* Store Cilantro ( Coriander leaves ) & green chillies in an airtight container wrapped in paper towels. They will stay fresh for more than a week.
* Saute (without oil) finely chopped onions in a pan till the juice in the onion evaporates. Once the juice dries up, add ½ tsp oil. This way you will use less oil & sauté onions faster.
* Adding a pinch of salt while sautéing onions helps sautee it faster.
* Soak tomatoes in boiling water for a few mins to peel them.
* Add a pinch of salt while blanching spinach leaves in boiling water to retain its beautiful green color.
* Rinse utensils in a big bowl of water to which a tsp of vinegar has been added. The utensils will sparkle & shine.
* Before deep frying vegetables like Okra (lady’s finger) which have a lot of moisture in them, chop them & place in the microwave on HIGH for 1-2 mins.This helps reduce the moisture & soak less oil while being deep-fried.
* Making dosa will less oil – Rub the griddle with a piece of onion dipped in some cooking oil. Don’t use oil after spreading the dosa batter or while flipping it. The dosas will not stick to the griddle & will also use less oil & be healthy.
* Store ginger in the freezer. It will increase it shelf life & will make it easy to grate.
* Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer.
* To remove excess salt in the dish you are preparing, add a few pieces of raw potato
* Putting 3-4 cloves in sugar container will keep the ants at bay.
* If you keep a piece of blotting paper at the bottom of the container, it
will keep cookies fresh for a longer time.
* Avoid the use of butter. It 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.
* Apply some lemon juice on the cut surface of the apple to avoid
browning. They will look fresh for a longer time.
* Apply mashed banana over a burn on your body for cooling effect.
* Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix
and apply directly and immediately to the sting; cover with bandaid to hold
in place. Pain will go away in just a few short minutes.
* Slit karelas at the middle and apply a mixture of salt, wheat flour and
curd all round. Keep aside for ½ hour and then cook.
* To keep celery fresh for a long time, wrap it in aluminium foil and place
in the refrigerator.
* Place some chopped onion in the vessel having burnt food, pour boiling
water in it, keep 5 minutes and then clean.
* Keeping a small piece of hing (asafoetida) in the same container will
store chili powder for long time.
* Use a wooden board to chop. It will not blunt the knife. Don't use a
plastic board, small plastic pieces may go with the vegetables.
* 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 longer time, wrap them in a muslin cloth and keep in a fridge.
* Put some boric powder in kitchen in corners and other places.
Cockroaches will leave your house.
* Immerse coconut in water for ½ an hour to remove its hust.
* To chop dry fruits, place them in fridge for half an hour before cutting.
Taking the fruits out and cut them with a hot knife (dip it in hot water
* If the dough sticks to the rolling pin, place it in freezer for a few
* Make a small hole in the egg by piercing a pin before boiling it. You will
be able to remove its skin very easily.
* Immerse the 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.
* Garlic skin comes off easily if the garlic cloves are slightly warmed
* To keep the chillies fresh for a longer time, remove the stems before
* To preserve 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 from becoming sour.
* Do not beat idli batter too much, the air of which has been incorporated
during fermentation will escape.
* If you add half a teaspoon 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.
* Avoid deep frying. Substitute deep frying with stir frying or even bake.
Don't pour the oil, but make a habit of spraying the oil in utensil for
cooking. Heat the utensil first, then add oil. This way oil spreads well. You
will use less oil this way.
* Don't throw away of the foods left over. Store them in fridge. Use them
in making tasting dishes.
* If the lemon or lime is hard, put it in warm water for 5-10 minutes to
make it easier for squeeze.
* Moisten the base of the vessel with water to reduce the chances of milk
to stick at the bottom.
* Keep spoon in the vessel while boiling milk at medium heat. It will
avoid sticking the milk at the bottom of the vessel.
* Adding half of teaspoon of sodium bicarbonate in the milk while boiling
will not spoil the milk even if you don't put it in the fridge.
* Grind some common salt in your mixer/grinder for some time every
month. This will keep your mixer blades sharp.
* Put a few camphor tablets in a cup of water and keep it in the bed
room near your bed, or in any place with mosquitoes.
* When the noodles are boiled, drain all the hot water and add cold
water. This way all the noodles will get separated.
* To avoid 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 a long time.
* Watch from the oven window to conserve energy because the oven
temperature drops by 25 degrees every time its door is opened.
* Apply 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
* Bake in microwave ovens. Wrap the papads in polythene sheet and
place with dal or rice will prevent them from drying and breaking.
