To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
Use the leftover dal water to make rasam or sambar.
If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
Soak whole pulses overnight and other dals for one hour before cooking.
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixer.
Whenever curd is to be added to the masala, it should be beaten well and add gradually.
Good variety chillies and chilli powder also gives colour to the gravy. As far as possible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.