Tuesday, December 9, 2008

Care and maintenance of pressure cooker / How to maintain pressure cooker

  • Clean your pressure cooker thoroughly after each use by washing and drying.

  • Avoid using abrasives or metal scouring pads.

  • Use soap and water with a plastic scouring pad for cleaning.

  • Store your pressure cooker with the lid slightly open.

  • Replace gasket at the first sign of cracking, flaking or tearing.

  • Ensure all handles and knobs are securely fastened before using pressure cooker.

  • Tighten nuts or screws if required.

Monday, September 8, 2008

Some more cooking tips

  • To prepare crisp, golden dosai (Dosa), add a teaspoonful of fenugreek while grinding for it.

  • To prepare soft dosai, add some old cooked rice while grinding for it.

  • Add a few drops of lemon juice and a tsp of oil while boiling rice to separate one another.

  • To remove the shell easy from boiled eggs, keep them in cold water for about 5 minutes.

  • Don’t keep stainless steel spoons permanently with pickles.

  • To Peel garlic easy, heat them for a while.

  • To store green chilies longer, remove stems from them before storing them.

  • To remove excessive salt in the dish being prepared, add a few pieces of potato.

  • To retain the green color of spinach while cooking, add a pinch of sugar.

  • To separate noodles immediately after boiling, put them in cold water.

  • To prevent foaming and spilling over of oil while deep frying, add a small piece of tamarind to the oil.

Saturday, August 2, 2008

Common ingredients used for cooking and their equivalent names in Hindi and Tamil

  • Asparagus - Asparagus - Thanneer vittaan Kizhangu

  • Almond - Badaam -Vadumai

  • Asafoetida / Asafetida - Hing- Perungayam

  • Brinjal / Eggplant- Bengan - Kattharikkai

  • Cabbage - Bandh gobi - Muttai khos

  • Cardamom - Elaichi - Elakkai

  • Carrot - Gajar - Kaarat

  • Cashewnut - Khaju - Mundiri

  • Cauliflower - Phool gobi

  • Chickpea /Bengal gram -Channa dal-Konndai kadalai

  • Chili / Chilly- Mirchi - Milakai

  • Cinnamon - Dal chini - Pattai

  • Clove - Lavang - Kirambu

  • Coconut - Narial - Thengai

  • Coriander - Dhania – Kottha malli

  • Cucumber - Kheera / Kaakkadi - Vellari

  • Cumin - Jeera- Jeeragam

  • Curry leaves - Kari pattha - Kari veppilai

  • Drumstick - sajna - Murungaikai

  • French bean – Sem phalli - Avaraikkai

  • Fennel - Sonf- Sombu / perunjeeragam

  • Fenugreek - Methi - Vendhayam

  • Garlic - Lasoon - Poondu

  • Ginger - Adarak - Inji

  • Groundnut / Peanut - Moongphalli – Verkadalai

  • Lady’s finger -Bindi - Vendaikkai

  • Lettuce / Amaranthus / Spinach - Palak - Keerai

  • Maize - Makkai - Cholam

  • Millet - Bajra - Kambu

  • Mint- Podhina - pudhina

  • Green gram - Moong - Pasippayaru

  • Millet - Ragi – Kelvaragu

  • Mustard- Sarson - Rai- Kadugu

  • Nutmeg - Jaiphal - Jadhikkai

  • Onion - Pyaj - Vengayam

  • Parboiled rice - Pulungal arisi

  • Pea-– Mattar - Pattani

  • Pigeon pea - Arhar dal/Tuar dal - Thuvaramparuppu

  • Potato - Aloo -Urulaikkilangu

  • Pumpkin - Kaththoo - Poosani

  • Radish - Mulli- Mullangi

  • Raw rice / Kolam rice- Kacha chaval - Pacharisi

  • Rice - Chaval - Arisi

  • Saffron - Kungumappoo

  • Semolina – Suji – Rava / Ravai

  • Sesame - Til - Ellu

  • Tamarind - Imli – Puli

  • Turmeric - Haldi - Manjal

  • Urad dal - Ulundham paruppu

  • Wheat - Gheung- Godhumai

Wednesday, May 7, 2008

Frying, Cutting, Microwave cooking and Storing


  • Heat oil thoroughly before seasoning; Fry until change of color (colour), to get full flavor (flavour).

