• Nadan Mutton Curry
    • 51.5 K
  • Kottayam Style Choora curry, Tuna curry in kottayam style
    • 50.6 K
  • Malabar style Dum Chicken Biriyani
    • 40.3 K
  • Kerala style Beef Achar, Beef Pickle
    • 33.4 K
  • Malabar Koottu Curry
    • 28.2 K

Kitchen Tips

If you want your green chilies to be fresh for a longer time, remove stems before storing.
Keep green peas inside polythene bag in a freezer. They will be fresh for a longer time.
Add cardamom peels to the tea container. It will add flavor of cardamom to every cup of tea.
To make curd quickly, pour little curd in lukewarm milk, mix well and keep it aside without shaking it.
To keep your mixer blades sharp ,grind some common salt for some time every month.
Cut the onions into two parts and place them in water for 15 minutes before chopping them. You will not cry while chopping :)
Put 2-3 cloves in the sugar container to keep ants away.
To make overripe tomatoes firm and fresh place them in cold water, add some salt and keep Overnight.
If your curry has become salty ,don’t worry, place a raw peeled tomato in the bow, it will absorb the extra salt.
Warm garlic flakes slightly before peeling. The skin will come off easily.
Place chopped potatoes in cold water to prevent them from getting discolored. When required, drain and use immediately.
To avoid dry crust from forming on dough ,always keep it covered with a moist cloth.
To keep coriander leaves fresh for a longer time place them in a muslin cloth bag in the refrigerator.
Cover the fruits and vegetables in newspaper before refrigerating to keep them fresh.
While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong.
Pour noodles in normal cold water immediately after boiling to separate them each.
To store fish for more than a day, Clean the fish with salt and then freeze. It will stay fresh for 3-4 days
Dont salt meat before you cook it because the salt squeezes the juices out and results in browning. So salt meat halfway through cooking, then taste when the meat is done taste and adjust the salt as needed.
Soak almonds in hot water for 15-20 minutes to remove the skin easily.
Add little curry leaves while making idli batter, it will make idli softer and enhance taste.
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