Annamma chedathi's recipes are a hit among those who love to try delicious local dishes. The popular Youtuber, in her latest video, has shared some important tips that could help you save time in the kitchen or fix a dish. Annamma chedathi's advice to the young cooks is to be sure about whatever you do in the kitchen.
How to save a salty dish
You can keep adding the same ingredients as in the dish until the salt is balanced. To save a salty thoran (stir fry), add the same vegetable and some grated coconut. However, do not add more water to it. Add a few pieces of onions, potatoes, or plantain stem to absorb the extra salt from the meat or fish dishes. You could take these out before serving the dish. Another method is to tie some boiled rice in a clean piece of cloth and immerse it in the dish. Stack the meat pieces over this rice pouch. The rice will absorb the extra salt.
In case the gravy gets burned and sticks to the bottom of the pan, add a few fresh pepper leaves. These leaves will tone down the bitter taste.
After cutting and washing the fish, wash them again with some coffee powder to remove the stench from the fillets. You could also use vinegar or lime to clean fish.
To preserve pickles
Pickles should be cooked without water. Fill the bottles or containers up to the brim while storing the pickles. You can also place two sprigs of curry leaves to keep the pickle fresh.
How to store coconut oil
Drop some rock salt, peppercorns or dried chillies in the can to keep the coconut oil fresh.
The meats will get cooked quicker if a few pieces of coconut shells are added while cooking in curry.
It is better to fry fishes on a bed of curry leaf sprigs or rice grains so that the fillets wouldn't be burned.
To keep the coconut fresh
After grating whatever is required for the dish, rub some salt on the coconut flesh that is left on the shell. Or, you could store it in the fridge.
While grinding cardamom
Add some sugar while grinding the cardamom to add more flavour.
While sautéing onions/shallots
Add some turmeric powder or salt while sautéing the onions/shallots as it will easily draw out moisture from the onions.