Cooking tips – 2

COOKING TIPS BY WHATSAPP AND FACEBOOK MEMBERS FROM THEIR KITCHEN AND EXPERIENCE –

1. Brinjal should have thorns on it for good taste .
2. Always pick up onion which r dry n has double layer.. u can store these for minimum 6 months
3. When you buy cauliflower always take little yellowish one not white one
4. Will making Khaman Dhokala mix the mixture with hands for fermenting . With the heat of hands it gives good fermentation and Dhokala becomes soft , same goes for idli also.
5. While making Karela I always soak it one day before in vinegar , turmeric & salt as it lessen the bitterness .Then there is no need to add sugar.
6. **** Always buy methi with round leaves and short in height. One which is opposite in size is called methya and is  very bitter in taste.
7. Don’t buy heavy cabbage ,go for lighter ones .it should be green in colour and not white .it should be small in size .
8. Brinjal should be light in weight ,when u buy…Heavy means more seeds and taste less..Big baigan for bharta.. See for holes on it.  If there is one or more dont buy. It can hv catterpilllars in it.
9. When buying coconut,  always choose the ones that are light brown color which means coconut is fresh and tender.
10. Vegetables must be fresh and purchased morning times
11. Should add salt to dal or pulses while boiling or soaking it adds the flavour and quantity of salt consumed can b minimised .It helps in high blood pressure
12. While buying cucumber it should not boils on it mostly they bitter in taste .Buy straight cucumbers not curvy or fat .
13. While buying green leafy veges we should see in between the bunch there r mostly broken leaves they fool us we should’nt buy that bunch .
14. While buying lauki  buy thin because they r tender.
15. Put hing pieces on dry masala so to keep them fresh for 1 full year
16. Use stock water of parabolied vegetables in dal, soup to enhance the taste. While paraboiling add little soda and sugar  to maintain colour of the vegetables
17. While buying ladies finger  to check it’s fresh and tender  break the  tail
18. Tendli  should be  thin & short  they  are good one  not ripe for inside
19. Bitter gourd should be dark green and smaller in size
20. Lemon  skin should be thin  due to which they are more juicy
21. Capsicum should be light in weight ..More the capsicum heavier more is the amount of seeds in its
22. After buying fresh coriander chop the stalks little from bottom and wrap it in newspaper will stay fresh longer .

23. Coconut Burfi karte samay last me usme 1 cup milk powder sapne se burfi ka colour n taste bahot accha ata hai . Amras, Chocolate powder ,chikku pulp,starwberry pulp.
24. Esme se kon sa bhi pulp coconut Burfi banate samay burfi me dal sakte to uska flavour accha ata hai.
25. Poha with a twist – Apart from traditional kande pohe or batate pohe… v can also add finely chopped or grated carrot and finely chopped capsicum .
26. Add fenugreek seeds while tempering dal good for health and taste
27. When u use milk in curries add 1 spoon of besan so tht milk will not cuddle after u pour in curry.
28. While frying omelette we can use leafy veggie then coriander and add little turmeric for health extra health benefit plus turmeric give omelette the rich yellow colour…
29. While making aloo paratha add little ajwan in the  masala and also in atta,   it tastes good and relax from gas problem.
30. Besana che dirde krtana tyat thod ghava ch pith aani Kanda, tometo kothimbir ,tikht,mith ova taklyas tychi chav aankhin vadhte.
31. Root vegetables including turnips, carrots, beets, sweet potatoes, etc: Root vegetables should feel heavy. The skin should be smooth, not wrinkled. They should smell fresh and have an attractive color. Smaller ones are usually tastier.
32. Warachya besan chya dhiradyat kisaleli kakadi ani shimala mirachi takali tar ajun chhan , wegalich chav yete..
33. To reduce the amount of oil absorbed by the food when fried, add a pinch of salt to the oil before frying & when u make pakora batter from besan add 1 tablespoons of rice flour to make it crisper
34. Vegetables ko freeze me rakhate samay sath me ek sponge ka tukada rakhe 2 .3 din me us ko squeeze kar ke  Pani nikal de vegetables Jada din fresh rahati hai
35. I buy chikoos in bulk as my boys drink only Chikoo shake. I wraps them in news paper , once they r ripe peel & not able to finish soon , cut into 4 pieces put in plastic container & keep in freezer it stays for mths

36. Pav bahji banate samay thoda beet root bhi milaye color accha Aata hai .
37. Pav ko evenly cut karne ke liye knife ko thoda garam pani me rakhe fir pav cut kar aise har paav ko cut karte samay kare.
38. While buying coriander leaves…Try to get small leaves and red coloured stem ….it tastes good rather than our regular big leaves coriander…
39. In vegetables,when you are using kaju for paste, you can buy kaju kani which are available in shops where you get dryfruit,they are very cheaper so you can save your money.

