TIPS FOR GOOD HEALTH

Health Care




A tsp. lemon juice, mixed with 1 tsp. honey, 1 tsp. ginger juice, will reduce phlegmatic cough.

For a painful scald, try this home-made remedy. Place a crushed onion on the affected part, with a bandage over it. It really works and brings relief. Another good remedy for burns and scalds, is to smear the parts immediately with the white of an egg. In half an hour there will be no sign of the burn, and no soreness. Works like magic!

People with kidney problems and other digestive system ailments should use products with preservatives, high salt content, and tomatoes sparingly. Such persons can make sauces in small quantities without preservatives and enjoy them too.

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.

Place cotton pads soaked in potato juice (grated and extracted from raw potato) over eyes, to remove puffiness. Regular use will reduce dark circles from under eyes.

Place teabags soaked in chilled water over closed eyes to relieve tired and strained eyes. Regular use will bring the sparkle and smile back to your eyes.

Wash hands and feet before sleeping. Apply petroleum jelly generously. Wear woollen or cotton socks and mittens. This will not only keep you warm and decrease chances of catching colds, it will keep your hands and feet, soft and supple through the winter.

Keeping a small lump of edible gum in the mouth, will bring relief to mouth boils and blisters.



Dry pomegrante skin, break into small pieces, chew these now and then to reduce coughing Spasms.

A regular warm shower just before going to bed, can work wonders for mild insomnia. Avoid late night teas and coffees.

Try a hot water bath, followed by a cup of warm milk half an hour before going to bed. This will help induce sleep for those having problems going to bed easily.

Take 1/4 tsp. omum (ajwain, oregano) seeds in a clean hanky. Warm it by rubbing on a warm surface like a griddle, or a switched off iron, or a warm switched off hotplate. Press against sinus points, for relief from headache and cold. Repeat 5-6 times a day for 3-4 days. Use same hanky and seeds.

Wear an old sock while doing dirty scrubbing and cleaning jobs to protect your hands from abrasions.

It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.

For best effects of your decorative icecreams, sundaes, floats, etc., use plain transparent glasses with interesting shapes, like conical, balloon, stemmed, slender, etc. Opaque glasses will hide the essential decorative feature of these yummies.

Always buy transparent (see through) containers for refrigerators, freezers, etc. These being see-through allow easy visibility of contents and eliminates searching, opening & checking or labelling of containers.

Spend 10 minutes each morning (even if it is in the bathroom), to make a list of work to be done with approx. time required. Pin it on your refrigerator door. Your work will get much more organised and you will find a lot of time saved at the end. Beside none of it will be left behind due to forgetting.

When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.

To clean the surface of vegetables like potato, radish, sweetpotato, carrots, etc. use a separate plastic scrubber or toothbrush kept for the purpose. Hold under running water and scrub.

To make an easy muslin pouch: Take 2 consecutive corners of a rectangular piece of cloth and knot together tightly. Repeat for other 2 ends. Hold like a hammock shape, pour in the curd and use the knots to hang the pouch. Halfway, close the opening with a plain clothesline clip. Hand on a hook or tap easily.

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.

Use a pair of scissors instead of a knife for cutting hot vegetables like chillies and also leafy greens like spinach, celery, coriander, etc. Your work will get done much faster. Take care to use a clean, non-rusty pair used only for kitchen purposes.

To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque.

Lot of Housewives complain about the time taken in the kitchen as they are chased by the clock. The Tip is you can do the cleaning of kitchen and utensils while waiting for boiling, heating and lot of other activities over the stove. This will save lot of time and extra efforts.

To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque

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.

Soak burnt pans with a weak solution of domestic ammonia and water. After an hour rub with used lemon peels dipped in salt. Wash with soap for a clean, clean pan.

Sometimes oil begins to foam on heating to deepfry and rises dangerously in the pan. To dissipate the foam add a marble sized ball of tamarind to the oil.

Line the bottoms of your kitchen cabinet shelves with old newspapers. Instead of tedious cleaning, just dicard and replace with fresh ones. Cheap and quick.

To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.

This may sound funny, but when cutting lots of onions, to avoid burning of the eyes, if you have swimming goggles then wear them and cut. This will prevent the eyes from watering. Subbu Balakrishnan

Use a large semiboiled potato to make a quick flower arrangement if a flower holder is not available. Push sturdy stalks of flowers into the potato at the required angles. Do not keep for more than 2 days. Immerse in water to which an aspirin is added.

Rub a piece of lime (used) inside the lunch box to get rid of strong odours (like garlic) before rinsing off.

If a lunch box tends of leak from cover, seal with scotch tape. Teach kid to remove tape before eating.

Grated paneer, carrot, beetroot etc. is a good accompaniment in a lunch box instead of biscuits, junk food like fries, etc.

Use minimal of wrappers, foils, etc. which they may litter or make messy if wrongly handled.

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.

Smear your hands with a little tamarind juice while collecting butter from churned cream. The butter will not stick to the hands.

To avoid stains and smudges on costly cookbooks while following recipes, slip them, open page up, into a transparent plastic bag.

If you write your own labels for kitchen or storage containers, cover the lables with transparent cellotape so that do not smudge.

If your cutlery is discoloured by egg stains, crumble a sheet of silver paper and one teaspoon of salt in a glass of water. Put the spoons and forks in this and they will come out looking clean and shining in a few minutes.

Put the container for setting curds in a large hot case to make the curds set faster and better

more tips for kitchen

Add 1 tbsp. vinegar to a litre of water in a blackened cooker. Cover and boil for a few minutes. Wash regularly. This will remove blackening of the cooker.

To clean a blocked metal tea strainer, heat gently or place in a hot oven. When fully heated, the tea particles between the mesh will burn out. Scrub out particles now, with a stiff toothbrush or a metal bristle brush, and they will fall out easily. Wash with warm soap water and metal scrubber to finish off.

Place a small clean kitchen towel at the bottom of a pile of hot rotis, moongdis, etc. so that the layer of moisture created with heat, is absorbed by it. Or else the lower ones will become moist and soggy. Remove towel when the rotis have cooled comepletely. For soft rotis, place in a tin, also place a napkin on top of the pile before placing lid. This will soak droplets formed inside the tin.

To clean dirty copper utensils: Fill a spray bottle with vinegar in which 3 tbsp. of salt has been added. Spray solution on utensil liberally. Set aside for a while. Rub clean with a soft cloth.

Place sheets of thick papertowels at the bottom of a soiled sink. Pour diluted bleach to soak them. Keep for 3-4 hour. Press out the liquid into the sink, remove towels, add very little detergent and scrub gently. The result will be a sparkling clean sink.

To clean stains from melamine cups and suacers, fill them with liquid bleach, leave aside for 2 hours, rinse with water. If you clean one piece at a time, the same bleach can be poured into all pieces one by one, and very little bleach will be required to clean many pieces of melamineware.

To assemble a steamer at home, just take a large deep vessel, a colander which fits on the rim of the vessel and a lid which when used inverted will fit well on the rim of the vessel. Place some water in the vessel, place the colander and add the contents. Cover with inverted lid and place a small weight over it to keep the lid firmly down. Use a metallic colander which has holes punched into it.

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.

When coring whole jackfruit, handle with kitchen gloves or grease palms to avoid the resulting discolouration.

Use a woodhandled rubber kitchen spatula to scrape or empty any cooked dish or chutneys. This way, the vessels comes clean and washing is eased, and saving of soaps etc. is quite a bit.

Cover jar labels, etc. with transparent scotchtape, to keep its ink from fading, running, etc. and the label from tearing with use.

Always store kitchen ingredients in see through containers of either clear glass or plastic, for ease in locating, cleaning and keeping track of whats required to be refilled.

Wrap hands in either plastic kitchen gloves or just plain plastic bags while handling chillies. These will keep the hands from the burning sensation later on. Rub ghee on palms if chillies cause burning hands. After the sensation cools, rub the peel of a used lemon for 2-3 minutes and wash off.

Never scrape burnt leftovers from casseroles. Soak in a weak solution of vinegar, salt and soapy warm water for an hour or so. The stuck particles will come off very easily, without scratching the dish.

Use the silver foil wrappings of used medicines to scrub greasy utensils like tawas, pans, etc. Embed them at the base of plastic scrubbers for easy use and grip.

Never take your cookbook to the kistchen. Always make a rough note of your recipe on a piece of paper, pin/magnetically stick it over your workplace at eye level. This way: You preserve you cookbooks better and your recipe is bang in front of your eyes so reference is easier with less chances of mistakes. Also, you've automatically gone through you recipe once before proceeding to make it.

kitchen handy tips

Wednesday, Jan 30 2008

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Kitchen




To ease the pouring of sauces in narrow necked bottles, use a funnel, holding it just above the top, stem inside, but not resting on the bottle. This way the air inside the bottle will easily pass out, while the suace is flowing in. It will not cause blockages and choking of the funnel. If bottom of funnel stem is so narrow as to block flow, snip off a small portion.

