Cooking Tips and Tricks

When you are cooking fish wash the fish multiple times then add some lemon juice and salt and again wash it. It makes all the difference in how your fish tastes... and smells. Do this and there will be no fishy smell. Also, you can wash with white vinegar too. After handling fish, wash your hands with Colgate toothpaste for the smell to go away. adding some important information from the discussions below See more

Anardana powder- farm to pantry!! So flavorful. Imagine recipes cooked with this Anardana powder Bake at the lowest temperature in the oven about 4 hours. Co...ol and blend. Can’t miss Anardana churan Pomegranate seeds are used as a souring agent in Indian cooking, in a manner similar to tamarind, kokum and amchur. With their sweetish sour flavour, they are a wonderful addition to vegetable and legume dishes like Chole, Dal Tadka and Aloo Anardana. Dried pomegranate seeds are also used in Iranian cooking. It is an interesting alternative to raisins in cakes and other European desserts. Interestingly, pomegranate seeds also have preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent. It may be used in sour chutneys or as a sprinkling over salads. In the Middle East, it is used often to garnish dishes such as hummus, salads and tahini. See more

How to save #curryleaves was a question that was asked by members. And I have mentioned various ways from freezing to keep it in aluminum foil to extend the lif...e of curry leaves. I was experimenting and what I found out that you can dry the curry leaves and grind them and then this powder will be good for a year or so. An interesting thing is even if you don't have a tree you can keep drying the extra leaves that you have every time you purchase the Curry leaves. Keep them for few days just in an open container and then after it dries keep the leaves in a bottle like bay leaves. you can use the powder in the tadaka like you use turmeric and you need little since it is concentrated. The powder smells very good, takes little space since it becomes very little in size when you grind the leaves. It has beautiful light green color and you can also use this for making Curry Leaves Podi anytime. An interesting observation is they dry pretty easily and quickly without getting bad if they are dry. See more

How to choose #avocados? It depends on when you want to use the avocados. If I am purchasing a few avocados then I would like one or two (according to your fami...ly size) fully ripe, some that will ripe in one to two days and some will ripe in three to four days so that will cover my week. Sometimes for my guests, I might want all of them to ripe by the weekend. If you want to eat the avocados after three to four days then they should be green, smooth, and firm. These will ripen at room temperature, a few days. if the Avocado has a stem it will come off very easy. If the avocado is perfectly ripe it will yield to gentle pressure without leaving any marks and will not feel mushy. If it leaves the indentations or feels very mushy then that is a sign that the avocado is overripe. If you want the avocados getting ready in one to two days then they should be dark green with black speckled color and should be slightly bumpy and should be kind of firm. After a couple of days at room temperature, these will be ready to eat. If you want to eat the avocados after three to four days then they should be green, smooth, and firm. These will ripen at room temperature, a few days. http://nirvanastyle.com/how-to-choose--avocados- See more

http://www.nirvanastyle.com/learn-to-keep-and-adjust-moistu #food #foodmoisture Right amount of moisture while cooking food is so important. The correct amount... of moisture is key to your cooking. Food cooks well, by adding the right amount of water at the right time. Also when you are adding water, if you use hot water, that really makes a difference. While cooking you do not want to bring the temperature down of the food, that you are cooking. So use hot water. This also brings your cooking time down. I always start boiling a small amount of water in a small pot when I start cooking, so the hot water is ready when you need it. Also if you have a hot water dispenser use the hot water instead of cold water while cooking. Too much or too little use of water is not good when you are cooking. So it is important to learn how much moisture is good for a particular dish. See more