1. To brown onions, add a little salt to the pan. This speeds up the process.
2. To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
3. To make puris soft and fluffy use milk instead of water when kneeding the dough.
4. When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
5. When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
2. To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
3. To make puris soft and fluffy use milk instead of water when kneeding the dough.
4. When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
5. When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
1. To brown onions, add a little salt to the pan. This speeds up the process.
2. To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
3. To make puris soft and fluffy use milk instead of water when kneeding the dough.
4. When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
5. When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
2. To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking.
3. To make puris soft and fluffy use milk instead of water when kneeding the dough.
4. When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.
5. When baking, always use room temperature butter and eggs. Using these straight from the refrigerator will make it harder to blend and mix, affecting the final product.
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