Tips for cooking
1. Add rice powder or rawa to atta to make poori crispy.
2. Add 2 or 3 tablespoon milk to egg mix when you make egg omelet.
3. When you curry becomes too hot and spicy,add 1 tablespoon sugar.
4. When your curry becomes salty, add potato pieces to it to absorb oversalt.
5. Add curry leaves to the oil when you fry fish. Fish did not stick into thepan.
6. Add some salt or few drops of oil to the water which is used for boiling egg. The egg will not break or it can peel very easily.
7. Add one egg, baking powder and two or three table spoon oil to maida to make parrotta soft.
8. Koorka's outer skin can be easily peeled by cooking it in a cooker like cooking potato. Only one vissil has to came. Otherwise it will be overcooked.
9. Add one or two tablespoon fenugreek when grinding rice or uzhunnuball for making dosa mavu. It become more taste
10. When grated coconut's smell is bad. Fry it and add chilly powder, coriander powder and gar am masala and fry it again.and grate it in a mixer grinder by adding some water and add it to kadala curry or potato curry.
11. Cut the vegetables at night to save time next morning.
12. grate 2 - 4 coconuts and put these grated coconuts in a closed plastic tin and keep it in the freezer. Take the necessary quantity when needed.
13. Clean the chicken or any other meat and mix with vinegar, turmeric powder and salt and keep it in a plastic tin and take it out when required.
14. Cook Kadala(gram), Potato, green peice, dal, meat etc. in the cooker to reduce the gas concemption.
15. Grind the dosa mavu and Iddly mavu for one week and keep it in the fridge. Take it out the required quantity when you want to cook.
16. If you have big fishes like Karimeen, Nenmeen, Choora and prawns, Clean these fishes and mix it with salt, lemon and turmeric powder.Put it in a plastic cover and keep it in the freezer. Take whenever you want.
17. When you make cutlet, if the cutlet ingredients are balance. Put it in a closed tin and you can make cutlet another day.
18. If you want more coconut milk, add some hot water+ water to the grated coconut and grind it.
19. Keep the masala powder in closed small plastic tins and write the names on it. You can identify it very easily.
20. Clean the mirror with newspaper, the mirror will shine.
21. Clean the switchboards with spirit. They will look like new switches.
22. Before you cut the cabbage for cooking, remove the two or three layers of cabbage and wash it.
23. When you cook bitter guard, add 1 or 2 spoon curd to reduce the bitterness.
11. Cut the vegetables at night to save time next morning.
12. grate 2 - 4 coconuts and put these grated coconuts in a closed plastic tin and keep it in the freezer. Take the necessary quantity when needed.
13. Clean the chicken or any other meat and mix with vinegar, turmeric powder and salt and keep it in a plastic tin and take it out when required.
14. Cook Kadala(gram), Potato, green peice, dal, meat etc. in the cooker to reduce the gas concemption.
15. Grind the dosa mavu and Iddly mavu for one week and keep it in the fridge. Take it out the required quantity when you want to cook.
16. If you have big fishes like Karimeen, Nenmeen, Choora and prawns, Clean these fishes and mix it with salt, lemon and turmeric powder.Put it in a plastic cover and keep it in the freezer. Take whenever you want.
17. When you make cutlet, if the cutlet ingredients are balance. Put it in a closed tin and you can make cutlet another day.
18. If you want more coconut milk, add some hot water+ water to the grated coconut and grind it.
19. Keep the masala powder in closed small plastic tins and write the names on it. You can identify it very easily.
20. Clean the mirror with newspaper, the mirror will shine.
21. Clean the switchboards with spirit. They will look like new switches.
22. Before you cut the cabbage for cooking, remove the two or three layers of cabbage and wash it.
23. When you cook bitter guard, add 1 or 2 spoon curd to reduce the bitterness.
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