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.