1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.
2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.
3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.
4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.
5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.
6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.
7.A piece of jaggery added to ghee will help preserve it longer.
8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.
9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.
10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.
Tips By: Mrs. Mira Balachandran; email@example.com