Make sure the ghee is hot before adding the spices to get the best flavours out of the spices. Saute the onions until they get light brown in colour and soft in texture before adding other ingredients because once you

Sieve the flour to make sure there are no lumps in your batter. Add water in small batches to get a perfect consistency. Make sure the oil is hot before frying so that the pakodas don’t get soggy. Fry the pakodas

Make sure the vessel is clean before pouring the milk so that the milk doesn’t split while boiling. Don’t make a fine paste of the rice, it will change the texture of the phirni. Use fresh mango pulp to get

Sieve the flour before using. Add adequate amount of water to make a soft dough. Peel and dice the potatoes before boiling so that they take less time to cook. Apply water to the edges so that the dough sticks