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Dadi Maa Ke Tips

Dadi Maa ke Tips for Better and faster Cooking:

  • Add a pinch of salt to hot water, to retain its heat for a longer period.
  • Chop apples, pears, etc. into a bowl of chilled salted water, drain, pat on clean kitchen towel, to keep them from discoloring for a longer period.
  • Just sprinkling three-four threads of saffron on the kheer, after pouring into individual bowls, makes all the difference, in the kheer looking rich and inviting.
  • Thin slices of baingan(eggplant), may be rubbed with salt and a dash of turmeric, the water which oozes discarded, and then dried on a mesh in hot direct sunlight till dry and brittle. These may be crushed an used in raitas or salads when these are not in season. 
  • Clean door and window screens with kerosene dipped cloth, to remove rust and even keep mosquitoes from sitting on them.
  • To get rid of dandruff, mix juice of 1 lime in 1 tbsp. curd (yoghurt) and 1 tsp. coconut oil. Apply to the scalp and hair 1 hour before shampooing. Do this at least once a week for dandruff-free hair
  • Any leftover thick kheer may be further boiled to thicken more, over sweeten a bit, cool and set kulfi in kulfi moulds or ice cube trays.
  • Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day.
  • Add a few drops of limejuice and a tsp. of ghee to rice before boiling to separate each grain.
  • Don't throw away old toothbrushes. They form excellent scrubbers for so many places, eg. crevices in tiles, inlaid furniture, grooves in vessels, sieves, meshes, waffle irons, etc.
  • Use the water used for washing dals and rice to water the plants. This water is very rich in nutrients and acts as a fertilizer.
  • Make a concentrated solution of bleaching powder and water. Apply on stained surfaces and wash basins in a bathroom (tiles, etc., not metallic), leave overnight. Wash clean with water next day. Will keep the bathroom sparkling.
  • Never overheat butter if melted is required, or else it will curdle to turn to ghee, and will not give the same taste and texture as required in any recipe.
  • Use the drained water in which channa was boiled as stock in soups or instead of water in veggies.
  • To soak channa better in cold seasons, add 3-4 pinches fruit salt or eno to it, when soaking, to a cup of channa.
  • Channa can be used as a base for stuffings, instead of potatoes, for those who do not eat, eg.jains.
  • Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
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