Indian Cooking Tips

Before you start working in kitchen, clear kitchen counters.
Stay organized and put ingredients away once you use them and reduce cluttering.
You can achieve faster cooking time by cutting meat and vegetables into smaller pieces.
When you use smaller pans, they need less energy to heat up.
When you use pan, make sure that the pan covers the burner without going more than an inch beyond it.
Cover your pots when you can as the water boils faster in closed containers.
Try to use the least amount of water that you can so that you can save time and energy to boil.
Ensure that the flame on your gas burner is blue. A yellow flame is a sign that the gas is not burning efficiently.
You can save fuel by defrosting frozen food in the refrigerator before cooking.
Do not overcook any food as you may loose its nutrients.
Dip apples, pears and potatoes in slightly salt water, when you peel them, they will retain their color.
Baking powders lose strength over time. Place them always in airtight container and use them in very less quantities.
Keep fresh greens loosely wrapped in a plastic bag so that they will last about one week in the refrigerator, provided the leaves are not wet.
If you select or cut beans of similar shape and size, you can ensure uniform cooking time.
You must keep butter always covered as it absorbs odors very easily.
When you are cooking cabbage, add a whole walnut to the cooking liquid to prevent strong odors.
Avoid carrots with green tops, as they will be bitter.
As Cauliflower turns yellow in alkaline water, add a tablespoon of milk or lemon juice to the water.
You wrap cheese in a cloth dampened with saltwater before refrigerating in order to prevent mold on it.
Any of the dishes must be washed within two hours if you are washing them by hand.
To test eggs for freshness, you can place the egg in a cup of water with two teaspoonfuls of salt added. A fresh egg sinks and a doubter will float.
While working with fish, rub your hands with salt and lemon juice to remove fish odors.

More Cooking Tips:
Mix salt and coconut oil. Apply this on hand, before cutting jack fruit. This protects your hand from the gum of jackfruit.
Keep dried beans, green peas etc on water for few hours before cooking. This helps to cook it fast and to save fuel.
Keep the tomato in hot water for 2-3 minutes and you can remove it’s skin rapidly.
Keep sliced potato in little turmeric and salt diluted in water for half an hour before frying. This helps to get good colour to the French fry.
Store cardamom in air tight container to keep it fresh for long time.
If the top of the bowl of your mixer goes tight, keep the bowl inside the refrigerator for some time and try to open again.
Ripen green tomatoes rapidly by packing them in paper bags.
Peel vegetables just before cooking.
Fry snacks in very hot oil. This prevents the snacks from too much oil absorption.
Put snacks fried in oil over a news paper immediately after it is fried to remove excess oil. Add few drops of lime juice while cooking rice. This gives pure white colour to rice.
To prevent rice from sticking together, add a spoon of ghee to the boiling rice.

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Recipes India - Cooking Tips

Indian Cooking Tips