Kitchen Tips

To prevent the butter from over-browning in your pan, add a little bit of lemon juice.
Use salt; it pulls the flavours out of your dishes. Cook with kosher salt and season with sea salt
After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odour.
When sautéing garlic, use sliced garlic instead of minced to prevent burning.
If your recipe calls for buttermilk, you can use regular milk with lemon juice.
Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months.
For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one hour
To prevent sliced apples from browning, lightly squeeze lemon or lime juice on the pieces.
When sautéing, it is important to first heat the pan, then heat the oil, then add the ingredients.
To preserve flavour and prevent burning, it’s important to cook slow and keep your heat low.
To make leafy greens last longer, wrap them in damp paper towels and place in a sealable plastic bag before storing.
Chill cookie dough before putting it on a baking sheet. This will help prevent your butter from flattening and losing its fluffy texture.
Remove seeds from chile peppers to help reduce heat.
While boiling potatoes, add a pinch of salt, it helps in peeling the skin easily.
Warm salt water softens the paneer and allows absorbing the gravy easily.
Cook the ingredients in a particular order to make the dish appetizing and tasteful. For example, onions should be added first, then garlic and then ginger and tomato as each veggie has its own cooking time.
Add little sugar before you boil the peas to retain the bright green colour.
Add a little oil while cooking dal to avoid frothing.
When melting chocolate, add 1-2 teaspoons of canola oil before melting to keep it smooth and easy to dip or drizzle.
Soak potatoes and eggplant after cutting, to avoid discolouration.
If you boil vegetables in water, do not throw the water, keep it to make gravies.
Remove the stems of green chillies while storing them. This will help them to stay fresh for long.
Soak almonds in a cup of boiling water for 10 minutes. The skin will peel off easily.
Heat the oil thoroughly before adding seasonings or vegetables.
Soak whole pulses overnight and other dals for one hour before cooking.
If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.