Soak Chana dal, kabuli chana, udat dal etc. over night for best cooking.
Soak dals for at least one hour before cooking.
You can use leftover dal water in preparing rasam.
Soak poppy seeds (if used in masalas) in hot water for 15 min. before grinding.
Before soaking Rice or dals wash thoroughly, and not after soaking. You can also use the soaked water for grinding.
Add a pinch of salt and a tea spoon of oil to homemade pastes like garlic-ginger paste, chili paste, ginger paste etc. This helps to keep the paste fresh for a longer time when refrigerated.
Add a pinch of salt while frying ginger garlic paste in oil. This avoids sticking to the pan.
To store Sooji( rava , semolina) for a longer period roast it in a heavy bottomed pan . Cool and store it in an air tight container.
To retain freshness of Sooji,(semolina) besan(gram flour), Maida for a longer period, keep them in fridge in air tight containers.
You can store kismis (raisins ) in the refrigerator in an air tight container for a longer period