Use a pair of kitchen scissors to chop chillies, etc. fine. It will keep hands from burning, and the job is done much faster too.

Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.

Chop chillies, etc. either with a steel knife or steel scissors. Do not use iron knives, etc. since the Pastes will tend to turn blackish later on.

Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.

If oil is by chance spilt on the non stick vessel while making dosa or chapatti then wipe it immediately using a paper napkin before it can settle on the edges of the non stick pan. - Deepa

Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. - Deepa

Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.

Rub cut onion on insides of a new kadai or saucepan, and heat a little. Then pour oil and proceed. The pan will not burn contents easily. You need not do this for used pans.

Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and don't have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.

Garnish casseroles after they are ready with decoratively cut vegetables like flowers from tomato skins, carrot curls, onions curls, etc.

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.

Never place breads on uppermost or lowermost racks of the oven, especially the large ones, or the baking will not be even, and the insides might stay underbaked while the crust will become too dark and hard.

Place clean kitchen napkins above and below a pile of hot chappatis in the box, to keep the from Becoming soggy.

If your oven glove is not protection enough and you hand still feels the heat, or if it is too large to fit you comfortably, line it with a few layers of newpaper.

Place a kitchen towel under the legs of a rolling board, while making Chappaties. The board will not slip, and allow faster rolling.

If instant coffee has set in a bottle due due humidity. Pour some hot water over it, dissolve and Refrigerate. Use in liquid form, and add as desired. Do not keep for too many weeks, as it May ferment.

Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.

Add 1 tbsp. vinegar to a litre of water in a blackened cooker. Cover and boil for a few minutes. Wash regularly. This will remove blackening of the cooker.

To clean washbasins and sinks(non-metallic): Line the base and sides thickly with paper towels. Spray household bleach (dissolved in water) all over to wet towels completely. Allow to soak for 30-40 minutes. Remove towels, scrub lightly with some warm soap solution, rinse with water.

Sprinkle some salt over the soapy scrubber before scrubbing greasy and grimy utensils. This will make it easier for the grease to come off.

To season a new earthen handi, pour oily water in it (from cooking, like that rinsed from kadai, Etc.) for some time, rinse with plain water, and keep aside. Repeat process for 2-3 days as many Times as possible. Then use to cook, so the raw smell will go, as well as getting sturdiness.

Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using.

handy tips for appliances

Appliances




To clean blender, mixer bowls easily, after emptying content, add a cupful of water, run for a few seconds. All clogged particles will easily get flushed out. Use this water to add to gravies, soups, etc.

To clean the inside of a mixer or blender throroughly, fill it halfway with water. Add a few drops of detergent. Run machine for a few seconds. Rinse with water. Invert on a cloth till dry.

Half fill blender with water, add a few drop of mild detergent, and run the mixie for a few seconds. Rinse with water and wipe. This will clean the mixie of any residual particles stuck under the blades or in the grooves.

Clean stains from electronic items like tvs, computers, etc. with some cotton douzed in spirit. Follow with a soft clean moist cloth, and finally a dry flannel cloth.

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.

Place a large bowl half full of water, microwave on high till it comes to a boil. Remove and clean oven with a moist cloth, to remove grime and grease. Clean then as usual with warm soapy water dipped cloth.

Round or oval containers will spread heat more evenly in a microwave oven than square, rectangular or odd shaped ones.

Place a tsp. of soda bicarb in a corner of the fridge in a small crucible. This will keep smells of foods in the fridge from permeating each other.

Small cracks in plastic can be repaired by running a hot (not red-hot) screwdriver lightly along the crack.

Synthetic fibres stick to the bottom of the iron. Cool the iron, then rub the affected surface with nail polish remover to get rid of the stickly matter

To clean musty insides of a thermosflask kept closed for long, put in some tiny shreds of old newspaper and fill with warm water. Wash with soap water after 8-10 hours. The flask will sparkle as new and have no stale odours left.

handy tips for children

Children




Fix two small pieces of fine sandpaper onthe insides of pencilbox lids. This will allow the child to clean erasers in a jiffy.

1 tiny boiled potato given to the child at least 2-3 times a week is nutritious. Add seasoning or curds, but do not fry. Do a lot more good than fries.

Use old soft bedspreads to make soft sleepons for infants (the filling being layers of the bedspread and not polycotton or heavy cotton which has to be lined with plastic to keep dry.) Hygienic, easy to machine wash, safe and soft, and economical too.

Keep a good foodie kiddie chart for your kid in the dining room. Every time he eats well, add a colourful star or sticker of his/her favourite screen star, to give him a feeling of achievement. Works like magic with many kids.

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!!

If your griddle is large enough make many teeny weeny dosas instead of one big one. Top them with a bit of chutney and sandwich them. Kids enjoy these and eat them much less messily.

Try substituting kids' lunch bag with lemonade instead of water once or twice a week. They'll be thrilled.

Give a nice big bright star on your kiddies' room calender every day that he cleans out his lunch box fully!! See his enthusiasm soar.

For a children's party, make coloured ice-cubes by adding food colour to the water. Children love ice-crem, but it's quite expensive bought from the parlour. Instead, buy cones and make creamy inexpensive ice-cream at home (do not freeze fully). Fill in the cones and top with a cherry or grated chocolate.

Stick a strip of medicated plaster under the sole of your child's new shoes. He will not slip on a slippery floor

1)Homemade Exfoliator-Make a face-pack-cum-exfoliator paste with ingredients from your own kitchen.
For oily skin: Mix 2 tablespoons of bengal gram flour with lime juice and 2 pinches of salt and make a thick paste.

For dry or normal skin: Mix 2 tablespoons of bengal gram flour with full cream milk and 1 teaspoon of honey and make a thick paste.

Apply the above paste (as per your skin) generously on your face. Leave on for 5 minutes and gently rub off in circular motions. Wash the remaining off with cool water and pat your face dry



2)To peel garlic easily and quickly, prep it either by roasting it a little on a griddle or microwaving it for 1 minute on the 'High' setting. The skin will peel off without any trouble. Another solution is to soak the cloves in a bowl of water for 2 minutes and then peel

3)If you've ever bought green leafy veggies like spinach, dill and fenugreek and had them wilt before you could get around to using them, this one's for you.

Trim roots and thicker stems and wash well. Boil a large pot of water and dip the leafy greens in it for 30 seconds and remove. Drain and press out all the excess water. Freeze and use within 2-3 weeks


4)Removing Turmeric Stains
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!


5)Lighter, fluffier Bhajias/Pakoras
If your Bhajias/Pakoras have been turning out like rocks, don't worry. Help is at hand. Measure out the amount of bengal gram flour you intend to use for the bhajias. Add a 1/4 of this amount, of pressed rice (called Poha in Hindi) to the batter. First soak the pressed rice in warm water till soft. Rinse, drain the water and then add the puffed rice to the Bhajia/Pakora batter. Mix well and proceed as the Bhajia/Pakora recipe suggests.

6)Quick Chapatis, Parathas and Pooris (Indian flatbreads)
Roll out a large batch of chapatis/ parathas/ pooris ahead of time and stack with a layer of cling wrap between each (uncooked) chapati paratha/ poori. Divide into portions as required and store in large, date labelled Ziploc bags in the freezer. When you are ready to eat them, heat a skillet and roast (for Chapatis), or pan-fry (for Parathas) or deep-fry (for Pooris). Do not thaw before cooking.

7)Keep homemade pastes fresh for longer
If you make your own ginger, garlic and fresh chilli pastes at home, ensure a longer life by adding a tablespoon of hot vegetable/ canola/ sunflower cooking oil to them and mixing well. Refrigerate and use as required.

8)Getting the most out of limes and lemons
Always buy limes and lemons that have thin skin - they are juicier than those with a thicker skin. To get more juice, roll a lime or lemon on the counter, pressing down on it, before you cut and squeeze. Another way to get maximum juice out of most citrus fruits is to microwave them for 30-40 seconds, wait for a minute and then cut and squeeze!

9)Making Soft Chapatis (Indian flatbread)
There's almost nothing to beat soft chapatis as an accompaniment to Indian food.
To get really soft chapatis, the trick lies in the kneading. Use fresh yoghurt or milk instead of water! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.

10)Too much salt?!
How to save a curry that got too salty!
If you misfired with the seasoning (and we all do that sometime!) and your curry is saltier than you like, don't throw it out. All you need to do is peel and cut a large potato in half and add it to your curry. It will absorb the extra salt!

