Improve taste

Improve the taste of spinach
While cooking spinach (cheera or palak) add half teaspoon of sugar. This will ensure that the color of spinach is retained even after cooking. It will also help improve the taste of spinach.
Excess salt
If salt became excess in your curry, put a piece of coconut into it. Coconut will absorb the excess salt. Otherwise take a small cloth and put some cooked rice into it. Tie the cloth. Now put the bundle into the curry. Rice will catch the excess salt.
Onion
If you are cooking for lots of people and need to fry lots of onions (for example, for biriyani), do one thing. Steam cook the onions first and them fry it. Less oil will be used if you do like this.
Pickle
If your old pickle became hard, just heat it again using some oil (preferably sesame oil)
Preserving pickle
In order to prevent fungus from entering pickle, keep a cloth over the top of the pickle. Grease the cloth with sesame oil and spread it over the surface of the pickle. Pickle will never catch fungus
Vegetable water
Do not throw away the water in which vegetables were cooked. You can use this water for rasam or sambar. This water is nutritious.
Cooking onion
If you sprinkle little sugar while frying onion, onion will get fried easily.
Cooking fish
While cooking fish, add ½ teaspoon of crushed mustard seeds. Fish will not get withered.
Smell while cooking vegetables
Certain vegetables when cooked would give out a smell. In order to avoid that take a cloth, put a piece of bread in that, and put it in the water in which vegetable is cooked. This bread piece will catch the smell.
Egg smell for cake
Some people do not like cakes giving out the smell of eggs. In order to avoid the smell of eggs, add little bit of honey in the mix of the cake.
How to preserve eggs
You can avoid keeping eggs in the fridge by preserving it in a different way. Rub ghee over the shell of the egg and keep it away from heat. Eggs will not get rotten.
Increase the taste of pickles
For pickles in which vinegar is used, adding little sugar would enhance the taste.
Cooking raw banana
While cooking raw banana, cut it and put in water first. The tar from banana will be dissolved in water. Water will become blue-black. Put raw banana pieces in water for some time and later take out for cooking.
While cooking vegetables
Cook vegetables in steam first and then fry if you require. If you do this, the nutritional value of vegetables will be retained. If you cook vegetables in water, the water soluble vitamins will be lost.
Cooking bitter guard
In order to get rid of the bitter taste of bitter guard, do one thing. Put water to boil first and add salt and tamarind to it. Bring to boil and add bitter guard pieces. Bitter taste will go off.
Stew and mappas
While making stew and mappas, use fenugreek seeds also in seasoning. After adding mustard, put some fenugreek seeds also.
Rasam
While making rasam for children try using coconut water instead of water. Children will like it
No walnut or almonds
If you do not have walnuts or almonds for using in foods, just use groundnuts. Indian groundnuts are very tasty.
Adding tomato sauce
Adding a spoonful of tomato sauce would enhance the taste of vegetarian and non-vegetarian dishes you eat with chappathi or roti.
Preserve garlic
Rather than keeping as a pod, separate the cloves of garlic and keep. This will help garlic to be preserved for long periods.
When frying fish
Do not discard the outer damaged leaves of cabbage. You can use it for frying fish. While frying fish in a pan, keep the fish over the leaves of cabbage. This would ensure that the lower part of the fish piece do not get overcooked.
Fish fry
In the masala for frying fish, add curry leaves also. Add curry leaves also in the oil used for cooked. Fish fry would become more tasty.
For tasty cutlet
While making cutlet, put finely chopped pudina leaves in the bread crumps that we use for finally rubbing cutlet. Pudina would make cutlet more tasty
Used lemon
After taking the juice, do not throw away the lemon shell. Put it in a tin with salt and sliced green chili. Likewise keep on adding the lemons you use daily. The lemon shell you put is unusable. But the green chili would catch a special taste. Take the green chillies and eat. It will be so tasty with the flavor and smell of lemon.
Orange Ice
Fill one ice tray with orange juice and keep. Orange ice will be made. You can put orange ice in juices while you serve it to guests.
Special flavored Ice cube
While adding water to ice cube put pudina leaves (mint leaves), lemon peel, cloves and cardamom in it. You will get a specially flavored ice cube.
Cashew nut and almond powder
If you have left over almond powder or cashew nut powder, mix it with roti flour or chapathi flour.
Black tea decoction
While preparing black tea decoction put few pieces of orange peel. You would get a flavored black tea. Adding cardamom or ginger would also give good flavors.
Excess coconut milk
If you have some left over coconut milk pour it in ice tray and refrigerate and keep. You can use later
Custard
After making custard sprinkle some sugar over the top. This will prevent the layer from forming at the top.
Samosa
While making samosa, add lemon juice to the floor. This will make samosa crispy. Adding corn flour to the samosa flour would also make it crispier.
Sandwich
Keep sandwich covered in lettuce leaves so that it will remain as fresh.
Fish cutting board
Clean the fish cutting board using lemon juice so that the smell of fish will go off.
Preserve cutting board
After use smear wood-made fishing board with oil so that it will stay good for long time
Fish from freezer
After taking fish from freezer, pour little milk to it. Milk will take off the smell of the freezer.
Chicken liver
It is easy to cut chicken liver with scissors rather than cutting it with knife.
Raisins
Before using raisins or dry grapes put it in water for sometime. Grapes will swell up.
Egg from refrigerator
After taking egg from refrigerator keep it outside for some time. Do not boil immediately. Egg will break off.
Salt while boiling egg
While boiling egg put salt in water. This will prevent the egg from breaking.
While making chapathi
While making chapathi dough, apply little oil in hand. This will prevent the dough from attaching to our hands.
Cutting green chili
In order to have thin slices of green chili use scissors instead of knife. It is easy to cut green chili with scissors.
When cooking pulses (Dal)
When cooking dal, put little fenugreek seeds. It would help digestion
Potato for French fries
Before frying potatoes for making French fries put potato slices in cold water (before half an hour). This will help French fries to be crispy.
Lettuce leaves
Do not wash lettuce leaves before. Keep in refrigerator without washing. Wash just before using it.
Coriander leaves
Keep coriander leaves or celery leaves in aluminum foil while keeping in fridge.
Orange juice
While making orange juice or Mosambi juice, add few teaspoons of lemon juice. Adding lemon juice makes orange juice more tasty.
Poori flour
After making the dough for poori, keep it covered with a wet cloth.
Chapathi
After making chapathi cover it with a cloth and keep in casserole. Chapathi will remain hot and soft.
Meat
If you want to cut meat into thin slices, keep the meat in freezer for some time and try to cut.
Fish in fridge
In order to keep fish in refrigerator, add salt, turmeric powder and a drop of vinegar to it. Fish will remain fresher.
Soft idli
Adding cooked rice or rice flakes (aval in Malayalam) paste to idli paste would make soft idlis.
Curd dishes
For dishes using curd, add salt only after curd is cooked. Adding salt early would change the configuration of curd.
Pasta and noodles
While cooking pasta and noodles, put little oil in the boiling water. This will avoid noodles becoming a muddle.
Rice Kheer
When making rice kheer add sugar only after rice is cooked. Otherwise it will become very late to get rice cooked.
Taking few drops of lemon juice
When you need few drops of lemon juice do not cut a whole lemon. Rather make a hole in lemon and squeeze lemon juice as required. The lemon can be later used.
Improve the taste of puttu
Puttu is a South Indian breakfast snack. For increasing the taste of puttu, use coconut water instead of water while making the flour (puttu podi) for puttu.

