|
Always use a standard set of measuring instruments for your cooking. This Will save a lot of time on approximations, and additions-deletions. Also it will avoid searching for measuring gadgets at the last moment.
|
|
While cutting tomatoes into slices, use a bread sknife instead of an ordinary knife. The skin remains intact - also the task is executed faster.
|
|
Colour code similar keys around the house (set of cabinets, etc) by using 2 sets of of plain multicoloured bindis. Stick one on the key head and the other of the same colour on the door of the corresponding closet. Use for fevicol or glue for lasting effect.
|
|
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.
|
|
Use unpeeled potatoes wherever possible, the skin carries a lot of nutrition. Use peeled skins to Rub mirrors, and then wipe with soft moist cloth for a shine. Or place over face for a few minutes Like a pack, remove, wash with tap water for a fresh clean feel.
|
|
Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.
|
|
Fresh coconut milk turns rancid fairly quickly, to prevent this, add a pinch of salt to the coconut milk to help preserve for a few hours.
|
|
Almond Peels
Do not throw away almond peels. Sun dry and drygrind fine. Mix with gramflour, curd and use as a face wash.
|
|
Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.
|
|
Keep a large black cardamom in the mouth, for relief from persistent cough.When it eventually softens, chew and swallow.
|
|
When you are cooking brinjal add a spoon of milk so that the brinjal retain its colour without becoming black. You can add same while cooking banana or any other vegetable to retain the colour and taste will remain good.
|
|
Grind cardamom along with skins to make powder. Pass through sieve. While getting more quantity and becoming economical the flavour is also enhanced. Mix the residue in tea leave or tea masala for beautifully aromatic tea.
|
|
Any vada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light, as also soft on frying.
|
|
Children Food
Make dosas a little less crisp. Roll in any desired filling like a frankie. Add chutney or jam if desired. Make very tasty rolls for your kids lunch box, with change from the routine sandwich too!!.
|
|
Scarpions or Centipedes
If insects like scorpions or centipedes enter the house, donot panic. Pour some kerosene on their faces as they advance. They will be immobilised, then kill. This technique can even immobilise a reptile.
|
|
Keep rolled puris in the fridge for 5 to 10 minutes before frying them,they will consume less oil,and be more crispy when fried after 10 minutes.
|
|
Sparking Gold And Silver
Clean embedded dirt from gold or silver jewellery by giving them a brisk brushing with some toothpaste and an old toothbrush.Then wash with water. Just like you brush your teeth! The effect is sparkling!.
|
|
To a cupful of leftover dal,add 2 leftover chappaties and a dash of leftover rice if desired, and further add some water, coriander leaves, and boil in a saucepan. Add any spices and salt if required. Garnish with a tsp. of fresh ghee. You have a tasty hot wholesome breakfast.
|
|
To make creamier raithas, add half a cup of fresh cream to one recipe of raitha. Makes the dish much more rich, though.
|
|
Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.
|