1)One of the most commonly eaten staples with most Indian food, Chapatis often get left over. Instead of tossing them out, here's how you can make them taste as good as fresh ones (well nearly) again.
If the Chapati is only a day old, simply heat a flat griddle or pan on a medium flame and reheat. Flip frequently to prevent scorching. If you're lucky the Chapati will puff again!

If the Chapati is more than a day old, sprinkle with a little water, wrap in a damp cloth and microwave on High for a minute. Remove from the microwave and unwrap. Now roast on a hot griddle or pan, making sure to flip occassionally.


2)We all end up eating more than we should sometimes. Dill seeds have a carminative/ digestive effect. Here's how you can harness that property to make a simple and tasty digestive to soothe your tummy in just that sort of situation.
Mix 6 tbsps of dill seeds with 4 tbsps of tiny crystallized sugar lumps/ mishri/ misri and blend. Keep handy in a small bowl on the table. A teaspoonful taken after a meal will greatly aid digestion.


3)Soybean granules are very nutritious and make a great vegetarian alternative to meat. To use them just pick a meat recipe and follow, replacing the meat with soybean granules.
The granules are also great for thicknening gravies.Just soak in hot water till soft and grind to a smooth paste in a food processor. Add this paste to the gravy and cook!

4)Cracking and removing the flesh of a hard, brown coconut can be tough. I know I've broken the tips off many a kitchen knife trying to scoop the flesh out! Not to mention nearly cracking my kitchen counter trying to get the coconut shell open! Here's how you can simplify your life - simply refrigerate the coconut for 1 hour before cracking open! The shell will break easily and the flesh will separate from the shell without you having to wrestle with it!

5)Poha or pressed rice looks a lot like instant mashed potato flakes and is made by flattening parboiled rice. Soak it in lots of water till soft and add to Idli batter ingredients before grinding. Grind all the ingredients together to make a thick smooth batter and make Idlis. The proportion to use is 1:5 (poha:rice). The result is softer, fluffier Idlis!

6)Coconut is great for making chutneys, thickening gravies, tempering certain South Indian dishes and making desserts like Barfis. To keep coconut fresh for longer, grate as much as you want, fill in freezer bags, label with the date and freeze. When you need to use it, thaw and then wash well under running water. Use as usual.

1)Fresh coriander is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.

2)house! I reckon it can do wonders for even the most jaded appetite.
Curry smells can be strong and while they are great when you're cooking and hungry, they are less then desirable when you're done with your meal. In other words, you don't want to keep smelling the curry you made yesterday, for the rest of the week! What to do? Simply place a small, uncovered bowl of soda bicarbonate in a corner on the kitchen counter. It will absorb all the smells and leave your kitchen (and therefore the rest of your house) free of cooking smells.

3)Orange pumpkin/ Kaddoo is perfect for thickening gravies that have become too thin! I usually boil and mash pumpkin and freeze it in an ice cube tray. That way its readily available when you need it. Just add a few cubes to a too-thin curry and cook for 5 minutes. Voila! No more runny gravy!
Always taste your curry before serving as pumpkin is sweet and can alter the flavor of the dish. You may need to adjust spices a bit to get the perfect taste.

4)How often have you cooked fresh, vibrantly colored green vegetables only to find them lose all their color and end up looking insipid? Too often for me! The trick is to add a little turmeric powder to the oil (when frying the masala) just before you put in the vegetable. The result? Fresher looking, greener cooked vegetables!

5)To convert the old Chapatis into the "chips" for your chip and dip, cut them into triangles and lay on a lightly greased baking sheet/ tray. Preheat your oven for 10 minutes up to 375 F/ 190 C/ Gas Mark 5. Place the baking sheet/ tray in the oven and bake till crisp and lightly golden.

To make Indian-style Chapati quesadillas, lay the Chapati on a clean surface. Place any leftover vegetable or meat, add cheese and your favorite chutney. Fold in half and place on a plate in the microwave. Cook on High for 10 seconds or till cheese melts. Cut into triangles and serve.

Another handy tip for using old Chapatis is to convert them into mock "Bhakris" (crispy savory flatbread).

6

IF YOU DONT HAVE A NON STICK TAWA,RUB YOUR NORMAL TAWA WITH ONION,AND YOU CAN MAKE DOSAS,PANCAKES ETC ON IT.

AMERICAN JAIN PIZZA

For jain sauce,boil tomatoes with alittle pumkin,so gravy becomes thick.then crush in a mixture and seive the sauce.heat it till it becomes thick adding sugar ,chilly powder and oregano and a little amul cheese.buy the pizza base from good stores and put thsi base,then add corn,paneer,baby corn and amul mozarella on top and bake.

handy tip

For people who dont eat potatoes,they can substitute with yellow or green pumpkin.cut the pumpkin pieces,and soak in water.take 1 spoon oil and splutter a little mustard and fenugrrek seeds ,also add curry leaf and a green chilly ,the cook the pumkin with salt till soft.the substitute of potato is as good as potato and pumpkin is rich in potassium.

handier tips

You can buy frozen chopped onion or green peppers for a quick recipe shortcut, or since
they freeze so well, chop a whole bunch at once and freeze them in single servings.


Stop tomato stains on your Tupperware by using with nonstick cooking spray before pouring in tomato-based sauces.

Strawberries will stay fresher when kept in a colander in the refrigerator. Don't wash until just before using.

Freeze ripe bananas for later use. First peel, and then wrap tightly in plastic wrap and store in freezer bags.

Corn on the cob will be simple to shuck if you wash them with cold water, place in a plastic bag and freeze for an hour or so before shucking.

Freeze lemon peel. Use when a recipe calls for fresh lemon rind.

Whole lemons will yield much more juice if stored in a tightly sealed jar of water in the refrigerator.

Dissolve 1 teaspoon unflavored gelatin in a little bit of water and beat it into whipping cream to keep it from turning watery.


Make your own "instant" oatmeal by running regular oatmeal in a blender. Blending makes the oatmeal the same as "instant."

For great baking results, keep an oven thermometer in the oven and use it. Oven temperatures regularly vary up to 75 degrees, so this can be a crucial factor.

For a low fat/low calorie dessert, make sandwiches out of graham crackers and non or low fat frozen yogurt. Prepare a platter in advance, hide them in the freezer and surprise the family ... they'll never know it's healthy!

Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer.

Create your own colored sugar by placing granulated sugar in a plastic bag. Add a few drops of your favorite food coloring and shake to blend. Pour out into a plate and let dry, then use.
Use greased muffin tins as molds when baking stuffed peppers.

When baking and you need to "cut in" the butter, an easy way is to keep the sticks of butter in the freezer. When needed, use a cheese grater to grate the butter into fine pieces.

Try using raw spaghetti instead of toothpicks when securing stuffed chicken breasts and meats. It works great and it's edible!

To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water.


For a different flavor and less fat, use chicken stock instead of butter or milk when whipping up mashed potatoes.

Keep a small plastic bag in your can of vegetable shortening. When it comes time to grease a pan, just slip your hand in the bag, scoop out what you need and spread it on the pan.

Fresh ginger will last longer by storing it in a pot of sand.

When making potato salad, add the dressing to warm potatoes for the best flavor. Once cooled, the potatoes will not absorb the dressing as well.

Dried out coconut can be revitalized by sprinkling with milk and letting it stand for about ten minutes.

Sprinkle some pumpkin pie spice inside your Jack O'Lantern to give the air a spice aroma!

Sprinkling French toast with sesame seeds prior to cooking provides a crunchy taste.


Slide a strand of unwaxed dental floss--one end wrapped around the forefingers of each hand--under fresh cookies to unstick them from a cookie sheet. Floss also makes a clean cut through a cake for layering. No more crumbly edges!

For extra smooth, well-mixed oil and vinegar salad dressing: Combine all ingredients in a screw top jar, add an ice cube and shake - then discard what's left of the ice cube.*

Use a 1-1/2 inch natural bristle paintbrush dipped in melted margarine or oil to grease muffin tins, cookie sheets or cake and bread pans. It's much faster than using a skimpy pastry brush.

If you put onions in the freezer 15 minutes before you chop them, you'll reduce the spray of vaporized onion oils - which means your eyes won't tear when you cut the onions.

To prevent cream whipped ahead of time from separating, add one quarter teaspoon of gelatin to each cup of cream during whipping.

A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.

Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.

Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.
To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.

No "curly" bacon for breakfast when you dip it into cold water before frying.

A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.


When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.

Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.

Never heat pesto sauce - the basil will turn black and taste bitter.

Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.

When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

Microwave a lemon for 15 seconds and double the juice you get before squeezing.

A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard / butter.

To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

Microwave garlic cloves for 15 seconds and the skins slip right off.

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.

Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

To keep potatoes from budding, place an apple in the bag with the potatoes

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening jars easy.

Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes.

Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.


Ground spices really should be replaced every 6 months or so! Unless you know you will use them up fairly quickly, buy a bottle in partnership with a friend and split the contents. You'll each benefit from fresh spices.

Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.

Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.

Marshmallows won't dry out when frozen.

For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.

Cheese won't harden if you butter the exposed edges before storing. .

Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.

When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.

When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.

Drain the water and place the eggs in ice water to cool to stop the cooking process.

When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.

For fresh flavor in orange juice add the juice of one lemon.

chilled cookie dough cooks better than room temperature dough.

Always start with cold tap water when cooking. It has fewer mineral deposits than hot water.


A solution of 1 tablespoon baking soda to 1 quart warm water will remove most "off" odors from plastic storage containers. Simply give them a thorough dip in the soda solution, rinse with fresh water, and dry.

Save all kinds of leftover bread, bagels, baguettes, sandwich loaves, rolls, crackers, biscuits, and buzz to very fine crumbs in the food processor. Freeze in self-sealing plastic bags and use for stuffing and toppings.

To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.

When broiling at home (i.e. using an oven that has a broil setting), be sure to leave the door open a little bit, otherwise your oven will contain too much heat and your food will overcook.


To hull strawberries, use a sturdy plastic straw. Push it up through the bottom of the strawberry and through the top. It does a great job quickly and neatly. The berries look excellent if you want to leave them whole.

At your next party, chill your canned and bottled beverages by putting in top load washer and covering with ice. After you have removed all the drinks just spin out the water.

Core apples easily by cutting them in half, then scooping out the core with a melon baller.

Remove cooking odors by simmering a solution of vinegar and water on the stove. The vinegar will absorb the odor.

Make giant ice cubes for the punch bowl by filling muffin tins instead of conventional ice trays. Run hot water on the bottom to loosen when frozen.


A batter made with baking soda should be put into the oven as soon as possible after baking as the leavening actioning starts to take effect immediately upon contact with liquids.

Test baking soda for freshness by pouring 1/2 teaspoon vinegar or lemon juice over the baking soda. If it doesn't actively bubble, it's too old to be effective.

saving time in kitchen

When rinsing herbs such as parsley or cilantro, grab the bunch by the stems and swish back and forth in a pan of cold water. Shake well and spread out on paper towels to dry.

When chopping herbs with small leaves, hold the herbs by the stems and twist the leaves into a roll. Then slice the roll crosswise, stopping at the thick stems. When shredding herbs with large leaves (such as basil or sage), stack 10 leaves on top of each other, then roll up like a cigar, and slice crosswise into thin slices. When unrolled, you'll have evenly shredded leaves.

To quickly peel garlic, put the flat side of a large knife over a garlic clove and press down with the heel of your hand until the garlic clove cracks and the skin loosens. To peel a large number of cloves, drop the unpeeled cloves in a hot of boiling water for 1 to 2 minutes. Drain and place under running cold water to slip off the skins.

Need to peel fresh ginger? A spoon works better than a knife and you can mince it quickly by forcing the ginger through a garlic press. If you store fresh ginger in the freezer, it grates easily and will keep forever.

Making a stir-fry of lots of veggies? Visit the salad bar at the grocery store for cut carrots, broccoli and cauliflower florets, sliced celery, sliced mushrooms, chopped or sliced onions, sliced bell peppers, cleaned spinach leaves, and cut tomatoes. Buy only what you need.

Peel potatoes after they are cooked. When cool enough to handle, the skins will slip right off.
To rid fresh corn of those pesky corn silks, brush the shucked, but unwashed, ears of corn with a soft vegetable brush or bunched up paper towels.

To quickly seed a cucumber or large zucchini, cut them in half lengthwise, then scoop out the seeds with a small spoon.

Peel tomatoes or pearl onions quickly by dropping them in a pot of boiling water (15 seconds for tomatoes and 2 minutes for pearl onion); drain and slip off skins under running cold water.

To soften dried tomatoes, cover with water and microwave on HIGH for 2 to 3 minutes.
No need to sift flour and other dry ingredients to remove the lumps-a quick whisking does the same thing.

When mixing vinaigrette for a marinade or salad, use a small paper cup as a disposable mixing cup.

For quick, fresh bread crumbs, tear up a couple of slices of bread (no need to remove the crusts) and pulse in a food processor.

When making drop cookies, use the large end of a melon baller for scooping the cookie dough, dipping the scoop in hot water after every few cookies.

When chopping raisins or other dried fruits, wet your knife for easy chopping.

Cut up vegetables and fruits before you start on the meat, poultry, or fish. That way, there's no need to wash the cutting board during the preparation time.

Warm tortillas in the microwave instead of the oven by wrapping the tortillas in a damp microwavable paper towel and microwave on HIGH for 15 to 20 seconds or until warm.
Rinsing the cooked pasta in cold water lets you make a pasta salad without extra chilling time.
To get more juice from a lemon or lime, first roll the fruit on the counter, pressing down slightly with the palm of your hand.

Keep store-bought frozen chopped onions on hand to save chopping time or freeze your own by blanching chopped onions in boiling water for 1 minute. Drain and plunge in cold water. Drain again, package, and freeze.

The easiest way to cup up canned tomatoes for cooking is to squeeze them through your fingers into the pan. It's a bit messy, but quick.

When baking apple or poaching pears, use a melon baller to scoop out the core.

excellent handy tips

Cooking tips
1. Avoid sticky riceWash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.

Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.

2. For crispier puris Add a teaspoon of semolina / rava (suji) and 1 teaspoon of rice flour to the wheat flour while kneading.

3. Quick tomato paste cubes Spoon tomato paste into ice cube trays. Freeze overnight. Transfer into plastic bags and freeze. Frozen cubes can be dropped right into curries.

4. Eggplants retaining colourWhen cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.
5. Remedy for salty curry Wash a potato. Cut into two. Place the two halves of the raw potato in the curry and it will absorb the extra salt.

6. Ready to use masalas Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time.

7. How to cut an onion without crying? One can adopt any of these methods to cut onion without crying - peel and cut onions under running water. Chop onions near a gas flame. Or refrigerating onions before chopping.

8. One must use kitchen scissors to chop coriander leaves, mint leaves and chillies to avoid any kind of a mess. One can stock this for the purpose of garnishing.

9. Buying lemons and lime Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

10. Skinning a chicken with ease Always peel off a little part of the Chicken skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel.

11. Overripe tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to touch the next day.

12. Tips for making dosa To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed.

13. Tip for making soft chappati dough While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals.

14. Retaining the "whiteness" of white rice While cooking rice add a few drops of lemon juice. The color of the grains become bright white.

15. Reheating left-over riceRefrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat.

16. Peeling a whole garlic To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed.

17. Peeling or scraping ginger Peeling or scraping ginger with the back of spoon is an easy way to peel ginger. Scrape the ginger with the inside of a spoon, getting the edge of the spoon into the crevices of the ginger. The skin will come off with a gentle scrape.

18. Dicing onions The best way to avoid crying when dicing an onion is to use a very sharp knife and to move as quickly as safety permits. 1. Cut off the end of the onion end with the small roots sticking out. 2. Cut it into half lengthwise, so that the end that is still together is cut into half. 3. Now remove the skin and may be one of the layers to clean the onion. 4. Holding your knife parallel to the cutting surface slice the onion parallel to the cutting surface so that you are making slices that are 1/4 inch from each other. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end. 5. Turn the onion. Make lengthwise slices remembering not to cut all the way to the end . The onion will still be in one piece and look like half an onion. 6. Turn the onion and chop the onion all the way to the back of the part that is still together. 7. You will have perfect small dices of onion. 8. Now chop the other part of the onion the same way.

19. Avoiding over-spilling milk when boilingBefore pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter.

20. Removing the garlic skinsWash the garlic buds before peeling the skin. The skin of the garlic will come off easily and quickly.

21. Instead of onion If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe.

22. MiscellaneousCook carrots, peas, beetroot or corn adding a pinch of sugar to the water to keep the flavour.

To keep sweet corn yellow in colour, add one teaspoon of lemon juice to the cooking water just about a minute before removing from heat. Never salt the water you cook corn in. It will only toughen the corn.

Keep lemons in hot water for twenty minutes before squeezing. They will yield more juice.
Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.

Add a few drops of lemon juice while preparing sugar syrup. The impurities will collect on the surface of the syrup, which you can then remove.

Dip nuts in milk before placing them on top of the cakes or biscuits to prevent them from falling off while baking.

Coat raisins or other chopped dry fruits with dry flour before adding them to the batter of cakes or puddings. This will prevent them from sinking to the bottom while baking.

Chapattis would come out very soft if a little rice flour is used while rolling out the dough.

If you have no sour cream, add one teaspoon of lemon juice to every half pint of fresh cream and stir. Let it stand for ten minutes before use.

If you have to make cutlets in a hurry and have no breadcrumbs use semolina for coating them.
The art of making good naan khatais lies in beating the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.

