Cooking Tips

Curries

• When milk or curd is to be added to tomato masala of gravies, bhuno tomatoes well till dry and oil separates before adding the curd or milk. Bhuno-ing well lessens the sourness of the tomatoes and the added milk or curd does not curdle. If the tomatoes are not well bhunoed, there are chances of getting a curdled gravy.

• When adding curd to curries, always remember to beat the curd. Remove the masala from fire when adding the curd or milk to the masala. Stir well to mix. Return to low heat.

• If your curry turns out a bit oily and pungent, take two bread slices and crumble them coarsely. Add this to the curry and mix well. Bread absorbs the excess oil and spice.

• If your gravy becomes too salty, make a few small balls of atta (chappati dough) and put them in the gravy. Give 2-3 boils. Let them remain for some time in the curry. Before serving remove these balls which have absorbed the extra salt.

• To thicken gravies and also add flavors to the gravy, grind 1-2 tbsp of soaked cashew nuts or almonds or magaz (watermelon seeds) or chironji to a fine paste. Add to the gravy and relish the difference it makes.

• 1 tbsp of kasoori methi (dried fenugreek leaves) added to gravies enhances the taste but a little extra may turn the gravy bitter.

Onion & Garlic

• Place onions in the fridge for ½-1 hour before chopping them. Your eyes will not water.

• Heating the knife before cutting up onions can prevent you from shedding tears.

• Soak garlic in water for sometime. It peels easily.

• The best way to keep garlic handy is to peel all the flakes and store in a jar of oil. This flavoured oil is great for salads and seasoning.

• When using pressure cooker place the days requirement of garlic pods on its lid for 10 minutes. They will be easier to peel.

• Add salt to onion when frying (browning), they will brown fast and turn soft sooner.

• For garnishing pulaos, etc., fry onions with a pinch of sugar. They will brown faster.


Rice and Dal

• To prevent water from overflowing while cooking rice coat the rim of the vessel with butter or ghee.

• Add 1-2 slices of lemon or a little lemon juice to rice while cooking. It keeps it white and grainy.

• Add 1 tsp of oil to rice while boiling, it will not boil over.

• Add a few drops of oil while cooking dals to reduce the cooking time and frothing.

• To 1 cup of dal, 3-4 cups of water are generally added depending on the type of dal.