Give me some cooking tips....

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• Secret to soft and creamy eggs. When making egg scramble beat the eggs with 1 tbsp of full fat milk for soft and creamy eggs

• Fresh homemade basil pesto survives in the refrigerator for 5-6 days and the freezer for 1 month

• Are you like me? Do you also end up breaking omelet while flipping it? It helps sometimes to butter the edges and surface of my spatula a little to avoid the omelette from slipping off and breaking.

• Hate peeling boiled eggs? While eggs are boiling, take another deep pan and fill it with ice cold water.  Drop the boiled eggs (after the 10 min mark) into the ice cold water for 5 mins to make the peeling process easier.

• My omelettes always break when I flip them - Trick I use: lather the spatula/spoon (used to flip the omelet) with some butter or any fat of your choice. This helps in flipping the omelet. The omelet does not get stuck to the spatula/spoon, does not slip off and does not break.

• Cook sweet potatoes faster - Wash sweet potatoes well and take a fork to poke few holes into sweet potato. I typically leave the skin on as it has a lot of vitamins and minerals. But if you don’t like it, feel free to peel the sweet potatoes and then poke holes. For a medium sized sweet potato poke about 6-8 holes well distributed throughout. The sweet potatoes will take about 45 mins to fully bake. After 45 mins poke the sweet potato it should easily passthrough the thickest width of a sweet potato. I typically bake 4-5 sweet potatoes together and use it as a snack for upto 2 weeks.

• Like crispy okra? Wash the okra well and pat it completely dry. If possible let it airdry for a couple of hours. If there is water content left in the okra your okra won't be crispy.

• Don't like bitter spinach or greens? Cook/steam the spinach in a pan. Once it is fully cooked drain all of the water. I like to drink up the water in which I cooked spinach as it has a lot of vitamin and minerals, Once the spinach is cooked blanch them by dropping the cooked leaves into ice cold water.

• Spaghetti squash - you tough thing! Always pick a spaghetti squash with the stem, and which is pale yellow in color. Cut the spaghetti squash (into 2 halves) along the length carefully using a chef's knife. It helps if you place a hand towel on the cutting board and then place the spaghetti squash on top of towel. This prevents it from slipping a lot. 

• Spaghetti squash recipes - I like to bake an entire spaghetti squash on one day and use it for multiple recipes over the week.. Baked spaghetti squash survives in the refrigerator for at least 7-10 days. 

• Ginger garlic paste – Indian cooking requires extensive usage of ginger and garlic.  Churn 4in of ginger stem and 8 garlic cloves with with 1 tbps avocado oil. Refrigerate for a month and use.

• Husband bought you raw avocados? No worries. Place them in a tight brown bag and keep them somewhere dark. Alternatively wrap aluminum foil around each one separately to cover them completely and then keep them in the dark place. Your avocados will be ripe in 24 hours.