Always peel and dip the whole potatoes in water with some salt and refrigerate overnight or for about an hour before cooking.
Use a generous amount of oil in your pan for cooking vegetables.
To make dough for softer chapatis, add a little warm water and then some warm milk and knead the dough.
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.
To make the dal more flavorful, roast the lentils before cooking them.
Always fry the masala on a low flame, to ensure that the flavor is enhanced.
To prevent the rice from getting sticky, add a little bit of oil to it before cooking
Warm salt water softens the paneer and allows absorbing the gravy easily.
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