15 Indian Cooking Hacks that Will Make Your Life Easier
Posted on 10th March 2016
Cooking Indian food is always a pleasure. The house fills with warm scents and spices as a curry simmers away in the kitchen – but when you have family or guests to feed, it can be a rush to serve dinner on time. Check out these 15 Indian cooking hacks to speed things up in the kitchen.
1. Keep onions fresh for longer by wrapping them individually in newspaper and storing them in a cool, dark place.
2. Make rice whiter by adding a few drops of lemon juice in the water first.
3. Place tomatoes in simmering water for 5-10 minutes to make peeling off the skin easy.
4. If you have added too much salt to your dish, neutralise the taste with a splash of milk.
5. Caramelise onions faster by adding a pinch of baking soda to the pan.
6. Enhance the flavour of saffron by heating it for ten seconds in a microwave and stirring in a teaspoon of warm milk.
7. When you’re storing Indian leftovers in the fridge, it can start to smell strongly. Put a used teabag in the fridge to absorb any smells.
8. Wrap paneer in baking paper and store it in the fridge to keep it fresh for several days.
9. Wipe knives with a peeled lemon, then wash them under running water to remove grease.
10. Peel garlic fast by separating the cloves, placing them in a jar and shaking it. You can also use two bowls to pull off this neat trick.
11. If your tomatoes are overripe, don’t throw them away. Place them in cold water with some salt overnight, and they will firm up.
12. Don’t chuck curdled milk; use it to make paneer, Indian cottage cheese.
13. Prevent brown sugar from hardening by adding an orange peel or a slice of apple and storing in an airtight container.
14. Keep puris in the fridge for 10-15 minutes before frying to make sure they don’t soak up too much grease.
15. When your pans are greasy from cooking Indian food, add a tablespoon of vinegar to your washing up bowl.