Cooking tips

Discussion in 'Recipe Central' started by rathi, Apr 1, 2005.

  1. manju_j

    manju_j New IL'ite

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    How to get rid of the stickyness while cooking Lady's finger?

    I make lady's finger masala curry (bhindi masala) and sambhar very often. But when I cook the lady's finger I get that stickyness which sometimes spoils the dish. To avoid the stickyness I fry them for a long time and the vegetable gets mashed almost.

    Tips please to avoid the stickyness...

    Thanks.
     
  2. nirupama

    nirupama New IL'ite

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    Try adding curd or butter milk!

    Hi Manju,

    When I cook bhindi, I normally add 2 - 3 tbspn of curd or butter milk and saute. This will reduce the stickyness to some extent.
     
  3. sharika

    sharika Senior IL'ite

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    Hi Manju,

    You can add a few drops of lemon juice into the bhindi while cooking.

    Also, freezing the bindhi (or even putting it in the fridge - if you in a hurry) helps.

    Hope this helps.

    Kind regards,

    Sharika.
     
  4. roja

    roja Junior IL'ite

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    Try adding tamarind water...

    Similar to lemon juice, you can also add dilute tamarind water to cook lady's finger. That will remove the stickyness. Also this helps in using up less oil when you want to make a dry curry of lady's finger.
     
  5. madhu_cute

    madhu_cute Junior IL'ite

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    To avoid stickyness...

    Manju,

    I believe you are not washing lady's finger just before cooking. To clean them, you have got to wash them in whole (before cutting) and wipe them dry. Then cut it and cook, this will keep away the stickyness. Try to cook in a non-stick pan, it helps in avoiding stickyness and use of less oil.
     
  6. sunkan

    sunkan Gold IL'ite

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    how to avoid stickyness in ladies fingers

    wash the ladies finger and wipe them before cooking and never put the lid while cooking leave it and after sometime u will find nothing there as dry as u want..but if u want a dry sabji add besan along with chillie and hing sprinkle all over once a little tender u can add the salt initially itself to stop it from becoming quesy later....hope i have helped sundarikannan
     
  7. vinu

    vinu Junior IL'ite

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    Avoid (huchh...uchh)sneezing while dry frying/roasting chillies

    Hi,

    To avoid "huchh...uchh" sneezing while dry frying/roasting red chillies, add little salt to the red chillies and roast it.
     
  8. sharika

    sharika Senior IL'ite

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    Cooking Dhall

    Hello Everyone,

    Please Help Me!!

    I love Dhall and Rice, unfortunately, where I live, it takes me about 4 hours to boil the dhall unitl it is properly cooked. Due to this, I don't cook it that much.

    Can someone give me some tips for cooking the dhall quicker.

    Thanx.

    Kind Regards,

    Sharika.
     
  9. vinu

    vinu Junior IL'ite

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    Add a drop of oil or ghee

    Hi Sharika,

    Is your place very cold?

    My place is cold almost throughout the year, except for 3 to 4 months. This kind of climate takes more time to cook dhal and also because of the imported quality dhal we get here.

    So I normally add a drop of oil or ghee while I boil or pressure cook any dhal. This helps in cooking dhal well, faster and also the dhal will remain separated.
     
  10. rathi

    rathi Bronze IL'ite

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    Add turmeric powder

    Sharika,

    Along with few drops of oil, you can also add a pinch of turmeric powder while cooking dhal. This will help to cook dhal faster.
     

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