Never cook Raw Banana, Brinjol and any Gravy to which Tamarind is to be added as the iron content in them will make the dish black.
We have been told by our elders never to cook Brinjol and Raw Banana on the same day. Reason is they both contain iron and too much iron in the system the body will reject it.
On Fridays and Festival days, Karela, Onions/Garlic , Brinjol and Arvi .is not to be cooked.
To store Butter, wash it in fresh water and store in fridge immersed in water and change the every day and the butter will stay fresh for a week or more.
To store Semolina (rava) fry it without oil till its quite hot, cool and store, it will not be attached by worms The same can be done for Chana Dal.
In Wheat atta add a handful of table salt and it will preserve well.
Cook all greens with a pinch of salt to retain its colour while cooking.
If the gravy is too salty add a few lime size wheat atta dough, it will absorb the excess salt.
We have been told by our elders never to cook Brinjol and Raw Banana on the same day. Reason is they both contain iron and too much iron in the system the body will reject it.
On Fridays and Festival days, Karela, Onions/Garlic , Brinjol and Arvi .is not to be cooked.
To store Butter, wash it in fresh water and store in fridge immersed in water and change the every day and the butter will stay fresh for a week or more.
To store Semolina (rava) fry it without oil till its quite hot, cool and store, it will not be attached by worms The same can be done for Chana Dal.
In Wheat atta add a handful of table salt and it will preserve well.
Cook all greens with a pinch of salt to retain its colour while cooking.
If the gravy is too salty add a few lime size wheat atta dough, it will absorb the excess salt.
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