- To remove the skin of almonds easily, soak them in hot water for 15-20
minutes.
Putting 3-4 cloves in sugar container will keep the ants at bay.
If you keep a piece of blotting paper at the bottom of the container, it
will keep biscuits fresh for a longer time.
- Avoid the use of butter. It it is essential to use, use a butter containing
low saturated fat or with plant stanols (which avoid absorption of
cholesterol by our body) or similar substitutes.
- Apply some lemon juice on the cut surface of the apple to avoid
browning. They will look fresh for a longer time.
Apply mashed banana over a burn on your body for cooling effect.
Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix
and apply directly and immediately to the sting; cover with bandaid to hold
in place. Pain will go away in just a few short minutes.
- Slit karelas at the middle and apply a mixture of salt, wheat flour and
curd all round. Keep aside for ½ hour and then cook.
- To keep celery fresh for a long time, wrap it in aluminium foil and place
in the refrigerator.
- Place some chopped onion in the vessel having burnt food, pour boiling
water in it, keep 5 minutes and then clean.
- Keeping a small piece of hing (asafoetida) in the same container will
store chili powder for long time.
- Use a wooden board to chop. It will not blunt the knife. Don't use a
plastic board, small plastic pieces may go with the vegetables.
- You can use dried coriander and mint leaves in coarse powder form in
vegetable curry or chutney, if fresh ones are not available. To keep them
fresh for longer time, wrap them in a muslin cloth and keep in a fridge.
- Put some boric powder in kitchen in corners and other places.
Cockroaches will leave your house.
Immerse coconut in water for ½ an hour to remove its hust.
To chop dry fruits, place them in fridge for half an hour before cutting.
Taking the fruits out and cut them with a hot knife (dip it in hot water
before cutting).
- If the dough sticks to the rolling pin, place it in freezer for a few
minutes.
- Make a small hole in the egg by piercing a pin before boiling it. You will
be able to remove its skin very easily.
- Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if
it rises to the surface, it is certainly quite old.
- Garlic skin comes off easily if the garlic cloves are slightly warmed
before peeling.
- Avoid the use of ghee. If it is necessary, substitute it with canola oil.
Even for making halwa, you can partly substitute it with oil.
- To keep the chillies fresh for a longer time, remove the stems before
storing.
To preserve green peas, keep them in a polythene bag in the freezer.
Place a betel (paan) leaf over the leftover idli and dosa batter to
prevent them from becoming sour.
- Do not beat idli batter too much, the air of which has been incorporated
during fermentation will escape.
- If you add half a teaspoon of fenugreek seeds to the lentil and rice
mixture while soaking, dosas will be more crisp.
- To ripen fruits, wrap them in newspaper and put in a warm place for 2-
3 days. The ethylene gas they emit will make them ripe.
- Avoid deep frying. Substitute deep frying with stir frying or even bake.
Don't pour the oil, but make a habit of spraying the oil in utensil for
cooking. Heat the utensil first, then add oil. This way oil spreads well. You
will use less oil this way.
- Don't throw away of the foods left over. Store them in fridge. Use them
in making tasting dishes.
- If the lemon or lime is hard, put it in warm water for 5-10 minutes to
make it easier for squeeze.
- Hang a peacock feather, lizards will leave your house.