കപ്പ ബിരിയാണി

കപ്പ ബിരിയാണിക്ക് ആവശ്യമായ ചേരുവകള്‍
ബീഫ് -1 കിലോ എല്ലോട് കൂടിയത്
കപ്പ -2 കിലോ
ഗരംമസാല -1 ടേബിള്‍ സ്പൂണ്‍
മീറ്റ് മസാല -4 ടേബിള്‍ സ്പൂണ്‍
മുളക് പൊടി -4 ടേബിള്‍ സ്പൂണ്‍
മല്ലിപൊടി -1 ടേബിള്‍ സ്പൂണ്‍
മഞ്ഞള്‍ പൊടി -1 ടീസ്പൂണ്‍
കുരുമുളകു പൊടി -1 ടീസ്പൂണ്‍
തേങ്ങ ചിരകിയത് -2 കപ്പ്
ചുവന്നുള്ളി -5 എണ്ണം
വെളുത്തുള്ളി -2 എണ്ണം
പച്ചമുളക് -5 എണ്ണം
ഇഞ്ചി അരിഞ്ഞത് -1 കഷണം
കറിവേപ്പില -2 തണ്ട്
ഉപ്പ് -പാകത്തിന്
വെളിച്ചെണ്ണ -ഒരു വലിയ സ്പൂണ്‍
തയ്യാറാക്കുന്ന വിധം
ഇറച്ചി എല്ലോടു കൂടി നുറുക്കി കഴുകിയെടുക്കുക. കപ്പ കൊത്തി കഴുകിയെടുക്കുക. ഇറച്ചി മുളകുപൊടി, മഞ്ഞള്‍പ്പൊടി, മല്ലിപ്പൊടി, മീറ്റ് മസാലപ്പൊടി, ഇഞ്ചി, കുരുമുളകു പൊടി, ഉപ്പ് ഇവ ചേര്‍ത്ത് വേവിക്കുക. കപ്പ വെള്ളം ചേര്‍ത്ത് വേവിക്കുക. വെന്തുവരുമ്പോള്‍ വെള്ളം ഊറ്റി കളയുക. തേങ്ങ, ചുവന്നുള്ളി, വെളുത്തുള്ളി, പച്ചമുളക്, കറിവേപ്പില ഇവ ചെറുതായി അരച്ചെടുക്കുക. വെന്ത കപ്പയിലേക്ക് ഇറച്ചി, അരപ്പ്, ഗരംമസാല വെളിച്ചെണ്ണ ഇവ ചേര്‍ത്തിളക്കി കുഴച്ചെടുക്കുക. കപ്പ ബിരിയാണി റെഡി…..