Do not salt meat before cooking as salt draws out all the flavour, but fish fillet will benefit from a bit of salt during refrigeration before cooking.

A little rice flour added to bhajia batter will not only make the bhajias crisper but also less oily.

To make creamier raitas, add a little fresh cream. It will however make the dish richer.

Use the whey drained from curdled milk to knead chapatti dough. They will turn out softer, whiter and most importantly more nutritious.

Using chilli oil instead of plain oil while cooking will make the dish spicier.

To make potato wafers whiter and crisper, soak the potato slices in water to which some alum crystals and salt. Drain the water and then deep fry.

Before cooking cauliflower florets soak them in warm salted water for a while to get rid of any tiny insects that may be present deep inside the florets and not visible to the eye.

A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

Add a few fenugreek (methi) seeds to tuvar dal while pressure-cooking. The dal will be easier to digest.

Crush excess katlis in a dry mixer and refrigerate crumbs in an airtight jar. This can be added to gravies to give a mughlai touch to the dish.

Crumble leftover bread, buns, etc. which may have become too dry or a bit stale. Add chopped green chilles, ginger, garlic, onion, salt and sufficient water. Mix to form a sticky gooey batter. Deep fry as dumplings till golden and crisp. An excellent alternative to bhajias.

While making chapattis, place a kitchen towel under the rolling board. This way the board will not slip and you will be able to roll faster.

Mint pulao will be tastier if you sauté mint leaves in a teaspoon of butter or oil before cooking with the rice.

Add a pinch of soda-bicarbonate to spinach while blanching to retain its bright green colour. Also never overcook greens as they will lose their colour, taste and vital nutrients.

Any wada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light.

To obtain soft and luscious paranthas add ghee instead of oil to the flour while kneading the dough.

To make aloo tikkis crisp add two teaspoons of roasted semolina to the potato mixture.

While whipping cream never overdo it or butter will form. Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peak form. Keep in refrigerator till used.

Puris may be rolled and placed between damp muslin cloth at least an hour ahead. Fry just before serving.

Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green chutney on the slices before putting the filling.

Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.

To keep the cottage cheese soft and luscious after deep frying, dip it in lukewarm water to which a pinch of turmeric powder is added.

When whipping cream, add sugar when the cream is almost whipped for it will help the cream whip to a higher volume. Adding sugar at the beginning results in lower volume.

A few drops of lemon juice added to the rice while it's boiling will keep the grains separate and make the rice whiter.

While sautéing vegetables or any meat dish add a small amount of sugar, honey or any fruit juice near the end of the cooking time. This gives glaze, additional flavour and a golden sheen to the finished dish.

When using curds in gravy, add salt only after curd is cooked so that it does not curdle.
If using nutmeg, add freshly grated nutmeg only at the end of cooking as heat diminishes the flavour.

Lettuce when cut with a knife get discoloured along the edges so they should always be torn by hand.

Before barbecuing food apply a little oil over it. This will prevent it from sticking. Also grease the barbecue, skewers and tongs for the same reason.

Ideally scrambled eggs should be served immediately after cooking. However if you need to hold them for some time, before serving cover them and place over a pan of hot water rather than over direct heat.

If sauce acquires a lumpy texture instead of velvety smooth, do not discard it, put it in a food processor and run it for a minute. It will become smooth again.

If soup turns salty, rectify it by immersing potato quarters which will absorb a proportion of salt then discard the potatoes.

Air bubbles in cake batter can be avoided by pouring the batter into the tin with the help of a slotted spoon.

To prevent your chocolate cake from having white streaks on the brown crusts, dust greased cake pans with cocoa instead of flour.

A teaspoon of vinegar added to fat when frying doughnuts will keep them from absorbing too much fat.

To prevent pancakes from sticking to the griddle, rub it with half peeled potato instead of grease. Cut off a slice of the potato for each batch of pancake, so that the rubbing is always done with a freshly cut side.

Although a seemingly easy task, great care should be taken when melting chocolate. Be careful not to let any stray drops of water, fall into the chocolate or it will seize or stiffen and solidify.
If the vegetables are not fresh, soak them in cold water to which a little lemon juice has been added. They will become fresh again.

Always salt the water for boiling vegetables, this enhances their natural flavour and diminishes the need to add salt to the table.

Grated lemon, lime or orange zest can be added to sauces or marinades for a hint of citrus tang.
When pureeing soups and sauces with a good deal of liquid, the solid ingredients should be drained and pureed separately, the liquid is then stirred back into the puree until it is smooth.
Whole eggs or egg yolks mixed with a little water, form an excellent golden glaze for breads and pastries.

Mash about six garlic cloves into ½ cup butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze. Slice as needed to melt into meats, vegetables or use as a spread.

When blanching vegetables they should remain in the water just long enough to slightly soften. Place them in cold water immediately after cooking to ensure a crisp texture.

Do not add saffron directly to a dish, infuse threads in a little hot water for atleast 5 minutes before blending in a dish to bring out flavour and ensure even colouring.

Never fry saffron in hot oil or butter, this will ruin the flavour.

While stirring milk for making custards or kheer, lower the flame after it boils and stir firmly, with preferably a wooden spoon, making a figure of "8" for even mixing.

For making a clear thin soup, where you add egg whites for clarification cook on high flame till it begins to boil stirring all the time so that the egg whites do not get stuck to the base. Then lower the flame and cook without stirring. Strain through a muslin cloth only after the raft (solids floating on top) settles down.

Covering the food while it is being cooked on griller will hasten the cooking process in addition to retaining the moisture / juices which otherwise would have evaporated.

When you are cooking in butter, to avoid it from burning always add little oil to it.

While cooking meat / chicken by dry heat methods (roasting, grilling, frying etc.) keep in mind that big pieces (size) will cook properly at low temperatures for longer duration and vice-versa.

Beans, peas and cabbage will cook to tender perfection if it is cooked without salt. Salt can be added after the vegetables are cooked, while serving or while re-heating before serving.

To boil eggs add them to boiling water and lower heat. This way it will also avoid agitation and thus prevent cracking of shells.

To retain the colour of green vegetable add them to boiling water, do not cover and wash in cold water when cooked.

To avoid discoloration of cut apples and such fruits, coat them with sugar syrup or lime juice.

To avoid watering of eyes while handling onions, keep them in water for a while after peeling.
When making kheer, add sugar only in the end, after the rice is cooked. Else, the rice will remain under done and the cooking process will lengthen.

For rectifying curdled mayonnaise, add a spoonful of boiling water and mix.

Add a little lime juice to half cooked rice, to make the rice whiter.

For crispy french fries, cut and deep-fry (half done). Cool and then store covered in freezer for 5-6 hours. Fry in hot oil at the time of service.

While boiling pasta and noodles, use some oil in the water to avoid sticking.

To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.

If accidentally more salt is added to a curry, stir in two teaspoons of whipped cream.

Green bananas will ripen quickly if kept in a paper bag in a dark place.

Do not discard the outer green leaves of lettuce. Use them in salads as they contain more vitamin A than the leaves inside.

To remove bitterness from fenugreek leaves add a teaspoon of sugar when the vegetable is almost cooked.

tips and tips

Channa can be used as a base for stuffings, instead of potatoes, for those who do not eat, eg.jains.
Place a couple of bayleaves with channa to give it a better flavour after cooking.

Flatten excess boiled channa with a mallet or pestle, sundry till brittle. Store in airtight glass jar. Deepfry in hot oil when required, to use as an accompaniment with soups or salads.

Allowing a kid too many options confuses him. Don't ask him what he likes or doesn't like. Give him something which will catch his attention and taste, in the first place! Keeping the phrase "don't like" out of his food vocabulary is the parents' task, and once achieved will simplify so much of food eating habits and truama in later years.

Hold kiddie surprises: For example tie a chappati into a pouch with a stuffed baby potato half inside. Tie using a stem of spring onion as a string!

Involve the kid in safe jobs like mixing batter, folding paper napkin to be used, etc. so that he/she get a feeling of having made part of the meal and have more interest in it, and is fun too, for both parent and child. Besides the kid is under your eyes, and not in some other part of the house, pulling down an an objectd - art or stuffing from a curious sofa or chair!

Use the hard skins of pistachios to make handicraft items for decoration, like photoframes, tablelamps, facetissue holders, napkin holders, mirror edges, table tops, and many more, with other trinkles like shells, pebbles,etc. Varnish or paint as desired, and they will last a long long time.

If you have some batter of each coloured pancake leftover, you can make a multicoloured pancake too!!

Using a cloth below and above a pile of chappatis, kept in a closed container, will keep them form `sweating' and getting soggy, as well as keep them from becoming too dry, also.
Dry almond peels, grind to a fine powder, include in any homemade facepacks, to rejuvenate skin, and make the pack more effective.

