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Use tender stems of cauliflower leaves at its base to give body to vegetable stock. Or chop very fine. Stirfry and add to any soup. Give a distinct beautiful flavour.
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Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.
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Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.
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To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides.(Wipe over with damp fingers to clean). Mash and use as required.
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Face Mask
Make a paste of gramflour and honey, with a few drops of lime. Wash face, rub the used lemon vigorously all over face and neck. Apply paste. Keep for 10 minutes. Wash off with water. Feel your skin glowing and fresh.
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Do not throw away drained marinade liquid. Refrigerate and use to season stirfried veggies or steamed rice.
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People with kidney problems and other digestive system ailments should use products with preservatives, high salt content, and tomatoes sparingly. Such persons can make sauces in small quantities without preservatives and enjoy them too.
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Caked mud should first be scraped off fabric with a blunt knife. Soak in warm soap suds, and Wash with a soft scrubber.
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Store chopped vegetables in airtight plastic containers in the fridge to keep from browning and drying up.
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Soak squeezed lemon peels and some mint leaves in a mug of hot water for at least 1 hour. Squeeze out the peels and leaves, add water to remaining bath water for a refreshing bath.
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Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.
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Crusts removed from bread for making sanwiches, etc. can be sun or oven dried till brittle. Then run in a mixie, to form fine breadcrumbs. Refrigerate and use as required.
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Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
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Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.
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Rub brassware with tamarind and salt before washing with soap. It will sparkle like new.
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Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.
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Soak almonds in water overnight if you want to remove skin. The skin will come off much faster than that soaked in hot water for a short time. The almonds will not discolour also. Any extras may be sundried till crisp and stored for months in airtight jars.
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Leftover parathas eaten cold with hot tea taste good.
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Cool and pour fenugreek water in any potted or other plant, it is nutritious for them. Do not Discard down the drain.
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Dissolve a 1/2 tsp. of turmeric powder in hald a cup of hot sweetened milk and drink for relief from cough and cold. Repeat morning and night for a week.
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