101 Best Healthy Cooking Tips &
Tricks: THIS IS WHAT PROFESSIONALS FOLLOW, An incredibly easy method that works
for all.
Hey my lovely
foodie-buddies welcome to viaindiankitchen — Your only go-to
destination for free and downloadable Food Recipes online, along with bonus
tips and tricks on cooking.
Kitchen and Cooking
Tips & Tricks:
Tip-01:
Whenever
you buy spring onions from market Chop them roughly and store in any glass jar
Cover it with lid properly Keep it in refrigerator This will increase the lifespan of it.
Tip-02:
Whenever
you get extra lemons from the market They tend to turn dark & ripe fast,
you can keep them fresh for a longer period by wrapping with a cling wrap or
newspaper. This will increase its lifespan and they will remain fresh for a very long time.
Tip-03:
You
can put 6-7 cloves in the Sugar jar and mix, this will prevent ants from coming
in the sugar.
Tip-04:
While
boiling the green peas, add a tsp of sugar and mix, this will retain the bright
green color of the peas.
Tip-05:
If
you do not have an egg separator, then use any light plastic bottle and Invert
it upside down onto the yolk, press slightly and release it to suck the yolk.
The yolk will be easily separated without any mess.
Tip-06:
Whenever
you buy Paneer from the market and you are not going to use it right away,
place the Paneer completely immersed in water, and refrigerate it. Keep changing
the water every day until you use it. This way you can store the Paneer for
almost a week.
Tip-07:
To
get rid of the burnt food inside the microwave as it smells bad, Mix 1/2 cup
lemon juice/vinegar with 1/2 cup water Microwave it for 4-5 mins Carefully
remove the bowl Clean the microwave with any damp cloth to remove stains and
odor.
Tip-08:
Whenever
you get extra lemons from the market Squeeze them in a bowl strain it and pour
the juice in the ice tray and freeze overnight. You will get these beautiful frozen
lemon cubes, store in a ziplock bag, and use later for dishes, cocktails, and
mocktails. Similarly, you can also use this tip for sauces.
Tip-09:
To
preserve ginger garlic paste for a longer time, add a tablespoon of hot oil and
mix well, then it in an airtight container in the fridge.
Tip-10:
To
make crispy pooris, add a tablespoon of semolina/fine sooji or 2 tablespoon
rice flour in the wheat flour and knead well.
Tip-11:
When
you prepare green chutney, add a pinch of turmeric powder and a teaspoon of
lemon juice and mix well, This will retain the bright green color of the
chutney.
Tip-12:
To
get rid of burnt and sticky food from any vessel, place a few pieces of chopped
onions and pour water in it, let it boil for 3-4 mins and then clean with any
washing powder or liquid soap.
Tip-13:
If
you have any leftover cookies/brownies they go stale quickly, put them in an
airtight container with a slice of bread, this will keep them fresh for a
longer time.
Tip-14:
Whenever
you grate the cheese with grater It becomes sticky and messy, for this brush
some oil over it, this will prevent the cheese from sticking to the grater.
Tip-15:
Whenever
you use half-block of cheese It tends to become dry, to stop this apply the
cheese with some oil/butter on the cut side and then wrap it in any foil or
cling wrap.
Tip-16:
You
can freeze the coffee-flavored water in an ice tray and freeze it overnight,
you will get these coffee-flavored ice cubes which will enhance the flavor of
the coffee and will not make it watery.
Tip-17:
When
you cut the potatoes for deep frying soak them in cold water for 2-3 hours,
this will remove the excess starch and make them more crispy after frying.
Tip-18:
To
increase the sharpness of the blades of the blender at home, put a cup of
regular salt in it, and run the blender for a few seconds, this will increase the sharpness of the blades, you can do this once every month.
Tip-19:
Whenever
you pre-cut your salads, drape it with a damp cloth/napkin and then cover it
with a cling wrap and refrigerate it. This will keep the cut salad fresh for
almost 5-6 days.
Tip-20:
To
peel the garlic skin easily, warm the garlic cloves for 15- 20 secs in the
microwave and you will see the skin peeling off easily without any difficulty.
Then refrigerate in an airtight container.
Tip-21:
Whenever
you get extra grapes from the market, you can freeze them overnight, you will
get frozen grapes for snacking during summers. Also, you can put green grapes
in white wine and red grapes in red wine for making it chilled.
Tip-22:
After
eating Banana do not throw the skin, Banana peel is loaded with potassium and
It can be used to reduce wrinkles and puffiness by rubbing it around the eyes.
Tip-23:
While
cooking cabbage, add a bay leaf and cook. This will reduce the smell during
cooking and will give it a nice flavor.
