Always add salt to the water while boiling vegetables. This enhances
their natural flovour and
diminishes the need to add salt at the table.
A pinch of turmeric powder and a teaspoon full of ghee added
to dal before pressure-cooking it will give it a better flavour.
when boiling potatoes for cutlets add the salt to the water itself
as potatoes absorb salt better this way.
Onions will boil fastr if you make X-shaped cuts in the roots
ends.
While cooking ladyfingers add a few drops of lemon juice or a
spoonful of yogurt to avoid becoming sticky.
Onion will brown faster it half a teaspoon of salt is added to
the onions while frying.
To preserve the white colour in cauliflower and cabbage, add
a teaspoon or milk or milk
powder while cooking.
Add a pinch of salt to the oil while frying “Pakodas”
or “Koftas” and you will use up less oil.
If you have forgotten to soak pulses like chana overnight, just
put the chana in a flask full of boilling water for an hour. They
are ready for cooking.
Add a little oil and turmeric powder to the dal before placing
it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconute
while making coconut burfi will give you natural colouring and nutritional
benefits.
Adding a spoonful of curd to ladyfingers while cooking will ensure
that they do not stick to the vessel or turn black.
Peel and cut potatoes and boil them in water to which a little
vinegar is added. They will be done in no time and will retain the
texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice
with pressed rice [poha]. This will make the idlis fluffier.
To make dosas more crisp, add a little fenugreek seeds to the
lentil and rice mixture while soaking.
Rather then using food colors, use a mixture of limewater and
turmeric to get [almost]
tundoori color.
Place rolled Puris in the fridge for ten minutes before frying
them, they willconsume less oil and will be crisper.
Our Specialities
Sp. Paneer Tikka Masala
Sp. Mix Veg. Curry
Sp. Mutter Paneer
Sp. Dum Alu
Sp. Shahi Paneer
Sp. Dal Makhani
Sp. Veg Jaipuri
