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If accidentally more salt is added to a curry, stir in two teaspoons of whipped cream.

Lemon halves shrivel in the fridge when unused. Hence freeze them in polythene bags so that they are handy for making cold drink whenever the need arises.

If the vegetables are not fresh, add a little lemon juice to a pot of cold water and soak them for an hour. They will become fresh again.

Green bananas will ripen quickly if kept in a paper bag in a dark place.

To get more flavour, it is better to use ground spices like cardamom, cloves, cumin, cinnamon, rather than whole ones.

Do not discard the outer green leaves of lettuce. Use them in salads as they contain more vitamin A than the leaves inside.

To remove bitterness from fenugreek leaves add a teaspoon of sugar when the vegetable is almost cooked.

A little rice flour added to bhajia batter will not only make the bhajias crisper but also less oily.

To make creamier raitas, add a little fresh cream. It will however make the dish richer.

One cup of soaked poha added to five cups of rice while grinding the batter for idlis, will make them softer and lighter.

Use the whey drained from curdled milk to knead chapatti dough. They will turn out softer, whiter and most importantly more nutritious.

Three-fourth teaspoon of hot oil added to one cup of batter will make bhajias, fritters, pakodas etc. crisper and also prevent them from soaking up too much oil.

Using chilli oil instead of plain oil while cooking will make the dish spicier.

To make potato wafers whiter and crisper, soak the potato slices in water to which some alum crystals and salt are added. Drain and then deep fry.

To make samosas crisper add some cornstarch to refined flour when kneading the dough for the outer covering.

Before cooking cauliflower florets soak them in warm salted water for a while to get rid of any tiny insects that may be present deep inside the florets and not visible to the eye.

A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

An excellent alternative for your kids' lunch boxes - fry a dosa crisp, spread some chutney, followed by a filling of your kids' choice, roll it up like a Frankie. The lunch boxes will come back empty.

Add a few fenugreek (methi) seeds to tuvar dal while pressure-cooking. The dal will be easier to digest.

The secret of a good tempura batter is that it should be freshly made and chilled. For best results the batter should be made just prior to frying.


share ure cooking tips too!!!!!!!