Heat the oil thoroughly before
adding seasonings or vegetables.
Fry the seasonings until they change
color, to get full flavour of seasonings.
If masala sticks to the pan that
shows quantity of fat included is not enough.
Add some hot oil and 1/2 tsp of
baking soda in batter while making pakodas.
When coconut is used in grinding
masala, do not fry for a longer time.
If you are making patties or tikkis
of potatoes, always make sure that the potatoes are boiled well in advance and
cooled before you use them. It would be better if they can be refrigerated for
a short time. This helps the starch in the potatoes to settle down and the
tikkis will not be gooey.
Smoke Mustard oil first before using
for preparing vegetables etc.. by heating to a point till light white smoke
emerges from it. This would remove the potency from the oil.
Poori can be rolled and place
between well-rinsed wet muslin cloth at least an hour ahead and can be Fried
before serving.
To make pooris more crispy add a
little rice flour to the wheat flour while kneading.
Pakodas will turn out crisper if a
little corn flour is added to the gram flour (besan) while preparing the
batter.
Heat a non-stick pan and add a
little more butter than usual. Now beat the egg and stir briskly (even while
frying) with a fork. This way more air goes in your omelet, making it light and
fluffy. Fry till done and serve hot.
Sprinkle a little amount of salt in
the frying pan before adding bacon to fry. That way it will not splatter all
over.
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