10 kitchen hacks cooking Indian/South Asian food

 

 

If you love cooking Indian food, you might be interested in these top 10 kitchen hacks that can make your life easier and your dishes tastier.

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1. Freeze your sauces, chutneys, spice mixes and purees and melt them as and when you want to use. This will save you time and prevent wastage of ingredients. 

2. Microwave bread till it turns crisp and grind it to a coarse powder. You can use this as a substitute for breadcrumbs in your recipes. 

3. Serve your desserts in orange skin or covers of other fruits from which the flesh has been scooped out. This will give an exotic twist to your sweets and impress your guests. 

4. Store your spices only after roasting them, so that they cook faster and release more flavor. You can also grind them and store them in airtight containers for longer shelf life.

5. Add 2 tsp cashew paste to your curries for a better taste and creaminess. But add them at the end of the cooking process to avoid curdling.

 
6. To thicken your soups or curries, add mashed potatoes instead of cornflour or cream. This will also add some nutrition and texture to your dish.

 
7. Use a spoon to peel ginger skin instead of a knife or a peeler. A spoon can reach the nooks and crannies of ginger better and waste less of the flesh. 

8. To ripen bananas quickly, bake them in the oven for 5-7 minutes at 350 degrees Fahrenheit. This will make them sweeter and softer, perfect for making banana bread or smoothies. 

9. Hull strawberries with a straw by pushing the straw from the bottom to the top of the berry. This will remove the core and the leaves easily and neatly. 

10. Dry fresh herbs in the microwave by placing them on a paper towel and microwaving them for a few seconds at a time until they are crisp. You can then store them in jars or use them immediately for more flavor.