Top tips

• Always add the spices at the right time. This brings out the flavor of the spice and makes the dish taste even better.

• While making Rasam, add the Asofoetida when the Rasam forms foam.
• Always wash rice until the water turns from cloudy to clear.
• Use hot water to soak channa or rajma before boiling. This removes the flatulence out of it.
• Always wash your vegetables before cutting. Never do the reverse.
• Remove the stem of the green chillies and store them in a food storage container and refrigerate. This helps green chillies last longer.
• Cut the stem of a bunch of coriander leaves, wrap it in a paper towel and place it in ziplock. Store in refrigerator. 
• Pull out the curry leaves alone from the twigs and store them in food storage container and refrigerate.
• Avoid boiling vegetables in the microwave. Food tastes better when cooked on stove top. Use the microwave for reheating/warming.
• Use a microwave safe glass/porcelain dish. Avoid using plastic for microwaving.
• Peeling almond skin is easier with microwave. A handful of almonds and water in a microwave safe vessel and 2 minutes on high power should do the trick to removing the skin.
• Never leave food open inside the refrigerate. Cover with lids.
• Add little water to the vessel before boiling milk. This helps the milk from not sticking to the bottom of the vessel.
• When using wooden skewers to grill, dip the skewers in water and then grill. This prevents the wooden skewers from burning.

You can post questions on any clarifications/suggestions/tips you need while cooking. I would be glad to pitch in my tips for you.