Useful Cooking Tips

Vegetable cooking tips

2011-01-22T00:34:00.000-08:00

· A teaspoon of vinegar added to fat when frying doughnuts will keep them from absorbing too much fat.

· Add a pinch of soda-bicarbonate to spinach while blanching to retain its bright green colour. Also never overcook greens as they will lose their colour, taste and vital nutrients.

· Add a pinch of sugar while cooking any green leafy vegetables. This will help maintain the bright green color.

· Always salt the water for boiling vegetables, this enhances their natural flavour and diminishes the need to add salt to the table.

· Before cooking cauliflower florets soak them in warm salted water for a while to get rid of any tiny insects that may be present deep inside the florets and not visible to the eye.

· Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

· Dip nuts in milk before placing them on top of the cakes or biscuits to prevent them from falling off while baking.

· Dip Overripe Tomato in cold water, add some salt and leave overnight. They will be fresh and firm to touch the next day.

· Do not add saffron directly to a dish, infuse threads in a little hot water for at least 5 minutes before blending in a dish to bring out flavour and ensure even colouring.

· For maintaining the bright color of any vegetable, don’t forget to put it in ice cold water as soon as you blanch them.

· If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe.

· If soup turns salty, rectify it by immersing potato quarters which will absorb a proportion of salt then discard the potatoes.

· If the vegetables are not fresh, soak them in cold water to which a little lemon juice has been added. They will become fresh again.

· Keep lemons in hot water for twenty minutes before squeezing. They will yield more juice.

· Peeling or scraping ginger – Peeling or scraping ginger with the back of spoon is an easy way to peel ginger. Scrape the ginger with the inside of a spoon, getting the edge of the spoon into the crevices of the ginger. The skin will come off with a gentle scrape.

· To keep sweet corn yellow in colour, add one teaspoon of lemon juice to the cooking water just about a minute before removing from heat. Never salt the water you cook corn in. It will only toughen the corn.

· To make aloo tikkis crisp add two teaspoons of roasted semolina to the potato mixture.

· To peel whole garlic, wash the garlic buds before peeling the skin. The skin of the garlic will come off easily and quickly.. To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed.

· Wash a potato. Cut into two. Place the two halves of the raw potato in the curry and it will absorb the extra salt.

· When using curds in gravy, add salt only after curd is cooked so that it does not curdle.

· While sautéing vegetables or any meat dish add a small amount of sugar, honey or any fruit juice near the end of the cooking time. This gives glaze, additional flavour and a golden sheen to the finished dish.

Kitchen tips

2011-01-20T04:50:00.000-08:00

· A bay leaf added to the flour container will keep the flour free from moisture.

· Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster.

· Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil.

· Add a pinch of sugar while cooking spinach and green leafy vegetables. it will retain its green colour.

· Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour.

· Add a tsp of vinegar in water while boiling eggs. Even if they crack the contents will not come out.

· Add some cooked rice while grinding for Dosa. This will give soft Dosas.

· After boiling noodles, splash some cold water to separate one another.

· Always fry onions in a little oil and then grind. Raw onion paste will turn bitter immediately.

· Always soak cut egg plants (brinjal) in water otherwise it will turn black.

· Avoid eggplant (brinjal) turning black by putting the cut pieces in a bowl of water mixed with a spoon of milk.

· Before beating eggs, rinse the container with water. The mixture will not stick to the sides of the vessel.

· Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes.

· Cut the top of the carrot and store in air tight bag. This will keep it fresh for a longer period.

· Fat can be removed from hot soup by floating a large lettuce leaf on the surface.

· For soft idlies like a sponge do not stir the batter after it has got fermented. Pour the batter as it is.

· If you happen to bite a chili in your food take a sip of cold milk to sustain the heat.

· Keep boiled eggs in cold water for 5 minutes. This will make removal of the shell easier.

· Keep the bitter gourd in salty water for about ½ an hour to remove the bitterness from it.

· Lemon juice added to carrot cooking water will help keep the color bright.

