- Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.
- Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
- Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
- Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
- Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.
To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.
- Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
- Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.
- Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).
- Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
- Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
- Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
- Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
- Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
If you are making ghee at home, add a few pieces of meetha paan leaves in the process (remove afterwards) to produce ghee with longer self-life.
- Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.
- Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.
- Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.
Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.
If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
- Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
- Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.