Kitchen Tips / Cooking Tips / कुछ बेहतर कुकिंग टिप्स / వంటింటి చిట్కాలు

• If by mistake you have added more salt in your curry than required, then apply this trick. Make a small ball of flour dough and put it in the curry . Boil curry for 5-7 minutes and remove the ball . This would soak up all the excess salt.

• If you want to make a rich and thick gravy , then add 3-4 tsp of CASHEWNUT PASTE to your curry . It would also enhance the flavors and nutritional properties of the curry.

• To prevent oil from spilling while deep frying , put a small piece of .........'TAMARIND' in the oil.

• Take ‘Water and Vinegar’ in 1:1 ratio (Half & Half) and clean the refrigerator with this solution using a soft cloth/sponge . All the smells and stains will go away instantly.

• While making ginger, garlic or green chilly paste...........add some oil and salt at the time of grinding. This enhances their flavors as well as shelf life.

• To make ‘INSTANT SAMBHAR’…………use the leftover dal/lentil. Add some water, sambhar masala and some boiled vegetables if you have in your refrigerator. Temper it and serve hot.

• While making 'Sugar Syrup'......put 2-3 drops of 'Lemon Juice'. Syrup won't crystallize.

• For INSTANT TOMATO PUREE .....pressure cook tomatoes with little salt, cool, grind in a mixer and strain the juice. Deep freeze this juice in an ice tray. Store these tomato juice ice cubes in freezer and use them to make soup, gravies whenever you are falling short of time or have run out of tomatoes.

• To remove the skin of garlic easily , put the cloves of garlic in hot water for about 10 minutes . Now peel…… and you can see the difference

• Always store spices in air-tight containers and keep them in a cool , dark and dry place . Never keep them over your kitchen gas/stove . Humidity , heat and light will cause the herbs and spices to loose their flavors and aroma

• After boiling noodles , strain away the hot water and immediately put the noodles in ice-cold water for about 5 minutes....and then strain. This helps in avoiding them from sticking together

• If you want to store cut apples , then apply some lemon juice on their peeled/cut surface, wrap with aluminium foil and keep in refrigerator . This helps in avoiding browning and keeps the apples fresh for a longer time

• Put a betel leaf ( Paan ka patta) over leftover idli/dosa batter . This would prevent the batter from becoming sour .

• While boiling eggs, put lots of salt in water. Eggs will not crack.

• To keep green leafy vegetables fresh for a longer time , keep them in an air tight container/packet in refrigerator

• Putting 3-6 cloves ( Laung) in your sugar container will keep the ants away.

• To remove the skin of almonds easily , soak them in hot water for 30 min.

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Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

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Egg Masala Curry / अंडे की सब्जी / మసాలా గుడ్లు కూర

Ingredients :

Eggs - 4
Boiled & peeled
Onion - 1
Chily - 3
Curryleaves - 2 springs
Turmeric - 1/4 Tsp
Chily powder - 1 Tsp
Salt - To Taste
Oil - 2 Tsp
Coriander

Ingredients for Paste :
Onions - 2
Tomato - 1
Red Chily - 4
Poppy seeds - 1/2 Tsp
Coriander Seeds - 1 Tsp
Cumin - 1/2 Tsp
Pepper Seeds - 8
Cardamom - 1
Cloves - 5
Ginger - 1 inch
garlic pods - 6

Preparation method :

1. Take a Pan add 1 Tsp of Oil then add masala Spices, Red Chily, Cumin, Coriander, Poppy Seeds then add sliced Onions and chopped Tomatoes. Fry until Onions turns Brown. Remove from Pan after Cool take a Jar add this Fried mixture then add ginger & garlic. Make a fine Paste & keep aside.

2.  Take a Pan add 2-3 Tsp of Oil after Oil heat add turmeric then take one Egg and make slits, then fry. fry all the Eggs like this . But dont fry too much Eggs are Rubbery. Thats why fry 1 Min. only. Remove from flame & keep aside.

3. Then add sliced onions , chilies, curry leaves and add salt. Onions turns brown add ground paste and fry for 2 min. until raw smell goes.

4. Then add Chily Powder (if you want more Spicy) and mix well then add fried Eggs and mix well once. Then add some(1 Small Cuo) water. Keep a Lid.

5. After 5 Min. curry is like a thick gravy sprinkle chopped Coriander and Switch off the Flame.

* Spicy and Tasty Egg Masala Curry is Ready.

