Secret cooking tips for Indian kitchen….

#1 — Never forget to add a pinch of salt while boiling potatoes. It helps in peeling or removing the skin easily.
#2 — Dip paneer in warm salt water for 10 – 15 minutes prior to adding it into the gravy. This softens the paneer and helps in absorbing the gravy.

#3 — Always cook the ingredients in an order to make the dish appetizing and tasty. For example, onions should go first in the oil, then garlic and then ginger and tomato as each veggie has its own cooking time.
#4 — In order to retain the bright green color of peas add a pinch of sugar before boiling or cooking.

#5 — Add a teaspoon of oil while cooking dal to avoid frothing and spilling all over.

#6 — Use heavy bottom pan or vessel for cooking upma or kheer. Heavy based pan prevents food from burning.

#7 — To make the puris crunchy and crispier add 2 to 3 tablespoon rava or semolina to the wheat flour while kneading.

#8 — To separate the strings of noodles or pasta from each other keep it under running cold water for 2 to 3 minutes, immediately after boiling. Hot and cold water treatment prevents the noodle strand from sticking to each other.
#9 — To make ‘a day old’ muffin fresh, sprinkle few drops of water on it and put the muffins in a paper bag and microwave for 10 seconds. Steam revives the moisture content of day-old muffins.

#10 — It is advised to add 1 to 2 teaspoon of canola oil while melting chocolate in order to keep it smooth. This makes it easy to dip or drizzle