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  • Brown Bread

    Brown Bread

    Make delicious pakoras with leftover bread. Just mix the slices with gram flour, salt, chili powder, asafoetida and chopped onion and knead well. Shape into pakoras and deep fry..

    6 likes
  • Corn Flour

    Corn Flour

    If you have run out of cornflour add boiled potato puree to thiken any soup and add body to it....

    33 likes
  • Turmeric

    Turmeric

    If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immediately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!

    36 likes
  • Wheat Flour

    Wheat Flour

    To get really soft chapatis, the trick lies in the kneading. The more you knead, the smoother the dough becomes and the smoother the dough is, the softer the Chapatis. Another secret to soft Chapatis is using fresh yogurt or milk instead of water, to make the dough! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.

    14 likes
  • Goat

    Goat

    For its better effects, mutton should not be of an older animal. Younger one looks pink and has firm texture. If it is red and looks wrinkled, it will be tough

    10 likes
  • Karela Bitter Guard

    Karela Bitter Guard

    Ways to reduce bitterness from the bitter gourd curry: Soaking the bitter gourd slices in salted water for 30 minutes can help remove the excessive bitterness. Adding tamarind juice to the curry also balances the bitter taste. Adding a teaspoon of palm sugar or jiggery (this step is not advisable for diabetics) can also help with reducing the bitterness.

    1 likes
  • Karela Bitter Guard

    Karela Bitter Guard

    To prepare bitter gourd juice, you can simply slice up a gourd and blend it along with a cup of water, filter the residues, and drink the liquid. A tablespoon of lemon juice can be added but this juice tends to be very bitter.

    1 likes
  • Barley

    Barley

    Barley can be cooked in a pressure cooker or on stove top. To cook barley on stove top, boil 3 cups of water in a pot and add 1 cup of barley once the water comes to a boil. Reduce the flame and cook closed for 20­-25 minutes until all the water is absorbed and the barley is cooked. Alternatively it can be cooked in the pressure for 15 minutes for up to 3 whistles. The ratio of barley and water is 1:2­/1:2.

    4 likes
  • Millet Flour

    Millet Flour

    Pearl millet can also be taken in the form of rotis or porridge (kanji). Pearl millet rice (kambu sadam) can be cooked the same way as rice. Pressure cook the millets (1 cup of millet and 2 cups of rice) for 10 minutes for up to 3 whistles.

    1 likes
  • Millet

    Millet

    Mix 1 cup of ragi with 1 cup of water until it is a slurry mixture. Meanwhile boil 1 cup of water with a pinch of salt and add the ragi mixture once the water comes to a boil. Keep stirring the mixture until everything comes together. Knead the mixture into balls by wetting the hand. These go good with any kind of gravies or dhals.

    5 likes
  • Oats

    Oats

    Due to its mushy texture cooked oats is not such a preferred rice substitute but when cooked the right way, the grains can be full and not too sticky. Dry roast a cup of oats in a pan under low flame for 5­7 minutes. Meanwhile boil 1­1/2 cup of water in pot and once the water comes to a boil, add the roasted oats and mix once. Cook under medium flame until all the water is absorbed.

    5 likes
  • Kamut

    Kamut

    Bigger varieties of cracked wheat like bulgur wheat are ideal when consumed instead of rice. This kind of wheat can be cooked over stove top or in a rice cooker like rice. For cooking on stove top, boil 2 cups of water in a pot and add in the wheat once the water comes to a boil. Reduce the flame and let it simmer until all the water is evaporated. Fluff the wheat with a fork once it is done.

    7 likes
  • Rice

    Rice

    Due to its mushy texture cooked oats is not such a preferred rice substitute but when cooked the right way, the grains can be full and not too sticky. Dry roast a cup of oats in a pan under low flame for 5-7 minutes. Meanwhile boil 1-1/2 cup of water in pot and once the water comes to a boil, add the roasted oats and mix once. Cook under medium flame until all the water is absorbed.

    10 likes
  • Cauliflower

    Cauliflower

    While cooking with Cauliflower, add some milk to the water, to keep the florets stay white.

