Potato
Always peel and dip the whole potatoes in water with some salt and refrigerate overnight or for about an hour before cooking.
Vegetables
Use a generous amount of oil in your pan for cooking vegetables.
Chapati
To make dough for softer chapatis, add a little warm water and then some warm milk and knead the dough.
Kheer
Use the deepest heaviest bottomed vessel you have, for preparing kheer, to make sure that it doesn’t boil over and fall out of the vessel.
Pulses
To make the dal more flavorful, roast the lentils before cooking them.
Curry
Always fry the masala on a low flame, to ensure that the flavor is enhanced.
Rice
To prevent the rice from getting sticky, add a little bit of oil to it before cooking
Paneer
Warm salt water softens the paneer and allows absorbing the gravy easily.