A. - To facilitate & fasten cooking process, keeps some preparations ready for use.
1). Make a paste of garlic, ginger & store each separately in the refrigerator.

2). Make a powder of black peppercorn, cloves, cinnamon, cardmom, nutmeg, Jeera & coriander seeds and store these powders, separately in airtight containers.

3) Grind ¼ kg green chillies, 3 tbsp salt and 1 tsp lemon juice to keep chillies green& fresh up to 7-8 days.

B. - Precautions to be taken while cooking vegetables to ensure quality & taste.
1) As soon as mustard seeds /rai starts cracking, lower the heat till the process of adding and mixing the recipe ingredients is completed.

2) Cook vegetables in their own juices and then add water as required.

4) Wash hands, utensils before cooking.

5) Wash vegetables thoroughly before cutting.

6) Eggplant/ Brinjal and Okra/Bhindi must be inspected for worms while cutting.

7) To remove skin of garlic cloves easily, apply little oil to them.

8) Let the tadka cool before mixing it with raitas which contain yoghurt /curd.

C. -Preservation Tips
1). Place 5-6 pieces of the Clove spice or Laung in the sugar and semolina jars. This will keep them free from ants.

2). To preserve chopped onion for 3-4 hours, apply salt to it, wash it in water & squeeze out water.

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