• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher.

• Excess tomato puree may be frozen in an ice cube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.

• Always brush the top and sides of cakes before starting to ice them, with a food brush. This way the crumbs won't get embedded in the icing
while.

• Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.

• Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.

• When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.

• Onions will brown faster if half a teaspoon of salt is added to the onions while frying.

• While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.

• Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.

• Out of the holes.

• Fish smell tends to linger on the pots and pans long after the cooking. Brew some tea (for ten to fifteen minutes) in the pot/pan in
which fish has been cooked. Discard tealeaves and water. Fish smell will disappear.

• If only a drop of lemon juice is required, pierce the lemon with a knitting needle and squeeze. The lemon can be kept indefinitely as the
hole closes again.

• To clean copper pots, sprinkle a little salt, rub with the cut sideof a halved lemon and rinse with water.

--
Ammarah
Radio Islam
+27118547022
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www.radioislam.co.za

 

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