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Cabbage Manchuria Recipe / क्याबेजी मंचूरिया / క్యాబేజి మంచురియా

Ingredients
(for the Fritters) :

Cabbage (chopped)- 1 Cup
Ginger garlic Paste - 1 Tsp
Red Chily Powder - 1 tsp
Salt - to Taste
Coriander Powder - 1 Tsp
Chily Powder - 1 Tsp
Maida / Alpurposeflour -1/2 Tsp
Corn Flour - 2 Tsp
Capsicum - 1/2 Finely shredded
Oil - for Frying

Ingredients (for the Gravy) :

Garlic cloves(minced - 2
Ginger(minced) - 1 tsp
Oil - 2 Tsp
Pepper Powder - 1/2 Tsp
Green Chily(finely chopped)-2
Capsicum(finely chopped) - 2 Tsp
Soya sauce - 2 Tsp
Chily Sauce - 1 Tsp
Tomato Sauce - 1 Tsp
Corn Flour Mixture -2 Tsp
Spring Onions - 3 Tsp

Preparation for Fritters :

1. Mix all the shredded Vegetables together add Corn flour, Maida, G&G Paste, Chily Powder, Coriander Powde and Salt. The mixture to be thick enough to make Balls and Fry.

2. Heat oil for frying. Once hot, turn the heat to medium-low flame.

3. Make 5-6 small balls out of the mixture and fry them at a time.

4. Fry till they are golden brown all over and cooked from inside. Repeat till the mixture is over.

 5. Keep on a paper cloth till ready to use.

Preparation For the gravy sauce:

1. Heat oil and add the minced ginger-garlic. Saute for a minute.

2. Add spring onions and saute. Add the green chillies and capsicum and saute again.

3. Add the hot and sweet chilli sauce and the soya sauce. Mix well.

4. Add the corn flour mixed in water to thicken the gravy a bit. Season with salt and pepper, to taste.

5. Add Manchurian Toss it once. Then Sprinkle Coriander and Lemon. Then switchoff the flame.

* Tasty Cabbage Manchurian ready. Serve with Hot.

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Carrot Stir Fry / Carrot Vepudu / క్యారెట్ వేపుడు

Ingredients :

Carrot (clean & grated) - 1/4 Kg
Garlic Pods - 6
Green chily(sliced) - 4
Chana Dal - 1/4 Tsp
Urad Dal - 1/4 Tsp
Cumin - 1/6 tsp
Turmeric - 1/4 Tsp
Curry Leaves - 2 springs
Mustard Seeds - 1/4 Tsp
Salt - To Taste
Oil - 2 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add garlic Pods, Chana dal and Urad Dal, fry for 2 Min. on medium Flame.

2. After add Mustard, Cumin seeds. After splutter add chilies and Curry leaves. Fry for a Minute.

3. Then add grated Carrot. Fry for 5 min. and Then add required Salt and Mix well. Fry for 5 min. on low flame.

4. After add Turmeric and Mix well. Fry for 2 Min. Switch off the flame.

* Tasty Carrot fry Ready.

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Sweetcorn Vada / Corn Vada/Mokkajonna Vada/మొక్కజొన్న వడలు

Ingredients :

Sweetcorn - 2
Cumin seeds - 1/4 Tsp
Ginger - 1 inch
Curry Leaves
Green chily - 5
Coriander
Onion - 1
chop the chily, onion, curry leaves and coriander
Besan/gramflour - 2 Tsp
Riceflour - 1 Tsp
Salt - To Taste
Oil - for deep fry

Preparation Method :

1. Take sweet con in mixie jar add cumin, ginger. Make a Pasteand 2 Tsp of Sweetcorn cushed. Keep aside. Take all the above Ingredients mix with required salt except Oil. Then sprinkle some water mix well like a thick batter to prepared Vadas.

2. Prepared Lemon Sized Balls and keep aside.

3. Take Oil into a Pan, after heat Oil, reduce the flame to medum, wet your hand with water, take a lemon sized ball of batter and flatten it like Vada on a greased plastic sheet.

4. Slowly drop the Vada into hot Oil one by one. Fry it on both sides on medium flame to golden brown.

5. Remove the Vadas from oil onto a Serving Plate.

* Tasty & Spicy Corn Vada Ready.

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Boondi Curry / Boondi Koora (బూందీ కూర )

Ingredients :

Boondi (homemade or outside) - 1 Cup
Onions(sliced) - 2
Green Chily(sliced) - 3
Turmeric - 1/6 Tsp
Chily Powder - 1 Tsp
Salt - To Taste
Garlic Pods - 6
Cumin seeds - 1/6 Tsp
Curry Leaves - 2 Springs
Coriander Leaves - 1 Bunch

Preparation Method :

1. Making a Paste or crush the garlic pods and Cumin seeds. Keep aside. Cut the Onions and Chilies.

2. Take a Pan or wok add oil after Oil heat fry the onions and chilies. Now add required salt to the onions,it will be fried quickly.