· Mushrooms readily absorb water, even from atmosphere - they should never be washed. Instead wipe them with a clean and damp cloth.

· Never cook mushrooms in aluminum pans because the mushrooms will darken.

· Never keep greens in plastics, it will rot quickly.

· Never store an apple near a banana unless you want to ripen the banana in a short period of time.

· Never store potatoes near onions. Potatoes rot quickly if stored near onions.

· Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls.

· Never use stainless steel spoons for pickles. This will react with the acids in the pickle.

· Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste.

· Potatoes: To keep them from budding, place an apple in the bag with potatoes.

· Reduce the burning sensation after cutting green chilies by keeping the fingers in a bowl of cold milk added with some sugar.

· Rub a little oil on the rim of the container, the milk won't overspill while boiling.

· Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.

· Store tomatoes with stems pointed down and they will stay fresher and longer.

· To avoid sticky rice, add a tsp of oil and a tsp of lemon juice while cooking.

· To get rid of the smell of eggs in the cakes, add one tablespoon honey to the cake batter while beating it.

· To keep cauliflower white while cooking, add a little milk to the water.

· To keep the chilies fresh for a longer time, remove the stems before storing.

· To keep lemon fresh put them in water and store in refrigerator.

· To Peel Garlic, fry on hot pan for few seconds peel will come out very easily.

· To peel the almonds easily, keep them covered in boiling hot water for five minutes.

· To remove excess salt in the dish you are preparing, add a few pieces of raw potato.

· To remove the coffee stain in the cup, fill it with any kind of soda for 3 hours.

· To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, rinse and dry.

· To store chili powder longer, keep a piece of asafetida in the same container.

· When adding curd to a preparation during the cooking process lower the heat and add gradually otherwise it tends to curdle up.

· When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.

· When you make desserts use a heavy bottomed vessel.

· Whenever gingelli oil is used for deep frying, initially, put a little tamarind in the hot oil. Allow the tamarind to become dark and then remove from oil. Use this oil for deep frying. This prevents foaming of oil.

· While cooking ladyfingers add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.

· While frying onions add salt to it so that it will be cooked very fast.

· While making kachori or kulchas add 1 tbsp of hot oil to the dough.

· While storing green chilies, remove the stems. This will help the chilies to stay fresh for a long time.

Clarified Butter

2010-10-21T08:19:00.000-07:00

Ghee / Nei

Ingredients:

· Butter: As required

· Salt: One pinch or less at the rate of 500 grams of butter.

· Leaves of drumstick: A few (optional)

Method of preparation:

· Melt the butter under low flame in a heavy bottomed vessel along with salt.

· Reduce heat further when the molten butter starts bubbling.

· Stir intermittently for about 10 minutes and continuously for about 5 minutes.

· A pleasant aroma will fill the entire kitchen.

· A brown coloured residue will start forming.

· Remove from flame.

· If you want very good smell, add some drumstick leaves.

· Wait for about 15 minutes and strain.