* To prevent 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.
* 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
* 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
* Add a few drops of lemon juice in the water before boiling the rice to
make rice whiter.
* Add a teaspoon 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 5gm 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 the container of rice to
keep insects at bay.
* Preserve the samosas in freezer. For eating, take out of the freezer two
hours in advance and bake them over low temperature.
* Put 2-3 cloves in the sugar to keep ants at bay.
* 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.
* 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
* 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 sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.
* 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 longer time wrap them in newspaper
before putting them in the fridge.
* Chop the vegetables only when you are ready to use them. Don't cut
them in too advance. It would spoil their food value.
* To get yogurt in winter, place the container in a warm place like oven
or over the voltage stabiliser.
* 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.
* To easily shred cheese, place it in the freezer for 30 minutes. The
firmer cheese is less likely to make a melted mess on your grater.
* To cut grease and odour on dishes, add a tablespoon of vinegar to hot
* You can clean darkened aluminum pans easily by pouring in two
teaspoons cream of tartar mixed in some of water. Place on heat and boil
for 10 minutes.
* To unclog a drain, mix a cup of salt with a cup of baking soda. Pour
these into the drain, and then add a pot of boiling water.
* If you drop an egg on the floor, cover it with salt and let it remain like
this for a couple of minutes. You will be able to easily clean the mess with
a paper towel.
* Mix extra pastry dough, to the breadcrumb stage, and store in airtight
container in refrigerator. Use as and when required, for simple and quick
result. Same dough may be used in a number of tarts, pies, cookies and
* Warm garlic flakes slightly either in a microwave oven or on a griddle
before peeling. The skin will come off easily.
* When mixing cake batter, icings or whipping any liquid, keep a folded
cloth under the vessel. This will help you get a better grip of the vessel
since it will not slip over the work surface.
* To get the full flavour out of saffron, warm it slightly before crushing
(you may do so in a microwave oven for ten seconds on HIGH), add one
teaspoon of warm milk and stir well.
* Wipe the blades of greasy knives with a peeled lemon. Then wash
under running water. The greasiness will disappear.
* If karanjis get a bit stale, warm them for half to one minute in a
microwave oven before serving. They will taste like freshly fried.
* A handful of well-soaked moong dal added to any salad will increase
the proteins and make it extra nutritious.
* It will be easier to chop raisins if you sprinkle some flour over them so
that they do not stick. Then cut with a small kitchen scissors.
* To smoothen the icing on a cake use a knife dipped in hot water and
gently rub it over the top and the sides.
* A handful of salt added to the rinsing water for glass and crockery will
not only make them cleaner but sparkling clear.
* You can eliminate tedious cleaning of the shelves of your kitchen
cabinets if you line them with old newspapers. Just discard and replace
with fresh ones.
* Place a large jug filled with hot detergent water on the kitchen
platform so that large knives, forks, spoons, spatulas, etc. can be put
straight into the jug after use. Thus they will require only a quick rinse
before use again.
* When adding flour to any liquid to thicken it, first mix the flour in a
little liquid to make a smooth paste and then add it to the rest of the liquid
and stir well. This will prevent lumps from forming.
* To prevent chopped brinjals from getting discoloured keep them in
salted water, till required.
* Keep grated potatoes in cold water to prevent them from getting
discoloured. When required, drain, press out excess water and dab on a
clean kitchen towel. Use immediately.
* To refresh old laddoos, heat them in a microwave for thirty seconds.
The laddoos will taste as good and fresh.
* Whenever lemon slices are added to any tea, make sure to remove
every single seed, or the tea will taste bitter.
* Add cardamom peels to the tea canister, instead of throwing them
away. It will lend a very subtle flavour of cardamom to every cup of tea
* 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.
* Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a
griddle before powdering. They will grind faster and the powder will be
* Always keep dough covered with a moist cloth to avoid a dry crust
from forming on it.
* To unmould chilled dishes quickly, dip container halfway into hot
water for a few seconds and then unmould.
* Icecreams set faster and better in aluminium containers. Also, place a
thick plastic sheet or spread some salt under the container to keep it from
sticking to the floor of the freezer.
* Avoid cooking sour dishes (like tamarind based dishes) in a non-stick
pan as the sourness will remove coating faster.
* To avoid dishes from burning when being cooked in a handi, place a
tawa (griddle) underneath.
* While making ghee add betel leaves. They give a pleasant aroma as
well as increase the shelf life.
