dal before cooking, it gives nice flavour.
• To prevent burning use heavy bottom container to make Upma, Kheer etc...
• For crispier Puri, add a little Rava to the flour while kneading.
• Tomato skin can be easily peeled by placing tomatoes in hot water for 5-7 minutes and peel the skin.
• Ginger garlic past can be preserved by using small technique, before grinding  fry them in oil and store the past in the same oil.
• If you forget to soak chana overnight, don’t worry take some boiling water pour them in hotbox, put the chana, close the lid and wait for 1 hour. Ready to cook.
• To avoid sticking milk in the vessel, add a little water at the base of the vessel.
• Keep a green leafy vegetable garden-fresh for a long time you must cover them in a newspaper and place them in vegetable tray.

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