  • Fry the ground masala in reduced flame, so that it retains its color and taste.

  • Onion will turn brown faster if a little salt is added while frying.

  • If oil is less, masala will stick to the pan.

  • To make crispy puris, add a little rice flour to the wheat flour while kneading.

  • To make crispy pakodas add a little corn flour to the gram flour (besan) while preparing the batter.

  • Steam can cause severe burns. Be a little away from steaming pan while opening it.

  • Add vegetables that take the longest to cook first, followed by others.


  • Cut vegetables uniformly to cook evenly.

  • To avoid browning of apples after cutting, apply a little lemon juice on the cut surface.

  • To shred cheese easily, refrigerate it for about 20 minutes.

Microwave cooking:

  • Microwave cooking is a good way of cooking; as it takes very less cooking time with less lose of nutrients.

  • The microwave oven will damage if operated without any food in it.


  • Keep coriander leaves, curry leaves etc.in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.

  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

  • Try to keep foods in sealed bags or closed containers. This helps to keep them fresh.

  • Don't store food or drinks near chemicals such as cleansers.

Wednesday, March 5, 2008


  • If soup is more salty,add small pieces of potato.

  • For long time preservation of pickle, Use dry container and dry spoon only.

  • To avoid wasting left over idlies and to have them later, cut them into pieces, fry in oil (Idly fry).

  • Slice watermelon thin to separate seeds easily.

Sunday, February 24, 2008


  • While boiling egg, add a little salt to prevent egg shells from cracking.

  • Rubbing a slice of raw potato will take food stains off your hands.

  • Carrots with green tops may be avoided as they are bitter to taste.

  • Add fresh or leftover cauliflower to soups or stews.

Friday, February 22, 2008


  • Keep your kitchen clean. It is essential to keep food safe. Otherwise bacteria can grow and spread.

  • Always wash worktops before you start preparing food.

  • Wash and dry kitchen cloths and sponges regularly and keep different cloths for different jobs.

  • Wash knives, spoons, tongs, etc. thoroughly after using them with raw meat.

  • Wash your hands thoroughly with soap and warm water before starting to prepare food.

  • Washing your hands with soap and water will remove onion smell, garlic smell, etc.

Wednesday, February 20, 2008

Basic Cooking Tips

  • Arrange all the items used for cooking, so as to be easily accessible.

  • Label the containers for quick reference.

  • Wash vegetables before cutting to avoid loss of soluble vitamins and minerals.

  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.

  • Do not throw the water used to boil vegetables.

  • Soak onion in water before peeling it.

  • Soak rice for a while before cooking.

  • The order of preference of food should be steamed, boiled followed by fried.

  • To obtain maximum juice from lemon, soak it in luke warm water for a while before cutting.

  • To reduce fat in the chicken, remove the skin before marinating it.

  • The thicker the fish, the longer is the duration of cooking it.

  • Don’t overcook fish if you don’t want to lose its flavour and texture.

  • During non-season of tomatoes, tomato puree, ketchup or sauce can be used in gravies.

  • Use thick bottom vessels to avoid burning.

  • Before boiling milk, pour a little water in the empty vessel. This prevents sticking.

  • Add a pinch of salt on oil while deep frying to have less oil consumption.

  • To remove stains from cooking utensils, rub with a little salt while washing.

  • In the U.S., one cup (8 fluid ounces) is equal to 237 milliliters, In the U.K., one cup is 227 millilitres and in Australia, one cup is 250 milliliters.

  • Three teaspoons equal one table spoon.

  • One table spoon equals half ounce. Therefore two tablespoonfuls (2tbsp) make an ounce.


Cooking is an art, which is to be undertaken scientifically. It forms part of our everyday life . Improper cooking leads to illhealth and intake of medicine. Various cooking methods are being followed for different varieties of food item. I take opportunity to use this blog to offer easy tips.