Cooking tips.

When making stuffed vegetables, add a little bit of groundnut powder in the spice to enhance the taste.

When making paneer vegetables, after frying the paneer, put it in hot water for a while and put it in the gravy to make the paneer softer.

If you forgot to soak the chickpeas and need to make them, add a piece of raw papaya while boiling the chickpeas. Afterwards mix this papaya in mashed chickpeas.

If there is too much chilli in the juicy vegetable, add desi ghee or butter to reduce the pungency. Cream, yoghurt or cream can also be mixed.

If the gravy is sour, adding a teaspoon of sugar to it reduces the sourness.

To preserve the color of green vegetables, add a pinch of sugar while cooking.

Mix the boiled potatoes in the flour to make the paratha tasty.

Paratha tastes better with butter than with ghee or oil.

When making pakoda, adding a teaspoon of arrowroot or rice flour to the mixture makes the pakoda crispy. Add chaat masala on pakoda to make it more delicious.

Add a little salt and oil to the water while boiling the noodles.

Add asafoetida and cumin seeds to make raita more delicious.

Do not add salt while boiling lentils. Doing so makes the lentils boil faster.

When making puri crispy, add a tablespoon of flour or rice flour.

Adding a teaspoon of sugar to the flour makes it crispy.

Soak the hard cheese in salted water for ten minutes to soften it. The cheese will soften.

When rice is cooked, mixing lemon juice in it loosens the rice grains.

Adding a pinch of sugar while boiling the onion makes the onion brown quickly.

Blend two loaves of bread and a teaspoon of sugar in a cup of coconut water. The fermentation of Idli's mixture is good.

When making tomato soup, boil the tomatoes and add a green chilli, a clove of garlic and a pinch of ginger to make the soup delicious.

Dip half a lemon in it to keep it fresh till evening.

- Meenakshi Tiwari