1. Store Fresh Coriander and Mint Like a Pro
Coriander (dhaniya) and mint (pudina) are essential in Indian cooking, bringing freshness to everything from chutneys to curries. However, they often wilt quickly if not stored correctly.
To keep them fresh longer, try this method: trim the roots and place the herbs in a glass of water. Loosely cover the leaves with a plastic bag and store them in the fridge. This setup will keep them vibrant and ready to use for up to a week. Alternatively, wrap the herbs in a damp cloth and store them in an airtight container. This trick keeps them fresh and fragrant, ensuring you always have a garnish or a flavour enhancer on hand.
2. Peel Garlic and Ginger Effortlessly
Indian cuisine uses a lot of garlic and ginger, but peeling them can be a hassle. There’s a simple way to make it easier and faster.
For garlic, crush the cloves with the flat side of a knife and the skin will come right off. Or, if you need to peel a whole bunch at once, put the cloves in a container and shake it vigorously for a few seconds. The skins will separate with minimal effort. Ginger can be tricky to peel due to its knobbly shape. Use the edge of a spoon to scrape off the skin instead of a knife. This technique helps preserve the flesh while quickly peeling away the skin, so you’re ready to add it to your masalas and teas.
3. Keep Chillies Fresh and Crisp
Green chillies are used daily in many Indian dishes, but they can go bad quickly if not stored properly. To keep them fresh and crunchy, remove the stems and store the chillies in an airtight container lined with paper towels. This absorbs excess moisture and prevents spoilage.
Another handy tip is to freeze them. You can chop them and freeze them in an ice tray with water or oil, then transfer the cubes to a container. This way, you’ll have fresh chillies on hand that won’t lose their heat or flavour over time.
4. Stop Rice from Sticking
Nothing beats a perfectly cooked pot of rice, but sometimes it can end up sticky or clumped. A simple trick to prevent this is to add a few drops of lemon juice or a teaspoon of oil while boiling the rice. This not only keeps the grains separate but also adds a light fragrance.
For extra fluffy rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch, which is the main culprit behind sticky rice. Letting the rice rest for a few minutes after cooking will further ensure fluffy, separate grains.
To learn more about cooking rice perfectly, read our post on How to Cook Perfect Basmati Rice.
5. Easily Knead Dough Without the Mess
Kneading dough (atta) is a daily task in many Indian kitchens, but it can be messy. To avoid sticky hands, try coating your hands with a bit of oil before kneading. This keeps the dough from clinging to your hands and makes kneading much more manageable.
Another tip is to knead dough in a large zip-top bag. Simply add the flour and water, seal the bag, and knead from the outside. This method is mess-free, and once the dough is ready, you can transfer it straight to your rolling board for making rotis or parathas.
For more tips on making the perfect roti, see our guide on Roti Making Tips for Beginners.
6. Quickly Ripen Bananas
Bananas are a key ingredient in Indian desserts like banana halwa or for serving with breakfast. If you have unripe bananas that need to ripen quickly, place them in a brown paper bag with an apple or a ripe banana. The ethylene gas given off by these fruits helps speed up how quickly they ripen.
Alternatively, you can bake the bananas in their skins at 150°C for about 15 minutes. This softens them and brings out their sweetness, perfect for making banana bread or halwa.
7. Bring Stale Rotis Back to Life
Sometimes leftover rotis (chapatis) can become dry and hard. To soften them, wrap them in a damp cloth and microwave for about 15 seconds. This method helps retain moisture and makes them soft and pliable again.
If you don’t have a microwave, sprinkle a little water on the rotis, cover them with a lid, and heat them on a low flame. In no time, they’ll be soft enough to enjoy with your favourite curry or subzi.
8. Reduce Salt in Over-Salted Dishes
It’s easy to add too much salt to a dish, especially when cooking without measuring. If you find yourself in this situation, don’t panic. You can balance out the salt by adding a peeled potato to the dish and letting it simmer for a few minutes. The potato absorbs excess salt, helping you save the meal.
Alternatively, a spoonful of yogurt, cream, or even a bit of sugar can counteract the saltiness, especially in gravies or dal. This way, you can adjust the flavour without diluting the taste.
9. Make Fresh Cream for Desserts and Curries
Fresh cream, or malai, is a common ingredient in Indian cooking, but it’s not always readily available. You can make your own by collecting the cream that forms on top of boiled milk. Refrigerate it for a few hours, then whip it with a whisk until it becomes smooth and creamy.
For a quicker option, blend equal parts of milk and unsalted butter. This creates a substitute that works well in curries, desserts, and other dishes that call for fresh cream, allowing you to enjoy creamy textures without a trip to the store.
10. Store Spices the Right Way
Spices are the backbone of Indian cooking, but they can lose their potency if not stored properly. To keep spices fresh, store them in airtight containers away from direct sunlight. Whole spices tend to retain their flavour longer than ground ones, so consider buying whole spices and grinding them as needed.
For even longer shelf life, store spices in the refrigerator or freezer, especially in hot and humid climates. This prevents them from going rancid and keeps their aromas intact, so your dishes are always packed with flavour.
