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Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
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To avoid stains and smudges on costly cookbooks while following recipes, slip them, open page up, into a transparent plastic bag.
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If not using tea leaves for a long time, pour into clean ziplock bag, remove excess air, seal tight And place in an airtight container, to lock it freshness in. Especially so when you are going to Lock up home for a while.
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If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.
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Glassware
Rinse glassware in a solution of 1 part vinegar and 3 parts water after washing with soap. This will make the glassware gleam and clean.
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To avoid stains and smudges on costly cookbooks while following recipes, slip them, open page up, into a transparent plastic bag.
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Lemon and orange peels, dried and powdered and mixed with gram flour can be used as an excellent exfoliant. When required add 1 tsp. curds to 1 tbsp. flour mixture. Rub face gently with mixture for 5 minutes, wash with ordinary tap water for a clean, clean, feel. This can also be used as a bath scrub for body, daily.
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Do not use soap when cleaning a mirror because it streaks the glass. All you need to do in cleaning a mirror is to wipt it with a cloth moistened with water in which a little vinegar or ammonia has been added, and then wipe the mirror dry with a soft cloth that is lint free.
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Rub the point of a bee-bite with soft mud and salt made into a paste. The swelling will subside soon, as also the poison will not spread further.
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Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
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Always add a tbsp. of oil to plenty of water while boiling pasta of any kind. It will keep them from sticking to each other.
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Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.
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Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.
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Run a spoonful of any sev, papdi, or farsan made of gram flour in a mixie. Add this powder to thicken gravies which have a watery consistency. Take care to use non-chilli sev for light coloured gravies.
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Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.
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In US Tomato Juice is available in large cans. This is very convenient for making rasam and other dishes which require the usage of tomato. I normally buy a large can pour it in the Ice cube containers in the freezer (normally used to make ice). I store these cubes in a ziplock bag and use them. They are very convenient and rasam and other dishes taste very good with these too.
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Place a folded cloth under any vessel which you have to whip in. You will have a better grip of the vessel since it will not slip over the worksurface. This holds good while mixing cake batter, icings, whipping, etc.
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In case rice tends to have excess water, wrap a thick cotton cloth tightly over the lid, and cover container. The napkin will soak the excess moisture, as the steam rises.
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To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
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Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of cornflour.
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