50 Cooking Ideas That Will Make Cooking Easier
Instantly, if you want to make some tasty, try some new dishes from the remaining dishes, or to make cooking easier, then follow these smart cooking tricks and be the best cook.
Give a new test to leftover food
1. If the lentils are left, then keep them on the flame for a while. When its water burns, then knead the dough by adding flour, hot oil mole, green chili, green coriander. Roll the paranthas or puris and fry them.
2. You can make Baida Roti with the remaining rotis. For this, apply half an egg omelet by applying oil in a pan. Place the roti over it and after 30 seconds turn the roti. Now add the remaining half egg and bake it well.
3. If idlis are left, then add a sprinkle of mustard, red chili and curry leaves to it. Serve fried idli by adding salt and green coriander.
4. You can also make curd idli from the remaining idli. For this, whisk and mix salt and sugar in the curd. Add a mixture of mustard seeds, asafetida, urad dal, and red chili. Now grind cashew, green chili and coconut together and mix this mixture in curd as well. Now cut the idli into small pieces and mix it in the curd. Serve after keeping it in the fridge for half an hour.
5. If the rice is left, then add semolina, salt, sour curd and hot water to it and grind it in a mixie and make idlis from this mixture.
6. If the mix vegetable is left, then mix 2-3 boiled potatoes, ginger, chili, green coriander and make mix veg cutlets.
7. If the cooked rice is left, then put 3 eggs, one and a half cup milk, 3/4 cup sugar, a pinch of salt, vanilla essence, cardamom powder, raisins etc., and bake in 1 cup of rice. Tasty rice pudding is ready.
8. Or the remaining rice can be fried with white sesame, whole coriander, cumin, sugar, red chili powder, turmeric powder, gram flour, and salt.
9. If the vegetables of the night have survived, then it can also be made into vegetable parathas by mixing them with flour.
10. If the boiled noodles are left, then it can be used as a stuffing of soup, chow mien and spring rolls after washing them with clean water and applying oil, or else make Chinese cutlets by adding Chinese vegetables.
11. If whole urad dal is left, then add half a cup of milk and 50 grams of butter and cook it. Add onion, garlic, ginger, green chili, and a little garam masala and sprinkle them. Delicious Dal Makhani is ready.
12. Fry stale bread pieces and fry them in hot oil and add some garam masala and yogurt on top. A delicious breakfast is ready.
13. If you have lost a lot of sweets, then mash them all together and fry them in some ghee. Fill it with maida or flour and fry the sweet royal puris.
14. If the gravy of chana masala is left, then spicy chana pasta can be made by mixing boiled pasta, salt, and green chilies in it.
15. Fill the remaining carrot halwa with flour and make carrot sweet poori or parathas.
16. If there is no vegetable in the house, then immediately make a tomato-apple vegetable. For this, roast the tomatoes using a sprinkle of cumin-asafoetida. Mix turmeric, red chili powder, coriander powder, salt, and sugar. Finally, put salted sev and cover it.
17. If you want to make Quick Rabdi, then boil 2 cups of milk. Grind 2 bread slices in a grinder and mix them with milk and boil it. Mix 1/4 cup condensed milk, 2 tablespoons sugar, and cardamom powder and boil it for 10 minutes, and remove from the flame.
18. Grate and bake capsicum, onion, and cheese on bread slices and taste the bread pizzas instantly.
19. Make bread powder. Add milk, cream, ghee, and all-purpose flour and make small balls and fry them and put them in sugar syrup. Quick Bread Gulab Jamun is ready.
20. Sawdust the remaining loaves. Add melted ghee and gud to it and make ladoos.
21. In potatoes, vegetables, vegetables, mix green chilies, coriander, and salt as per taste and fry them by making small tikkis.
22. Add the mint chutney, chaat masala, and salt to the boiled potatoes. Serve chaat aloo with red chili powder and coriander leaves.
23. Blend a little honey, green and black grapes in curd and blend and serve quick dessert after cooling.
24. To make banana wafers crispy, add a little salt to the oil while frying them. Wafers will become crispy and tasty.
25. To make instant stuffed paranthas, mix kasoori fenugreek or chopped chutney in the paneer and fry it by stuffing it with flour.
26. While kneading the flour of fenugreek parathas, mix 1 cup curd and half cup ghee in the flour and knead the dough by splashing it with warm water. Paranthas will become fluffy and soft.
27. While cooking tur or chana dal, put a small bundle of fenugreek seeds in the lentils. This will also increase the taste of the lentils and will be easily digested.
28. Curd is very sour, then put 3-4 cups of water in it and keep it for half an hour. After this, remove the water gathered above the curd.
29. If the idli solution has become very diluted, then add roasted Rava to it.
30. To make the ghee more granular, when making the ghee, when it is half cooked, then sprinkle water in it.
31. If there is no sourdough of curd, then mix one teaspoon salt in warm milk and keep it at room temperature. Good yogurt will freeze throughout the night.
32. While kneading the flour of fenugreek's paratha, knead the dough by mixing 1 cup of curd and a half cup of ghee in the flour and sprinkling it with warm water. Paranthas will become fluffy and soft.
33. If you are making potato patis or tikkis, then keep in mind that the potatoes should be boiled beforehand and cool properly. If possible, keep it in the refrigerator for a while. This will set the potato starch and the mixture of tikkis will not be sticky.
34. While frying in some pan, froth appears in oil or ghee. If 3-4 seeds of tamarind are put in it, then the froth of oil will end.
35. To make curd vade white and tasty, add a little bit of maida in urad dal.
36. While adding curd, put coconut pieces in it. The curd will not be sour for 2-3 days and will remain fresh.
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37. Mixing a little lemon juice while whisking the egg does not smell of omelet and if yogurt is added to it, the taste of omelet is doubled.
38. If you want to make a plain pan nonstick then fry the salt on the pan for a while. Then remove the salt and apply oil or ghee and make anything, it will not stick.
39. To increase the color and taste of vegetable gravy, after taking it off the heat, add a pinch of coffee to it.
40. Before rolling the roti, keep the cylinder in the fridge for a few minutes. With this, the dough will not stick in the rolling pin.
41. Corn flour loaves break while rolling. To avoid this, add a little wheat flour to corn flour or use warm water to knead the dough.
42. Put bay leaves in the flour box. Due to this, there will be no moisture in the box and the dough will last for more days.
43. If you want to make rumali roti at home, then roti thin. Put the pan on the gas and heat it upside down, and roast the roti on it. Rumali Roti is ready.
44. If you mix 1 tablespoon rice flour in the mixture of moong dal, then the moong cheela becomes crispy.
45. At the time of storing the curd to thicken, add some corn grains to the milk.
46 .. If bhindi is required to cook on high heat, add 2 tablespoons of buttermilk. The ladyfingers will become crispy.
47. To keep the desi ghee fresh for a long time, put 1-1 piece of jaggery and rock salt in it.
48. If the idli solution is to be kept for a long time, then place a betel leaf on top of the mixture.
49. Many times froth appears in oil or ghee while frying something in a pan. If 3-4 seeds of tamarind are put in it, then the froth of oil will end.
50. If there is too much salt in the vegetables or lentils, then peel the raw potatoes and add slices to them and cook for a while. Salt will be reduced.
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