Cooking tips for Indian cooking

To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

Soak whole pulses overnight and other dals for one hour before cooking.This will reduce the cooking time. Vitamin B also increases in the pulse.

Always add hot water to the gravy to enhance the taste.

Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

Always use heavy bottomed vessels to make desserts, in order to avoid burning.
Make desserts with full cream milk, to get thick creamy texture.

Whenever curd is to be added to the masala, it should be beaten well and add gradually.

Use the leftover dal water to make rasam or sambar.

Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

Add a few drops of lemon or a tsp of oil or ghee to rice before boiling to separate each grain.

Never discard the water in which vegetables are cooked, use it in gravies or soups.

Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

Immediately after boiling noodles put them in normal cold water to separate them each.

If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.