Life Changing Cooking Tips For Indian Kitchen
Here is a list of some Cooking Tips and Kitchen Tricks for cooking Indian food in an easy manner. These helpful tips and tricks will save your time and money. These tips are not just helpful for beginners but experts as well.
This will also help you with tricks on how to store your spices and herbs efficiently. Kitchen management gets easier as we add culinary skills with these cooking tips.
- Add a tsp of oil, when cooking dals, chickpeas, rajma or whole dals to prevent them from frothing and spilling all over.
- To retain the green color of peas, spinach or beans, add a pinch of sugar before you boil them.
- To make crispier puris, add a little rava or sooji to wheat flour while kneading.
- To separate each string of noodles or pasta, run it under cold water immediately after boiling and draining the water.
- Dip paneer in warm salty water before adding it to gravy, it softens the paneer and allows absorbing the gravy easily.
- When chopping herbs, toss a little salt on to the cutting board, it will keep the herbs from flying aboard.
- If you bake, buy a scale. Baking is a science, after all.
- Season and taste as you go, never just season at the end. It will be too far gone.
- Store coriander leaves and curry leaves in airtight containers lined with tissue paper in the fridge so that they remain fresher for longer.
- To save time while cooking, peel garlic and refrigerate them in an airtight container and line the container with tissue paper. These can be used for a week.
- Soak dal in water for half an hour before cooking, it enhances the flavour and lessens the cooking time.
- A pre-soaked rajma or chickpeas, for at least 4-5 hours or overnight, in warm water will reduce the time it takes them to get softer while cooking.