Quick Fixes for Common Blunders: 8 Essential Kitchen Remedies

Too Much Salt? No Problem!

Why It Happens:

Adding salt is instinctive, but sometimes we get too generous—especially when tasting the dish while cooking. Plus, evaporation can intensify the saltiness.

Quick Fixes:

- For curries & dals: Drop a whole, peeled raw potato into the dish and let it simmer for 10 minutes. The potato absorbs excess salt like magic. Don’t forget to remove it before serving!
- For dry sabzis: Mix in unsalted mashed potato, fresh cream, or yogurt. These ingredients dilute the salt without altering the taste.
- For gravies: A spoonful of cooked rice blended into the curry balances the saltiness without thinning out the dish.

Pro Tip: If the dish is mildly oversalted, a squeeze of lemon juice or a pinch of sugar can restore balance.

Overcooked, Mushy Rice? Here’s the Fix!

Why It Happens:

Too much water, overcooking, or forgetting to drain excess moisture can turn your beautiful biryani into a sticky mess.

Quick Fixes:

- Rinse with cold water: Immediately drain and rinse the rice under cold water to stop the cooking process. This helps separate the grains.
- Spread it out: Lay the rice on a plate or tray and let it cool—it will firm up as it dries.
- Make the most of it: If the texture is beyond saving, repurpose it into a delicious fried rice or turn it into creamy kheer.

Pro Tip: Always use the absorption method for perfectly fluffy rice—1:2 ratio of rice to water for regular rice, 1:1.5 for basmati.

Chapatis Turned Hard as a Frisbee?

Why It Happens:

Tough rotis are usually a result of either over-kneading, under-kneading, or cooking them on too high a flame.

Quick Fixes:

- Cover with a damp cloth: Right after cooking, wrap them in a clean kitchen towel to retain moisture.
- Rehydrate with steam: Wrap the hardened chapatis in a damp cloth and microwave for 10 seconds.
- Improve your dough: Use warm water while kneading and let the dough rest for at least 20 minutes before rolling.

Pro Tip: Adding a spoonful of milk or ghee while kneading makes softer rotis.

Too Spicy to Handle? Balance the Heat!

Why It Happens:

We underestimate the power of green chilies or go overboard with red chili powder.

Quick Fixes:

- Dairy to the rescue: Stir in some fresh cream, milk, or yogurt to instantly mellow the heat.
- Sweet relief: A small amount of sugar, honey, or even grated coconut can counterbalance the spice.
- Add bulk: Toss in boiled potatoes, mashed dal, or extra vegetables to absorb excess heat.

Pro Tip: Next time, deseed the chilies before adding them to control the heat level.

Curry Too Watery? Thickening Made Easy!

Why It Happens:

Excess water or incorrect ingredient proportions can make your gravy thinner than expected.

Quick Fixes:

- Natural thickeners: Add a spoonful of besan (gram flour), atta (wheat flour), or cornflour mixed with water and stir well.
- Mash and mix: Crushing some cooked potatoes or lentils into the curry enhances thickness naturally.
- Simmer uncovered: Let the excess water evaporate by cooking on a low flame without a lid.

Pro Tip: If you often face this issue, try roasting onions and tomatoes before blending them for a thicker base.

Burnt Bottom, But Not All is Lost!

Why It Happens:

Forgetting to stir, using high heat, or multitasking can leave you with a burnt mess at the bottom of your pan.

Quick Fixes:

- Save the top layers: Do not stir! Gently transfer the unburnt portion to a new vessel, leaving the charred bits behind.
- Neutralize the burnt smell: A slice of fresh bread placed in the dish for 5 minutes can absorb the smoky aroma.
- Mask the bitterness: A splash of lemon juice or a handful of fresh coriander can freshen up the flavor.

Pro Tip: Always use a heavy-bottomed pan to prevent burning, especially when cooking dals or kheer.

Soggy Pakoras or Fries? Bring Back the Crunch!

Why It Happens:

Not frying at the right temperature or storing them improperly makes crisp snacks go limp.

Quick Fixes:

- Reheat in the oven: Bake at 180°C for 5-7 minutes to crisp them up.
- Use an air fryer: This brings back the crunch without additional oil.
- Add crunch to the batter: Next time, mix in rice flour or a pinch of baking soda for lighter, crispier pakoras.

Pro Tip: Always fry in hot oil (180°C) and drain excess oil on paper towels.

Garlic & Onion Smell on Hands? Get Rid of It Instantly!

Why It Happens:

Sulfur compounds in garlic and onions cling to the skin and refuse to go away with soap alone.

Quick Fixes:

- Rub with stainless steel: Rubbing your hands on a stainless steel spoon under running water neutralizes the smell.
- Use lemon & salt: A quick scrub with lemon juice and salt effectively removes odors.
- Try coffee grounds: Rubbing used coffee grounds on your hands works wonders.

Pro Tip: To avoid the smell altogether, rub your hands with a little oil before chopping garlic or onions.