Top 10 Cooking Tips for Indian Recipes

When frying, the oil should be in the correct temperature. If its too hot, the outside will get browned up too quickly before the inside gets cooked. If its not hot enough, the fried food will absorb too much oil before getting cooked.
To make crispier puris, add a little rava to the wheat flour while kneading.
To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.
Use a deep vessel to fry chicken to avoid the splashing of oil and juices all around the place.
To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading.
Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
Toasting nuts, rice, rava and dal before cooking with it increases its flavors considerably.
Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.
Do not wash the mushrooms with water. Clean it with a damp cloth. Add salt to the mushroom only after it has browned.
Similarly adding salt to the chicken also slows up the browing.

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