List of some kitchen wares and utensils

2010-10-21T06:46:00.000-07:00

Some kitchen wares and utensils

· Apple corer

· Baba mold

· Bain-marie

· Banneton

· Basting brush

· Basting syringe

· Bench scraper

· Blender

· Boil over preventer

· Bone scissors

· Bread knife

· Browning tray

· Butcher block

· Can opener

· Candy thermometer

· Casserole

· Cauldron

· Cheese cloth

· Cheese grater

· Cheese slicer

· Chef's knife

· Chimta

· Chinoise

· Chop sticks

· Chopping board

· Coconut grater

· Coffee mill

· Colander

· Cookie cutter

· Corkscrew

· Crab cracker

· Crab fork

· Crockery

· Cutting board

· Double boiler

· Dough blender

· Drum sieve

· Egg beater

· Egg piercer

· Egg slicer

· Egg timer

· Faucet

· Fillet knife

· Fork

· Frying pan

· Garlic press

· Grater

· Grill

· Hand held electric mixer

· Heavy earthen pot

· Herb chopper

· Idli Pan/Tray

· Kitchen scissors

· Kitchen shears

· Kitchen timer

· Knife

· Ladle

· Lamé

· Lemon reamer

· Lemon squeezer

· Lemon zester

· Lobster pick

· Mandoline

· Mated colander pot

· Measuring cup

· Measuring spoon

· Meat knife

· Meat tenderizer

· Meat thermometer

· Melon baller

· Mezzaluna

· Milk watcher/saver/guard

· Mixing bowl

· Mixing spoon

· Molcajete

· Mortar

· Muffin tin

· Nutcracker

· Nutmeg grater

· Oven mitts

· Pastry bag

· Pastry brush

· Peel (tool)

· Pepper mill

· Pestle

· Pie bird

· Pie pan

· Pizza cutter

· Pizza plate

· Pot watcher or minder

· Potato masher

· Potato peeler

· Potato ricer

· Potholder

· Puree sieve

· Rolling pin

· Roulade needles

· Salamander grill

· Salt shaker

· Saltspoon

· Scale

· Scoop

· Scraper

· Sieve

· Skillet - see Frying pan

· Skimmer

· Slotted spoon

· Spatula

· Spider

· Spoon

· Spork

· Stainless steel soap

· Strainer

· String

· Sugar spoon

· Tamis

· Tea kettle

· Timer

· Tinfoil

· Toaster

· Tomato knife

· Tongs

· Trongs

· Vegetable knife

· Vegetable peeler

· Waffle iron

· Wonder Pot

· Wooden spoon

· Zester

Types of sieves / filters / strainers

2010-10-21T05:58:00.000-07:00

There are many varieties. Some are highlighted here.

· Chinoise: A conical shaped sieve used as a strainer

· Cocktail strainer: A bar accessory

· Colander: A bowl-shaped sieve used as a strainer in cooking

· Flour sifter: It is used in baking

· Mesh strainer (strainer): It consists of a fine metal mesh screen on a metal or plastic frame with or without handle

· Pannadai / Pannaadai: It is a Tamil name of a part of palm tree, temporarily used as natural filter to filter fresh toddy.

· Spider: It is used in Chinese cooking

· Tamis: It is also known as drum sieve

· Tea strainer: To filter tea extract while preparing drinking tea

· Zaru: It is also called bamboo sieve, commonly used in Japanese cooking

Difference between Baking Soda and Baking Powder

2010-10-07T03:50:00.000-07:00

Baking soda and baking powder are leavening agents. Leavening agent is a substance used to produce fermentation in dough or in a liquid.

Baking soda is sodium bicarbonate, which does not have any leavening capabilities by itself. When baking soda is mixed with sour cream, molasses, lemon juice, or buttermilk, fermentation takes place. Carbon -di -oxide is formed during fermentation and causes the baked item to rise.

The reaction begins immediately upon mixing the ingredients, so you need to bake immediately if using baking soda.

Baking powder has baking soda with cream of tartar, or calcium acid phosphate, or sodium aluminum sulphate, or a mixture of all these.

Single-acting baking powders are activated by moisture, so you must bake recipes which include this product immediately after mixing.

Double-acting powders react in two phases and can stand for a while before baking.

With double-acting powder, some gas is released while making dough and a lot of gas is released in the oven.

Double-acting baking powder has corn starch as a drying agent.

Different names of spices in India

2010-09-22T01:03:00.000-07:00

HINDI - ENGLISH - TAMIL - KANNADA - TELUGU

Adrak - Fresh ginger -Inji -Shoonti -Allam

Ajwain - Tymol seeds - Omam – Oma - Vamu

Amchoor -Mango powder -Mangay powder -Mavinkai powder -Mavadi kaya powder

Arhar dal /Tuvar dal /Toor dal -Yellow lentil -Tuvaram paruppu -Togiri belae -Kandi pappu

