Always add salt to the water while boiling vegetables. This enhances their natural flovour and diminishes the need to add salt at the table.

  • A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
  • when boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
  • Onions will boil fastr if you make X-shaped cuts in the roots ends.
  • While cooking ladyfingers add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
  • Onion will brown faster it half a teaspoon of salt is added to the onions while frying.
  • To preserve the white colour in cauliflower and cabbage, add a teaspoon or milk or milk powder while cooking.
  • Add a pinch of salt to the oil while frying “Pakodas” or “Koftas” and you will use up less oil.
  • If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boilling water for an hour. They are ready for cooking.
  • Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
  • Adding a cupful of grated carrot or beetroot to the coconute while making coconut burfi will give you natural colouring and nutritional benefits.
  • Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
  • 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.
  • While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice [poha]. This will make the idlis fluffier.
  • To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
  • Rather then using food colors, use a mixture of limewater and turmeric to get [almost] tundoori color.
  • Place rolled Puris in the fridge for ten minutes before frying them, they willconsume less oil and will be crisper.