- To make an easy substitute for curry powder, combine dhania-jeera powder with a pinch of sambhar masala
- If you dont have any stocked up breadcrumbs for cutlets, just use fine semolina (rava) to coat them
- To quickly peel the tomatoes, immerse them in hot water for 2 mins and then into cold water for a minute
- While frying the bhatura, press the centre lightly with a frying spoon so as to help it to puff up
P.S: If you guys have any further suggestions please don't hesitate to add them
- While boiling milk , first add a small quantity of water and then add the milk, this would prevent the milk from sticking to the sides of the pan
- Immerse coconut in cold water for ½ an hour to remove its hust, and it also breaks evenly.
- Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour
- During rainy / winters to ferment the idli batter, keep it over the TV / Fridge stabilizer for about 12 - 14 hours( this trip can be used in India) / in a pre heated oven overnight - by pre heating the oven at 200 and allow it to cool for 5mins .....then place in your batter overnight and this is how mine came.....
- To ripen fruits, wrap them in newspaper/blanket and put in a warm place/cupboard for 2-3 days. The ethylene gas they emit will make them ripe
- Crust removed from bread for making sandwiches etc. can be sundried or ovendried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required
- Add a few drops of salt water to banana chips while frying them as this will make the chips crisper
- Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster
- Dont throw away thick plastic sheets, got in readymade atta, rice bags, as this can be used while cutting acidic fruits such as pineapple or fruits like pomegranate which may stain your slabs / flooring
- While making ghee from butter add betel leaves. They give a pleasant aroma as well as increase the shelf life
- While making ghee from butter, cook it in an aluminum vessel
- Peel vegetables and fruits thinly as a major chunk of nutrients lie just beneath the skin. Peeling them thickly would result in a loss of these nutrients.
- Don't throw leftover vegetables. Use them as a stuffing for making paranthas or can be made into cutlets by adding bread crumbs / cornflour / gram flour / mashed potatoes which will help them in binding
- Instant noodles when crushed and deep-fried, make an excellent topping for soups, salads, etc...
- To prevent stains inside pressure cooker put squeezed lemon peels at the bottom while cooking
- The stains can also be removed by rubbing it with ash or with used tamarind pulp
- Line the jar in which salt, is kept with blotting paper to keep it dry always
- To keep dampness from affecting flour while it is stored, tuck a bay leaf inside the container. This helps to absorb the moisture
- Parboiled rice can be dry roasted and tied in a muslin cloth to prevent moisture from salt and sugar
- While placing the above in salt - pepper cruets, mix it along with the salt/pepper
- To save your sugar from ants put some cloves in the jar
- While using cardamom seeds the skin left out can be placed in the sugar jar. This will add flavor to the sugar
- When pans are badly burned and crusted, fill them with soapy water and let it boil for 15 minutes. This will help to remove burnt marks while washing
- To adjust salt in curries add roasted rice powder
- Small balls of wheat flour dough can also be placed in curries / dhal containing excess salt and can be removed later.
- Place a peeled potato in your over-salted dish while it's still cooking, it absorbs the excess salt
- When you cook dal add some asafetida . It will reduce gas trouble.
- While storing green chilies, remove the stems. This will help the chilies to stay fresh for a longer time.
- To avoid refrigerator stinking place a piece of sliced lemon or wipe it with baking soda / cooking soda mixed with water
- To remove stains from OTG / Sandwich maker, make a paste with cooking/baking soda , apply and leave it for 10 mins. Wipe it with a wet cloth
- While cooking okra (ladyfingers) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky
- Clean lady fingers with water and pat it till dry. And while cutting it, cut it on a tissue / newspaper. This will avoid stickiness while cooking
- To remove worms / insects from cauliflower, add the florets to hot water along with a pich of salt and turmeric and drain after 10 mins
- Adding 2 - 3 tsp of curd while grinding green chutney makes it more tasty
- Chutney for sandwiches can be made by adding half a slice of bread while grinding along with some shelled peanuts
- While making aata halwa, add some semolina and gram flour to make it more tasty
- If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. This can also be used for pav / burger buns
- To keep potatoes from budding, place an apple in the bag with the potatoes
- To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing
- When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. (ah, an old 1940’s Fannie Farmer trick!)