Ata -Wheat flour -Godumai mavu -Godi hitoo -Goduma pindi

Besan -Gram flour -Kadalaimavu -Kadale hitoo -Senaga pindi

Buna channa -Roasted gram -Pottu kadali -Huri kadalae –Gulla senagapappu

Channa -Chick peas -Konda kadalai -Konde kadalae -Senagalu

Channa dal -Bengal gram - Kadalai paruppu -Kadalae balae -Senagapappu

Dania -Coriander seeds- Daniya -Kothambari -Dhaniyalu

Dania patha -Coriander leaves/cilantro -Kothamalli elai -Kothambri soppu -Kothimeera

Haldi -Turmeric - Manjal -Arsina

Hing -Asafoetida -Perungayam -Ingu -Inguva

Jeera -Cumin - Jeeragam -Jeerigae -Jilakara

Karipatha -Curry leaves -Kariveppilai -Baisoppu -Karivepaku

Kuskus -Poppy seeds -Kasa kasa -Kuskus -Gasagasalu

Maida –All purpose flour - Maida mavu -Maida hitoo -Maida pindi

Methi -Fenugreek -Vendayam -Menthae -Menthulu

Moong dal -Green gram -Payatham paruppu/Paasipparuppu - Hesuru belae -Pesaru pappu

Poha -Rice flakes -Aval -Avalakki -Atukulu

Rava –Semolina - Ravai -Sajeegai -Upma rava

Sabudana -Sago -Jawarisi -Sabaki -Saggu biyyam

Sabut moong -Whole green gram -Pasipayaru -Idi hesaru -Pesalu

Sonf -Fennel -Perunjeeragam -Sombu -Peda jilakara

Sont -Dry ginger -Sukku -Ona soonti -Sonti

Til ka tel -Gingelly oil -Nallennai -Ellanai -Nuvvula nune

Til -Seasame seeds- Ellu -Ellu -Nuvvulu

Urad dal -Black gram -Uluttham paruppu / Ulundham paruppu -Uddina belae –Minapappu

Tips for easy cooking

2010-08-13T06:25:00.000-07:00

Add sugar to fresh green vegetables before cooking to improve the flavour.

Apricots bruise easily and decay. So keep them away from heat and direct sunlight.

Fresh eggs are best for poaching, as they hold their shape.

To serve better, the poached eggs should be served as soon as they are pulled from the water.

Quickly stir in a tablespoon of butter or cream when the scrambled egg is likely to be overcooked.

To check whether the cake is fully baked or not, insert a knife. It is fully baked if the knife comes out perfectly clean. Also when fully baked, the cake shrinks slightly away from the sides of the tin.

To retain the freshness of nuts, store them in freezer.

Use milk instead of water to knead puri dough. Puris will become soft and luscious.

Use skimmed milk while making paneer (fresh cheese) to obtain a lot of proteins and very low fat.

When whisking egg whites, greater volume can be achieved if the eggs are a little old.

Cooking Tips / Samaiyal Kurippukal

2010-08-12T22:47:00.000-07:00

Avoid cooking at high temperatures; this may destroy some of the vitamins due to oxidation.

Avoid foods that are typically sprayed with pesticides.

Avoid using copper vessels. It destroys vitamin content.

Boil potatoes and beetroots with the skin.

Do not soak fruits for more than 15 minutes in water.

Do not strain the starch water from rice.

Don’t add too much of salt to your food.

Instead of frying, boil or bake.

Limit intake of pickles as pickles contain lot of salt.

Limit intake of salty processed meats.

Select lean meat cuts and trim the fat.

Steam or microwave the vegetables instead of boiling them.

Steaming is the good cooking technique. It retains more nutrients than boiling.

Store the vegetables in a refrigerator to retain vitamin content.

To prevent excess oil absorption, remove and drain on kitchen napkins.

Try to boil vegetables as whole and then cut. This will retain nutrients.

Use boiled vegetable water and lentil water for soups and gravies.

Use fat free chicken broth.

Use lemon juice, vinegar or spices to reduce need for salt.

Use less soda or baking powder as it irritates intestine.