3. Then add Curry leaves fried when Onions turns brown, add turmeric and chily Powder. Mix well then add water (1Cup boondi : 1 1/2 Cup Water). then add Ground Paste(Garlic & Cumin). Mix once and keep a lid.

4. Then after 2 Min. Onions will be cooked add  Boondi then Keep a lid.

5. after 1 Min. remove the lid then sprinkle chopped Coriander and turn off the flame.

* Easy & Tasty Boondi Curry is Ready. Combined with hot Rice, Chapathi or any other side Dish.

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Beetroot Coconut Fry / Beetroot Kobbari Vepudu (బీట్ రూట్ కొబ్బరి వేపుడు)

Ingredients :

Beetroot - 1 (peel the skin & grated)
Coconut(grated) - 2 Tsp
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds - 1/6 Tsp
Garlic Pods - 6
Green Chily(sliced) - 4
Turmeric - 1/6 Tsp
Salt - To Taste
Oil - 2 Tsp
Curry Leaves
coriander(chopped)

Preparation Method :

1. Take a Pan or Kadai add Oil, after Oil heat add Peeled Garlic Pods fry for a minute until light golden brown.

2. Then add remaining Popu Ingredients one by one (Chana dal, Urad dal, Cumin, Mustard seeds, chilies and Curry leaves ) fry for 1 or 2 Minutes then add grated Beetroot, and salt. Mix well and keep a lid for 5 Minutes.

3. Then remove the Lid Saute well then add Turmeric, fry for half minute then add grated coconut and fry once then keep a lid for 3-5 Minutes.

4. After fry once and sprinkle with Coriander then remove from Flame.

* Tasty Beetroot Coconut Fry is ready combined with hot Rice.

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Cabbage Chutney / Cabbage Pachhadi

Ingredients :

Grated Cabbage - 1 Cup
Tomato(chopped) - 3
Green Chily(sliced) - 8-10
Ginger(chopped) - 1 Inch
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6
Tamarind - Lemon size
Mustard seeds - 1/4 Tsp
Urad Dal - 1/6 Tsp
Red Chily - 2
Hing - 1 Pinch
Curry Leaves - 2 springs
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Take a Kadai or Pan add Oil, after Oil heat add sliced green chilies, Cumin seeds, chopped ginger fry for a minute then add chopped Tomato and grated Cabbage. Fry for 1-2 Min. add Salt. Remove from Flame.

2. Add this Mixture into a Mixie Jar then add garlic Pods, Tamarind. Grind it.(dont grind like smooth Paste).

3. Take a Pan add Oil then add Mustard Seeds, Cumin Seeds, Curry Leaves, Urad Dal, Hing, Red Chily, and chopped Coriander. Fry for a Minute. Then add the ground mixture into pan. Mix well. And Switch off the Stove.

4. Tasty Cabbage Tomato Chutney Ready combined with Hot Rice, Dose, or Idly.

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Mustard Tamarind Rice / Avapindi Pulihora / Avaala Pulihora

Ingredients :

Cooked Rice - 1/2 Kg
Ground Nuts - 3 Tsp
Chana Dal - 2 Tsp
Urad Dal - 1 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Curry Leaves - 4 Springs
Green Chily(sliced) - 6
Sesame Seeds - 1 Tsp
Ginger(chopped) - 2 Inch
Red Chily - 3
Oil - 4 Tsp
Coriander Leaves - 1 Bunch
Hing - 2 Pinch
Mustard Seeds(for Paste) - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/2 Tsp
Tamarind Paste(cooked) - 2 Tsp

Preparation Method :

1. Take a Pan or deep Vessel add Oil, when Oil heat add Ground Nuts, fry for a Minute.

2. Then add Chana Dal fry for one more Minute then add Urad Dal, chopped Ginger, Mustard seeds, Curry Leaves, Sliced Chilies fry for 2 Minutes.

3. Then add Turmeric, Hing, and  required Salt  Mix well. Then add chopped Coriander and red Chily. Mix Well.

4. Now Add Cooked Tamarind Paste fry for a Minute then switch off the Flame. Now add Sesame Seeds.

5. Take a Large bowl with Rice & Mix this Mixture into Rice. Now add Mustard Seeds Paste, and Combine it Well.

* Tasty Traditional Mustard Tamarind Rice or Avapindi Pulihora is Ready.

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