This is something I tried out personally and would be useful when you have not much time to roll out rotis, especially for working moms... :)
Place the colour vadam (any) on a paper towel on MICRO HIGH for 40 seconds
& here you go with fried vadam without a drop of oil.
Adding 4 to 5 ice cubes while grinding urad dal in the grinder (while grinding for idli & dosa) will avoid over heating of the grinding process & make it fluffy.
While making any payasam just before removing from flame add 2 crushed marie biscuits & allow boiling for 2 - 3 minutes. This not only thickens the payasam but also adds to its taste.
Add a small piece of ginger/a pinch of hing while cooking dals in pressure cooker; this will remove the gas quotient of dal.
To thicken any gravy/kuzambu just grind a teaspoon of roasted gram dal (pottu kadalai), add it & boil for a few minutes.
When storing coriander leaves, curry leaves & green chillies, lay a paper towel at the bottom of the container. This absorbs the moisture content inside the box & greens stay fresh for long.
When grating carrots the most challenging part is when the carrot becomes too small to
hold & to grate without hurting your fingers try this: Use a fork to hold the small piece & grate.