TIPS FOR COOKING

• If mirch is more in the food, add 1-2 tablespoon of tomato ketchup to reduce it.
• If  salt is more then add 2-3 tablespoons of cream or malai to the dish.
• Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste. Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas. 
• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher. 
• Immediately after boiling noodles put them in normal cold water to separate them each.
• Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil. 
• Little plain sugar or caramelised sugar added to the gravy makes it tasty.  
• While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.