Use low fat cooking methods like steaming, baking, poaching, broiling or grilling.

Use low fat milk instead of full cream milk.

Use low fat yoghurt or skim milk.

Use neat and clean tools for cutting, especially the knife and cutting table.

Use non stick cookware while you cook so that you use less oil.

Wash vegetables before you chop them.

kitchen cleaning tips

2010-07-22T19:35:00.000-07:00

· To clear and open a choked kitchen sink, pour boiling salt water into the sink.

· Keep an atta sieve (wheat flour sieve) separately near the kitchen sink. When washing cooking utensils, plates, etc. you can use the sieve to filter food particles and leftover food item. This will help your sink to stay clean and also prevent a drainage block.

· To keep the kitchen platform free from ants, clean it with a mixture of a cup of vinegar and a mug of water.

Cutting, Peeling, Frying, Gravies and Cooking

2010-05-03T10:18:00.000-07:00

· Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

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

· Soak potatoes and eggplant after cutting, to avoid discoloration.

· If you boil vegetables in water, do not throw the water, keep it to make gravies.

· To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

· Keep coriander leaves in a muslin (cheese) 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.

· After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

· Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

· Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

· Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

· Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

· Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

· To get the most juice out of fresh lemons roll them under your palm against the kitchen counter before squeezing.

· If you partially freeze meat it will be easier to slice it thinly.

· To get a beautiful, glossy finish brush beaten egg white over pie crust before baking it.

· If you place a slice of bread in hardened brown sugar it will soften the sugar.

· Do not throw out leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

· Brown sugar will not harden if stored in the freezer.

· Heat the oil thoroughly before adding seasonings or vegetables.

· Fry the seasonings until they change color, to get full flavour of seasonings.

· If masala sticks to the pan that shows quantity of fat included is not enough.

· Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

· When coconut is used in grinding masala, do not fry for a longer time.

· If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

· Seal the ice cream container in a plastic bag to prevent ice crystals from forming when it is in the freezer.

· Use plastic wrap instead of foil to wrap foods that contain natural acids like tomatoes, onions, lemons etc. Because a chemical reaction caused by the combination of acid and the foil will affect the taste of the food.

· Ice creams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

· Pooris can be rolled and placed between well-rinsed wet muslin cloth at least an hour ahead and can be fried before serving.

· To make pooris more crispy add a little rice flour to the wheat flour while kneading.

· Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

· Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

· Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

· When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

· A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.

· Always use ghee or vanaspathi with oil or instead of oil, to obtain a good flavour while making gravy.

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

· A little sugar or caramelised sugar added to the gravy makes it tasty.

· Keep a little powdered cashewnuts handy in a bottle to thicken gravies, milk, etc. in a hurry.

· It’s better to use fresh onion paste because if is prepared in advance it may get a bitter taste.

· Tomato ketchup or sauce can be successfully used in the gravies.

· To retain colour in the gravy always use ripe red tomatoes.

· Good variety chilies and chili powder also gives colour to the gravy.

· As far as possible try to use long variety red chilies. Dry it under sun for few days and powder coarsely at home.

· Always the coarse powder gives good taste in gravies and pickles.

· While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

· If you add a little vinegar to the water when boiling peeled potatoes, it causes them to form a light crust that helps them hold their shape when combined with other foods, a special boon when making potato salad.

· Use a plastic scrubber (round ball type) to scrub potatoes, beets, carrots etc. The mud and dirt comes off the crevices and curves easily. Keep the scrubber exclusively for this purpose only for obvious reasons of hygiene.

· Add a handful of well-soaked dal to any salad to add that extra requirement of protein in your diet.

· To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

· Soak whole pulses overnight and other dals for one hour before cooking.

· Always add hot water to the gravy to enhance the taste.

· Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

· Always use heavy bottomed vessels to make desserts, in order to avoid burning.

· Make desserts with full cream milk, to get thick creamy texture.

· Whenever curd is to be added to the masala, it should be beaten well and add gradually.

