We know roti tastes hard because the dough isn't soft. Warm water kneads dough for soft rotis. Check dough softness after kneading. Rest the dough 15 minutes before frying!
Because most of us are health-conscious these days, we provide a silky meal without cream. Milk, malai, and cashew paste thicken gravies.
Unless you soaked them over night, this method will cook chanas in an hour. Boil water and add chana. Chana boils fast!
Do you lack time to cook? We can help! Make a week-long all-in-one gravy. Sauté some tomatoes, onions, garlic, and ginger until tender. Blend it all and refrigerate.
New cooks often mismeasure. Most of us salt our food during that process. To lessen the saltiness, add milk or malai.
We love garlic, but peeling the buds is tedious. Peel lots of garlic and make a paste to decrease that. Freeze it. Quickly peel garlic buds by shaking.
Many things we boil before eating stick together after boiling. Add oil to pasta or noodles to keep the strings apart. It's easier to peel potatoes in boiling water.
We all struggle to clean the kitchen after milk vessels over boil. To avoid that, boil milk in a heavy-bottomed vessel. This makes kheer well.
Are your pooris soggy after cooking? If so, add rava to your dough for crispy, flavorful pooris.
If you want to make your own garam masala, here's how. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a basin and store.
India relies on dal. There is a way to make your dal taste richer after boiling and adding masala. Just roast and boil your dal. Your dal will taste smoky.