BRINJALS: While slicing brinjal / eggplant for cooking, put them in water with a tsp of milk. This helps the sliced brinjal to remain in dark purple color. Sent to me by Mala Nanikram
CLOGGED SALT SHAKERS
Do your salt shakers get clogged from time to time? Well thats because of the moisture that builds up in the shaker. To keep the shaker free flowing all we need to do is add a few grains of rice, or lentils in the shaker.. that prevents the salt from getting moist and the shaker is free flowing!!
TIP SENT BY PADU MELWANI
When boiling potatoes, adding a few drops of lemon juice of a piece of lemon prevents the saucepan from getting that dark rim.
TO EXTRACT THE MAXIMUM JUICE FROM YOUR LIMES, LEMONS AND ORANGES
to extract the maxium juice from your limes, lemons and oranges just rub the fruit on the kitchen surface and then pop it into the microwave oven for a few seconds. Wait a while and then cut…and lo!! you will get almost double the amount of juice
KEEPING THE KITCHEN ANT AND ROACH FREE TIP SENT BY LATA PESSUMAL
Placing cloves in the kitchen cabinets, in the corners keeps the kitchen insect free. Also it emits such a lovely aroma
NATURAL FOOD COLORING TIP BY MYMOONA AMAL
For a natural lovely deep pink food color all you need to so is boil beetroot and save the liquid. It gives your cake batter, doughs and rice a lovely natural deep pink/red color
A CAKE BAKED NOT TURNED OUT RIGHT???
Dont fret..dont waste it by throwing it away. You can make up some custard which is basically made with custard powder (packet has instructions) or you can always ask me. Slice the cake and pour cooled custard on it. You can add nuts, fresh fruit etc… AND YOU HAVE THE MOST AMAZING DESSERT!!
TOO MUCH SALT ??? OOPS!!
Do not worry…if its a curry or a dish with a lot of gravy thats too salty just add a sliced potato into it and cook it. The potato will absorb the excess salt….If you dont have potato at home then just make a small ball out of dough and put it into the dish and cook it for a few minutes. The dough will absorb the extra salt… remove it before serving , ofcoruse
NO BUTTER MILK AT HOME????
Dont panic!! Use a teaspoon of lemon juice in a cup of milk , stir and let it rest for a minute. There is your buttermilk for your recipe!
Do not waste!! you can make cutlets, or use it as pie filling… do anything but do not waste. smash it up and use it to fill your parathas, make white sauce and toss it with pasta… soo many things can be done…waste not
LOVE PICKLES AND HATE THE EXCESS OIL IN THEM????
If you buy readymade pickles and hate the excess oil in them, your probably one of those who drains away the oil in the pickle and disposes of it…Well dont!! Save the excess oil in a small container. This oil is full of flavour and can be used in many “achaari” dishes and also to flavour sandwich fillings..yes you read me right…Flavour sandwich fillings with this…Waste not…want not
If using shitake mushrooms in any recipe and need to soak them, do not throw away the water in which they have been soaked. This water is excellent to flavour all your sauces
HOME MADE SELF RAISING FLOUR
To make homemade self-rising flour mix 4 cups of all purpose flour, 2 tsp of salt, 2 tbsp of baking powder; store in a tightly covered container.
PROBLEM WITH CAKES THAT STICK TO THE PAN?
I am an avid baker and i have noticed that different cake batters give different results. If you dont have a silicon baking pan you might have to line it with butter paper. But sometimes the sides even stick. I have had many problems inspite of coating the pans with butter and flour..Now i have found the PERFECT SOLUTION…. make a paste of 1 teaspoon butter, 1 teaspoon oil and 1 teaspoon flour. Mix it well. With a pastry brush or a butter knife spread a thin layer of this all over the cake pan and bake your cake. The remaining mixture can be stored. I wont say anything…once you do it….let me know HAPPY BAKING!!