പായസം വിവിധതരം

]mbk¯nse sshhn[yw

Imcäv ]mbkw

tNcphIÄ

1 Imcäv þ 500 {Kmw
2 ]m þ 2 enäÀ
3 ]©kmc þ 350 {Kmw
4 s\¿v þ 3 tS.kv]q¬
5 an¡v sabvUv þ 1/4 I¸v
6 AWvSn¸cn¸v þ 10 F®w
7 Inkvankv þ 10 F®w

]mIw sN¿p¶ hn[w

Imcäv sNdpXmbn NpcWvSnsbSp¯p amänhbv¡pI. ]m Xnf¸n¨p ]IpXnbm¡n hän¨phbv¡pI. Hcp ]m{X¯n s\s¿mgn¨p NqSm¡n IiphWvSn¸cn¸pw Inkvankpw C«v hdp¯ptImcpI. Imcäv s\¿nen«v cWvSv aq¶v an\näp hgäpI ]mepw tNÀ¯p ]¯pan\nt«mfw thhn¡pI. ]©kmc tNÀ¯p Ipdp¡n ]mbk]cphamIpt¼mÄ an¡v sabvUv tNÀ¯p hm§n AXnte¡p hdp¯p h¨ncn¡p¶ AWvSn¸cn¸pw Inkvankpw tNÀ¯p NqtSmsS hnf¼mw.

N¡¸mbkw

tNcphIÄ

1 \¶mbn hnfª N¡¨pf þ 500 {Kmw
2 iÀ¡c þ 2 I¸v
3 tX§bpsS H¶mw ]m þ 2 I¸v
4 tX§bpsS cWvSmw ]m þ 4 I¸v
5 NuÆcn þ Ac I¸v
6 ]m þ Hcp enäÀ
7 Inkvankv, AWvSn¸cn¸v þ 25 {Kmw hoXw
8 s\¿v þ 2 tS. kv]q¬
9 Np¡ps]mSn þ Hcp Sokv]q¬
10 Gebv¡ms¸mSn þ Hcp Sokv]q¬
11 PocIw s]mSn¨Xv þ Hcp Sokv]q¬

]mIw sN¿p¶ hn[w

N¡¨pf shÅw tNÀ¡msX anIvknbn Ac¨v hbv¡pI. NuÆcn IpXnÀ¯p thhn¨p hbv¡pI. iÀ¡c Hcp I¸v shůn Aenbn¨v Acns¨Sp¡pI. Aev]w s\¿n Inkvankpw AWvSn¸cn¸pw hdp¯p hbv¡pI. Dcpfnbn iÀ¡c Ie¡nbXv Hgn¨v AXn N¡¨pf Ac¨Xp tNÀ¯v thhn¡pI.

]mIamIpt¼mÄ NuÆcn thhn¨Xpw s\¿pw tNÀ¯nf¡pI. Aev]w Ignªp cWvSmw ]m tNÀ¡pI. IpdpIn hcpt¼mÄ ]m tNÀ¯nf¡pI. AXp IpdpIpt¼mÄ H¶mw ]m tNÀ¯v hm§n hbv¡pI. CXnte¡v Np¡v, Gebv¡, PocIw F¶nhbpsS s]mSnIÄ tNÀ¯nf¡pI. hdp¯p h¨ AWvSn¸cn¸pw Inkvankpw IqsS tNÀ¯v D]tbmKn¡mw.

