Kitchen Bells-Recipes - QUICK COOKING TIPS

Here is a checklist of easy cooking hints you can exercise while whipping up those meals in a jiffy!

Wish to chop onions without shedding tears? Chill the onions - either in the refrigerator, by keeping them in a covered container for about half an hour or simply cover them with ice cubes/iced water for a while before chopping them.

Banish the burnt chilli smell and subsequent bouts of coughing while frying or roasting dry red chillies by adding a pinch of salt.

Place potatoes and apples in a bowl of cold salty water to keep them from turning brown.

While making your favourite delicacy, be careful not to add the eggs directly to the hot mix. Instead stir as you add the eggs unless you want little lumps to form in the hot mix!

Stock condiments, pulses and spices in transparent, airtight jars. Not only are these containers more sturdy and durable, they prevent spices and other non-durables from gathering moisture and going bad. Stack these jars in easy-to-reach places.

Do not wait for entire content in the jar to be exhausted; replenish stocks on a regular basis.

Cooking in pressure cookers and flat-bottomed pans also helps in saving time. Besides, using non-stick ware for cooking is also a good idea as these utensils ensure that less oil is consumed.

Draw up a weekly menu for meals. This will help you stay prepared in advance and avoid the rush-rush situation in mornings.

Cut and refrigerate vegetables in advance. This is a great help in saving time. Veggies like tomatoes and onions that are used in abundance in most Indian (non-Jain) preparations should be cut and stored in the freezer. Another useful way to save on time is by preparing a paste of garlic, ginger, green chilies and coriander leaves. This paste can be used as a base in most culinary preparations.

Buying fish? Make sure that the eyes are as clear and bright as those of a live fish. If the gills don't smell fresh, the process of decomposition has already begun and the fish should not be eaten.

Keep your kitchen shelves clean by spreading a plastic sheet or grease proof paper over the shelves where oil, ghee or pickle jars are kept.

For soft and spongy 'idlis' add a little horse gram paste to the 'idli' butter-mix well and keep aside for half an hour before use

To reduce the pungent flavour of green chillies slit them and boil in water for two to three minutes before use

To get rid of black stains from aluminum or steel vessels rub them with charcoal pieces. They will shine like new.

To protect rice from insects, dry 50g. of mint leaves, powder them and add to 10 kg of rice. Not only will the mint leaves keep insect at bay, they will also impart a delicious flavour to the cooked rice.