In this article let us see some cooking tips - titbits that would be useful for you.
1. For preparing Papad (Vadagam) with Sabudhaana (Javvarisi) or Rice there is a secret ingredient to increase its aroma and taste.
When preparing mixture for that pappad (vadagam) add powdered Poppy seeds (Kasa kasa) along with it to get this result.
2. Ghee will give a wonderful aroma if you add half a tea spoon of fenugreek seeds when finishing preparation of ghee at home.
3. In rainy season the papads (Vadagam) will got get fried well because of the moisture content in it. Take a dry pan and heat it in medium flame and put the pappads (vadagam) in it. Turn it on all sides so that heat enters into it on all sides. Now fry them in oil as usual to get a good crispy papad (vadagam)
4. Should not cook mushroom (kaalaan) in aluminium vessel. If we cook so, the vessel will turn into black color.
5. If the bread or bun has got dried, it is easy to make it back soft and fresh. Just put them on the idly vessel and cook it with steam for few minutes.
6. For those who prepare wheat flour homemade, here is a healthy and tasty tips. For 1 kg of wheat flour, add 50 grams Almond, 50 grams cashew-nut and 50 gram green gram along with it and prepare the flour. If you prepare poori or chapathi with this flour, it will be healthy and tasty. Children will like it very much.
7. In winter season curd will not get fermented sooner. In such a case you can place the curd vessel that is to be fermented on an electric stabilizer. This will make the fermentation process sooner.
8. When cooking dal, add few drops of sesame oil/ gingerly oil to make it cook faster.
9. There is a titbit which will make preparing sabudhaana (javvarisi) paayasam easier and reduce gas usage. For this fry the sabudhaana (javvarisi) slightly and soak them in water for about half an hour before preparing sabudhaana (javvarisi) paayasam.
10. If you bury ginger in a wet sand filled pot, it will be fresh even for a year. But your flower pot should be in a warm place and the sand should be damp always. It will even give ginger plant which will yield more ginger for your cooking.
1. For preparing Papad (Vadagam) with Sabudhaana (Javvarisi) or Rice there is a secret ingredient to increase its aroma and taste.
When preparing mixture for that pappad (vadagam) add powdered Poppy seeds (Kasa kasa) along with it to get this result.
2. Ghee will give a wonderful aroma if you add half a tea spoon of fenugreek seeds when finishing preparation of ghee at home.
4. Should not cook mushroom (kaalaan) in aluminium vessel. If we cook so, the vessel will turn into black color.
5. If the bread or bun has got dried, it is easy to make it back soft and fresh. Just put them on the idly vessel and cook it with steam for few minutes.
6. For those who prepare wheat flour homemade, here is a healthy and tasty tips. For 1 kg of wheat flour, add 50 grams Almond, 50 grams cashew-nut and 50 gram green gram along with it and prepare the flour. If you prepare poori or chapathi with this flour, it will be healthy and tasty. Children will like it very much.
7. In winter season curd will not get fermented sooner. In such a case you can place the curd vessel that is to be fermented on an electric stabilizer. This will make the fermentation process sooner.
8. When cooking dal, add few drops of sesame oil/ gingerly oil to make it cook faster.
9. There is a titbit which will make preparing sabudhaana (javvarisi) paayasam easier and reduce gas usage. For this fry the sabudhaana (javvarisi) slightly and soak them in water for about half an hour before preparing sabudhaana (javvarisi) paayasam.
10. If you bury ginger in a wet sand filled pot, it will be fresh even for a year. But your flower pot should be in a warm place and the sand should be damp always. It will even give ginger plant which will yield more ginger for your cooking.
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