1. If while cooking curry is drying up fast and you wish to add more water, make sure warm water is used.
2. Indians use yogurt to tenderize meat; add about 1 tbsp to 450 g of meat and marinate for about 20-30 minutes before cooking.
3. One of the secrets of a good curry lies in the quality and amount of spices used. It is preferable, therefore, that you prepare your own ground spices or buy them from a reliable source. Very often, commercial curry powders are adulterated with rice or maize flour and do not contain the pure ingredients.
4. Care of the griddle (tawa) used for cooking chapati and Roti Jala:-
i) Wash new griddle with warm water.
ii) Season the new griddle by using about a handful of grated coconut. Fry this on griddle over low heat, making use of every part of the griddle. Keep stirring coconut for about 40 minutes then discard coconut. Next, heat a tablespoon of cooking oil on griddle, break an egg and spread it all over. Discard egg when it is cooked and wipe surface of griddle. It is now ready for use. After this, the griddle should never be washed. After use, merely wipe over with a dry towel or a paper cloth. If at any time food sticks to it during use, repeat egg treatment.

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