    1 likes
  • Milk

    Milk

    Fed-up with the pollution and tan it causes?? Here is some simple tip to cleanse your face daily. No store bought cleanser but your own kitchen essential item is gonna do this for you. It's Milk!! Daily, before you go to sleep, take a small cotton ball and little milk in a small bowl, dip the cotton in the milk and rub over your face in one direction(top to bottom direction). Now each time you rub it over, look at the dirt that gets stuck to cotton. This can only be wiped off with such cleansers but not just regular face wash. Try it and see :)

    5 likes
  • Noodles

    Noodles

    Whenever you cook noodles/vermicelli/sevai kind of stuff.. boil the water first with some salt and then add the raw noodles/vermicelli/sevai.. Once they are well cooked, remove and wash them under running cold water... this makes them cook non-sticky.

    31 likes
  • Lemon Juice

    Lemon Juice

    To squeeze out maximum juice from lemons, roll them thoroughly giving some pressure.., on a hard surface before cutting the lemons.

    1 likes
  • Mango Pickle Masala

    Mango Pickle Masala

    Refrigerated pickles(Uragayalu) always taste fresh and if it is Mango pickle, the Mango pieces do not turn out tender.

    0 likes
  • Lemons

    Lemons

    When you prepare sugar syrup, add few lemon drops not to crystallize it back.

    2 likes
  • Lemons

    Lemons

    Once you finish off with the Dosa pan, sprinkle few lemon drops on it which makes the pan get cleaned neatly.

    4 likes
  • Onions

    Onions

    While preparing dosas, before you put the batter for the next one, take a half cut onion and rub it on the pan. This is to avoid spraying oil in between spreading two dosas.

    13 likes
  • Tamarinds

    Tamarinds

    You can always save wet Tamarind flakes(after extracting tamarind juice) to clean off hard oil stains that form in vessels after cooking.

    11 likes
  • Potato

    Potato

    Take a piece of potato and rub it under your palms to wipe off all the tough food stains.

    5 likes
  • Ajwain Carom Powder

    Ajwain Carom Powder

    Tymol seeds(Vamu/Ajwain/Omam) have a tendency getting occupied with small black flies very quickly. Refrigerate them in tight plastic container to avoid this. You can also refrigerate powdered Ajwain.

    11 likes
  • Fenugreek Seed

    Fenugreek Seed

    Add few fenugreek/methi/menthulu seeds while soaking rice and black gram for a 'healthy' dosa batter.

    5 likes
  • Coriander Leaf Corriander

    Coriander Leaf Corriander

    Leafy Greens: who would have thought that spinach was a high source of protein? One cup can actually contain 10% of your daily requirement. Spinach is also full of vitamin A, C and K plus iron, magnesium, potassium, and manganese. Oh, and we can’t possibly forget about its high fiber content.

    5 likes
  • Yogurt

    Yogurt

    Yoghurt: is a good source of calcium, it also contains probiotics which are beneficial to the gastrointestinal tract.

    12 likes
  • Cashew Nuts Dry Roasted

    Cashew Nuts Dry Roasted

    Nuts: Cashews in particular are a high source of iron, one serving will have approximately 10% of your daily requirement. Cashews also contain foliate and vitamin K.

    105 likes
  • Lentils

    Lentils

    Lentils: are full calcium, potassium, iron, fiber, B vitamins, and ¼ of our recommended daily protein intake

    0 likes
  • Coconut

    Coconut

    Instead of grating a fresh coconut every time a recipe calls for one (if you use coconut regulary), grate a couple of them at one go and store in the freezer compartment. This will store well for weeks.When you want to use, just microwave the required amount for 30 seconds or use the defrost option (this one also is Emreen's). I have to edit this to say that personally, I'm too lazy to grate coconuts so I score out the inner fleshy part with a knife instead and store it in the freezer compartment. When I want to use it, I just have to remove the amount I want from the container (which is easier to remove if it's in chunks than if it were grated) and microwave it for 30 seconds or use the defrost option for bread.Then just run it in the spice jar of the mixie for 1 to 2 minutes until it gets finely shredded.

    1 likes