Grind pumpkin seeds and mushy centre to a fine paste in mixie, add curds and some orangepeel powder, make a paste and apply a soothing, refreshing face pack.

To help simplify cleaning jobs on diwali, discard what you have not used in a year, use what you had bought last year, and is still new. Buy only that which is over, but you know you will require soon.Otherwise DONOT shop just for the heck of it, or that its diwali!!!

Soak stained teacups by pouring in some water in which some black vinegar and salt (1/2 cup to a litre, and 1 tsp.) have been dissolved for 30 minutes. Then scrub lightly,wash off with a mild soapy solution and clean water.

Scrub bathroom walls with a scrubber filled in vinegar and soap, then wipe with a cloth dipped in a solution of vinegar and water 100 ml. to 1 litre water.

Hard gulab jamoons will soften by pressure cooking briefly, less than one whistle is fine.
Cover pudding containers kept in freeezer compartments with cling film or pastic sheet, to protect from water, and crystal formation in the dish.

Powdered dry poha may be used for coating cutlets, croquettes, etc. before frying to give a wonderfully crisp crust.

Dump together all leftover pizza gravy, au gratin, with some baked beans, and any adjusted flavouring of garlic, ginger, chillies, salt, as desired. Heat to blend well. Scour insides of plain buns, make crumbs of the insides, mix in mixture. Fill this into hollowbuns, put back top and sprinkle cheese, grill till cheese melts, serve hot.

Pep up salads, by sprinkling some crushed ganthias, sev, golgappa puris or even papdi over the salad just before serving and toss. It will give a crunchiness to the salad.

Crush excess katlis in a dry mixer, and refrigerate crumbs in a tight lidded jar. Add a tablespoonful to gravy vegetables to give a mughlai touch to the vegetable.

Use water in which vegetables are boiled to make soups, doughs, etc. instead of wasting this Nutrient rich liquid.

Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.

Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.

If one doesn't have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.

Add a couple of chopped basil leave to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.

Make crumbs of day old chapathis, dry for 2-3 hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for 4-5 days in refrigerator.

Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.

One may cut and keep vegetables like cabbage, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed, and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
Keep a little powdered cashew handy in a bottle to thicken gravies, milk, etc. in a hurry.
Add leftover of overly old chutneys etc. to vegetable dishes to enhance their flavour, instead of discarding it after waiting for it to get bad.

Instant noodles, when crushed and deepfried, make an excellent topping for soups, salads, etc.
Supplement every meal with a fruit at the end, this will fill up gaps in appetite as well as provide Fibre and nutrition to each meal. Vary fruit as per season, so your body's multiple nutrition requirement will be fulfilled.

Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed in a polythene bag. They will stay fresh for a week, if refrigerated this way.
The peel of unpeeled bananas will turn black on steaming, but the bananas inside will acquire a light honey colour.

Warm cardamom pods very lightly, cool and deseed. These seeds will powder more easily.
Bake any leftover spicy pinapple with alternate layer of noodles, white sauce and pineapple, to make a wonderful baked casserole.

Curry leaves may be liberally added to seasoning of most dishes, since this is a very asian flavour adding an aroma to any dish.

Use old shaving brush to clean out bamboo steamers, but brush in the crevices. Any food particles will come loose easily.

Do not throw away discarded cucumber seeds. Either apply on eyes to sooth tired eyes for 15 minutes, or grind to a fine paste, combine with gramflour, honey and rose water, and apply as a pack.

To clean burnt woks with ease, boil a few onions peels in them. Scrub with a solution of vinegar and salt. Follow with a scouring powder or detergent.

To remove skins of roasted peanuts easily, put into a clean cloth bag, tie the mouth. Rub the nuts in the bag from the top, and jingle the bag a few times, repeating the rubbing. Empty contents in a large plate, blow away the skins. To crush peanuts easily - Roll either a filled glass bottle, or heavy rolling pin, or cylindrical grinding stone over it back and forth, on the nuts in the bag as above.

Rub chopping board and knives with lemon halves dipped in salt, to clean, after chopping large amounts of chillies, to avoid its flavour creeping into other things cut on the board. Follow with a regular washing with scrubber and soap.

Always defrost your fridge and then put the setting to maximum half an hour before placing in the icecream for setting it, to get best results. If it is not a frostfree refrigerator, then wipe out all the defrosted moisture before placing the freezer trays.

Always soften the puddings a bit by removing from freezer to refrigerator 15-20 minutes before serving.

Apply a poltice of sitaphal flesh and some ground leaves of the same plant (if available) over wounds or absesses for quick relief. Tie the poltice in place with a clean cloth bandage.

Always beat cream gently with small upward strokes. Never overbeat, because the damage isIrreversible, the texture will not be the same again. Overbeating will turn it to butter at best.
Use ground sugar to make thick shakes etc. so that the sugar dissolves quickly and completely in The cold milk.

Use glass bowls for chilling fruit rabdis in the fridge, they will not discolour.

Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream

and more

For a tasty nutty sandwich fillingin a hurry, mix together prepared green chutney, some tomato ketchup, mayonnaise, chopped onion and tomato, and a few crushed peanuts or walnuts.Butter slices apply mixture thickly inside, and your sandwich is ready. You cak refrigerate this mixture without onions and tomatoes, for almost a week.

When ginger, garlic, etc. are crushed in a mixie, it gets tedious try to remove all of it, from under the blade, etc. Once crushed and removed, run a little water in the mixie, and pour into the batter, The mixie will get cleaned as well as ingredients will be used economically. In case of fritters, use the cornwater itself.

Always handle messy mixtures like that of fudges, chocolates, etc. with hand dusted with cornflour, it will be much easier to handle.

Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.
Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.

If one doesn't have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.

Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.

One may make pancake and other batter much ahead of time, but take care to add soda bicarb only before making. This way the pancakes will still turn out crisp and light.

Once a month soak all your plastic equipment like cutting board, tea strainers, colanders, etc. in a weak solution (50ml. to a 15 litre bucket of water) of domestic bleach and water for 1 or 2 hours. Then wash with a mild detergent and scrubber to be rid of accumulated dirt, food particles,etc.

One may save batter of dosas, idlis, paddus, etc. and make pankis as a variation from leftovers. Or vice versa. Take care to refrigerate the batter before it becomes sour, and also place a piece of banana leaf in the base of vessel before pouring batter, and on top of it. This will keep it from getting sour.

Usually greens contain some amount of soil and have to be washed thoroughly before cooking. Put chopped leaves in plenty of water, keep for 5 minutes, allowing the mud to settle at the bottom. Then with open palm lift out all the leaves from the top of the water. Gradually pour out leftover greens into a colander, to let the water drain. Take care not to disturb the muddly deposit at the bottom of the vessel.

Leftover fried snacks like kothmir vadi, or moothiyas can be crumbled and used as a thickener. For spicy gravies. 2-3 pieces will suffice to thicken about 3 cups gravy.

If you have boiled spinach etc. in excess water, do not throw away this liquid so full of health.Just stir in some salt or sugar and drink up, to you well being. Make this a habit, and drink up the vitamins and minerals, with a smile!

Leftover spring onion vegetable, can be further cooked to dry out water, or add a tsp. of flour to absorb water. Then place on a piece of bread, cover with another slice, and toast in a sandwich toaster o a griller, to make a sandwich.

Chop stalks of greens like spinach, radish, beetroot, etc. along with leaf, if still tender. They not only add body to the dish, they also have a wonderful additional flavour and lots of fibre.

Whenever adding tempering to any dish, which required chopped/whole green chillies, hold the chillies down with the back of a spoon, or else they may splutter or burst dangerously.

The soft chenna ( or residue of drained freshly curdled milk) can be used as an excellent thickener in many dishes. It can also make milder any extra spicy vegetable of dish.

When using fenugreek leaves raw, try to purchase the small leaves, thinner stalked variety.The hybrid thick stalked and larger leaved, big bunches tend to be more bitter than the former.

Always use citric acid dissolved (1/2 tsp. in 175ml water) in water to add to milk, this will make the paneer softer; if too little water is used the paneer will be hard and rubbery.

Use the drained water in which channa was boiled as stock in soups or instead of water in veggies.


To soak channa better in cold seasons, add 3-4 pinches fruit salt or eno to it, when soaking, to a cup of channa.

more cooking tips

Flavoured mayonnaise may be made by adding crushed dried desired herbs. Or even fresh, very finely chopped ones will do. But make sure to refrigerate always, and use of some fresh herbs will decrease the life of the mayonnaise.

Thin slices of brinjal, may be rubbed with salt and a dash of turmeric, the water which oozes discarded, and then dried on a mesh in hot direct sunlight till dry and brittle. These may be crushed an used in raithas or salads when brinjals are not in season.

