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Stitch oval muslin bags with a loop to hang curds, paneer, etc. easily. Do not use them for other purposes to keep them clean and odourless.
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Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.
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If just a few drops of lemon juice are required do not cut whole lemon. Roll lemon on a hard surface to soften the skin, prick a hole with a cocktail or skewer. Press out required drops. Leave a toothpick in the hole or wrap it in a piece of foil. This will keep it from drying out.
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To chill any water based drink (like thandai, juices) use chilled water or crushed icecubes while making, so that chilling time can be drastically reduced.
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To retain the heat of hot water for a longer time, add a pinch or two of salt to it.
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If curds have become too sour to eat as is, tie as above for 3-4 hours, add milk and use in raitas, curd rice, etc.
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Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.
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When cutting hard vegetables like potatoes, beetroots or carrots, put them in the microwave oven before cutting them into slices. They will be much easier to cut.
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