Sometimes the batter for medu (urad) vada becomes thin, but you can make crispy vadas by just adding rava (suji) to the batter to get correct consistency.

To make paper dosa from the atta you have ground today, put some buttermilk instead of water on flour. You'll get great paper dosa on the same day!

To make falooda sev, mix 1 cup powdered arrowroot with 2 1/2 half cups of water and cook, stirring continuously, over a low flame till it turns into jelly. Put it into a sev mould and press out the noodles directly into ice-cold water.

Take 1/2-cup of moong dal and mix with leftover rice after draining the water. Mix salt, red chilly powder, green chillies, ajwain & coriander leaves. Make small balls and deep fry. They will taste like cheese pakoras!

Make a rich sheera with leftover gulab jamun or rasgulla syrup. Take 3 or 4 tsp of flour and fry till brown. Now add the syrup slowly and heat for 2-3 minutes. You can have it with puri or as a sweet dish. Add cashewnuts or almonds for garnishing.