Cooking Tips

• After deep fries, oil turns into black or dark mud in color. To remove this dark color and reuse, put small piece of tamarind into the oil after the oil comes to room temperature and leave it overnight. Next day filter it (with strainer).
• In most of the indian cooking we use onions as the base of the curry.So in order to make the onions cook fast, add salt initially to the onions after they are warm and mix it well and cover with a lid. Do not forget to stir it in between.
• Red onions give nice color to your curry than white\yellow onions.
• If you are a working women\men and you wanna do all chapatis\pulkas at once and preserve it for few days: Refrigerate chapatis by wrapping it with a paper towel and place it in a ziplock(air-tight) bag.
• If by mistake you put bit more salt in pesarattu batter. You can minimize it ;) Just add a tsp of rice flour. This also makes pesarattu, soft than crisp.