Monday, June 28, 2010

Food Related Tips

The ways of getting your food fast yet
       delisious & ways of using food items for other purposes.
  • For soft Dosas,
 add some boiled rice to white gram and rice, while grinding.

  • Put some neem
and turmeric pieces or garlic flakes in the container where you store
rice or grains, in order to keep away insects.

  • To adjust salt
  • in curried add roasted rice powder.

  • If the curd is
too sour, add 4 cups of water to it. After half an hour, remove the
water collected on top.

  • When you cook
dal add some refined oil or garlic. It will reduce gas trouble.

  • Keep rice flour
 and basin in a polythene cover in refrigerator when you want tem stored
 for a long time.

  • Add some
vinegar in the boiling water before steaming potato.

  • For crispy
dosas, add a teaspoon of tur dal gram) and some fenugreek seedswhile
soaking rice

  • Add a pinch of
corn flour to the jar of salt to prevent it from getting damp.

  • While chopping
raw bananas and potatoes, put the pieces in a bowl of water to avoid it
from turning black.

  • A bay leaf
added to the flour container will keep the flour free from moisture.

  • To peel garlic
flakes easily, wash and soak them in cold water for about an hour.

  • Green peas will
 retain their original colour, if you add a pinch of sugar while
boiling.

  • Leafy
vegetables will remain fresh longer, if wrapped in newspapers when you
are storing.

  • If you don't
have any cream to add in the soup or gravy, add a mixture of butter and
milk.

  • Apply some oil
on the sides of the vessel in which you boil milk, in order to avoid it
from overflowing.

  • After
extracting butter from milk cream, add a little milk or curd to the
residue and boil. You will get soft 'Paneer'.

  • For thick
cream, cover the milk vessel with a thin muslin cloth and refrigerate
over night.

  • Barley powder
will increase the taste of meat and vegetable curries.

  • You can make
tasty chappathi by mixing equal proportion of wheat flour and barley.

  • While boiling
eggs, put a hole with a pin on the rounded portion of the egg so that
the shell won't break when boiling.

  • Keep boiled
eggs in cold water for 5 minutes, this will make removal of the shell
easier.

  • Cut boiled eggs
 with a knife dipped in hot water to avoid breaking.

  • Boiled eggs
will last longer, if you store the shelled eggs in a bowl of cold water
in a refrigerator.

  • If the bread is
 too soft to cut into pieces, hold the knife close to a flame and then
slice the bread with it.

  • If you need
only the egg white, for storing the remaining yolk, cover the yolk with
water or milk and keep in a cool dark place. Just drain off the liquid
              before using the yolk.


  • Add a little
powdered lemon rind to puddings or deserts to avoid the smell of egg.

  • If you want to
make crispy potatoes or banana chips, sprinkle salt water over them
while frying.

  • Soak almonds in
 warm water for a minute, if you need to peel them quickly.

  • If a curry
turns out too salty, garnish it with some grated coconut mix with cumin
powder.

  • Add a pinch of
       sugar while cooking spinach, it will retain its green colour.

  • Dal will cook
well, if you add a little sesame oil while cooking.

  • To make the
'poori' more tastier, add one tablespoon semoline for each 100g wheat
flour.

  • Add 1/2
teaspoon of baking soda while mixing the dough for 'chappathi' to make
it soft.

  • For making soft
 sauce, add some paneer.

  • Adding turmeric
 will help pickles from getting spoilt.

  • Almonds: To remove the
 skin of almonds easily, soak them in hot water for 15-20 minutes.

  • Ants: Putting 3-4
cloves in the sugar container will keep the ants at bay.

  • Biscuits: If you keep a
 piece of blotting paper at the bottom of the container, it will keep
biscuits fresh for a longer time.

  • Butter: Avoid the use
 of butter. If it is essential to use, use a butter containing low
saturated fat  or with plant
 stanols(which  avoid absorption of cholesterol by our body)
or similar substitutes.


  • Apples: Apply some
lemon juice on the cut surface of the apple to avoid browning. They will
 look fresh for a longer time.

  • Banana: Apply mashed
banana over a burn on your body to have a cooling effect.

  • Bee and
Scorpion Sting Relief: Apply a mixutre of 1 pinch of
          chewing tobacco and 1 drop of water. Mix and apply directlyand
          immediately to the sting; cover with bandaid to hold in place. Pain
          will go away in just a few short mintues.


  • Bitter Gourd
(Karela): Slit Karelas at the middle and apply a mixture of
salt, wheat flour and curd all round. Keep aside for 1/2 an hour
           and then cook.


  • Celery: To keep
celery fresh for long time, wrap it in aluminum foil and place in the
refrigerator.

  • Burnt Food: Place some
chopped onion in the vessel having burnt food, pour boiling water in it,
 keep for 5 minutes and then clean.


  • Chili Powder: Keeping a
small piece of hing (asafoetida) in the same container will store chili
powder for long time.

