While making alu parathas, if the potatoes are of the new variety and the mashed part is soggy and sticky – make a ball of it and roll it over flour before using it as the stuffing. The dough will not stick to the mashed stuffing and rolling out the parathas becomes easy.
After making the dough for stuffed parathas, let it ferment for about an hour. Then keep it in the fridge for a minimum of 15-20 minutes. This makes the dough firm and prevents tearing while rolling out with the stuffing.
A little rice flour or corn flour added while making the batter for pakoras, bajjis and other crisp snacks, not only makes them crisper, but also reduces absorption of oil.
While storing vegetables in the fridge, keep them in plastic packets with a few holes in them for moisture to escape. This retains their freshness for a longer time.
While going out of town for a short period, wrap vegetables in 3-4 sheets of newspaper and then keep them in plastic bags in the fridge. This way the vegetables remain fresh for 8-10 days as the moisture gets absorbed newspaper.
Storing maida, jowar and other flour in air-tight containers in the fridge increases their shelf life.
Rava should be slightly roasted, cooled and then stored in air-tight containers to prevent contamination. These containers could then be kept in the fridge for longer shelf-life.
To boil eggs, boil the water first. Then reduce the flame and gently lower the eggs with a spoon, into this water. Keep the flame lowthrough out and use a compact vessel to ensure lesser bouncing and hence lesser chances of the eggs breaking.
While cooking plain rice in a vessel, switch off the gas as soon as the water starts boiling and cover the vessel without letting any steam escape. In 12-13 minutes, the rice will be fully cooked. Drain off the water and keep the vessel on a tawa on the gas uncovered for 2-3 minutes, till any remaining moisture evaporates. This way you save 10 minutes of fuel every time you cook rice.
Run sugar or salt crystals in your mixer to sharpen its blades.
Regularly run the mixer-grinder with lukewarm water and mildde tergent to clean it thoroughly and get rid of any smell of/or residue of the masalas that are ground in it.
