| The ways of getting your food fast yet delisious & ways of using food items for other purposes. add some boiled rice to white gram and rice, while grinding.
and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
- To adjust salt
- in curried add roasted rice powder.
too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
dal add some refined oil or garlic. It will reduce gas trouble.
and basin in a polythene cover in refrigerator when you want tem stored for a long time.
vinegar in the boiling water before steaming potato.
dosas, add a teaspoon of tur dal gram) and some fenugreek seedswhile soaking rice
corn flour to the jar of salt to prevent it from getting damp.
raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
added to the flour container will keep the flour free from moisture.
flakes easily, wash and soak them in cold water for about an hour.
retain their original colour, if you add a pinch of sugar while boiling.
vegetables will remain fresh longer, if wrapped in newspapers when you are storing.
have any cream to add in the soup or gravy, add a mixture of butter and milk.
on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.
cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
will increase the taste of meat and vegetable curries.
tasty chappathi by mixing equal proportion of wheat flour and barley.
eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling.
eggs in cold water for 5 minutes, this will make removal of the shell easier.
with a knife dipped in hot water to avoid breaking.
will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.
too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk.
powdered lemon rind to puddings or deserts to avoid the smell of egg.
make crispy potatoes or banana chips, sprinkle salt water over them while frying.
warm water for a minute, if you need to peel them quickly.
turns out too salty, garnish it with some grated coconut mix with cumin powder.
sugar while cooking spinach, it will retain its green colour.
well, if you add a little sesame oil while cooking.
'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.
teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
sauce, add some paneer.
will help pickles from getting spoilt.
skin of almonds easily, soak them in hot water for 15-20 minutes.
cloves in the sugar container will keep the ants at bay.
piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols(which avoid absorption of cholesterol by our body) or similar substitutes.
lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
banana over a burn on your body to have a cooling effect.
Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directlyand immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues.
(Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.
chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
small piece of hing (asafoetida) in the same container will store chili powder for long time.
board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
- Coriander/Mint: You can use
dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.
boric powder in kitchen in corners and other places. Cockroaches will leave your house.
coconut in water for 1/2 an hour to remove its hust.
fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with ahot knife (dip it in hot water before cutting).
pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
comes off easily if the garlic cloves are slightly warmed before peeling.
of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitut it with oil.
Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.
green peas, keep them in a polythene bag in the freezer.
Place a betel(paan) leaf over the leftover idli and dosa batter to prevent them sour.
Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp. To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe. frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of sprayin the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
away the foods left over. Store them in Fridge. Use them in making tasty dishes.
or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.
peacock feather, lizards will leave your house.
base of the vessel with water to reduce the chances of milk to stick at the bottom.
Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
- Mixer/Grinder: Grind some
common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.
camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.
the oven window to conserve energy because the oven temperature drops by 25 degrees every time itsdoor is opened,
· To clean the oven, appl a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
microwave oven.
Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
· Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
To prevent formation of ice, rub table salt to the insides of your freeze.
- Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in thcontainer of rice to keep insects at bay.
Rice pulao and other recipes.
- Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.
- Sugar: Put 2-3 cloves in the sugar to keep ants at bay.
· Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
- Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.
- When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh. Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkledon it on the object to be polished.Gargles with tamarind water is recommended for a sore throat
Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.
Add a little bit of common salt to the washing powder for better cleaning of utensils. - Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
- Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
- Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.
- Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage establiser.
- Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
· Cleaning the Cutting Board
After using the cutting board to slice, dice, or chop all kinds of neat goodies, use a metal scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scrapings into the garbage disposal, garbage receptacle, or trash. Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature of at least 165°F, then you can probably place a high-density plastic cutting board into the dishwasher. Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand. Allow the board to air dry. | 
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