40. Wrap the raw chikoo in a towel or in a brown paper bags and store it in a warm place for ripening .
41. The fruit can also be store in rice bags for 5 to 6 days. By placing both unripened and ripened fruit together in an air tight container ripens the raw fruits.
42. Mushrooms swachh karatana tya vahatya panyakhali dhuvavyat swachh pusun ghyavyat.tya panyat ghalun thevu nayet, tyachi taste jate.
43. After making tea, use left over – wash it with water , dry in sun and use as manure for your plants.
44. If you have craving for bhaturas and not prepared the dough don’t worry all you can do is make the dough with fresh soda . That is bottled soda to make the dough instead of plain water. It will be ready to use in 10 mins
45. Jab bhi arbi kharidey tho lambi wali naa kharidey hamesha moti arbi kharido kyonki woh zaldi nai galti and woh tasty bhi hoti h.
46. Jab hum methi kharidte hai toh gol patto ki methi kharide, lambe patte wali methi jyada kadwi hoti hai
47. Palak chote patho wali kharide wo fresh aur jaldi pakti hai.
48. Green chillies light colour ki kam tikhi n dark colour ki jyada tikhi hoti hai . Same for Brinjal /Eggplant it should be firm,heavy smooth nd shiny skin
49. Lemon should be purchased of smooth skin
50. Bottle guard should be light in colour
51. White onion r sweeter in taste than the red. It should be not very big.
52. Egg Freshness Test – Eggshells are porous, allowing air to slowly get in over time. As more air enters the egg, it gets lighter and lighter.
53. Store Ice Cream container in a bag .A plastic freezer bag keeps the cold air from making your ice cream rock hard. If you like straight spoons and soft ice cream, this trick is worth the extra step! Try to push out as much air out of the bag as you can before putting it in the freezer.

54. Wooden Spoon Trick – Place a wooden spoon over boiling water to keep it from boiling over. There is a lot of science behind this, but the easiest way to explain why this works is because the spoon pops a lot of the bubbles once they come into contact with it, and it also absorbs some of the moisture. Apparently, metal spoons don’t work because they heat up too fast
55. To make softer chapattis, take the flour, add warm water and some warm milk and knead the dough. Let it rest for 15 minutes before making chapattis.
56. Store greens in a box which is news paper is spread n then greens n again paper n store it ll stay Fr a week.
57. Put 2 3 cloves in sugar it will keep ants away.
58. While boiling egg we can give little amount of salt over it to prevent it from breaking.
59. To keep sabut daal for longer,first sun dry ,cool ,then add oil either Sarson or castor to whole dal.
60. Keep lobia or rongi in fridge.
61. Roast n store suji and dalia to avoid insects n it ll be easy to mk upma fast also.
62. Rinse the fruits and greens in a water solution with vinegar. that is mix 1 part of vinegar with 20 parts of water. dip in for 5-7 min. Rinse with clean water and then store.
63. When boiling milk , if you think the milk is going to curdle, add a pinch of meetha soda ( soda bicarbonate) to the milk. It will stay fresh.

for few recipes with tips click on the names below :-

COOKING TIPS PART – 1  – Cooking tips

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

1. YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
2. WHAT TO COOK FOR BREAKFAST ? –  https://maryzkitchen.com/what-to-cook-for-breakfast/
3. CAKE RECIPES – https://maryzkitchen.com/?S=cake
4. VEG RECIPES –  https://maryzkitchen.com/?S=Veg
5. COOKING TIPS –  https://maryzkitchen.com/?s=cooking+tips
6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
9. RICE RECIPES –  https://maryzkitchen.com/?s=rice
10. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
11. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
12. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
13. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
14. VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
15. VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
16. VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
17. VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
18. VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam

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