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- - How can we keep green leafy veggies green and crisp for a few days? - by Bharti Goyal (Jaipur india) - 9 years ago
  - Hey Bharti, an important question indeed! Veggies should be kept green and crispy for as long as possible and we have a simple solution for you. Wash green leaves in running water to remove mud. Dr...
- - How to reduce spiciness of red chilly from a gravy? - by Monika (Ropar) - 9 years ago
  - Good question Monika! Dairy products are naturally bland in taste and counteract the spiceness of the dish without changing the flavour composition of the dish. You can add milk, cream, curd, butte...
- - Can I get the recipe of the tasty side dish, mixed vegetable gravy, served along with rava idly? Thanks. - by Hema Gokul (Bangalore) - 9 years ago
  - Yes, you can! Traditionally Rava Idli is served with aloo sagu. But you can always experiment and serve Vegetable Curry (Mukkalu Pulusu) or Kootu with Rava Idli as well.
- - How can I cook cakes & cookies in a cooker? - by Gunjan (Delhi) - 9 years ago
  - Hey Gunjan, cookies and cakes are not recommended to be made in a pressure cooker. But in rare cases, if you're using a pressure cooker method, gasket and whistle should be removed and the cooker s...
- - How to make bajra & makki ki roti? - by Aditi (Delhi) - 9 years ago
  - Aditi, here you go! Making bajra and makki ki roti just got easier.
- - How to remove bitterness of methi leaves? - by Devaki (Dharwar) - 9 years ago
  - Glad you asked Devaki! The charasteristic flavour of methi is bitterness, so though you cannot completely remove it, you can mask it with some salt. Simply add some salt to methi leaves, and let it...
- - Not a query but an observation! In the Chole masala recipe, you have mentioned 4 badi elaichi, that is black cardamom. But the pictures show chhoti elaichi, or green cardamom. From my experience, i think badi elaichi is to be used, right? - by Sonita (Bhilai) - 9 years ago
  - Hi Sonita, kudos to your observation, and thanks for informing us! Always make sure to add badi elaichi when cooking Chhole Masala.
- - My homemade paneer always crumbles and breaks. How do I prevent this? - by Kavita Menon (Bangalore) - 9 years ago
  - To make firm paneer, just add half tsp of corn flour or maida to milk.
- - Sometimes the brinjals give out a bitter taste after cooking. Any tips? - by Priyanka Kataria (Jaipur) - 9 years ago
  - Put the brinjal (eggplants) pieces or peeled smoked brinjal in water for around 10 mins. Discard the water. This removes any bitter taste from them.
- - How long should I boil potatoes? They always turn out half-cooked. - by Neha Iyer (Chennai) - 9 years ago
  - While cooking potatoes, cut them in half and add a pinch of turmeric. This makes the potatoes cook faster.

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