Tip-24:
Whenever
you buy fresh coriander, clean it nicely under running water, remove the excess
water, and cover it in a damp cloth/kitchen towel. Put it in an airtight
container or ziplock bag and refrigerate it, this will keep them fresh for
long.
Tip-25:
Add
1-2 dry red chillies or 2-3 bay leaves in the dal container. This will keep
away the bugs from coming into the dal. Also the cooked dals you are not using
can be stored in the fridge.
Tip-26:
Add
2-3 bay leaves in the box of flours, to keep away the worms and bugs getting
in.
Tip-27:
Add
2 pinches of salt in the oil before frying and stir. This will reduce the
amount of oil-soaked by food.
Tip-28:
Place
the rolled puris in the fridge for 10 mins before frying. This will ensure that
the puris consume less oil, and they will turn more crispy.
Tip-29:
Whenever
you fry the Paneer for any gravies it tends to become chewy and rubbery after
reheating. So after frying remove the paneer cubes directly into a bowl containing
salted warm water. This will keep the Paneer soft, moist, and juicy for a
longer period of time, as the hot Paneer will absorb all the moisture.
Tip-30:
Take
the container in which you normally store the red chilly powder and to this add
2 pinches of hing or asafoetida and mix well. Now store it with an airtight
lid. This will help in retaining the freshness of the chilly powder for a
longer period of time.
Tip-31:
After
blanching or boiling the chopped vegetables, strain them, and immediately put them
in ice water. This will help in retaining the bright color of the vegetables.
Tip-32:
While
blanching the chopped cauliflower in water put some salt and add 2-3 ounces of
milk to the water. Once boiled, strain them and put them in cold water to halt
the cooking process. This will help in retaining the bright white color of the
cauliflower.
Tip-33:
While
removing the juice of the lemon or lime, roll it hard under your palm or on the
flat surface of your kitchen just for a minute before juicing it. and if you
want, alternatively you can put it into the microwave just for 10-15 seconds.
This process will help to draw out the maximum juice from it.
Tip-34:
Whenever
you buy greens vegetables from the market, like the spinach, coriander, or any
other leafy green vegetables, wrap them loosely in a damp paper towel or in a
damp muslin cloth and then store it in a plastic bag or ziplock bag making few
holes into it. This will help in prolonging the lifespan of the green
vegetables.
Tip-35:
Whenever
you are pre-heating oil for frying, and if you would like to understand whether
the oil is hot enough for frying or not, dip a wooden skewer or a spoon into
the center of the oil, and if bubbles are formed around the wood, then you are
good to go. That's the right temperature to start frying your stuff.
Tip-36:
Remove
the stems of the green chillies while storing them. This will help them to stay
fresher for a longer period of time.
Tip-37:
While
cooking or boiling the rice, when the rice is half done, add a few drops of
lemon juice to the rice and a teaspoon of oil to it. This will make sure the
grains of rice grains remain separate and the rice looks bright white.
Tip-38:
While
cutting the lady's finger you can see the juice and the fibers coming out of it
and starts to stick onto the edges of the knife, which makes the cutting messy,
and also while frying, or cooking them they tend to turn very soggy. To prevent
it, apply lemon juice to the edge and sides of the knife, which will remove the
stickiness while chopping and it will fry out to be more crispy.
Tip-39:
While
using eggs, if you want to confirm the freshness of your eggs, immerse fully
the eggs in a bowl of water. The eggs which settle at the bottom of the bowl
are fresh, eggs that remain semi immersed they are less fresh and have to be
consumed as early as possible, and finally, the eggs which float on top of the
water is expired and should not be consumed.
Tip-40:
Never
keep a bunch of bananas with other fruits in the same bowl, always, store the
fruits in separate baskets or bowls, as bananas release gas which causes the
fruits including the banana to ripen quickly.
Tip-41:
While
removing the skin from the ginger, don't
remove it with the peeler or a knife instead, use a steel spoon and start
rubbing it all over. This will help in removing the skin faster and also reduce
the wastage considerably.
Tip-42:
In
the container where you normally store rice or dals, place a sprig of neem
leaves. This will prevent the worms from getting inside the rice and dal, and they
will stay fresh for a longer period of time.
Tip-43:
Before
chopping or slicing the onions, cut the top and bottom part of the onion, i.e.,
the sprout and root of the onions and then peel and wash the onions under
running water, this will stop your tears while chopping.
Tip-44:
Add
some warm water along with some warm milk while kneading the wheat flour and
let the dough rest for 20 mins. This will ensure your soft Chapatis.
