Secrets of Indian Home Cooking

  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.
  • Soak potatoes and eggplant after cutting, to avoid discoloration.
  • Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
  • Remove the stems of green chillies while storing them. This will help them to stay fresh for long.
  • Soak almonds in a cup of boiling water for 10 minutes.The skin will peel off easily.
  • Wrap fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
  • Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.
  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Fry spices until they change colour to get full flavour.
  • If masala sticks to the pan that shows the quantity of fat included is not enough.
  •  Add some hot oil and 1/2 tsp of baking soda in batter while making pakoras.