]m¸mbkw

tNcphIÄ

1 ]¨s\Ãv Ip¯nb N¼mhcn þ 2 Xhn
2 ]m Im¨nbXv þ 2 enäÀ
3 Gebv¡ s]mSn¨Xv þ 25 {Kmw
4 ]©kmc þ H¶c¡ntem

]mIw sN¿p¶ hn[w

]©kmc s]mSn¨v hbv¡pI. Acn \¶mbn IgpIn AcenäÀ shÅhpw ]mepw tNÀ¯p Ip¡dn thhn¡pI. Hcp hnkn h¶pIgnªm ap¡m aWn¡qÀ sNdpXobn thhn¡pI. {]jÀ X\ntb Cd§nb tijw Ip¡À Xpd¶p ]©kmc s]mSn¨Xp tNÀ¯nf¡pI. Hcp hn[w IpdpInhcpt¼mÄ hm§n h¨ tijw Gebv¡ms¸mSn hnXdpI.

Cu´¸gw ]mbkw

tNcphIÄ

1 IpcpIfª Cu´¸gw þ200 {Kmw
2 DW¡ap´ncn þ 50 {Kmw
3 AWvSn¸cn¸v,_Zmw þ 100 {Kmw
4 Ge¯cn]uUÀ þ 2 Sokv]q¬
5 s\¿v þ 4 Sokv]q¬
6 tX§ þ H¶v
7 iÀ¡c þ 250 {Kmw

]mIw sN¿p¶ hn[w

Cu´¸gw sNdpXmbn apdn¨p s\¿n hdp¡pI. CXp ap´ncn, _Zmw, F¶nhbpw tNÀ¯v tX§bpsS cWvSmw ]men thhn¡pI. CXn iÀ¡c]mhpw tNÀ¯p thhn¨ tijw Ge¯cn]uUÀ tNÀ¡pI. Cd¡nh¨tijw H¶mw ]mepw s\¿n hdp¯ AWvSn¸cn¸pw tNÀ¡pI.

am¼g ]mbkw

tNcphIÄ

1 \mcnÃm¯ am¼gw hepXv þ 4 F®w
2 Imcäv þ 2 F®w
3 sNdp]bÀ þ 50 {Kmw
4 ]m þ 2 enäÀ
5 ]©kmc þ 500 {Kmw
6 Gebv¡ms¸mSn þ 1/2 AcSokv]q¬
7 s\¿v þ Hcp tS. kv]q¬
8 Inkvankv þ 10 F®w
9 AWvSn¸cn¸v þ 10 F®w

]mIw sN¿p¶ hn[w

\ÃXpt]mse ]gp¯ am§ anIvknbn ASn¨p Pyqkv amän hbv¡pI. sNdp]bdpw Imcäpw thhn¨p anIvknbnÂASn¨p Xbmdm¡n hbv¡pI. ]m Xnf¸n¨ tijw Ac¸n ]©kmctbmsSm¸w tNÀ¯p Xnf¸n¡pI. \ÃXp t]mse Xnf¨p IpdpIpt¼mÄ ASns¨Sp¯ am¼g k¯pw tNÀ¯p NqSm¡n Gebv¡ms¸mSnbpw tNÀ¯p s\¿n hdp¯ Inkvankpw AWvSn¸cn¸pw hnXdn hnf¼mw.

]¸mbþIcn¡v ]mbkw

tNcphIÄ

1 ]¨ ]¸mb sIm¯nbcnªXv þ 2 I¸v
2 Icn¡v DSs¨Sp¯Xv þ Hcp I¸v
3 Acns¸mSn þ 2 tS.kv]q¬
4 iÀ¡c þ 250 {Kmw
5 tX§m¸m þ 2 I¸v
6 Gebv¡s]mSn¨Xv þ 1/4 Sokv]q¬
7 tX§ms¡m¯v þ 2 tS.kv]q¬
8 AWvSn¸cn¸v þ 50 {Kmw
9 s\¿v þ 100 {Kmw

]mIw sN¿p¶ hn[w

]¸mb, Ac¡¸v tX§m¸mepw Ac¡¸v shÅhpw tNÀ¯v Ip¡dn Hcp hnkn kabw hsc thhn¡pI. CXnte¡v Ac¡¸v shůn Dcp¡nsbSp¯ iÀ¡cbpw Icn¡v DS¨Xpw tNÀ¯v AXn Hcp tS_nÄ kv]q¬ s\¿v Hgn¨v Acns¸mSnbpw Xqhn \¶mbn Ipdp¡nsbSp¡pI. ]mbk¸cphamIpt¼mÄ s\¿n hdp¯ tX§ms¡m¯pw AWvSn¸cn¸pw tNÀ¯v Cf¡n D]tbmKn¡mw.