Tip-45:
Always
wash the vegetables & fruits very nicely before peeling or cutting them, if
possible use vegetable & fruit washing liquid which helps to thoroughly
cleanse the veggies & fruits. As sometimes washing them with only water
does not remove germs, pesticides & waxes.
Tip-46:
Do not throw away the water after blanching or boiling of
vegetables, as this can be used in the preparation of gravies.
Tip-47:
Peel vegetables as thin as possible to ensure minimum
wastage.
Tip-48:
Microwave Hack - We all know how to roast papads in the
microwave. But to give this a twist put this in glass by rolling and Microwave
for 50 Seconds. After 50 seconds our twisted roasted papads are ready. Fill
your papads with chopped Tomato, Onion and coriander, top with Chat masala,
salt, and our quick party starter is ready.
Tip-49:
Wrap the fruits and vegetables in the newspaper before
refrigerating to keep them fresh for long.
Tip-50:
Remove the stems of green chilies while storing them. This
will ensure that the chillis remain fresh for a longer period of time.
Tip-51:
While preparing Pakoras/Pakodas, add some warm oil, a little bit of
cornflour, and 1/2 teaspoon of baking soda in the batter. This helps the
Pakodas to turn out crisper.
Tip-52:
While preparing any sabji or dish, smoke mustard oil first by
heating to a point until light white smoke emerges from it. This enhances the
taste of what you are cooking.
Tip-53:
When kneading wheat flour for making pooris, add a small
quantity of rice flour to it, the pooris will turn out to be very crispy.
Tip-54:
When you use the plastic chopping board, you can see the
knife marks on the chopping board and it is also difficult to clean the
chopping board. So Instead of the chopping board use Marble Chakla or Rolling
Board. on this knife marks will not be formed while cutting and cutting
vegetables becomes very easy and clean. You can wash this with plain water and
no knife marks are seen.
Tip-55:
To peel Garlic, cut the ends of the Garlic bulb and remove
the skin with the knife. It becomes easy to peel garlic. store it in an
airtight container in the fridge. It will remain fresh for 8 to 10 days.
Tip-56:
Before setting the curd, slightly warm the milk on the gas
stove for 2 mins. Now add 1 teaspoon Curd and mix well. leave the container on
the kitchen top overnight, in the morning shift the container into the fridge
and let it chill for 2 hours. You will have a very thick and sour-less Curd
that is ready to use.
Tip-57:
To store Semolina / Rava, for a very long period, dry roast
it on a Pan on a medium flame for 5 minutes, allow it to cool completely and then
store it in an airtight container.
Tip-58:
When storing tea powder, add 8 to 10 Elaichis / Cardamom and
mix well. If you store Tea by this method, when you make tea, the aroma of the
tea will be awesome !!!
Tip-59:
Whenever you make tea or vegetable, you use grated ginger
instead of crushed ginger, so that your ginger will not be wasted and it will
give you a very good flavor.
Tip-60:
To prevent papad to become soggy, fry the papad and pack it
into a box and put it in a refrigerator. it will remain crispy and it will not
become soggy.
Tip-61:
Microwave
Hack - In rainy season many times we find that Biscuits get moist and lose
their crunch, to remove this place the biscuits in a plate and microwave them
for 30 seconds. Let it cool to Room temperature, you will find moisture has
gone and biscuits are crunchy again.
Tip-62:
whenever
you boil spinach you would have noticed that it becomes black, there is a very
simple way to avoid it, put a pinch of soda in it and now boil it. You will see
that its color will remain the same as green as it was.
Tip-63:
Most
of the time you put coriander leaves in the refrigerator without covering it as
a result it will become dry and black to avoid it take a cotton cloth whether
it may be your handkerchief or any other cotton cloth roll coriander leaves in
it cover it and place it in a plastic container and store in the refrigerator,
it will remain fresh for 10 days.
Tip-64:
Whenever
you keep any hot case, flask, and children's tiffin box away for a long time,
you will see that when you open it, it smells strange. This is because there is
moisture in it, to remove the odor place small paper balls in the containers.
Tip-65:
Take
two Bottle, one of turmeric powder and other filled with red chilli powder and
mix 1/3rd spoon of salt in it, give it a good mix. By doing so your spices will
not get infected and remain fresh for a longer period of time.
Tip-66:
To
avoid the bad Smell from metal containers, take a Lemon, cut it into half
slices, and keep these slices on each shelf. This will give good fragrance and
make your Metal Container free of the bad smell.
Tip-67:
When
you keep our dough in Metal Container, the color changes and it becomes stiff.
