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Frying Tips

Heat the oil thoroughly before adding seasonings or vegetables. Fry the seasonings until they change color, to get full flavor of seasonings. If masala sticks to the pan that shows quantity of fat included is not enough. Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas. When coconut

Gravy Tips

When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies. Fry the ground masala in reduced flame, so that it retains its colour and taste. Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil

Taste Enhancers

To make good dough for parathas, just add mixture of curd and milk while making the dough instead of water, along with oil. The parathas will be smooth and crispy. Chapattis, if rolled with rice flour instead of wheat flour, come out thinner and tastier. In cold weather, Idli batter requires more

Tips On Food Cutting & Peeling

Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. Soak potatoes and eggplant after cutting, to avoid discoloration. Use a wooden cutting/chopping board as chopping/cutting on a marble slab will blunt your knives. If you boil vegetables in water, do not throw the water, keep it to make gravies. To avoid browning