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 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.