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One teaspoon of vinegar added to oil while deep frying foods will prevent them from absorbing too much oil.

Give extra colour to tomato soup or sauce by adding a slice of cooked beetroot.

If after cooking you find that the soup is too thin, you can thicken it by adding a mashed boiled potato.

When making cutlets you can substitute dry breadcrumbs with finely crushed cornflakes.

Grease your baking tray and dust with flour before pouring in your cake mixture. The cake will come out easily when baked.

To prevent raisins or fruits from sinking in cakes and puddings, coat them with dry flour and add to your batter, they will not sink to the bottom during baking.

If nuts are to be placed on the top of cakes or biscuits, dip them in milk first. They will not fall off while baking.

Before removing the cakes from the tins, leave it for five minutes to shrink. Always turn it out onto a clean towel and then reverse it on a rack or a flat plate to avoid any markings on the cake.

To get light spongy idlis, do not stir the batter when pouring it in the moulds. Instead, mix it well the night before.

Chapattis would come out very soft if a little rice flour is used while rolling out the dough.

Add a knob of butter to spaghetti or noodles after draining them so that they do not stick together.

Coat cutlets with a fine powder of roasted chickpeas if you have run out of breadcrumbs. You can also coat them with semolina.

If soda bicarbonate is not at hand, add a pinch of fruit salt to pakora batter to make them soft and fluffy.

To prevent gummy noodles, rice and macaroni, add two teaspoon of limejuice or cooking oil to the water before cooking. This prevents them from sticking together.

Vegetables cooked with their skin retain a larger part of vitamins.

Low heat is best for cooking eggs because too high a temperature toughens the egg white and shrinks the protein content.

A few pieces of tender raw papaya added to meat while cooking helps to soften it.

When adding beaten egg to meat loaf or meat balls, etc. reserve a little for brushing or coating the surface. This prevents cracking of the surface and gives a uniform brown and attractive colour.

Save cooking cost by pressure-cooking chicken and mutton and then proceeding with the recipe.

If your chicken curry is too hot, add sufficient curds to make the taste and flavor milder.

Irem

wow...very nice...thanks for sharing :-)

Irem

my mom told me once that yoghurt should not be added to the saalan after its cooked as then u get the raw yoghurt taste in the saalan..if the saalan is hot, make raaita and serve with the food rather than adding yoghurt to a cooked salan

Mem Sahib

surely depends on what stage you're testing the seasoning.

*kashish*

interesting tips...... thanx