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10 Apr 2009

Cooking Tips - Indian Cooking - Part 2

  1. While making curries, reduce the heat after once it is boiled, you get nice taste for curries cooked on a medium / low heat. moreover, you can save some gas too.. :)
  2. Soak onion / small onion in warm water, so you can peel it easily.
  3. Sprinkle little water over the idlis soon when they are cooked and taken from the idli cooker and allow to cool, this will help you to remove idlis easily from the idli stand.
  4. Add little vinegar in the water when you boil an egg which has cracks, this will allow egg white not to come out while boiling.
  5. While frying onions put a pinch of maida / all purpose flour in the oil, just before you take out the fried onions.This gives the onion more crispiness.(Fried onions are used to garnish rice items like biryani).
  6. To get more crispiness to omelets, add 1 tsp gram flour / kadala mavu to the egg batter.
  7. Your fish curry became too watery, your husband dislikes it.. :( Don't worry add 1 or 2 teaspoons of rice powder and boil it.. Allow to cool.
  8. Always remember to use less quantity of water while making curries, later you can adjust thickness by adding enough water or coconut milk.
  9. If a recipe says 1 teaspoon garlic paste, then use fresh garlic 2 or 3 (Chinese garlic) and for 1 teaspoon ginger use fresh ginger approximately 1 " size. Using fresh garlic and ginger will improve taste.
  10. Start crying while chopping onions? Cut the onions into two and soak them in water for some time before chopping.


  1. I never knew that adding vinegar to boiling Egg will not crack it!!! And the maida tip is also handy!!! awesome tips, very helpful!!!

    Thanks for sharing,

  2. Great info! Thanks for sharing.

  3. Thank you....Hope i can chop onions without tears now :)


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