To keep the dough fresh for a long period of time spread Clarified Butter (Pure
Ghee) on the dough.
Tip-68:
While
cutting an apple, it's color changes after a while and no one likes to eat it.
So to maintain it's natural color. Cut the apple into the required pieces and
squeeze small amounts of lemon juice on the pieces or you can even rub the
lemon on the apple pieces to retain the color and freshness of apple.
Tip-69:
When
you pour the seasoning over the curries don’t stir immediately. Close it with a
lid which helps to trap the fragrant vapor. Stir just before serving. This will
increase the taste and flavor of the curry.
Tip-70:
While
cleaning the Chinese potatoes you will get stains on your hands. Apply Bimbili or Lemon juice to remove the stains
from your hands.
Tip-71:
To
keep salad fresh for more time serve the salad in a chilled bowl.
Tip-72:
To
avoid the bugs and worms in lentils and grams, Roast the lentils/grams in low
flame for a few minutes, let it cool and then store in an airtight container.
Tip-73:
Do
not use dishwashing soap/liquid to clean the clay pots, Soap will soak into the
pores of the clay and then leach into your food the next time you use it. Use
salt as a cleanser to clay pots and clean it with a scrubber.
Tip-74:
How
to maintain a wooden cutting board:
After
every use clean the cutting board with water, dish wash soap, and wipe it dry.
Always
wash your cutting board right away after use.
Soaking
of the wooden chopping board in the sink with water will damage it.
To
disinfect the cutting board, Once in a week pour salt over the cutting board
and rub it with half lemon.
Squeeze
the lime and apply all over the cutting board Leave it for 10 mins, then wash
it with water and wipe to dry it.
To
prevent the cracks on the wooden cutting board, moisturize the cutting board
every month by applying oil all over the board. Leave it overnight for
absorbing the oil. You can apply oil also on wooden spoons, wood-handled pans,
and other wooden kitchen tools to look new.
Tip-75:
Whenever
you get extra lemons from the market especially in seasons, they tend to turn
dark and the juice becomes bitter. To preserve lemon for a long time extract
juice from the lime and strain it. Pour the juice in ice tray freeze overnight.
Keep the lemon-juice cubes in a container and store it in the fridge and use
later for dishes salads and juices. By this method, you can use lime juice for
up to 6 months.
Tip-76:
To
peel the garlic easily, break the head into cloves using a knife, and then soak
the cloves in mildly hot water for 10 -15 mins. Make sure they are fully
submerged. The water will loosen the skins. You can easily peel the skin with
your hands now.
Tip-77:
To
prevent coffee powder from hardening, keep them in an air-tight container and
store it in the refrigerator or keep spoonful rice wrapped in a linen cloth in
the coffee container, this will prevent the hardening of coffee.
Tip-78:
If
the coffee powder hardens inside the coffee jar add some lukewarm water and
gently shake the bottle. The hardened coffee powder will get loosen up with
water and form a paste. You can use this coffee paste to make your coffee and
you can also refrigerate it until you enjoy the last drop of coffee from that
jar.
Tip-79:
To
remove the odor from the fish, clean the fish with water 2-3 times, and add
some lime juice to the water and dip it for 5 minutes.
Tip-80:
Apply
oil on your hands before cutting Yam or peeling Taro root to prevent Itching.
Tip-81:
If
you find your pressure cooker sealing ring is loose and steam is coming out
from around the lid. Keep it in the freezer for 30 mins, this will help to
tighten the sealing ring. This is a temporary solution. Get the seal ring
replaced with a new one at the earliest.
Tip-82:
Keep
juice extracted lemons/skin in the refrigerator to get rid of foul smells, as
it has deodorizing properties.
Tip-83:
To
remove stains from the pressure cooker, add water and juice extracted
lemons/skins to pressure cooker and heat the liquid to almost boiling. Remove
the cooker from the heat, allow the mixture to remain in the cooker for 30
minutes. Then pour out the liquid from the pressure cooker and rinse the stains
from the cooker using liquid detergent with a scrubber.
Tip-84:
Add
bay leaves in the Atta/Wheat flour container. This will helps atta to remain
fresh for a long time and also keep away the bugs and worms.
Tip-85:
When
you bring bananas from the market. they tend to turn black very fast. So you
will separate them first, and wrap the cut stalk end of the banana with tissue
paper. This way if you keep the bananas separated, they will not turn black.
You can also wrap the cut stalk end of bananas with aluminum foil, or newspaper
they will not turn black.
Tip-86:
To
remove bitterness from Karela (Bitter Groud), cut open the karela, remove the
seeds and cut them into slices, and immerse them for 30 mins is a bowl
containing saltwater. With this method, Karela or Bitter gourd's bitterness is
removed and now you can use it.
