A Journalist Reveals Creativity, Sustainability and Spirituality – We reveal the unrevealed.
- When green peas and carrots are cooked, they lose colour. But if you add ½ teaspoon sugar while making the dish, the colour stays intact.
- While making chips of potato, tapioca, banana and arum, while drying the vegetable slices on newspaper, if we add some masala to them, they taste better. The masala should be made in the following way: Mix green gram flour, some salt, some red chilli powder and asafetida and sprinkle on the slices and then fry them.
- South Indians use tamarind water while making dishes like yam curry, rasam, sambhar and gojju. During raw mangoes’ season, if 50% grated raw mangoes are added with the tamarind water, then the dishes taste good.
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