And growing up like that can sometimes extract best out of you,[or put a lot in you ;) ],it can make you an expert critic or connoisseur. And I can say that because without much hands-on cooking before my wedding, my ability to manage cooking today is realistically perfect. Yeah, I am boasting :P
Don't believe? Ask my husband, or some of my friends here. Am I not ? :D
Anyway, although I might have those cooking skills rooted in me, nonetheless, there are few tips that have helped, those which I have absorbed from observations of some feminines around or have got directly from them. Like I have seen one of my friend's mom putting oil/ghee in wheat flour while preparing dough for chapattis/rotis which makes them really soft.
And there are few more :-
When you are sauting curry sauce/masala for gravy, steam it once in pressure cooker. It makes gravy better.
Put a spoon of oil or ghee when preparing rice .That makes it like each and every grain separated kind.
No coriander for dal makhani. No ginger for shahi paneer.
Prepare black chickpeas in the same water they were kept soaked in over the night.
Roast semolina for enough long time say an hour over sim for delicious halwa.
Wash cauliflower well in advance before you are making any veggie with it so that it is completely dried up.
Put salt and/or sugar while you are cooking pumpkin only once it has reduced to its minimal volume.
Oh my my .. I am sounding like an expert who can actually give tips..
Well that's for now. I would be posting in more when I will have my hands full of them again.
