Cooking Tips for Indian Recipes:
1.What is the best way to store vegetables?
In order to extend the shelf life of green vegetables like cucumbers, zucchini, squashes, and green beans, wash and dry the vegetables and wrap them in paper towel or put them in paper bags before refrigerating.
2.How to store cilantro (coriander leaves) for 10-15 days?
It is better not to wash the cilantro until you are using it. Before refrigerating, chop off the heavy steams and remove the leaves that are going bad. Pat dry the cilantro. Wrap the cilantro in the paper towel and store it in a paper bag.
In this way i have been able to store cilantro for almost 10 to 15 days.
3.Why do my rotis become hard and dry?
First reason for rotis become hard is because after each individual roti is made, they should be covered immediately so the steam keeps the rotis soft. Many people wait until all rotis are made and then cover them. The second reason, your rotis may become hard if the dough is not completely kneaded and pliable.
4.Why does dosa stick to my tawa (skillet)?
Either, the batter was not creamy enough, or the tawa (skillet) was not hot enough, or wiping the tawa (skillet) with a few drops of oil before making the first dosa will help stop the dosa sticking to the skillet.
5.Why are my Gulab-jamuns hard and why do they break when frying?
Gulab-jamuns becomes hard when the dough is not soft enough and are cooked on too high heat. Gulab jamuns should be cooked on low heat. Gulab jamuns will tend to break if too much baking soda is added to the recipe.
6.Why are my rasgullas too hard?
The paneers (cottage cheese) did not cook long enough or they needs to be kneaded more in order to get a smoother dough, or paneer needs to be squeezed a little more.
7.How to retain the aroma and taste of spices?
1.What is the best way to store vegetables?
In order to extend the shelf life of green vegetables like cucumbers, zucchini, squashes, and green beans, wash and dry the vegetables and wrap them in paper towel or put them in paper bags before refrigerating.
2.How to store cilantro (coriander leaves) for 10-15 days?
It is better not to wash the cilantro until you are using it. Before refrigerating, chop off the heavy steams and remove the leaves that are going bad. Pat dry the cilantro. Wrap the cilantro in the paper towel and store it in a paper bag.
In this way i have been able to store cilantro for almost 10 to 15 days.
3.Why do my rotis become hard and dry?
First reason for rotis become hard is because after each individual roti is made, they should be covered immediately so the steam keeps the rotis soft. Many people wait until all rotis are made and then cover them. The second reason, your rotis may become hard if the dough is not completely kneaded and pliable.
4.Why does dosa stick to my tawa (skillet)?
Either, the batter was not creamy enough, or the tawa (skillet) was not hot enough, or wiping the tawa (skillet) with a few drops of oil before making the first dosa will help stop the dosa sticking to the skillet.
5.Why are my Gulab-jamuns hard and why do they break when frying?
Gulab-jamuns becomes hard when the dough is not soft enough and are cooked on too high heat. Gulab jamuns should be cooked on low heat. Gulab jamuns will tend to break if too much baking soda is added to the recipe.
6.Why are my rasgullas too hard?
The paneers (cottage cheese) did not cook long enough or they needs to be kneaded more in order to get a smoother dough, or paneer needs to be squeezed a little more.
7.How to retain the aroma and taste of spices?
Purchase whole spices (not powdered) whenever you can. They retain their flavor longer than the powdered spices and can be ground just before preparing a recipe. Store them in airtight containers and place them in a dark, cool place.
TIP: Home cooks from my mother's generation often purchased spices in bulk, stored them in glass jars and later grinded according to use.
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