After cutting the potatoes place the pieces in water to avoid discoloration or browning. This happens due to carbohydrate reacting with the oxygen in the air. Discolored potato pieces are safe to eat. They change color while cooking, but do not soak them in water more than 2 hours the essential nutrients will be soluble in water.
Preserving curry leaves: Wash the curry leaves. Remove them from the main stem, but do not separate leaves from the subsidiary stems. Wash them gently, dry them in shade, and store in good paper towels. They will give the same flavor & crispiness.
Eggplant/brinjal/aubergine should be placed in cold water and a pinch of salt after cutting to avoid discoloration. When cooking/baking an eggplant in microwave or oven, make sure to puncture it with knife from bursting. Eggplant cooks very fast, so add them to curry/dish in the final 10 minutes of cooking. Overcooking may make the eggplant mushy.
Fish sticks and falls apart easily on the grill. The best way is to cook the fish on a layer of lemons. Not only does the fish soak up the citrus flavor of the lemons, but it keeps the fish in one piece and makes clean up easy.
If the oil used for frying turns dark, add a teaspoon of white vinegar. Cover it with a lid and keep on slow flame. When the spluttering stops, remove the lid and strain the oil. The oil will be clear and clean, and can be re-used again.
To determine if baking soda is active or not, just add one teaspoon of baking soda to 1/3 cup of hot water. If it bubbles up vigorously, then it is still active and will give good baking results.