Tips and Tricks

1) Adding Salt :

Every curry needs salt, we can't think of any curry without adding enough salt to taste better.There is a little trick of adding salt while cooking the curry.For example, you want to add 20 grams of salt, instead of adding complete 20 grams at a time,add 5 grams at time, total 4 times in the process of cooking.This makes the salt evenly spread over the curry in this process, Make sure you taste it before serving.

2) Freezing:

In our daily cooking life, we buy lot of stuff that can be stored days or weeks or sometimes the food remained, you want it to be freeze.We generally put all meat like chicken, fish, meat all together in one pack, so when you need small portion, we pull whole together and un-freeze it and put it back.I have better idea.Store the food in usable small portions. Instead of packing all meat or food together in one pack, make small portions of storage and freeze it.Whenever you need get the small portions to cook it.

3)Storing Ginger Garlic paste:

If you make your own ginger, garlic and fresh chilli pastes at home, ensure a longer life by adding a tablespoon of hot vegetable/ canola/ sunflower cooking oil to them and mixing well. Refrigerate and use as required.

4)Storing Chapathi:

Roll out a large batch of chapatis/ pooris ahead of time and stack with a layer of cling wrap between each (uncooked) chapati/ poori. Divide into portions as required and store in large, date labelled Ziploc bags in the freezer. When you are ready to eat them, heat a skillet and roast (for Chapatis), or deep-fry (for Pooris). Do not thaw before cooking.