Here goes some of the cooking tips for Indian cooking.

1. Curry leaves : Curry leaves are used in many dishes to enhance the aroma. But curry leaves have many health benefits too. It is good for hair growth. But the twist here is we, people discard these leaves while eating the food, because they are not chewable. So to avoid it , cut them into strips with scissors and then add them while tempering. This way they get consumed along with the food item.
2. If salt amount is increased in curry make small balls of wheat dough and add it in the curry it will absorb the excess salt in curry.
3. While preparing Palak paneer, to retain the green color of spinach add a pinch of baking soda. This method maybe adopted occasionally. Adding baking soda to vegetables may make them lose their nutrients.
4. Storing curry leaves and coriander leaves : Always store them in fridge without removing them from the stem. This way they will not become dry and will not lose their aroma.
5. Pakodas : I you want your pakodas super soft add mashed potato to the batter.
6. To avoid tears while cutting onions cut them vertically and soak them in water for 15 minutes. This way you can cut onions without tears.
7. Fenugreek : It has many benefits and is good for diabetics. This is usually added in tempering for rasam sambhar etc., Since they are bitter in taste people throw them away. Or avoid adding them altogether. Dry roast fenugreek seeds and make a fine powder o them. Store it in fridge in a airtight container. Use this powder in tempering for almost all items. One should add a little quantity so that the dish does not become bitter.
8. Cooking of okra/ladies fingers : While cooking okras, they become sticky and slimy. Because of this people avoid eating this vegetable. But it has a good source of fiber. To remove sliminess while cooking anything sour may be added. But what if people don't like the sour taste in the vegetable and wanted to eat a fry ? To make fry lot of oil needs to be used which is not good for some people. So here is a trick. Cut the okras and dry them under fan for 10 minutes. Then transfer them into a microwaveable vessel and microwave for 15 minutes. They almost become half dry and lose their sliminess. Then fry them in a frying pan with very less oil.

Thanks for reading!!