Mee Telugu Ammayi

Dough/Rolling pin:   If the dough sticks to the rolling pin, place it in freezer for a few minutes. Egg peeling off:   Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily. Egg fresh:   Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old. Garlic:   Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling. Ghee:   Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil. Green Chilies:   To keep the chilies fresh for a longer time, remove the stems before storing. Green Peas:   To preserve green peas, keep them in a polythene bag in the freezer. Idlies:   Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.   Do not beat idli batter too much, the air which h...

While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling. Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier. Cut boiled eggs with a knife dipped in hot water to avoid breaking. Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator. If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk. Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg. If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying. Soak almonds in warm water for a minute, if you need to peel them quickly. If a curry turns out too salty, garnish it with some grated c...

A bay leaf added to the flour container will keep the flour free from moisture. To peel garlic flakes easily, wash and soak them in cold water for about an hour. Green peas will retain their original colour, if you add a pinch of sugar while boiling. Leafy vegetables will remain fresh longer, if wrapped in newspapers when you are storing. If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk. Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing. After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'. For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night. Barley powder will increase the taste of meat and vegetable curries. You can make tasty chappathi by mixing equal proportion of wheat flour and barley.