Cooking Tips

Small kitchen habits, collected over years of cooking, that make everyday prep a little easier.

Batter & Dough

5 tips

Stop dosa batter from sticking

Wipe the hot tawa with a slice of onion or a light coat of ghee before pouring the batter.

Perfectly shaped idlis

Sprinkle a few drops of water over idlis right after steaming so they pop out of the mold cleanly.

Softer chapati dough

Knead with lukewarm water and a splash of milk for a softer, more pliable dough.

No more sticky rolling

Lightly coat both sides of each dough ball in flour before rolling chapatis or parathas.

Faster fermentation? (kitchen folklore)

Some cooks swear mixing idli or dosa batter by hand speeds up fermentation. Unproven, but harmless to try.

Cooking Techniques

5 tips

Keep eggs tender

Cook eggs on low heat. High heat turns them rubbery and tough.

Crack-free boiled eggs

Add a splash of vinegar to the water. It seals the shell and keeps the white from leaking out if it cracks.

Don't overcook shrimp

Shrimp and prawns turn rubbery past 10 minutes of cooking. Pull them off the heat as soon as they curl and turn pink.

Rice that won't clump

A few drops of lemon juice in the cooking water keep rice grains separate and fluffy.

Clean cauliflower, thoroughly

Boil florets briefly in water with turmeric and salt to clean them well before cooking.

Prep Shortcuts

5 tips

Banish fish and onion smell

Rub hands or knives with a little coconut oil or lime juice after prepping strong-smelling ingredients.

No itchy hands with yam

A thin coat of coconut oil on your hands prevents the itchiness that comes from handling raw yam.

Easier onion peeling

Soak onions in water for a few minutes before cutting. It also cuts down on watery eyes.

Quick paste conversions

Two to three garlic cloves make about 1 teaspoon of paste; a 1-inch piece of ginger makes roughly the same.

Thicker coconut milk

Rinse frozen grated coconut with hot water before squeezing to pull out a richer, thicker milk.

Frying & Texture

2 tips

Crispier fried onions

Toss in a pinch of all-purpose flour (maida) while frying onions for extra crunch.

Fix a watery fish curry

Stir in 1-2 teaspoons of rice powder and simmer briefly to thicken the gravy naturally.

Storage & Freshness

3 tips

Preserve garam masala longer

Store it away from direct light. Sunlight breaks down the aromatic oils that give it flavor.

Cilantro that lasts

Wrap coriander or cilantro loosely in newspaper before refrigerating to keep it fresh for days longer.

Stop onions from sprouting

A little direct sunlight during storage keeps onions from sprouting prematurely.