Cooking tips

Thanks to all who had given me suggestions.

I have tried the one suggested by Diya and was helpful.

I will try all the remaining methods one by one …..

Well neha, just give a try to this.....

Hang a wet towel in your kitchen and it will absorb the fish's smell.

you might think it as silly

but just see ..... it really works

Hey Sonali…. That was a good tip and what you said was absolutely right!

As you said, while reading your tip, i too thought it as silly but I tried this out
and it worked amazingly.
.
Thank you for the advice.

Speaking about fishes, i would like to know something!

When i fry fishes, it sticks to the pan in which i am frying.

Is there any way by which i can prevent this?

Add a pinch of maida to the oil in which you fry the fish and that's it........

This certainly is a solution to your problem.

I like pudding but I hate eggs. I don’t like making puddings because of the smell of eggs contained in that. Can I make pudding without adding eggs?
If so, will I get the same taste as that of our real pudding?

I have a question regarding Gulab Jamuns.
A certain days after making, it gets thickened and because of this it is not as tasty as the fresh ones. Is there any method by which we can prevent this thickening?

After cooking, most vegetables lose its green color.
It would be nice, if vegetables retain its original color after cooking also.
Any suggestions welcome.

Hey Neha, give a try to this……

Add 4 to 5 drops of vinegar along with the vegetables while cooking.
This helps in retaining the green color of vegetables even after cooking.

Originally Posted by diya

I like pudding but I hate eggs. I don’t like making puddings because of the smell of eggs contained in that. Can I make pudding without adding eggs?
If so, will I get the same taste as that of our real pudding?

Of course you can make puddings without eggs.
Use a mixture of custard powder, milk and sugar instead of adding eggs.
The taste also will remain the same.

Originally Posted by anasuya

I have a question regarding Gulab Jamuns.
A certain days after making, it gets thickened and because of this it is not as tasty as the fresh ones. Is there any method by which we can prevent this thickening?

Don’t worry if your Gulab Jamun gets thickened up after certain days.
Together with the sugar solution, boil the Gulab Jamun for 5 to 10 minutes in a pressure cooker. That’s it…. Your Gulab Jamun is now ready to eat.