Not to turn the Vessel Black
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Avoid grease when cooking Chicken
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
To prevent Foods from sticking
Vinegar brought to a boil in a new frying pan will prevent foods from sticking.
Colouring your coconut Burfi
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To make Fluffy Idli’s
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Variation in Cutlets
Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
Coconut Fat
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
How to cook dhal
A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
To fry onions faster
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
Pakoda frying tips
Add a pinch of salt to the oil while frying “pakodas” or “koftas” and you will use up less oil.
To make fluffy omlet
To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
To Boil Potatoes faster
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.How to make unsoaked channa/ sundal ready for cooking
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
How to cook dhal
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
How to fry Ladies finger / Okra / Vendaikai
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
How to preserve the color of Cauliflower and Cabbage
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
How to boil potatoes for Cutlet
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
How to reduce fat in chicken
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
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INGREDIENTS
1. Chicken – 500 gms.
2. Onions(sliced) – 2 nos.
3. Oil – 2 tbsps.
4. Salt to taste
FOR THE PASTE:
1. Poppy seeds(roasted) – 2 tsps.
2. Cashewnuts – 10 nos.
3. Coconut(grated) – 2 tbsps.
4. Coriander leaves(chopped) – 2 tsps.
FOR MARINATION:
1. Yoghurt(curd) – 1 cup
2. Ginger-garlic paste – 1 tbsp.
3. Chili powder – 1 tsp.
4. Coriander powder – 1 tsp.
5. Garam masala – 1 tsp.
6. Pepper powder – ½ tsp.
PREPARATION
1. Mix all the ingredients for marination.
2. Wash and marinate the chicken in the marinade for atleast 2 hours.
3. Grind coconut, coriander, poppy seed and cashewnuts to a fine paste and keep aside.
4. Take oil in a microwave safe container, add sliced onions and micro cook for 5 minutes.
5. Add the marinated chicken, mix and micro cook covered for 12 minutes.
6. Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.
7. Serve hot garnished with coriander leaves.