Tip-87:
When
you boil milk use a spoon or ladle across on the vessel so that when milk is
boiled it will not overflow from the vessel. This spoon or spatula will be like
a barrier to it, and the milk when boiled, will not overflow from the pan.
Tip-88:
The
Gas burner tends to turn black over a period of long use, to clean it dip the
burner in a bowl of Vinegar, and keep it soaked overnight. Use an old
toothbrush/scrubber and mildly scrub with some dishwasher liquid. After washing
it with water you can see the difference.
Tip-89:
Microwave
Hack - It is difficult and messy to roast the eggplant on the gas stove. To
Roast them in the microwave, Apply some oil on eggplant and make a slit. After
8 minutes you will find that Eggplant is well roasted and we can peel the skin
easily. Roasted Eggplant is Ready.
Tip-90:
To
clean the counter tip and tiles of the kitchen counter, take some water in a bowl,
add 2 to 3 Camphor/Kapur pieces, and let it dissolve. Now clean the tiles and
the countertop with a napkin dipped in the mixture. By doing this, there will
be no worms and the foul smell will also go away.
Tip-91:
To
clean burnt steel pan/tawa. Heat the pan/tawa with a mixture of 1/2 cup water
and 1/2 cup vinegar for 10 to 15 mins. Then remove the pan from heat and scrub
the burnt steel with a liquid dishwasher. Rinse the pan with water and you will
see all the burnt stains have been cleaned.
Tip-92:
To
open the air-sealed lid of new glass Jars of Jam or Jelly, rotate the lid on
the gas stove with low flame for 8-10 Seconds which will make the lid hot and
now open it with a kitchen towel. The lid is opened so easily.
Tip-93:
Black-grams
and kidney beans (Rajma) have to be soaked overnight to cook them. But what if
you forget to soak them in the night or there is an instant demand for them.
For that, add the pulses to the pressure cooker with sufficient water and cook
till one whistle. Put off the gas and keep it aside for some time and after
that, they are ready to cook.
Tip-94:
If
you don't beat the Curd well, you won't get good Raita. For this, you can
either beat curd with a blender or filtrate it with the help of a stainer. Now
the Raita will taste so good. Add salt in it at the time of eating only. By
adding it earlier, it may turn sour.
Tip-95:
How
to clean the blades of Hand Blender. Due to prolonged use, the blades of hand
blender gets dirty and messy. To clean them, take a large glass, that may
accommodate its front portion. Pour 1/4 cup of vinegar in the glass and one cup
of lukewarm water. Open the blender and dip it completely in the glass, keep it
submerged for 5-10 minutes or as per requirement. Then keeping the blender in
the glass, plug the blender and run it for a few seconds or until the blades
are clean. All the dirt of blades shall dissolve in the glass. Similarly, you
can clean the blender also.
Tip-96:
The next tip is related to Pooris. Next time, when you knead the flour for pooris,
add some Pickle Masala in it, only Masala and not the pickle pieces. This
Aachari Poori will be so yummy, You can relish it without any vegetable, just
with Tea.
Tip-97:
Cups,
after using them for tea and coffee for long, these cups often get stubborn
stains, they are not easy to remove. For this, take a spoon of Baking Soda,
also pour a spoon of water, and leave it for 5 to 10 minutes. Then wash it with
any utensil washing foam, It is dazzling clean now.
Tip-98:
Thermos,
we use them for keeping tea hot, but it gets smelly and stinky after continuous
use. To remove this, pour a cup of eating grade white Vinegar (Sirka), add a
cup of water, close the lid, and shake it well. Leave it for 1 hour, keep it
for a little longer, if it is more stinky. Then rinse it with water and you
will see the difference.
Tip-99:
We
generally use steel or plastic spoons to take Pickle out. The pickle may get
spoiled if you remove the pickle with wet hands or steel spoons. For this, use
a wooden spoon only, you will see the Pickle will last longer, will not get
spoiled, and will also not catch fungus.
Tip-100:
We
receive accidental burns while working in Kitchen. For this, you keep a Burn's
ointment handy in the kitchen. But away from the flames of the gas stove, so
that you can use it immediately after washing the wound with water. Otherwise,
we keep on looking for it and it is not to be found, and we sustain blisters.
Tip-101:
Hang
a slate in your kitchen to notify needed provisions and some important kitchen
work to-do list.
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ReplyDeleteThe tips and tricks did magic to my cooking. I am trying it on my daily cooking.
ReplyDeleteThank you.