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If gum dries up, add a little vinegar and stir.
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Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, Fruit, other dishes and even icecubes, and the damage will be irreversible. This is because of High content of garlic in many pastes.
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While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
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Wrap green leafy vegetables in old newspaper before putting in the vegetable bag or tray. This will make them last and keep fresh much longer.
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Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.
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Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.
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For Sparkle
Wash your Diamonds with Toothpaste on an old toothbrush. Then wash in clean water(You can use cotton for rubbing). They will sparkle.
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Freshly cut fruits can be kept for a longer period by adding a little limejuice or a small dose of vitamin C tablet.
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Mix spirit and milk to wipe away ballpen stains from foam leather.
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To crush chillies fine, run in a small electric grinder with a pinch of salt. This will Remove with a rubber spatula. This will save a lot of time on chopping, as also it will Keep the hands safe from handling chillies. Even one or two chillies can be done Easily this way.
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Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.
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When your shower curtian turns mouldy, soak it in a bucket of water with 1/4 cup of bleach to 10 litres of water overnight. Bingo!! All the mould out! wash as usual.
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Do not discord the water after boiling the vegetables. Collect the water in a container and store in the fridge. During the weekend you can use this as a base stew for any soup.
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Blanch green leafy vegetables ( fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, store in freezer for about 2 weeks without spoiling.
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Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
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Place some soda bicarb open in a small shallow dish in the fridge. This will disallow odours of one dish mixing into another. Eg. milk and guavas.
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Always add a teaspoon (at least, if recipe does not call for more) of wheat flour to the fat while popping gum crystals, to ensure their even popping of the crystals. They will also not stick together.
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Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
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Wet the inside of pan before putting milk for boiling. This will keep the pan from scalding the milk at the bottom of the pan. Also use a fairly heavy pan.
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An open packet of tomato puree may get a mould or fungus. To store the puree for longer, pour it into an ice tray and freeze. This serves the dual purpose of storing as well as, a few cubes can be removed at a time as required.
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