This is something I tried out personally and would be useful when you have not much time to roll out rotis, especially for working moms... :)
- Collect a few sheets of butter paper (the one which comes with store bought frozen parathas).
- Wash and dry them (with a clean towel/paper towel).
- Dry them completely by placing on a clean surface under sunlight.
- Store these in your freezer compartment handy, this way you could roll out home made rotis and store them in your freezer compartment. (if packing rotis for lunch you could do this the previous evening/night, this could save a lot of time on a busy morning).
Place the colour vadam (any) on a paper towel on MICRO HIGH for 40 seconds & there you go with fried vadam without a drop of oil.
When grating carrots the most challenging part is when the carrot becomes too small to hold & to grate without hurting your fingers try this: Use a fork to hold the small piece & grate.
- Adding 4 to 5 ice cubes while grinding urad dal in the grinder (while grinding for idli & dosa) will avoid over heating of the grinding process & make it fluffy.
- While making any payasam just before removing from flame add 2 crushed marie biscuits & allow boiling for 2 - 3 minutes. This not only thickens the payasam but also adds to its taste.
- Add a small piece of ginger/a pinch of hing while cooking dals in pressure cooker; this will remove the gas quotient of dal.
- To thicken any gravy/kuzambu just grind a teaspoon of roasted gram dal (pottu kadalai), add it & boil for a few minutes.
- When storing coriander leaves, curry leaves & green chillies, lay a paper towel at the bottom of the container. This absorbs the moisture content inside the box & greens stay fresh for long.