Banana stems in South Indian cuisine can be preserved by soaking them in tamarind water instead of buttermilk, preventing them from turning black.
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Deep-fried snacks, like bondas, can be enhanced by adding dates to the urad dal mixture, resulting in a subtle sweetness.
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Dahi vadas can be enhanced with roasted cumin seeds, replacing the usual spicy and tangy chutneys, enhancing the dish's aroma and taste.
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For a delicious beetroot stir fry without grated coconut, consider using roasted gram powder for a unique aroma and texture.
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To ensure crispy dosas, rub tamarind and oil mixture or use onion on a hot tawa to prevent sticking and ensure perfect results every time.
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While preparing Idli Podi, avoid burning spices, over-roasting dal, not cooling ingredients, grinding too fine, using low-quality ingredients, and not storing properly.
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Create coconut rice using fluffier jasmine rice and full-fat coconut milk, seasoning well, and cooking on low-medium flame for even texture and avoid high flames for overcooking.