Do not discard water drained from tied curds (whey). Use to either knead chappati dough for softer, tastier chappatis. Or dip an old toothbrush in this liquid and give your blackened silvers, like anklets, chains, rings, etc. After brushing, wash with a milk detergent solution, wipe dry. Your silvers will shine like new.

Try to store dishes like buttermilk, or its variations in ceramic, glass or earthen containers. This will keep them from souring fast, and will not taste rancid so quickly too. Pouring also becomes easier.

Run the inner side of muskmelon skin, over face and neck. Allow to dry and keep for 15-20 minutes. Wash off with cold tap water. It will leave your skin feeling fresh, clean and taut.
Excess tomato puree may be frozen in an icecube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.

Always keep a glass of very hot water and a large flat knife ready, if required for finishing touches. When the knife is dipped in hot water, then the icing spreads very evenly and quickly.
When sprinkling coloured sugars, granules, etc., in a partial area of icing, first pipe a rough outline to work as a guide. Highlight outline after the sprinkling is over, by piping again exactly over it. This way your end result will be much more clean and accurate.

To store sugar paste animals/flowers, etc. place carefully in compartmentalised box with fitting lid, and refrigerated till required. This way the pieces won't get damaged due to one another.
Always brush the top and sides of cakes before starting to ice them, with a food brush. This way the crumbs won't get embedded in the icing while
Preferably make the cake previous night, soak with syrup or as per recipe, and ice it the next day, for a smoother, cleaner icing. Never ice a cake which has not cooled thoroughly, through and through.

Never overbeat mixture for muffins, biscuits, cookies, etc. as lumpy batters turn out better textured products. Always handle the batter gently. Make sure to sieve all dry ingredients together 2-3 times for better blending, and even softness.

Deepfried sweet like pineapple triangles, karanjia, choorma ladoo, etc., taste as good as fresh, if placed on a tissue paper in the microwave for 10-15 seconds.

Clean sheets of plastic should not be discarded after use. Soak in warm soap suds, wash with clean warm water, followed by cold water, drain, wipe dry and use as and when required.
If kitchen platform is too small to roll icehalwa, it would be more convenient to use the dining or other large table top for placing the sheets to roll.

To keep the cornflour paste melted, keep it near the stove, so it does not solidify in the process of using, since ghee tends to set very fast.

Fresh drumstick flowers and leaves may be used as an excellent garnish for curries, veggies, and even rices, etc. They can also be boiled in vegetables for vegetable stock to give an unusual flavour to soups, etc.

Veggies, kormas,curries, dals, etc. to which onions and garlic have not been added will keep good for much long hours.

Dry masala veggies like drumstick aloo sabzi can easily be converted to thin gravy curries, by adding enough water with the ground masalas to make a thinner curry, to be eaten with steamed rice, etc. But make sure to alter salt, and other spices as per resulting taste change.
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 if good for days.

Scrape, cut and store drumsticks in clean ziplock or freezer bags, make a few small holes, and the drumsticks will stay fresh for 8-10 days in the refrigerator.

Drumstick leaves were used for cleaning vessels in earlier days, mixed with very fine dryriverbed sand. The thick roots have medicinal value, and benoil: extracted from the drumstick seeds, is used in cosmetic and cooking purposes.

One may add bundled lemon grass leaves to give the tea a different zest. Make sure to reduce the quantity of ginger used, if adding lemon grass leaves.

Thai food is more authentic, when garnished with small flowers made of fresh chillies, spring onion, scallion flowers and crisp deepfried basil leaves, rather than just chopped coriander or mint leaves. Cheese are generally not used, except for grated tofu, that too sparingly as a garnish.

Lemon grass, peeled and chopped finely may be frozen in clean freezer bags for further use. Make sure to thaw properly, before adding to the dish.

Coat skewered veggies, beancurd chunks etc. with chilli flavoured oil, before roasting on a barbque, to give a better flavour and finish to the chunks and pieces.

A teeny bit of thai pastes of sauces added to regular dips and barbque marinades will enhance their flavours a great deal.

Warm dry spices ever so lightly, over a heated griddle, to lighten them so crushing is much easier and faster. Also the aromas exuded will be much richer.

Wear surgical gloves or use scissors to cut green or fresh chillies, since the oils in them tend to burn the hands long after cutting. So save tears by using scissors and gloves.

If you will be using apples a while after chopping, dip in some water to which salt and lemon juice have been added. Keep for 5 minutes, drain and keep in colander till required, to prevent from discolouring.

To get a smooth cream from top malai of milk, run in a small mixie for just 4-5 seconds, before chilling. This will give a smooth texture cream which may be used exactly like commercial fresh cream.

Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick results. Same dough may be used in a number of tarts, pies, cookies and puddings.

To get a neat finish of tart or pie moulds, always roll a wider round than the circumference of the mould, so that it will fit right to edge after pressing into the mould. Flute edge by pinching and lifting, to give a wave design if desired. But make sure you work on a cold surface, like marble, granite, etc.

Good apple peels can be included in a salad or eaten as is, since they are storehouses of vitamins and fibre.

Powder vermicelli or sago and roll patties or croquettes in this powder before frying, to get a crisp crunchy cover. At the same time, much less oil will be absorbed while frying.

Have an invigorating bath by finishing off with a bucketful of water to which 3 tbsp. of white vinegar, 2 tbsp. rose water and a few drops of your favourite flowery essence has been added. The vinegar makes skin supple and avoids the dryness and scaliness of skin.

Rub brinjals with a little salted oil after slicing to avoid discolouration.

Wash, grind and apply a mixture of drumstick leaves and jaggery as a poltice over wounds, and add a tsp. or so of turmeric if wound is septic, for quick and gentle healing of wounds.

To brown rice evenly while raw, wash, drain in a colander, keep aside for 10 minutes. Heat some Ghee in a pan, fry rice till it is first dry, then brown gently stirring. Proceed as required for recipe.

Grind a cupful of fried onions (fried to a light brown) to a paste and keep handy to add body and flavour to a dish, when you do not have time to chop onions for one.

Stuffed veggies like bittergourds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.

Any pickle will last much more longer if a little care is taken to avoid moisture contact at any stage, and jars, bowls, ingredients used, etc. are wiped dry with a clean dry kitchen cloth, which does not have lint fibres.

Strained fresh bittergourd juice is applied over wounds to heal quickly. Even a poltice of grated Bittergourd tied over the wound works wonders.

Juice extracted from raw grated bittergourd can be mixed with a helping of honey and Salt, and add some plain water. Drink this extract to rid of small home ailments and give A general feeling of goodwill.

Collect clean scrapings of bitter gourd. Tie in a thin clean muslin cloth and use as a facial and body loofah to scrub out dead cells.

Salads can be made very very decorative, by using normally discarded skins of apples, peas, cucumbers,etc.

Never discard nutritious skins of apples, when peeling. Eat them or add them to a chopped salad, raitha.

To get a light and better taste as a variation, dry roast ingredients like rice, dal, on low till aroma exudes. Then proceed as per recipe.

tips for cooking

Watermelons can be slices thinly, to expose high seed areas, from which seeds can easily be dropped down with a fruit fork or knife tip. Or cleverly handling a mixer for a few seconds, can separate seeds from fruit, like watermelon, custardapple, etc. The mixture when sieved will separate the seeds from the pulp.

Do not throw away decorative wrappings and boxes you get from diwali, and other festive occasions. Use the good ones to pack your preparations creatively and attractively, by just adding a few ribbons or flowers.

Never overheat butter if melted is required, or else it will curdle to turn to ghee, and will not give the same taste and texture as required in any recipe.

Dried peels of almonds, can be powdered fine, sieve and mixed with gramflour to use as a scrub. Mix 1 cup gramflour to 1 tbsp. Almond peel powder. Store in airtight container. For one bath, take on heaped tbsp. Mixture with 1 tsp. Curds or cream, scrub over body, instead of soap.
Take a teaspoonful of sesame seeds, just pop into mouth, chew on them, consume. This helps significant reduction in hairfall. But do not expect overnight results.

A good and fast way to skin charred or grilled veggies, is to place them inside a closed polythene bag for a few minutes, then remove and rub skin off easily.

Chop apples, pears, etc. into a bowl of chilled salted water, drain, pat on clean kitchen towel, to keep them from discolouring for a longer period.

Though salads taste best fresh and crunchy, one may prepare dressing ahead of time, and chop nondiscolouring or wasting ingredients, like oranges, sweetlimes, veggies, etc. hours ahead and finish off in a jiffy at the time required.

Chill whole those fruit which discolour, and then cut when required in recipe, so they are chilled yet not discolour.

Any leftover thick kheer may be further boiled to thicken more, oversweeten a bit, cool and set kulfi in kulfi moulds or icecube trays.

