Use Curry in seasonings and coriander leaves while you serve.
Use vegetable and dhal cooked water for some or other preparations as they are nutrient contented better do not waste the nutrients.
When you use fresh coconut for grinding in the mixie better do not over fry the ground paste or masala as it turns dry and lacks taste.
If the ground masala or paste sticks to the pan it seems the quantity of fat used for frying is less in the curry so add little oil while frying.
If salt is excess in any curry add a cut raw potato in it for half an hour and take it out it removes the excess salt.
You must keep garam masala, masala powders, sambar powder prepared in air tight containers so that it will be helpful for you to cook faster.
Some times for NID preparations you can preserve ginger garlic paste in the refrigerator for speedy cooking.
Green chilli paste can also be prepared and stored in refrigerator. Wash green chillies wipe them add more rock salt an dgrind into paste and refrigerate it use for emergency.
Even cumin seeds, coriander seeds powder can be done and stored in air tight container.
Try to use vegetables as fresh as possible.
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