Potato
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Always peel and dip the whole potatoes in water with some salt and refrigerate overnight or for about an hour before cooking.
Vegetables
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Use a generous amount of oil in your pan for cooking vegetables.
Chapati
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To make dough for softer chapatis, add a little warm water and then some warm milk and knead the dough.
Kheer
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Use the deepest heaviest bottomed vessel you have, for preparing kheer, to make sure that it doesn’t boil over and fall out of the vessel.
Pulses
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To make the dal more flavorful, roast the lentils before cooking them.
Curry
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Always fry the masala on a low flame, to ensure that the flavor is enhanced.
Rice
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To prevent the rice from getting sticky, add a little bit of oil to it before cooking
Paneer
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Warm salt water softens the paneer and allows absorbing the gravy easily.
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