Today'sTip

Add fenugreek seeds to make the batter for dosas, which will yield a different aroma.

Today's Tip

Soak rice in warm water to make soft idlis.

Today's Tip

To make crispier wheat dosas, dry roast the wheat powder/mavu first and then add water to make dosas.

Today's Tip

When you fry ladiesfinger, sprinkle some curd to avoid the stickiness.

Today's Tip

Use gingelly oil when making vatral/vatha kuzhambu will intensify the flavour and aroma.

Today's Tip

Add tender coconut water instead of plain water to wheat flour in order to make delicious chapattis.

Today's Tip

To keep potatoes fresh for long days, keep an apple within it.

Today's Tip

To overcome the excess salt in the gravy( kuzhambhu) fry the rice in dry "kadai/pan", then powder it and add it to the gravy( kuzhambu). The excess salt will disappear.

Today's Tip

If you forget to soak legumes like Channa, Rajma or Green Peas the previous night, then dry roast them on a kadai/pan before pressure cooking them. This will make them cook faster and easier.

Today' Tip

When preparing Onion bajji's, slice the Onions without peeling the skin first. Peeling the skin after slicing will help in retaining the round shape of the onions, without them getting separated.

Today's Tip

Soak Groundnuts, grind and add to grated coconut when making coconut burfi.
This imparts a distinguished flavour to the burfi.

Today's Tip

When preparing radish sambar, saute the radish before and add to the sambhar.
It takes the taste up a notch!!!!!