Brown onions faster- Onions will
brown faster if 1/2 teaspoon of salt is added to the onions while frying.
Avoid sticky rice- Add a few drops of lemon juice & a pinch of sugar to the rice while cooking.
Crisp pakodas- Add a little cornflour to the gramflour while mixing the dough.
Easy garlic skin removal- Garlic skin comes off easily if the garlic flakes are warmed a little
Removing fat from soups- Fat can be easily removed from hot soup by floating
a large lettuce leaf on the surface.
Crisp onions better- Onions will turn out crispier if soaked in milk for a little while before
Perfect rice- Add a few drops of lemon juice and 1/2 tsp. ghee while cooking rice to make the it
whiter and keep the grain unbroken.
Salty soup fix- Place a raw potato in the bowl & it will absorb the extra salt.
Prevent egg smell in cakes- To get rid of the smell of eggs in the cakes, add one tablespoon honey
to the cake batter while beating it.
Fluffier idlies- Never beat idli batter too much because the air which has already incorporated
during fermentation is lost.
Fluffier idlies (another way)- While grinding rice for idlis, add 1/5 quantity of cooked rice.
Crisp dosas- To make dosas more crisp, add half a teaspoon of fenugreek seeds and poha to the lentil
and rice mixture while soaking.
Crispy lady finger (okra)- While cooking add a few drops of lemon juice OR a spoonful of curd to
the ladyfingers for a crispy taste.
Perfect taste in recipes using yogurt/curd- Some recipes use yogurt/curd which may curdle while
cooking. To prevent curdling, don't add salt until yogurt/curd is cooked.
Storing Onion paste- Paste of raw onions would
turn bitter after a while. For longer storage life, fry onions in little oil before grinding.
Maintain bright green color of peas- Put the peas in boiling hot water and let it boil. Drain.
Pour chilled water. Drain.
Prevent discoloration of green leafy vegetables- Add a pinch of common salt and sugar to the cooking
vegetable so as to avoid discoloration of green leafy vegetables.
Onion peeling without crying- Peel onions under water to avoid "crying". Another option is to refrigerate
onions before cutting.
Keep green leafy vegetables fresh for longer time-
Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer.Never ending supply of vinegar- Divide vinegar into two parts and keep separately in different bottles.
Add boiled water and leave for a week. You will have twice the quantity original strength vinegar
Remove bitterness from karela- Slit it from the middle and rub a mixture of salt, wheat flour and curd
over it. Keep aside for 1/2 an hour and then cook.
Stop potatoes from rotting- Potatoes rot quickly if stored near onions.To prevent potatoes from
budding, place an apple in the bag with the potatoes.
Avoid potatoes/cauliflower discoloration- While boiling potatoes and cauliflower add a few drops
of vinegar to the water to keep their original white color.
Keep bananas fresh for longer time-
After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this
does not damage the fruit inside.
Keep chillies fresh for longer time- While storing green chilies, remove the stems.
Better way to clean vegetables- Clean Vegetables & make them germ free by adding some salt
or vinegar drops while washing them.
Make ripe tomatoes firm again- Dip tomatoes in cold water, add some salt and leave overnight.
Enhance natural flavor of vegetables- To naturally enhance the flavor of vegetables, add some salt
while boiling them.
Freshen up raw vegetables- Add a little lemon juice to cold water. Soak the vegetables in this
water to "re-fresh" them.
Juicy lemons- Soak lemons in hot water for 15 minutes before extracting juice.