For any type of cooking, Salt is the inevitable Ingredient that gives taste and the entire taste of an item changes drastically if it is added a bit more or we forget to add Salt. It also serves as natural preservative. Though we add salt to all food items there are some Smart Samayal Tips to follow When to add and How to add salt?
We use both crystal salt and table salt in our regular cooking. Crystal salt is saltier than table salt. So keep that in mind always while adding salt.
We use both crystal salt and table salt in our regular cooking. Crystal salt is saltier than table salt. So keep that in mind always while adding salt.
For any type of pickle dry roast the crystal salt in a pan, powder it after it gets cooled and then use it for the pickle to be last longing.
For any type of pickle dry roast the crystal salt in a pan, powder it after it gets cooled and then use it for the pickle to be last longing.
For any type of raitha like carrot, cucumber, pumpkin or onion don't add the table salt initially. Mix everything with the curd and refrigerate. Add salt just before serving to retain the consistency of the raithas.
For any type of raitha like carrot, cucumber, pumpkin or onion don't add the table salt initially. Mix everything with the curd and refrigerate. Add salt just before serving to retain the consistency of the raithas.
Add just a pinch of salt to any sweets like Sarkarai pongal. Kesari or Burfis which will enhance the Sweets taste.Also adding a pinch of salt to any fresh fruit juice gives a fantastic taste!
Add just a pinch of salt to any sweets like Sarkarai pongal. Kesari or Burfis which will enhance the Sweets taste.Also adding a pinch of salt to any fresh fruit juice gives a fantastic taste!
Don't ever add the Crystal salt to Idli batter while grinding. Always after grinding add the crystal salt to the batter and mix well with the hand which will cause more air bubbles in the batter which helps to get spongy and pluffy idlis.
Don't ever add the Crystal salt to Idli batter while grinding. Always after grinding add the crystal salt to the batter and mix well with the hand which will cause more air bubbles in the batter which helps to get spongy and pluffy idlis.
For chips and crisps mix the salt and chilli powder and keep it aside while frying and sprinkle the salt and chilli powder mix on the chips after each yield from the pan and mix them well. but reduce the quantity of salt added after each time.
For chips and crisps mix the salt and chilli powder and keep it aside while frying and sprinkle the salt and chilli powder mix on the chips after each yield from the pan and mix them well. but reduce the quantity of salt added after each time.
For shallow fry of any vegetable add the salt to the oil after the seasoning and then add the veggies to get uniform saltiness and to avoid excess watering from the vegetable.
Special Tips for South Indian Cooking:
For mango pickle like avakkai mangai and maavadu the ration of the salt is 1:6. That is if mango pieces are 6 cups, the salt used must be 1 cup.
While making any gravy if you feel it is salty, add extra 1/2 tea spoon chilli powder and sugar. Then mix a tb spoon of corn flour in water and add to the gravy. The taste will be balanced now.
Lemon can be squeezed on any variety rice to balnce the taste of extra salt.
For shallow fry of any vegetable add the salt to the oil after the seasoning and then add the veggies to get uniform saltiness and to avoid excess watering from the vegetable.
Special Tips for South Indian Cooking:
For mango pickle like avakkai mangai and maavadu the ration of the salt is 1:6. That is if mango pieces are 6 cups, the salt used must be 1 cup.
While making any gravy if you feel it is salty, add extra 1/2 tea spoon chilli powder and sugar. Then mix a tb spoon of corn flour in water and add to the gravy. The taste will be balanced now.
Lemon can be squeezed on any variety rice to balnce the taste of extra salt.
SHARE THIS RECIPE
0
Comments
