Tuesday, June 2, 2009

Cooking Means and wants

The act of preparing something (as food) by the application of heat.Its an art as all say.Every body know how to cook.People makes many innovations in cooking.there r lot of Tips in cooking
some of them are:-

  • When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.

  • Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

  • When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.

  • Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.

  • To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.

  • While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.

  • To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

  • While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.

  • If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.

  • Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.

  • To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.

  • To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.

  • Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

  • For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.

  • To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.

  • A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.

  • Remove the stems from chilies before storing them. This will keep them fresher for a long time.

  • It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.

  • Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

  • Cooking Does not ends in just making but also cleaning whole have a look at this Link for that

    We can also find many other things in cooking.but matter is that When Cooked with Love it will become really tasty.

    Kerala cooking

    A seperate taste is there for Kerala cooking
    Lets test

    Aviyal (Avial)


    vegetables 2 cups (cubed and boiled)
    [beans, carrots, potatoes, drumsticks, raw bananas]
    cumin seeds 2 tsp
    coconut 3 tbsp (shredded)
    green chillies 4-5
    buttermilk 3/4 packet
    turmeric 1/4 tsp
    coconut oil 3 tsp (seasoning)
    coriander leaves 1 tbsp (chopped finely)
    Salt as per taste


    • Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste.
    • Add the salt, turmeric and the coconut paste to the buttermilk.
    • Add the boiled vegetables.
    • Heat on a vey low flame till the buttermilk mixture reaches a thick texture.
    • Keep stirring continously.
    • Now add the chopped coriander leaves.
    • Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
    • Serve hot with steamed rice.




    shallots or pearl onions 1 cup
    large onions 2
    grated coconut 1 cup
    coriander seeds 1 tsp
    garlic cloves 2
    methi seeds 1 tsp
    tamarind extract 1 tbsp
    chili powder 1 tbsp
    turmeric powder 1 tsp
    oil 2 tsp
    curry leaves few
    Salt as per taste


    • Peel and chop the large onions finely.
    • Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions.
    • Saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
    • Stir for a few more minutes and remove and keep aside.
    • On a low heat, dry roast the coconut till light brown.
    • When cool, blend the coconut with the onion mixture adding a half cup of water.
    • Heat the remaining oil in a saucepan and add the mustard seeds.
    • When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
    • Add the tamarind extract and 1/2 cup water and salt.
    • When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
    • Serve hot with steamed rice.




    Cabbage 1 (small and chopped)
    Carrot 3 Nos (Peeled and grated)
    Large Onion 2 Nos (Chopped)
    Grated Coconut 2 cups
    Chilli Powder 1/2 tsp
    Turmeric Powder 1/4 tsp
    Jeera Powder 1/8 tsp
    Curry leaves few
    Long grain rice 2 tsp
    Oil 5 tsp
    Lemon Juice 1 tsp Salt as per taste


    • Heat the oil in a frying pan.
    • Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes.
    • Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt.
    • Add the grated coconut and place a a lid over it and cook for 2 minute.
    • Remove the lid and add the lemon juice.
    • Stir it occasionally and let it become dry. Add the curry leaves on top.
    • Serve hot with steamed rice.



    Ginger 1/2 kg
    Oil 5 tbsp
    Small onions 1/4 kg
    Tamarind 3 lemon sized (soaked in water)
    Jaggery As reqd (mixed with water)
    Green chillies 4 nos
    Coriander powder 3 tbsp
    Chilly powder 1 to 2 tbsp
    Turmeric powder 1/2 tsp
    Coconut 1/2 shell (cut into small pieces)
    Curry leaves a few
    Mustard seeds 1 tsp
    Salt to taste


    • Heat oil in a pan
    • Fry the chopped ginger with a little salt, till it turns golden brown
    • Remove it from the oil and keep it aside once done
    • Heat up the remaining oil in the pan
    • Splutter mustard seeds
    • Add coconut pieces and fry them
    • Once it turns a little brown, add curry leaves and fry it
    • Add the chopped onions and green chillies and fry, till it turns brown
    • Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone
    • Add the fried ginger and tamarind water
    • Lower the flame and allow it to boil
    • Add the jaggery juice and keep it for 5 mins
    If you want you can see this Site also


    Enjoy Cooking

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