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While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
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When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
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The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
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While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
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Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
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Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
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Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
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Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
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Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
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To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
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Do not fry paneer, immerse it in boiling water to make it soft and spongy.
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Put the brinjal(eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
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Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puri immediately.
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While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently, if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or twice.
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For Perfect rice in Pulav: While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains separate.
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While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster.
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When onions are too costly, you can also cut the top portion of a brinjal or bottle gourd and use it instead of onions. Heat the tawa on medium flame, add 2 drops of oil on the tawa, rub/coat the tawa with oil holding the stalk of the brinjal/bottle gourd.
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Try making omelet 2-3 times in it first, then make dosa. If you do not include eggs in your diet, then try making adai first. Once the cast iron tawa is seasoned well, it works wonderfully and making dosa is a breeze!!!
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If the gravy is too salty, drain off the liquid, add fresh liquid and then adjust the seasoning as required.
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Coconut milk can be added to gravies to balance the excess salt.
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