• Whenever adding chopped/whole green chillies to a tempering, hold the chillies down with the back of a  spoon or else they may sputter and burst dangerously.   
  • Soak tamarind in warm water for getting maximum extract and a smooth paste.
  • Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
  • To obtain thick yogurt set it in an earthen pot.
  • If the curd has not set well place it in a bowl of warm water and it will set in 15 minutes              
  • To prevent the ladyfingers from being sticky toss the chopped pieces in 1 tab of lemon juice before frying or cooking.    
  • Add some bay leaves to the raw rice when storing it. Besides keeping worms away it is very fragrant.   
  • To retain the green color of veggies, sprinkle some sugar over them while cooking.
  • A little lemon juice and a spoonful of ginger juice in a bottle of soda help relieve indigestion
  • Roast rawa and moong dal on low heat for 10-15 minutes to keep them insect free.
  • Banana skins will not turn black if they are wrapped in a wet cloth and kept.
  • After peeling pomegranates don’t throw the skin away. It can be powdered and a tsp of the powder taken with water in the morning will not only purify the blood but also serve as a good deworming agent.           
  • Knead flour with hot water to get fluffy and soft rotis.          
  • While cooking rice add 2 drops of lemon juice. The rice will remain fluffy and not stick together.
  • To keep fruits and veggies fresh longer, wrap them in newspaper before storing them in the fridge.         
  • If the tomatoes are overripe and difficult to use, dip them in cold water and apply some salt and leave them overnight.They will be fresh and firm to touch the next day.
Share and Enjoy:
  • Facebook
  • Twitter