Master your kitchen

Tips about cook-wise or health-wise, are sometimes like those pages in a book which you flip through and forget about. Yet I must say they come handy when you need them. Take a look at these suggestions and if your time and space permits, make an ‘important tips list’ chart and pin it on a cardboard. Hang this on your kitchen wall, cabinet or at the back of the kitchen door. Own your kitchen and Master it!

  • Blotting paper at the bottom of a biscuit tin will keep the biscuits fresh for many days.
  • A pinch of turmeric powder added to any kind of lentil hastens its cooking process.
  • Keep whole red chillies in rice to prevent it from being insects.
  • It is better to use round dishes in the microwave oven rather than square or rectangular as round dishes spread heat faster.
  • For any cooking it is best to add salt half way through the cooking. This will help you use less salt. If you feel that the ingredients will not absorb the salt, add a little in the beginning and add sufficient towards the end of the cooking.
  • For soft idlis do not beat the batter before pouring into the moulds. The air bubbles in the batter which makes the idlis soft will escape if the batter is beaten.
  • Left over cream from strained milk added to the flour while making the dough for paranthas and rotis will make them softer.
  • Adding 2 teaspoons of soya flour to the flour while making the dough for paranthas and rotis will make them softer.
  • Adding 2 teaspoons of semolina to flour while making pooris make them fluff.
  • Adding 2 teaspoons of soya flour to the flour while making dough for pooris will ensure less oil is used while frying them.
  • To brighten up the colour of the grains, add a few drops of lemon juice to rice while cooking.
  • Do not wash the vegetables before stocking it in the refrigerator as the moisture will only aid mould and bacteria formation.
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