Simple Tips for your recipes to taste great!

Simple Tips for your recipes to taste great!

Hi friends! Here I'm going to share some useful information regarding cooking problems which we face daily! These problems are faced by me and solved them successfully in the given methods! So I thought, why not to share these tips with my friends! And here we go!

Grated Coconut

Pumpkin (Yellow)

* Instead of using coconut, you can use carrot or pumpkin (yellow) for making masala for kootu or sambar. It'll give great taste and aroma to the kootu and sambar!

* While roasting par boiled rice for making poridge or kanji, add a pinch of omum! The digestion will be easier and Kanji will taste great too!

Boiled Cut Potatoes

 

Mix with Masala

Spread in Dosa tawa

Crispy Potato Curry

* For making crispy potato curry: Mix required spices and salt to the boiled and cut potatoes; spread the masala mixed potatoes on a dosa tawa (preferably hindalium tawa) and cook in very little flame for 10-15 minutes. You'll get crispy potato curry!

Traditionally Tasting Potato Curry

* To get a traditional taste in your Potato curry: Roast 1/2 tsp of dhaniya and 2-3 red chilli with very little oil. Grind it to a coarse powder. Add this powder to the boiled potato instead of ordinary chilli powder and continue your cooking as usual. Your potato curry will get a traditional taste and you will definitely get applause from your in-laws and elders!

Soft & Spongy Idlis

* For getting soft spongy Idlis: Instead of adding raw rice for making Idli, add hand pounded rice (kaikuthal arisi) and a scoop of rice flakes (aval)! You will get soft spongy Idlis!

Softy Chappathis

* For making soft Chappathis: While preparing dough for making Chappathi, make sure that the dough is little loose and not very thick. When rolling the dough, use maida! It'll be easier to make smoother, evenly thick Chappathis! It'll consume less maida and the dough will not lose its moisture content! So it'll be so soft even in room temperature!

* You don't like the smell of ginger-garlic paste! No worries! Instead of adding ginger-garlic paste, you can grate the ginger and garlic separately and add this in the place of ginger-garlic paste! The smell will be lesser but has same health benefits!

* To enhance the taste of rasam: Make a fine paste of one tomato, one green chilli, 2 strands curry leaves, 2 strands coriander leaves, 1/2 tsp cumin seeds and 1/2 tsp pepper and add this paste to tamarind extract and allow it to boil so that the raw smell of tamarind and the ground tomato goes. After this you can add required water or dhall water and continue to finish your preparation.


To enhance the taste of some boring dishes, we have two wonderful vegetables called ONION and TOMATO! You may wonder what I'm saying! Yes! Onion and Tomato combine to give a delicious taste to our boring dishes! Here we go!


* To enhance the taste of Sambar: Make a fine paste of one tomato, one onion, one small carrot, 2 strands of curry leaves and coriander leaves and add this paste to sambar before adding dhall. Your sambar will definitely win great contests!

* To convert Paruppu Rasam into Sambar: Heat one tsp oil in a pan. Saute one chopped onion and tomato; (add 3-4 tomatoes) add little water. Allow it to boil. Now add little salt and very little sambar powder and allow it to boil. When the raw smell of sambar powder reduces, add the rasam and allow it to boil. Season with mustard seeds, and fenugreek and garnish with curry leaves and coriander leaves. Your rasam is now changed to sambar!

Keerai Soup

* You can convert the left over poriyal into a healthy and delicious soup! Take one tomato, one onion and two garlic pods. (If you want it to be spicy then you can add one green chili!) Cut it into small pieces! Heat a very little oil in a pan. Saute cut onion and tomato and garlic with a pinch of garam masala powder and coriander leaves. Grind this fried items with the left over poriyal into a fine paste. Add required water to this paste and filter it to remove chunks. Now bring it to boil. Add required salt and pepper powder and serve hot. (You can do it with left over greens too! Nobody will find the secret from what it is made off!)

 

* Is your child is not taking enough vegetables! Are they bringing back the given veggies from school! No worries! Saute, chopped onion and chopped tomatoes in a pan. Add ground paste of carrot with it. Add garam masala powder, chilli powder, dhaniya powder, and required salt. Cook for few minutes to get rid off the raw smell! Add your veggies which your child refuses to eat. Mix well. Garnish with chopped coriander leaves. Make sandwiches with this veggie stuff! They'll definitely finish it in no minutes! You can prepare a chappathi roll or dosa roll too! (In my childhood, my Mom made me eat the vegetables which I don't like, in this method only!?!?)

Masala Buttermilk

* During summer, we tend to drink fruit juice or tender coconut or buttermilk to get over from heat. When preparing buttermilk for drinking, don't just add salt and water! It will be very mild and the very purpose of drinking buttermilk does not fulfill! Take 2 strands of curry leaves, 2 strands of coriander leaves, 1/2 inch ginger, 1/4 cup of grated carrot, 1/4 cup grated cucumber and 1/4 cup grated pumpkin (white). Grind all the above to a fine paste and add this paste to buttermilk and blend it. Add required salt and a pinch of Asafoetida powder, pinch of Omum (Ajwain) powder and have it. You can have it in room temperature itself. It will be very tasty and delicious and you feel filled up too! Try it!


Will add more tips as and when I learn! Till then, have a nice and healthy life! Bye!