12 Cooking Hacks – We’ve all heard that the way to a person’s heart is through their stomach. But the truth is, sometimes even after sweating it out in the kitchen for hours, we can’t quite achieve that “restaurant-quality taste.” Sometimes the salt is too much, and sometimes the paneer turns out tough and rubbery. Cooking isn’t rocket science; it’s all about the right techniques. If you want your family to lick their fingers clean, these 10-12 magical tips will be incredibly useful. Let’s find out how!

Secrets to Enhancing Flavor and Texture

Add a ‘Nutty’ Twist to Stuffed Vegetables: When making stuffed eggplant, bitter gourd, or tinda, add a little roasted groundnut powder to the spice mix. Believe me, this will double the taste and aroma of the dish.

The Secret to Velvety Paneer: Homemade paneer often turns out tough. Next time, instead of adding the fried paneer directly to the gravy, soak it in lukewarm salted water for 5 minutes. The paneer will become incredibly soft, like cotton.

Prevent Curd from Curdling: Whenever you add curd to a gravy, always add salt only after it comes to a boil. Also, keep the flame low while adding the curd. This will result in a smooth gravy and prevent the curd from curdling.

Perfectly Cooked Okra: To prevent okra from becoming sticky, always add salt only after the vegetable is fully cooked (at the end). Also, adding a few drops of lemon juice while cooking will keep the okra bright green and separate.

Smart Cooking Hacks

Forgot to Soak the Chickpeas? No Worries!: If you forgot to soak the chickpeas overnight, add small pieces of raw papaya along with the chickpeas in the pressure cooker in the morning. Papaya is a natural tenderizer that will soften the chickpeas quickly. Later, mash the papaya into the gravy; it will make the gravy thicker and tastier.

Milk for Natural Color: When cooking spinach or other green vegetables, they often turn dark. To prevent this, add 2 teaspoons of milk while cooking. The vibrant green color of the vegetables will be preserved.

Keep this in mind when boiling vegetables: If you are boiling vegetables, be sure to add a teaspoon of salt to the water. This allows the flavor to penetrate the vegetables and prevents the color from fading.

When there’s too much salt or chili in your food…

Fix it with Cream: If you accidentally add too much chili or salt, don’t panic. Add a little fresh cream, ghee, or butter. This will balance the spiciness and give the gravy a rich and luxurious look.

Dough Balls: An old and effective way to reduce salt is to make small balls of dough and add them to the gravy. Remove them after one boil; they will absorb the extra salt.

New Hack – The Magic of Bread: If the dough doesn’t work, add a slice of white bread to the gravy. The bread acts like a sponge and absorbs all the extra salt. Just remove the bread before serving.

A Chef’s ‘Pro’ Touch

The Magic of White Vinegar: When heating oil or ghee, add 2-3 drops of white vinegar. This enhances the flavor of the food and also aids in digestion.

Royal Gravy Paste: To make your regular gravy restaurant-style, add a paste of poppy seeds and roasted almonds along with onion, ginger, and garlic. This will give the gravy a premium texture and an amazing taste.

By paying attention to these small details, you can make your daily cooking like that of a celebrity chef. So, the next time you’re in the kitchen, be sure to try one of these tips!