1)Fresh coriander is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.

2)house! I reckon it can do wonders for even the most jaded appetite.
Curry smells can be strong and while they are great when you're cooking and hungry, they are less then desirable when you're done with your meal. In other words, you don't want to keep smelling the curry you made yesterday, for the rest of the week! What to do? Simply place a small, uncovered bowl of soda bicarbonate in a corner on the kitchen counter. It will absorb all the smells and leave your kitchen (and therefore the rest of your house) free of cooking smells.

3)Orange pumpkin/ Kaddoo is perfect for thickening gravies that have become too thin! I usually boil and mash pumpkin and freeze it in an ice cube tray. That way its readily available when you need it. Just add a few cubes to a too-thin curry and cook for 5 minutes. Voila! No more runny gravy!
Always taste your curry before serving as pumpkin is sweet and can alter the flavor of the dish. You may need to adjust spices a bit to get the perfect taste.

4)How often have you cooked fresh, vibrantly colored green vegetables only to find them lose all their color and end up looking insipid? Too often for me! The trick is to add a little turmeric powder to the oil (when frying the masala) just before you put in the vegetable. The result? Fresher looking, greener cooked vegetables!

5)To convert the old Chapatis into the "chips" for your chip and dip, cut them into triangles and lay on a lightly greased baking sheet/ tray. Preheat your oven for 10 minutes up to 375 F/ 190 C/ Gas Mark 5. Place the baking sheet/ tray in the oven and bake till crisp and lightly golden.

To make Indian-style Chapati quesadillas, lay the Chapati on a clean surface. Place any leftover vegetable or meat, add cheese and your favorite chutney. Fold in half and place on a plate in the microwave. Cook on High for 10 seconds or till cheese melts. Cut into triangles and serve.

Another handy tip for using old Chapatis is to convert them into mock "Bhakris" (crispy savory flatbread).

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