* If the jam has got solidified add a little hot water to the amount of
jam you need and stir.
* Instant noodles when crushed and deep-fried, make an excellent
topping for soups, salads, etc.
* Warm cardamom pods very lightly, cool and deseed. These seeds will
powder more easily.
* Use ground sugar to make thick shakes etc. So that the sugar
dissolves quickly and completely in the cold milk. If pouring out colours
etc. turn out to be a messy job, use a clean ink dropper for this purpose.
* Rub brinjals with a little salted oil after slicing to avoid discoloration.
* Keep a little powdered cashewnuts handy in a bottle to thicken
gravies, milk, etc. in a hurry.
* While cutting jackfruit apply little oil to the knife as well as your
hands. It will cut easily and prevent your hands and the knife from getting
* Chop green chillies, etc. either with a steel knife or steel scissors. Do
not use iron knives since the paste will tend to turn blackish later on.
* Soak lemons in lukewarm water before slicing and squeezing them in
order to extract maximum juice.
* 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
* To retain the nutrients in vegetables, scrub and wash them in several
changes of water before chopping. Once chopped immediately immerse
them in gravy.
* Don't throw leftover vegetables. Use them as a stuffing for making
* While storing the excess dough in the refrigerator coat it with a light
layer of ghee or oil. This shall prevent the dough from getting dry.
* Large or mature carrots can have a slightly bitter taste. To avoid this,
slice them lengthwise and remove the core before using.
* When buying eggplants, select those that have a nice glossy shine.
Avoid ones that are dull in colour for they will be overripe and bitter.
* Use a potato peeler to create cheese peels for garnishing salads,
* After chopping garlic or onions, run a lemon quarter over the knife
blade and the chopping board to remove the odour.
* When the chillies are required to be ground it is best to soak them
beforehand so that they soften and make a finer paste.
* Mash about six cloves of garlic and add to half a cup of butter. Then
add chopped chives or parsley, form into logs, wrap in plastic and freeze.
Slice as needed to add to meats or vegetables or use as a spread on bread.
* Basil leaves are tender and bruise very easily. So never chop them
with a knife, but tear them lightly with your fingers just before using.
* If vegetables are cut uniformly, they not only cook evenly and impart
a good flavour but also retain their nutritional value.
* If walnuts or fresh coconut flesh is to be taken out as a single piece
from their shells, keep them in hot water for five minutes and then break
* Lettuce when cut with a knife get discoloured along the edges so they
should always be torn by hand.
* You can add garlic, rosemary, dill or any other herb to wine vinegar
and use it to flavour a salad, vegetable or main dish.
* When you flatten a chicken breast, it not only gives it a uniform
thickness but also tenderizes the meat by breaking down some of the
* Do not add baking soda to beans to soften it because it actually
prevents the beans from absorbing moisture and may also destroy some
* When buying zucchini look for one with a firm texture and glossy
bright colour. Any zucchini that feels limp has lost flavour and texture.
* To rejuvenate muffins that have been sitting around for a while, heat
them in the microwave oven just long enough to warm them.
* Citrus skin contains oils that have intense flavour that can brighten up
many a sweet or savoury recipe.
* Never defrost fish, chicken or meat at room temperature - the surface
temperature rises to a point where bacteria can multiply before the centre
* Fish has a tendency to leave its smell in the pan. To eliminate fish
smell put used tea brew and boil it for ten minutes and smell should be
* In order to get rid off the unpleasant odour due to accumulation of
food scrap in a refrigerator, place a fresh slice of bread which will absorb
all unpleasant odour.
* Used milk glasses should be rinsed with cold water instead of hot
water before washing, as hot water cooks the milk and makes them harder
* Unsliced stale bread can be refreshed by sprinkling it with water,
wrapping it in a foil and heating it in the oven on 200 ºC for about five to
* To prevent lump formation in a salt container, put little rice granules
at the bottom of the container, as they will absorb the moisture from the
* Use milk instead of water to knead puri dough. Puris will become soft
* When cutting meringue pie, dip knife into ice cold water as this will
prevent meringue from sticking to knife.
* To make whipped cream retain its peaks, add one teaspoon of honey
* If mushrooms are very large, the stalks are likely to be tough;
therefore they should be discarded. Always tear rather than cut oyster
* When using cooked or raw garlic as an ingredient in dishes that will
be stored for several days, be sure to remove any small green shoots found
in the centre of the cloves. These shoots have a slightly bitter taste, which
develop over time and can be imparted to the finished dish.