Cooking Tips

• For tastier curd apply curd in a china vessel, stir warm milk in to it and keep the vessel in a close cupboard.
• Add basil leaves while preparing ghee for good taste & colour.
• Churn half quantity of curd & proportionate sugar in jelly makes a tasty item.
• Put crushed sago (saaboodaana) in milk and boil for 10 min to make it thick.
• Apply oil on scraper before scraping the cheese.
• To set tasty curd, add little alum in it.

• To make tasty fenugreek (methi) pakoda prepare the dough with curd.
• To make crispy pakodas add maize flour to chana flour.
• To make sakarpaara tasty and soft mix the dough with cooked rice water.
• For soft sev gathiya take water and oil in a plate and mix well. Then mix the dough of sev vigorously into it.
• For fluffy bhajiya or dhokla put soda, fruit salt or baking powder into the batter.
• Put curd in mixture of adad dal to make soft vadas.
• To make crispy bhajiya of chana flour add some rice flour and two tbsp of warm oil.
• Put a spoon of refined wheat flour (maida) in the mixture for fluffy dahiwadas.
• Put some semolina (rava) in chana flour to make crispy vadas.
• For crispy and fresh biscuits apply milk on it and then bake at low temperature.
• Sizzle potato vada mixture with udad dal to make it tasty.
• Put chana flour in masala to make thicker gravy.
• Put salt and a spoon of garam masala in oil to make tastier popcorns.
• Soak banana chips in alum water before frying, to make chips white & soft.
• Excess rice water makes shkkarpara tasty & soft, which absorb less oil.

• Put saffron(kesar) in sulphuric acid. If it turns red then its pure and if it turns blue then it is impure.
• Add 2 drops of honey in glass vessel of water, if it settles honey is pure if it dilutes it is impure.
• If blotting paper soaks honey drops then it is not pure.
• Thickness of boiled sugar syrup can be known by putting it's drop in water. Drop of ready syrup settles at the bottom.