Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance. Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil. To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking. When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste. The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them. When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.Onions will brown faster if half a teaspoon of salt is added to the onions while frying.While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.