Tips & Tricks
When you use a raw garlic press or crush the garlic cloves, you get a stronger flavor than when you mince it fine with a knife.
Soaking 2-3 tbsp of the seeds in a small amount of water with two to three green chillies. This is absolutely essential in case of mustard since the green chillies counteract the bitter taste of mustard.
Usually, Brinjal (egg Plant) absorbs lot of oil while frying. To reduce the oil absorption, soak the brinjal in water for few minutes and add pinch of sugar and salt in the hot oil while frying.
Keep few rice grains in the salt to make the salt non-sticky and free flow for longer periods.
To make your fries crispy keep it in the fridge before frying. When making chops and bhaji make the raw chops and keep it in the fridge before directly frying in the hot oil.
Keep a bloting paper in the biscuit / cookies container to keep it crunchy & crispy for a long time.
If you are not allowed to eat onion (for Vegan), mixing ginger and hing together will produce the flavor of onion.
To prevent bad smell inside the fridge, keep some baking soda (Sodium Bicarbonate) in the fridge. It will absorb bad smells.
Adding little bit of oil in the batter before frying any food items will reduce the oil consumption for frying food.
When making ginger or galric paste. Fry ginger or garlic in the warm oil and mix with pinch of salt to peserve it for long time.
When storing rice, couple of dry red chills and neem leaves (tie in a thin cloth) in the container will keep away the insects from the rice over a long period of time.
Adding few pieces of boiled smashed potato or white flour or cornflour will make the gravy thicker while cooking.
Appetizers (36)
Mourola /Anchovy Fish FryServing Size: 2Cooking Time: 20 minsIngredients:250 gm Mourola FishSalt to taste1 tsp Turmeric Powder1 tsp Red Chilly... »
Lady Fish FryServing Size: 2Cooking Time: 15 minsIngredients:3 Lady FishSalt to taste1 tsp Red Chilly Powder1 tsp Turmeric Powder1/2 Lemon... »
Mulo Saag Bhaja, Radish Green FryThis is usually eaten as a traditional Bengali Lunch. Serving Size: 2 Cooking Time: 30 Ingredients: 2 Bunches Radish Green /... »
