Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Foody Doo
The TFC Weblog
Contributors
Categories
Good sites on food
Blog Archive
-
▼
2006
(22)
-
▼
December
(21)
- Chana Kababs
- TIP: Quick Parathas
- Crispy Moong Dal Vadas
- Bhutta
- TIP: Ferment Idli Dosa Batter
- TIP: Substitute for fresh methi
- Crunchy vegetable cutlets
- Intro: Food types
- TIP: Moisten dry bread
- TIP: Long living ginger-garlic paste
- TIP: Few Cooking Tips
- Falafel
- TIP: Make softer puris
- TIP: Revive a salty gravy
- Quick Pasta Salad
- Cheese Rolls
- Desi Oliebollen
- Cheezy Bites
- Starters all the way
- Oliebollen - Indian Style
- TIP: Get friendly with onions
-
▼
December
(21)
7 comments:
Extremely helpful tip. I am just concerned as to how to avoid the dough getting dissolved in the curry itself!
Any thing more that we need to know here?
Have tried doing this and the if the atta balls are not left for too long they would not get dissolved.
Pooja, I am not saying they will get dissolved as you have tried this and henc ethe tip. I am interested in knowing how to avoid them getting dissolved, because they will if it is not cooked aata. So should we put it in cold curry or boiling curry, etc.
Hi Prakash, u can add the atta balls and then immediately boil the curry which cook the atta so that it does not dissolve and at the same time absorb extra salt.
Got it. Will save this tip for my unlucky day. I really dread a dish getting screwed because of excess salt.
Thanks for this valuable tip.
This was the newest tip ever heard of. (Atleast for me) very innovative... would like to add a little older version and that is..
U can add a potato also in the gravy and then remove them at the end. This way the potato would absorb the salt from the gravy.
Also adding little sugar or milk depending on the gravy type would balance the taste of salt.
Let me extend this further.
For daal and certain curries, adding a little lemon juice masks the excess salt.
Post a Comment