The oil should be in the correct temperature while frying, if the oil is too hot, the outside will get browned up too quickly before the inside gets cooked, if the oil is not hot enough, the fried food will absorb too much oil before it getting cooked.
To make puri’s crispier add a little rava to the wheat flour while kneading the dough.
To make bajji’s crispier just add a little corn flour powder to the gram flour while making the bajji batter.
Everytime prefer a deep vessel or deep frying pan to fry chicken to avoid the splashing of oil and juices all around the place.
For kneading chappati dough, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add little warm milk or curd while kneading the dough.
Add few drops of oil to the rice before cooking, it will prevent the rice from becoming sticky.
Never wash the mushrooms with water always clean them with a damp cloth and also add salt to the mushroom only after it has browned.
Adding salt to the chicken will slows up the browing.
The skin of almonds, tomatoes or peaches can easily removed by simply soaking them in boiled water for 10 minutes
The best way to remove the corn from it’s cub is hold the cub straight with one end on the bottom of a heavy bottom pan, then strip the corn cub with a sharp knife, this will also prevent messing up of the entire place.
For avoiding discolouration of raw bananas, potatoes and eggplant soak them in water while cutting it will prevent the discolouration.
To prevent the apples, bananas or peaches from browning, add little lemon juice.
To make rasam use the excess dal water from boiling dal it gives more taste to rasam.
While adding yogurt to gravies or biriyani, beat it nicely before adding in anything.
While boiling the milk, add a little water to the vessel before adding the milk to avoid the milk from sticking to the bottom of pan.
Always store the nuts in the refrigerator to increase their shelf life.
To easily separate each string of the noodles just run it under normal or cold water immediately after boiling and draining the water.
To separate the thin pasta run it under cold water immediately after boiling and draining the water.
For cutting the meat easily just freeze it for some time before cutting.
Prefer heavy bottomed vessel while preparing upma, kheer etc to prevent burning.
Toasting the nuts, rice, rava and dal before cooking will increases its flavors considerably.