Food Cravers Kitchen: Cooking Tips

Add some pieces of raw potato and remove it while serving.
Make a ball out of boiled rice, tie it with a cotton cloth and dip it in the boiling gravy for 5 minutes.
Add some pieces of Chapati dough in the gravy and remove it after an hour.

When cooking tomatoes, put the stove in medium flame and add little salt, so that the tomatoes get mashed quickly.
When cooking dal, add a pinch of turmeric so that it cooks quickly.
To peel the shallots easily, submerge them in water for 10 minutes before peeling them.
While cooking cabbage, add a bay leaf. It reduces the smell during cooking.
To boil a cracked egg, add some vinegar to the water and place the egg in it.
While cooking meat, put a whole carrot with the meat. The carrot absorbs the excess fat in the meat.
For green chillies to remain fresh for long, remove their stems before storing them.
To peel off almonds easily, soak them in a cup of boiling water for 10 minutes.
To avoid browning of apples after cutting, apply lemon juice on the surface for the apples to stay fresh for long.
To soften the meat, add lemon juice to the meat half an hour before you cook them.
Before cooking lady's finger, fry them with a spoon of yoghurt to avoid sticking, burning or becoming gooey.
For too oily dishes, add little gram flour to help absorb the oil and also helps to thicken the gravy.
To reduce the bitterness of bitter gourd,

To quicken the fermentation of yoghurt, add a green chilli (slit lengthwise) to the milk.
To retain the color of spinach while cooking, don't close the lid. Also never overcook them as they will lose their color, taste and vital nutrients.
Avoid messy stains and get a pomegranate's arils faster by slicing it in half, then submerging it in a bowl of water.

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