Kitchen Bites
Posted on 2nd Nov. 2009
Adding a little salt or sugar will make the onion fry faster and gives a brownish colour.
Posted on 5th Nov. 2009
To curdle the milk faster, warm the milk and add a tsp. of curd to it. Place the vessel in a closed casserole, it will be set within 3 hours.
Posted on 10th Nov. 2009
To keep the coriander leaves fresh for longer period, cut the roots of it and wrap in a newspaper. Store in refrigerator, stays good upto 15 days.
Posted on 14th Nov. 2009
To reduce excess salt from a curry add boiled potato in it.
Posted on 17th Nov. 2009
To increase the shelf life of coconut, apply a little table salt in the halves.
Posted on 20th Nov. 2009
Dry fry the semolina (rawa) on medium heat till golden brown in colour or in microwave on high for 7 minutes. It saves the semolina from insects and worms.
Posted on 24th Nov. 2009
Add hot oil to while kneading the dough for the puris to make it more crispy.
Posted on 27th Nov, 2009
To make soft puris add lukewarm milk to it, the puris will come out very soft.
Posted on 30th Nov. 2009
To increase the shelf life of green chillies, remove the stalks from it and store in a paper bag in refrigerator.
Potsed on 2nd Dec, 2009
Adding 1-2 tsp. of curd (yogurt) to the green chutney enhance the flavour and colour.
Posted on 5th Dec, 2009
Put a few cloves in the jar of sugar to avoid ants.
Posted on 10th Dec, 2009
Mix 1 or 2 tsp of curd in the dough for making chapattis, it will make the chapattis soft and tasty.
Posted on 15th, Dec, 2009
To retain the colour of spinach while cooking add ½ tsp of sugar or a pinch of baking soda in it.
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