Few cooking tips /techniques - part 2

Cooking tips/ technique:

1.       Before cooking it’s essential to plan the menu. Don’t enter into the kitchen and plan. This way you can make tension free cooking.

2.       It’s always better to use limited utensils for cooking.  This saves our washing time.

3.       You can cut vegetable and peel onion/garlic previous night itself. Similarly, you measure and keep your dhal/rice quantity and keep it in a separate bowl. This way morning you can finish your cooking soon.

4.       If the right amount of salt & spices been added you can get nice aroma while the dish is boiling.

5.       Always set alarm/use kitchen timer to avoid overcooking/ burning of rice/ biryani & vegetables.  

6.       If you want to prevent milk from spilling, just keep a wooden spoon on top of the vessel. This will prevent the milk from spilling over and also indicates when it reaches the boiling point.

7.       While storing sugar, make sure to add two to three cloves to the container. This will prevent ants from sticking to the jar or even getting attracted to the sugary smell.

8.       Put a pinch of sugar while cooking green vegetables and peas. Keeps the colour intact.

9.       Instead of using readymade ginger garlic paste use a grater to make a paste quickly (it hardly takes 2–3 mins) with less amount of ginger than garlic. The taste will be a lot different.

10.    If any dish or soup is over-salted just toss the potato and put in the cooking dish and boil it for few minutes. The Potato will absorb the salt.

11.    There is an easy way to clean the blender. Just pour some soap liquid in the jar and blend in pulse mode.