- For softer chapattis, add warm water and some warm milk to the flour, and then knead it. Keep it for 15 minutes and then the dough is ready for softer chapattis.
- For boiling milk or for preparing milk food items like kheer always use heavy bottomed vessel. Half cup or less water can be added before adding the milk to the vessel. This will prevent the milk from sticking to the bottom of the vessel and getting burnt.
- Roasting nuts, rice, rava and dal (lentils) before cooking increases its flavor considerably.
- Add few drops of oil to the rice or noodles before cooking. It will prevent it from becoming sticky.
- To make rasam, excess dal water from boiling dal can be used. Similarly, after boiling vegetables, the extra water can be used in gravies or for making chapatti dough.
- To remove the strong smell of onions or garlic, rub your hands in a stainless steel sink or vessel.
- While boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.
- To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
- Making curd in winter – set in a ceramic container and place it on the voltage stabilizer of your refrigerator or keep in a hot box, inside the oven (switched off) or keep it wrapped in a blanket. This will give a warm place to speed up the fermentation.
- For softer idlis, add some sago or cooked rice while making the batter.