When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of vinegar to the mix. It won't change the taste much and will allow you to store it in the refrigerator about about two weeks.
When making a tomato based pasta sauce, add a little grated or ground carrot. It adds a small element of sweetness and reduced the acidic, sourness of tomatoes.
To get the maximum juice out of a lemon or a lime, roll it hard on the kitchen counter using your palm. This releases more of the juice.
Whenever you are deep frying papads, pakodas, potato wedges or puris add pinch of salt to the oil to reduce the amount of oil absorbed by the food.
Add a few methi seeds to resting dosa batter. This makes dosas crispier!
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