Tips

 Heres a few collection of tips:

1.  Add 1 tsp rice flour to coconut milk in any preparation to avoid it from splitting
2. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
3. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.
4. To make pooris more crispy add a little rice flour to the wheat flour while kneading.
5. Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
6. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
7. To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
8. Soak whole pulses overnight and other dals for one hour before cooking.
9. Always add hot water to the gravy to enhance the taste.
10. Add 1 Tbsp of hot oil to the dough for making puris or kulchas.
11. If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
12. Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator or in a microwave.
13.  Immediately after boiling noodles/pasta put them in normal cold water to separate them each. 
14. If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
15. While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom. 
16. Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.
17.  While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent. 
18. Always use heavy bottomed vessels to make desserts, in order to avoid burning.
19. Make desserts with full cream milk, to get thick creamy texture.
20. Whenever curd is to be added to the masala, it should be beaten well and add gradually
21. Leaving diluted lime juice in a tea pot overnight will clean the brown stains
22. Warm lime a bit for more juice before squeezing 
23. When using methi (leaves) add little sugar and lemon juice to remove the bitterness of the methi (for eg methi paratha,methi puri) 
24. Storing curry leaves for many days - Put the curry leaves with the stem into air tight bottle with some fenugreek seeds. The leaves remain fresh and do not turn black!
25. Wash your greens/leafy veggies to remove bacteria then soak them in a mixture of warm water and a teaspoon of salt to remove insects that may have clung to them.