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Sum USEFULL cooking Tips

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While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster.

While cooking toor daal, add a pinch of turmeric and a drop of oil. Toor daal cookes faster.

While cooking pulav, wash the rice in water and spread it on a cloth or paper for drying. Leave it for around 15-30 min. This makes the rice grains seperate.

While cooking pulav in kadai (i mean not using cooker), do not mix the ingredients frequently, if u mix it, the rice becomes paste. So after 10-15 min of cooking, just open the lid and have a look. If you feel it is cooked, gently mix the contents once or twice.

Use water always in 1(rice) : 2 (water) for pulav. After 10-15min of cooking, if u feel water is less, just add little water.
Always cook pulav on very low flame.

While making chapathi, leave the dough for 30 min to make soft chapathis
Put the brinjal(eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.

Do not hold any spice powder packets directly on the dish while cooking, the hot vapors get into the packet and spoil the powder. Take out the required amount of powder on a spoon and then add it to the dish.