tonnes of tips . . tips .... tips

TIP:  COOK PEAS AND CABBAGE WITH OUT
SALT, THEY WILL COOK BETTER.
TIP :  WHILE COOKING DAL IN PRESSURE COOKER ADD DROPS OF OIL OR BUTTER  IT WILL COOK FASTER. 
TIP :  NEVER BOIL OR PRESSURE COOK 
RAJMA WITH SALT IT WILL MORE TO COOK.
TIP :  COOK FENUGREEK (METHI LEAVES ) 
WITH LITTLE SUGAR TO OVERCOME BITTERNESS. 
TIP :  BOIL PASTA WITH SALT AND LITTLE OIL SO THAT THEY DO NOT STICK TO EACH OTHER AND TASTE  BETTER.
TIP :  ALWAYS BOIL| BLANCH THE VEGETABLES WITH A PINCH OF SUGAR TO RETAIN THEIR COLOR.
TIP:  BOIL POTATOES WITH LITTLE VINEGAR 
TO GET WHITE POTATOES AFTER BOILING.
TIP :  COOK THE GREEN LEAFY VEGGIES WITH 
A PINCH OF SUGAR TO RETAIN ITS COLOR.
TIP :  BOIL CORN ON COB WITH A PINCH 
OF SUGAR TO RETAIN ITS SWEETNESS. 
AVOID ADDING SALT AS THEY WILL TOUGHEN.
TIP :  COOK LADY'S FINGER WITH FEW DROPS OF LIME JUICE TO MAKE IT CRISP.
TIP :  COOK LADY'S FINGER WITH LITTLE CURD, SO THAT THEY DO NOT STICK TO THE PAN.
TIP :  COOK MUSHROOMS WITH DROPS OF LEMON JUICE TO RETAIN THE WHITE COLOR.
TIP :  COOK CAULIFLOWER WITH ONE OR TWO SPOONS OF MILK, THEY WILL REMAIN WHITE..