|
To make things easier, prepare enough to to make some tacos, some enchiladas, and even nacho chips. Store separately as shown in recipes and use as desired.
|
|
Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green Chutney on the slices before putting the filling.
|
|
If your cutlery is discoloured by egg stains, crumble a sheet of silver paper and one teaspoon of salt in a glass of water. Put the spoons and forks in this and they will come out looking clean and shining in a few minutes.
|
|
Save old toothbrushes for quick cleaning of those corner and grooves which are difficult to clean with larger brushes. eg. bottles, bathroom corners, tile joints, engraving on metals, etc.
|
|
Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
|
|
Freeze puree of grilled and mashed brinjals, and add to gravy vegetables to add that typical brinjal flavour or even thicken a gravy, in a jiffy. Add a little salt, lemon juice and turmeric to the puree before freezing.
|
|
Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.
|
|
Test to check if bread has been done completely. Invert and knock the base lightly with your Knuckles. It is done if the sound is hollow. If base is soggy, then more baking is required.
|
|
Nail and Hand Care
Dip fingers in warm olive oil every alternate day for 7-8 minutes. Remove and rub the oil that stays over till the hands absorb it. Reuse the same oil cup to keep fingers and hands soft and free from winter dryness.
|
|
Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.
|
|
To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.
|
|
Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.
|
|
Make small quantities of many types of butters, so that with very little extra effort, you can provide yourself or family with a wide choice and variety to cater to many tastes.
|
|
Line the bottoms of your kitchen cabinet shelves with old newspapers. Instead of tedious cleaning, just dicard and replace with fresh ones. Cheap and quick.
|
|
Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.
|
|
This may sound funny, but when cutting lots of onions, to avoid burning of the eyes, if you have swimming goggles then wear them and cut. This will prevent the eyes from watering.
|
|
Grease Stains
To remove grease stains from fabrics. Soak stain in pure petrol. Allow to dry. Wash with soap and water as usual. Do not soak in soap.
|
|
To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque.
|
|
Shell very fresh tender green gram, fill into freezer bags, remove trapped air, freeze. The gram will be fresh for 2-3 weeks. Thaw to room temperature before using.
|
|
Day old bread, blended in a dry mixie, to make fine crumbs, acts as an excellent thickener in gravies, batters, soups, etc.
|
