Papad:Bake in microwave oven.
Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
Pickles:To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
Popcorn:Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
Potato:To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
Refrigerator:To prevent formation of ice, rub table salt to the insides of your freeze.
Rice:Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.
Samosa:Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.
Sugar:Put 2-3 cloves in the sugar to keep ants at bay.