Just sprinkling three-four threads of saffron on the kheer,after pouring into individual bowls, makes all the difference, in the kheer looking rich and inviting.

Just bury a sweet potato which has 'eyelike' growths at nodes, in a pot of soil. Water regularly, and you have a lovely bright green creeper growing beautifully in your sill! Below the soil,small potatoes will be taking shape. Don't harvest your sweet potato, until after season is over, and the leaves tend to turn yellow and fall off.

To prevent falling hair - take a thick succulent leaf of the aloe plant. Make a slit on one side, lengthwise, fill the slit with 2 tsp. fenugreek seeds. Tie with twine, keep aside for 24 hours. Grind the leaf, the sprouted fenugreek inside, and 400 ml. coconut oil.together. Apply this mixture on hair and scalp overnight, tie with cloth. Wash off with mild shampoo or shikakai next day. Repeat every week for 6-8 weeks.

If preparation of kheer in advance is desired, then boil milk, add sugar, and complete the time consuming steps a few hours ahead of time. Heat milk, finish off additions and final steps just before serving.

When kheer is served in small earthen teacups available in many parts of India in many shapes, they give add a wonderful earthy preparation to the dish, as also make unique cups to serve in. They are small containers, marked by the absence of handles, since they do not heat due to the hot liquid poured in them.

Leftover kheer may be further boiled and used to make goodies like kulfi, rabdi, etc.Use the liquid part, by spooning out the rice/sago/vermicelli/etc. These may be ground to a paste in the mixie before adding back to the liquid.

For the calori-conscious, you may use lowfat, skimmed milk to make kheers, instead of wholemilk.

If fruit like peaches, apples, pear, pomegranate, etc. turn out to be sour, do not throw them away. Dice, add chaat masala, sugar, salt, pepper and toss, adding cucumber, coriander, if desired. Will transform into a tingling, and interestingly refreshing salad.

Place some camphor in your toolbox, to keep the tools from rusting.

Place a few empty toiled soap wrappers in you wardrobe: will give a pleasant aroma, ward off insects and avoid musty smell.

Add a pinch of salt to hot water, to retain its heat for a longer period.

Remove crayon marks by rubbing cigarette ash over them.

Dip incense sticks in baygon liquid spray and then light, when dried. Will keep away the mosquitoes.

Clean door and window screens with kerosene dipped cloth, to remove rust and even keep mosquitoes from sitting on them.

If making a variety of lebanese dishes, then it would do well to soak and boil a large amount of garbanzo beans. Pressurecook till they are soft to touch. This is approx. 5-6 whistles. Drain and refrigerate. Remove as and when required, washing with fresh water before adding to dish, or following in a recipe.

Coriander, parsley and other such strong smelling herbs must be refrigerated in plastic bags after wrapping in brownpaper or newsprint. This way, they will not get soggy or dry, and their aromas will not permeate into the fridge and other refrigerated items.

Place portable light citrus juicer over a folded hankie or other cloth to prevent from slipping and sliding all over.

Soak new brightly coloured clothes in half a bucket of water, to which half a cup of salt has been added and dissolved. Wring out after half an hour, without rinsing in other water. Dry, iron and use. Next time you wash these clothes, their colour will not fade soon, as also it will not bleed onto other fabrics.

Save a teaspoonful of urad dal while grinding for idli, before adding salt. Rub this dal between palms, apply on face and rub gently. Add a few drops of olive oil if desired. Keep for 5 minutes, wash Off with running tap water, dab dry. Leaves you face clean, and flowerfresh.

To give a spicy indianised taste to any bland (non-cream based) soup, add a dash of either malakapudi or andhrapudi, while it is being cooked.

tips

To loosen rusty bolts apply a cloth soaked in any carbonated drink.Rub a bar of soap, or candle, or bar of paraffin wax on drawer or window runners to prevent sticking.In areas where nail holes are not allowed in walls, use sewing needles - they hold up to 30 lbs.



Fix a vase, bottle, etc... by coating it with paraffin wax.
To remove oil spills from garage floors, driveways and basements, lay down several layers of newspaper, saturate with water, press flat, when dry lift and spots are gone.

When starting your garden seedlings indoors, plant the seeds in egg shell halves. Crack the shells around the roots of your plants and transplant them outdoors. The shell is a natural fertilizer.
To clean your microwave, place a (microwave safe) cup of water with a teaspoon of baking soda in it. Run the microwave for 2 to 3 minutes

lemony handy tips

Air freshener
An equal amount of lemon juice and water added to an atomizer will create a wonderful synthetic chemical-free green air freshener for your home.

All purpose cleaner
Again, an equal amount of lemon juice and water added to a spray bottle is an effective kitchen and bathroom cleaner and can also be used on walls (spot test first).

A small amount of lemon juice can also be added to vinegar based cleaning solutions to help neutralize the smell of the vinegar.

Microwave
Heat a bowl of water and lemon slices in your microwave for 30 seconds to a minute; then wipe out the oven. Stains will be easier to remove and old food odors neutralized.

Fridge
Half a lemon stored in your fridge will help control and eliminate unpleasant smells.

Chrome/copper/brass
Rub a lemon juice and baking soda paste onto chrome or copper, rinse and then wipe/buff with a soft cloth or paper towel.

Toilet
Mix 1/2 cup borax and a cup of lemon juice for a powerful toilet cleaner that will leave it smelling extra clean!

Lime scale
Use a half lemon to clean the lime scale off a sink or taps/faucets; rinse well.

Laundry
For bleaching purposes, add 1/2 cup of lemon juice to the rinse cycle and hang clothes outside to dry.
A teaspoon of lemon juice thrown into your wash can also help your clothes to smell fresher.

Dishes
A teaspoon of lemon juice added to your dishwashing detergent can help boost grease cutting power

Drains
Hot lemon juice and baking soda is a good drain cleaner that is safe to use in septic systems.
If you have a garbage disposal unit, throw in some lemon peel from time to time while it's working in order to keep it smelling fresh.

Chopping boards
Rub lemon juice into your wooden chopping board, leave overnight and then rinse. Wood chopping boards appear to have anti-bacterial properties anyway, but the lemon will help kill off any remaining nasties and neutralize odors.

Glass and mirrors
4 tablespoons of lemon juice mixed with half a gallon of water makes an effective window cleaner
Degreaser
Straight lemon juice can be used as a general degreaser

Furniture
2 parts olive oil or cooking oil mixed with 1 part lemon juice makes for an excellent furniture polish!

Hair
To lighten hair, dampen it with lemon juice and sit out in the sun for an hour. This does work, I tried it myself. Hey, it was the 80's!
I've read that the juice of a lemon mixed with one cup warm water makes for a great hair conditioner. It should be allowed to stay in your hair for a few minutes then washed off. Exercise caution if you have a sensitive scalp.

Cuts, stings and itches
A small amount of lemon juice pour onto minor wounds can help stop bleeding and disinfect the injury (it will sting a bit). Lemon juice applied to itches, poison ivy rashes and wasp stings is said to relieve discomfort.

Mouthwash
A 50/50 mixture of lemon juice and water makes for an effective mouthwash.

Isn't it incredible how we have so many environmentally harsh cleaning chemicals in our homes when nature already offers most of what we need!
. Rinse shower head to remove any bits remaining. I then used the lemon juice from the shower head cleaning to descale my kettle - there has to be enough to cover the element.Add more if needed. (Saves wasting the juice.) Boil the kettle, leave to cool, then rinse out kettle.

tips

leave onions in the freezer 30 minutes before chopping to reduce the tears in your eyes dramatically.

How to get gum out of hair?Soak the gum-coated hair in Coke and it should wipe out easily.

How to get rid of dry and damaged hair?A nourishing conditioner for dry or damaged hair which can be used for all hair types: Separate the white of an egg from the yolk, whip it to a peak. Add 1 Tbls. water to the yolk and blend until the mixture is creamy. Then mix the white and yolk together. Wet your hair with warm water, remove the excess moisture, and apply the mixture to your scalp with your fingertips. Massage gently until the froth is worked into your scalp, then rinse the hair with cool water. Keep applying the mixture until it is used up and then rinsed until all of the egg is washed away.

more tips

1)to prevent boiled potatoes from breaking,boil over a low flame and remove immediately when soft enough.

2)soak brinjal in water mixed with yoghurt or lemon to prevent it from blackening.

3)if you are making baingan bharta,add the roasted brinjal in a bowl of water for 2 minutes.it will be easy to peel off the skin.

4)while making bharta,teh gas gets burnt.so instead cut the pieces of brinjal horizentally and and put them on a hot tawi and put on a slow flame.cook till it becomes soft.

5)if you get burnt,put colgate immediately on the affected ares.you will not get the burnt marks.

6)while boiling potatoes,addafew mint leaves,it will remove the muddy small and also add a unique flavour to the vegetable.