All Tips
- 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. - 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.
- 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.
- 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.
- When there is party, prepare a menu well in advance. Introduce a new recipe only if tried, at least, once.
- If dried herbs are used in a recipe, crush them first to release their fragrance.
- 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.
- 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.
- 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.
- 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.
- Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
- After polishing brassware with brasso, apply tamarind paste to the vessel , rub and then wash. This will make the shine last longer.
- Pot-plants - The next time you boil eggs, use the cooled water, which is now filled with minerals from the eggs, to give your pot-plants a good, nourishing drink.
- Tomatoes can be kept longer if kept in the freezer, this also helps, when the skins of the tomatoes have to be peeled, as it comes off naturally when the tomatoes thaw.
- Lime peels dipped in salt can be used to make coppers-bottoms sparkle. Rub with salt dipped peel. Leave for a minute. Scub with soap and wash.
- Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.
- 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.
- Skillet
Heat used lemon peels in heavy iron skillets with some water and salt. Cover and allow to stand for an hour, before scouring gently with a soft steel scrubber and some dishwashinh soap. The skillet will come out very clean. - Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
- Place candles in a dish of water while burning. They will last longer.
- Any mashed potato stuffings, etc. tend to have water crystals on thawing after removing from the freezer. After thawing take in a heavy pan, and cook on medium flame, stirring all the time, till the water evaporates. The texture, on cooling a bit will come back to the original.
- For apt usage of a microwave, compliment microwave cooking with traditional forms. Do the boiling, frying and seasoning part on a gas stove. While leaving the baking, sauteeing, cooking, melting, etc. to a microwave.
- If curds is too sour tie for 10 minutes in a muslin cloth, to remove the sour whey. Use the residual curds to proceed after adding a little milk. Do not throw away the whey. Use to knead dough for paratbas, or soak silver trinkets and brush with soap water to clean them. Or scrub copper of copper bottom vessels to make them sparkling clean.
- Boil onion peels with a little water and vinegar in burnt and greasy pans. Simmer covered for 3-4 minutes. Wash with washing powder and scrubber. They will come out clean easily.
- To slice vegetables with smooth skins like capsicum, tomatoes, remove a thin sliver of skin Vertically. Place knife over this strip while making the slices. This will cut much easier, neater, And quicker.
- Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
- Mix together a big pinch of salt in any cold cream or even plain white petroleum jelly and Apply on face. Scrub smoothly with palms for about 3 minutes, to exfoliate skin, and remove Dead cells. Wash off with mild soap, and warm water, to leave a fresh, clean, tinglin skin.
- To make aluminium vessels look good again, rub them with emery paper. Mere
- A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.
- A clove and a cardamom kept in the mouth while travelling, brings relief to those suffering from motion sickness.
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