Blanch for 5 minutes and drain. Dry in the sun till crisp. Powder and keep in airtight containers. This powder can be used in cutlets, vada, curry, chutney, etc. It comes handy when we are short of fresh chillis.
Refined oil gets thick, blackish and foamy after frying pakodas.
Fry urad dal vadas in the same oil. The oil will become clean and fresh again. Don't throw away leftover vegetables after making the soup. You can use these for making pavbhaji for breakfast, vegetable koftas for dinner or cutlets for snacks. Cookies will remain crisp and crunchy if you cool them thoroughly before storing.