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Try making omelet 2-3 times in it first, then make dosa. If you do not include eggs in your diet, then try making adai first. Once the cast iron tawa is seasoned well, it works wonderfully and making dosa is a breeze!!!
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If the gravy is too salty, drain off the liquid, add fresh liquid and then adjust the seasoning as required.
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Coconut milk can be added to gravies to balance the excess salt.
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For Indian gravies, adding 2-3 tbsp of yogurt or malai (fresh cream) helps to balance the excess salt.
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For soft pakoras - Add 2 tsp of hot oil to the batter before frying.
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For easy digestion - Add a pinch of hing when cooking any dal, legumes, potato or plantain dishes to aid in digestion.
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Grinding for idli using mixie - Soak rice in hot water for 5-6 hours.
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For crispy bhindi fry - add a tbsp of curd or lemon juice when frying the bhindis. This also prevent stickiness.
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Retain the white color of cauliflower - Add a tbsp of milk while cooking cauliflower
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For tasty and fluffy omelets - Add a little milk or a tbsp of water when beating eggs.
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Before making dosas, add 2-3 drops of oil on the tawa, then rub with half an onion, to prevent the dosas from sticking to the tawa.
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Add 2 tsp of water to the egg mixture to get fluffy omelette.
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Use warm water for kneading dough to get soft rotis.
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Keep brown bread and a few chutneys like tomato chutney, green chutney etc with you, which will serve as a side dish for idly, dosa, pongal and can also be used as a spread for sandwiches and bread toast.
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Add cheese rinds to vegetable or meat broths for another dimension of flavor.
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Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
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When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
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Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
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Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
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For best results when you're baking, leave butter and eggs at room temperature overnight.
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