1. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain
2. While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
3. To peel garlic faster, keep it in the fridge and then put it in cold water and then peel it. The skin comes off easily.
4. Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
5. 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.
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4 comments:
Just like adding cornflour to the besan batter for making pakoras crispier you can also add a handful crushed chirwa or poha to the pakora batter for extra crisp pakoras.
Vahbiz, Nice collection of tips.
Tip 2 is not clear to me. Elaboration required. Won't water mix with milk?
Prakash u only have to put 2 tbsp of waterin 1 ltr of milk, just enough for the utensil to be moist so that the milk does not stick to the bottom of the pan
Thanks Vahbiz
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