Roasting rice before cooking will enhance the flavour in it.
Short grain rice is for sushi, sticky bowls, etc. while long grain rice is for biryani, pilafs and salads.
Cooking biryani, fried rice, schezwan rice absorbs less oil while vaghar khichdi and masala khichdi absorbs more oil
After washing rice for pulao, spread it on a cloth for drying. Leave it for 15-20 mins. This makes the rice grains separate.
While making pulao in a kadai, do not stir ingredients frequently else the rice will turn into a paste. Open the lid frequently, if it’s cooked then only stir it.
While cooking toor dal, add a pinch of turmeric powder and a drop of oil. It cooks faster.
Add tadka on the dal only after it has cooked properly and then close the lid immediately to get that aromatic fragrance.
Soak lentils and beans for at least 8 hours or overnight for better and fast cooking experience.
Add ½ tsp of sugar while cooking beetroot in a cooker to avoid the spread of colour.
In your sugar container, add some cloves in it to keep it away from ants.