  • Chopping: Use a wooden
board to chop. It will not blunt the knife. Don't use a plastic board,
small plastic pieces may go  with  the vegetables.


  • Coriander/Mint: You can use
dried coriander and mint leaves in coarse powder form in vegetable curry
or chutney, if fresh ones are not available.To keep them fresh for a  
         longer time, wrap them in a muslin cloth and keep in a fridge.


  • Cockroaches: Put some
boric powder in kitchen in corners and other places. Cockroaches will
leave your house.

  • Coconut: Immerse
coconut in water for 1/2 an hour to remove its hust.

  • Dry Fruits: To chop dry
fruits, place them in fridge for half an hour before cutting. Take the
fruits out and cut them with ahot knife (dip it in hot water before cutting).


  • Dough/Rolling
 pin: If the dough sticks to the rolling
 pin, place it in freezer for a few minutes.

  • Egg peeling
off: Make a small hole in the egg by
piercing a pin before boiling it. You will be able to remove its skin
very easily.


  • Egg fresh: Immerse the
egg in a pan of cool salted water. If it sinks, it is fresh; if it rises
 to the surface, it is certainly  quite old.


  • Garlic: Garlic skin
comes off easily if the garlic cloves are slightly warmed before
peeling.

  • Ghee: Avoid the use
 of ghee. If it is necessary, substitute it with canola oil. Even for
making halwa, you can partly substitut it with oil.


  • Green
Chilies: To keep the chilies fresh for a longer time, remove
the stems before storing.

  • Green Peas: To preserve
green peas, keep them in a polythene bag in the freezer.

  • Idlies: 
Place a betel(paan) leaf over the leftover idli and dosa batter to prevent them sour.
Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
  • Fruits: 
To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
  • Frying: Avoid deep
frying. Substitute deep frying with stir frying or oven bake. Don't pour
 the oil, but make a habit of  sprayin the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.

  • Left Overs: Don't throw
away the foods left over. Store them in Fridge. Use them in making tasty dishes.

  • Lemon/Lime: If the lemon
or lime is hard, put it in warm water for 5-10 minutes to make it easier
 to squeeze.

  • Lizards: Hang a
peacock feather, lizards will leave your house.

  • Milk: Moisten the
base of the vessel with water to reduce the chances of milk to stick at
the bottom.
Keep a spoon in the vessel while boiling milk at medium
heat. It will avoid sticking the milk at the bottom of the vessel.
Adding
 half a tsp of sodium bicarbonate in the milk while boiling will not
spoil the milk even if you don't put it in the fridge.

  • Mixer/Grinder: Grind some
common salt in your mixer/grinder fro some time every month. This will
keep your mixer blades sharp.


  • Mosquitoes: Put a few
camphor tablets in a cup of water and keep it in the bed room near your
bed, or in any place with mosquitoes.


  • Noodles: When the
noodles are boiled, drain all the hot water and add cold water. This way
 all the noodles will get separated.


  • Onions: To avoid
crying, cut the onions into two parts and place them in water for 15
minutes before chopping them.Wrap the onions individually in a
newspaper and store in a cool and dark place to keep them fresh for long
time.

  • Oven: Watch from
the oven window to conserve energy because the oven temperature drops by
 25 degrees every time itsdoor is opened,
       

·         To clean the oven, 
appl a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.


  • Paneer:
To keep paneer fresh for several days, wrap it in a blotting paper while storing
 in the refrigerator.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.


  • Papad: Bake in
microwave oven.
Wrap the papads in polythene sheet and place with dal
 or rice will prevent them from drying and breaking.

  • Pickles: To prevent
the growth of fungus in pickles, burn a small grain of asafoetida over a
 burning coal and invert the empty pickle jar for some time before putting pickles in the jar.


·         Popcorn:
 Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.


  • Potato: 
To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.

  • Refrigerator: 
To prevent formation of ice, rub table salt to the insides of your freeze.


  • Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
    Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
    Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
    Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
    Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in thcontainer of rice to keep insects at bay.
    Rice pulao and other recipes.


  • Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
    Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.

  • Sugar: Put 2-3 cloves in the sugar to keep ants at bay.


·         Tadka: 
Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more  beneficial, besides giving decorative look to the dish.



  • Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.


  • When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
  • Tamarind:
Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkledon it on the object to be polished.Gargles with tamarind water is recommended for a sore throat


  • Utensils: 
Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.
Add a little bit of common salt to the washing powder for better cleaning of utensils.
  • Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
    To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
    Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.

  • Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
  • Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.

  • Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage  establiser.


  • Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
    To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
·       Cleaning the Cutting Board

After using the cutting board to slice, dice, or chop all kinds of neat goodies, use a metal scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scrapings into the garbage  disposal,
 garbage receptacle, or trash. Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature of at least 165°F, then you can probably place a high-density plastic cutting board into the dishwasher. Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand. Allow the board to air dry.

No comments:

Post a Comment