1. To make poha and sabudana khichdi more tastier and good looking sprinkle very little amount of water after it has been fried, turn off the flame and cover it completely with lid. Open and Serve after 10 minutes. Believe me its taste will be enhanced.
2. Instead of using ready made ginger garlic paste use a grater to make a paste quickly(it hardly takes 2–3 mins) with less amount of ginger than garlic. Taste will be a lot different.
3. While making kadhi pakoda, slightly press pakodas from your hand and then add it in the boiling kadhi. This will make ur pakoda absorb kadhi hence it will be more tasty.
4. While making gravy of chhole, mash some boiled chhole and boiled potatoes to make your gravy more thick and its super tasty!!
5. For those who are on diet but they do like rice: wash rice properly and add double water as that of rice and let it boil without lid. After 5–7 mins drain out that water and add hot water to semi cooked rice and cook it.
6. Use warm milk while making curd. It will be thicker.
7. To peel of the garlic easily, heat it in hot pan for hardly 3 or 4 mins
8. If you are making dry sabji then after adding spices, sprinkle very little amount of water and stir it for approximately 1 minute. This way your spices won't burn or stick to the base of vessels.
9. If you don't have a non stick pan to make dosas or uttapam or cheela then on normal pan add a little amount of butter heat the pan for few seconds and wipe off that melted butter. Now batter won't stick to the pan.
10. If you are bored with the regular taste of your sabji, use my personal secret “maggi masala”. Don't use it on a regular basis but use it when you're truly bored by the regular taste.