1.Remove the bitterness in bitter gourd
apply salt to bitter gourd and keep for 15 minutes after that squeez them .bitter water comes out.
2.Weight loss and reduce belly fat
Cinnamon powder is the best to reduce belly fat. Add this powder(1/2 spoon)in boiled water(100 ml).After 15 minutes strain the water and drink early morning and at bed time.
3.For best temparing
Always add seasonings when oil is heated.If you add seasonings without heating the oil that should not gives proper taste and it can not fried well.
4.Remove bitter ness in mustard seeds
If you add the mustard seeds (when the time of seasoning) when oil is heated then they started to splutter, that is the indication of fried mustard seeds .Proper fried mustard seeds gives good taste not bitter taste.
5.Sharpe the mixie blade
add crystal salt (1/2 cup) in the jar and blend it for make sharpness of mixie blade.
6.Remove over salt in curries or soups
add raw and peeled potato pieces 2 to 3 in that curry which have over salted .Potato piece absorb the over salt .
7.stop burn
To stop burning fries use thin vessel or kadai.that should avoid burning and also put low or medium flame not high flame for cooking.
8.remove bacteria on egg shell.
Add salt when you clean the eggs before keep in the freege and add salt when you are boiling the eggs.
9.Get more lemon juice from lemon
add lemons in warm water before squeezing the juice for 30 minutes.
or
roll the lemon under your palm hardly for a minute before juicing.
10.To make aromatic spicy masala power
Best way to get fresh and flavour masala power use mortar and pestle .Not mixie or blender .Better to preserve more than 1 week to get good aroma to the recipes.
11.Make ordinary pan into non stick pan
Cut the onion into 2 pieces and add one drop of oil on the pan and take one onion piece to rub the pan before adding dosa batter.
12.To make crispy and golden colour vada(gari)
soak moong dal(1 spoon) along with urad dal(1 cup) for preparing vada batter.Adding moong dal can gives golden colour to vada(gari) and also crispy taste.
add some water when you pour milk in that vessel to avoid milk sticking the bottom and burning.
14.Sticky rice
15.For smooth chapaties
16. For non sticky Noodles
17.For quick formation of curd
18.peel the skin of almond
add some oil when rice is cooking to avoid sticky rice and over cooking also.
add some oil and warm water to chapati flour and knead the dough and keep for 20 to 30 minutes.
run under tap water immediately after boiling the noodles to get seperate each string of noodles.
Give warm place to quick fermentation (milk become to curd) for that place that vessel in warm water pot or put in the air tight box.
Soak in boiling water for 15 minutes to peel the alomand skin immediately.
19.For deep fries(avoid oil absorbtion)
add some salt to oil before boiling it for making deep fries to avoid over oil absorbtion.
20.Puff Puries
add some rava to wheat flour to preparing puri dough.and knead well .
No comments:
Post a Comment