Make Softer Rotis
While kneading the dough to make rotis or parathas, add lukewarm to hot water instead of cold water. This will make softer chappatis. You can also add some freshly crumbled homemade paneer for extra deliciousness and softness
Storing Herbs
Store coriander leaves and curry leaves in airtight containers in the fridge so that they remain fresher for longer. Wash the herbs, leave them to dry and line the container with tissue paper to absorb the excess moisture.
Peel and Store Garlic
To save time while cooking, peel garlic and refrigerate them in an airtight container. These can be used for a week. Once again line the container with tissue paper.
Crispy Potato Sabzi
If you want to make crispy potato sabzi, soak the peeled potatoes in cold water for 30 - 45 minutes and then fry them with your masalas.
Making Yummy Daal
Soak daal in water for at least four hours before cooking. This enhances the flavour of the dish. Use the water to cook the dal.
Make Softer Rotis
While kneading the dough to make rotis or parathas, add lukewarm to hot water instead of cold water. This will make softer chappatis. You can also add some freshly crumbled homemade paneer for extra deliciousness and softness
Storing Herbs
Store coriander leaves and curry leaves in airtight containers in the fridge so that they remain fresher for longer. Wash the herbs, leave them to dry and line the container with tissue paper to absorb the excess moisture.
Peel and Store Garlic
To save time while cooking, peel garlic and refrigerate them in an airtight container. These can be used for a week. Once again line the container with tissue paper.
Crispy Potato Sabzi
If you want to make crispy potato sabzi, soak the peeled potatoes in cold water for 30 - 45 minutes and then fry them with your masalas.
Making Yummy Daal
Soak daal in water for at least four hours before cooking. This enhances the flavour of the dish. Use the water to cook the dal.
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