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Add a little milk to onions this will help retain a rich color and prevent them from burning.
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To cook the dhal faster, add a drop of Castor oil or Ghee.
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Hurry to cook 'dal' - Add a little oil and turmeric powder to the dal before placing it in the cooker. It will be done in just 10 minutes.
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If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.
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Save all small bits of jams and jellies in one jar. Melt and use as a basting sauce for ham, chicken or lamb.
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When you open a new bottle of ketchup, insert a straw and push to bottom of bottle. Remove the straw and you will find that the ketchup will flow easily.
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Cut fresh bread with a hot knife.
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While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
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Crust removed from bread for making sandwiches etc. can be sundried or ovendried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required.
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Put a small paper packet of boric powder in the container of rice to keep insects at bay.
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Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
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To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
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Bake in microwave ovens. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
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Do not fry paneer, immerse it in boiling water to make it soft and spongy.
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To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
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Apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
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Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened.
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Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.
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To avoid tears, cut the onions into two parts and place them in water for 15 minutes before chopping them.
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When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
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