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Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
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Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and donot have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.
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Nails
To avoid fingernails getting grimy and gritty during messy work, apply some petroleum jelly or vaseline generously all over the hands.
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Add a few drops of salt water to banana chips, etc. while frying them, in the hot oil. This will turn out the chips crisper.
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Cut extra bread into tiny cubes, bake croutons and store in airtight container in the Refrigerator. Crush and add to gravies, icecream servings, or soups as desired.
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Line the bottom of your salt jar with 2 layers of blotting paper before pouring it in. The salt will not become moist even in humid climate.
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Do not throw away the drained water in which dal is boiled. Use it as stock for soup, dal or even a gravy vegetable.
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Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.
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Soak tamarind in warm water for making fast and smooth paste.
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Cleaning Basins
Make a concentrated solution of bleaching powder and water. Apply on stained surfaces and wash basins in a bathroom (tiles, etc., not metallic), leave overnight. Wash clean with water next day. Will keep the bathroom sparkling.
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Cheese will stay fresh longer if wrapped in Clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge to keep it good for days.
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If there is a lot of leftover paneer crummbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.
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Air out the sago seeds in hot sun for half an hour before frying, to get very well-fried sago. Sometimes the centres which stay hard, can be avoided by doing this.
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When there is party, prepare a menu well in advance. Introduce a new recipe only if tried, at least, once.
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If dried herbs are used in a recipe, crush them first to release their fragrance.
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Add a pinch of sodabicarb to spinach while boiling to retain its bright green colour. Also never overcook greens as they will lose thier colour taste and vital nutrients too.
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When a large serving is required use the julien recipe ( veggies cut into inch long thin strips) since more can be sizzled in one round. Or supplement this dish with the patties, etc. of the veg. sizzler.
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To keep the green colour of peas bright, put in boiling water and boil on high till done. Drain, pour very cold water over them, drain again. Use as required.
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A glass of warm water, to which the juice of 1 lemon, and a tsp. of honey has been added, help in weight loss if taken first thing in the morning, regularly.
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Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
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