• To make crisp pakoras add a teaspoon of rice flour to the gram flour batter. Pakoras will turn out crispy.

• To obtain soft and luscious paranthas add ghee instead of oil to the flour while kneading the dough.

• To make aloo tikkis crisp add two teaspoons of roasted semolina to the potato mixture.

• While whipping cream never overdo it or butter will form. Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peak form. Keep in refrigerator till used.

• Puris may be rolled and placed between damp muslin cloth at least an hour ahead. Fry just before serving.

• Whenever adding chopped/whole green chilies to a tempering, hold the chilies down with the back of a spoon, or else they may sputter or burst dangerously.

• Powdered dry poha may be used for coating cutlets, croquettes etc. before frying to give a wonderful crispy crust.

• Pep up salads, by sprinkling some crushed ganthias, sev, golgappa puris or even papdi just before serving.

• Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green chutney on the slices before putting the filling.

• Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.

• To get a neater finish of tarts or pies, always roll a round wider than the circumference of the mould, so that it will fit right to edge after pressing into the mould.

• Crush vermicelli or sago and roll patties or croquettes in this powder before frying, to get a crisp crunchy cover.

• In order that chana soaks better in the cold season, add three to four pinches fruit salt to the water for each cup of chana.