· Chop some extra vegetables, for next day stir fry.

· Use the leftover dal water to make rasam or sambar.

· Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kulambu.

· Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

· If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

· While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

· Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

· Store raisins in an airtight container in a refrigerator. They will stay fresh for longer.

· Add a few drops of lemon juice or a tsp of oil with rice before boiling to separate each grain.

· Never discard the water in which vegetables are cooked, use it in gravies or soups.

· Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

· Immediately after boiling noodles put them in normal cold water to separate them each.

· If you forget to soak chana/Rajma overnight, Just soak them in boiling water for an hour before cooking.

· Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost.

· To obtain fluffier idlis: while grinding rice for idlis, add one-fifth the quantity of soaked flaked rice (poha).

· Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.

· Potatoes soaked in salt water for 20 minutes will bake more rapidly.

Miscellaneous Measuring Tips

2010-05-02T00:24:00.000-07:00

Pinch:

A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.

Dash:

A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.

Jigger:

A measurement equivalent to 3 tablespoons or 1 ½ fluid ounces.

Scant:

A scant measurement indicates that you should use slightly less than the actual measure.

Heaping:

A term, used when measuring dry ingredients, indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.

Measuring Tips:

When measuring ingredients, never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled. Measure over the sink, another bowl, or a sheet of wax paper to catch any excess spillage. Spillage caught on wax paper can be returned to that ingredient's container.
If you do not have two sets of measuring cups or spoons that can be used separately for the dry and liquid ingredients, measure the dry ingredients first and then use the measuring cups and spoons for the liquid ingredients.
Store loose dry ingredients, such as salt, in a lidded container. The ingredient can then be spooned out and leveled, rather than trying to pour it into a measuring spoon and having it spill over the edges.
To help you keep track of which ingredients you have measured and added in the mixing bowl, place all the ingredients on one side of the mixing bowl and once you have measure and add an ingredient, move its container to the opposite side of the bowl.
When cooking, learn to estimate the small measurements of ingredient to save time. Pour the measured amount of an ingredient into the palm of your hand. Observe the look and feel of the quantity and then try to pour that same amount into your palm without measuring first. Measure the amount you poured out to see how close you are to the actual measure. Practice doing this and soon you will be able to measure the ingredients by look and feel. This will greatly reduce your prep time when cooking. Do not use this technique when measuring ingredients for baking. When baking, it is more critical to that all ingredients are measured accurately.
Do not mistake fluid ounces for ounces. Ounces measure weight and fluid ounces measures volume.

Tips on cake, bread and types of flours

2010-03-07T07:09:00.000-08:00

When baking with butter:

Butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat.

To obtain cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:

Don’t over beat the eggs, sugar and butter. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:

Cake flour is obtained from soft wheat (by milling) that has lower gluten and higher starch contents than all purpose flour. It helps to ensure a fluffy texture in cakes and pastries. You can use all-purpose flour for cake making by reducing the amount by two tsp per cup.

To make bread, protein rich flour is required in order to get a decent rise out of the loaf.

All purpose flour is useful to make biscuits (cookies), muffins, quick breads, cakes pie crusts, etc. However, for regular baking of cakes and breads, using appropriate flour is recommended.

To hydrate the flour, adjust the amount of water that is added. Use more water if whole wheat flour is added to a recipe, less if bread flour is substituted for whole wheat.

Don't add any leavening agents to make quick breads, biscuits, muffins, and pancakes if self rising flour already contains baking powder.