tN\ ]mbkw

tNcphIÄ

1 tN\ þ 1/2 Intem
2 iÀ¡c þ Hcp Intem
3 tX§ þ 3 F®w
4 AWvSn¸cn¸v, Inkvankv þ 50 {Kmw hoXw
5 Gebv¡ þ 50 {Kmw
6 s\¿v þ 150 {Kmw
7 tX§ms¡m¯v þ 100 {Kmw
8 NuÆcn þ 50 {Kmw

]mIw sN¿p¶ hn[w

tX§bpsS aq¶p ]mep Xbmdm¡n hbv¡pI. NuÆcn thhn¡pI. tN\ NXpc¡jW§fm¡n \pdp¡pI. IjW§Ä Ip¡dn \¶mbn thhn¨v DSbv¡pI. CXn\p tijw iÀ¡c ]mhp Im¨pI. thhn¨ tN\ 100 {Kmw s\¿n hc«n BZyw aq¶mw ]mepw ]ns¶ cWvSmw ]mepw tNÀ¯p \¶mbn Cf¡pI. Hcp hn[w hänb tijw thhn¨ NuÆcn tNÀ¯v H¶mw ]mepw tNÀ¯nf¡pI. ]¯p an\näp Ignªp hm§n hbv¡pI. tX§bpw AWvSn¸cn¸pw Inkvankpw s\¿n hdp¯nSpI. Gebv¡ s]mSn¨p tNÀ¡pI.

]gw ]mbkw

tNcphIÄ

1 \¶mbn ]gp¯ G¯¸gw þ Ac¡ntem
2 iÀ¡c þ Hcp Intem
3 tX§ þ 3 F®w
4 s\¿v þ 150 {Kmw
5 NuÆcn þ 50 {Kmw
6 AWvSn¸nc¸v, Inkvankv þ 50 {Kmw hoXw
7 Gebv¡ þ Bhiy¯n\v
8 tX§ hdp¯Xv þ 50 {Kmw

]mIw sN¿p¶ hn[w

NuÆcn thhn¨p hbv¡pI. AWvSn¸cn¸pw Inkvankpw s\¿n hdp¯p hbv¡pI. G¯¸gw sXmen Ifªp \¶mbn Ip¡dn thhn¨v DSbv¡pI. AXn\ptijw iÀ¡c ]mhn s\¿pw tNÀ¯v ]gw hgänsbSp¡pI. \q ]cphamIpt¼mÄ cWvSmw ]m tNÀ¯p \¶mbn Xnf¸n¡pI. IpdpIn hcpt¼mÄ thhn¨ NuÆcnbpw H¶mw ]mepw tNÀ¯p ]¯pan\n«v Cf¡nb tijw hm§pI. hdp¯ tX§bpw AWvSn¸cn¸pw Inkvankpw tNÀ¯nf¡n Gebv¡ms¸mSnbpw hnXdn D]tbmKn¡mw.

a¯§ ]mbkw

tNcphIÄ

1 a¯§ þ 1/2 Intem
2 iÀ¡c þ Hcp Intem
3 tX§ þ 3 F®w
4 NuÆcn þ 50 {Kmw
5 s\¿v þ 150 {Kmw
6 s\¿v þ 100 {Kmw
7 AWvSn¸ncn¸v, Inkvankv þ 50 {Kmw hoXw
8 Gebv¡ þ 50 {Kmw
9 tX§ms¡m¯v þ 100 {Kmw

]mIw sN¿p¶ hn[w

tX§bpsS aq¶p ]m X¿mdm¡n hbv¡pI. NuÆcn thhn¡pI. a¯§ sXmen Ifªp \¶mbn thhn¡pI. iÀ¡c ]mhv Im¨n s\¿pw tNÀ¯v AXn a¯§ hc«pI. \q ]cphamIpt¼mÄ aq¶mw ]m tNÀ¯nf¡pI. ]ns¶ cWvSmw ]mepw. Hcp hn[w häpt¼mÄ thhn¨ NuÆcnbpw H¶mw ]mepw tNÀ¯nf¡pI. A©pan\näv Ignbpt¼mÄ hm§n hbv¡Ww. s\¿n hdp¯ tX§bpw AWvSn¸cn¸pw Inkvankpw tNÀ¡pI. CXn\ptijw Gebv¡ s]mSn¨Xpw tNÀ¡pI.