Source:Internet
I found these tips useful so thought so sharing it.
- 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.
- When browning meat in fat,
choose a large, deep pan. This will enable you to fry quickly, without
splashing the stove with fat and meat juices.
- 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.
- When browning meat in fat,
choose a large, deep pan. This will enable you to fry quickly, without
splashing the stove with fat and meat juices.