Glossary of some cooking and cuisine terms

2010-01-18T06:22:00.000-08:00

Cuisine: a style or method of cooking, especially as characteristic of a particular country or region
Crockery: plates, dishes, cups, etc., made of earthenware or china
Cutlery: knives, spoons and forks used for eating or serving food
Gelatine: a colourless and tasteless water-soluble protein used in food preparation
Ambience: the atmosphere of a place
à la carte : (of a menu) food which can be ordered as separate items, rather than part of a set meal
Hors-d’oeuvres: a savoury appetiser
Tacos: a Mexican dish with a meat/vegetable filling
Sushi: a Japanese dish
Kebabs: a dish of pieces of grilled/roasted meat, fish or vegetables
Pita bread: flat, hollow unleavened bread
Beverage: a drink other than water
Patisserie: pastries and cakes
Canapés: a small piece of bread or pastry with a savoury topping
Purée: a smooth pulp of liquidised or crushed fruit or vegetables
Espresso: strong black coffee
Cappuccino: coffee made with frothy milk
Latte: a drink of frothy milk to which a shot of espresso is added
Rancid: (of foods containing oil) smelling or tasting unpleasant as a result of being stale
Mousse: a smooth, sweet/savoury dish made of cream/egg white

Useful tips

2009-12-09T05:17:00.000-08:00

While frying, preheat the pan to remove possible presence of water or moisture before adding oil.

To retain or improve the flavor of fruits, allow them to ripe at room temperature before preserving in refrigerator.

To remove the bitterness from bitter gourd, add a few pieces of raw mango while cooking.

To cook cauliflower white, add lemon juice.

Wash the fruits just before serving to have better advantage.

To avoid hardening of milk and to avoid difficulty while washing the milk container, rinse it in cold water before washing.

To obtain better taste, cook fish in earthenware.

Fresh eggs shells are rough. Old egg shells are smooth.

Easy tips

2009-10-04T07:11:00.000-07:00

Large knives, forks, spoons, spatulas, etc. can be placed in a vessel, filled with hot detergent water after use, to wash them quick for reuse.

To turn the newly prepared hard gulab jamuns soft, pressure cook them for a whistle or less.

Use standard measuring instruments while cooking, to save time and to avoid confusion.

To get white and separated cooked rice, add a few drops of lemon juice while boiling.

To whip an egg white quickly and to increase the quantity, add a teaspoonful of cold water.

To cook lentils well easily and to avoid spill while boiling, add a few teaspoonful of oil.

Useful cooking tips

2009-07-11T08:36:00.000-07:00

To keep away worms and insects from rava (suji), green gram, semolina (semiya), etc., slightly roast and store in an airtight container.

To make thick curd (Yogurt), let the coagulation takes place in a mud pot.

To get rid of bad odour (odor) from refrigerator, Place inside a teaspoon of baking powder.

To remove the dirt and kill insects from cauliflower, soak it in water mixed with a little vinegar for some time and rinse in water before cooking.

Adding a few grains of rice with table salt will make it free flow.

While boiling potatoes, add a little salt. This makes the peeling work easy.

To remove raw banana (Plantain) stain from the palms, clean with lemon juice.

To remove food stains from the hands, rub a potato slice and wash the hands.

Apply oil on eggs to preserve for a little long time.

To make the mixing of sugar quick while preparing cool drinks, powder it using mixer.

Keep the gasket of pressure cooker in refrigerator when not in use. This prolongs its life.

To preserve green chilies for long time, remove the stalks, put them inside a polythene bag, close and keep in the refrigerator.

To eliminate fish smell from the utensil, boil leftover tea for some times by using the utensil.

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

2008-12-09T08:23:00.000-08:00

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.

Some more cooking tips

2008-09-08T06:22:00.000-07:00

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.

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

2008-08-02T00:14:00.000-07:00

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

Frying, Cutting, Microwave cooking and Storing

2008-05-07T08:57:00.000-07:00

Frying:

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.

cutting:

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.

Storing:

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.

SOUP, PICKLY, LEFT OVER IDLY AND WATERMELON.

2008-03-05T21:46:00.000-08:00

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.

EGG,POTATO,CARROT AND CAULIFLOWER.

2008-02-24T23:48:00.000-08:00

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.

HEALTH HYGINE AND CLEANLINESS

2008-02-22T08:52:00.000-08:00

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.

Basic Cooking Tips

2008-02-20T07:36:00.000-08:00

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.

INTRODUCTION

2008-02-20T07:14:00.000-08:00

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.