GENERAL COOKING TIPS

1. Put two to three cloves in the sugar to keep ants at bay.
2. Do not throw away the cardamom peels. Add them while preparing tea, it gives a nice aroma.
3. To make Pakoras easy to digest: Add crushed garlic to the besan batter it will not only enhance the taste but also makes it easy to digest.
4. Ready to Use Masalas Indian cooking requires a lot of pre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and freeze till the next time. A great time saver....for next time you make the same recipe!
5. When you buy fresh peas in their pods, wash the pods and cook them in a pot of boiling water. When the peas are ready, the pods will pop to the top and can be shelled and served.
6. In order to prevent chopped brinjal from getting discolored, put them in a bowl of water and add 1 tea spoon salt.
7. To remove excess oil from any fried vegetables, sprinkle some gram flour over the vegetables.
8. Add a pinch of soda bicarb to cook vegetables; it will retain its color.
9. In order to remove smell of onions wash your hands with milk.
10. Before slicing onions, if you put them in refrigerator before 30 minutes (packed in polythene cover)then you can overcome tears in your eyes.
11. While making Perugu Vada (Curd Vada), dip the vada in milk first , then soak in the curd. The taste will be too good.
12. Soak deseeded dates in warm milk for 10-15 minutes. Grind it to paste in the mixer and mix with any payasam or kheer you are making and enjoy the new taste. Adjust bellam or sugar accordingly.
13. Adding small pieces of coconut in curd will help the curd not becoming sour even for 2-3 days.