* Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher.
* Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc.
* Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
* While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used.
* Puddings (at least of my kind) are a no hassles beauty. No hard and fast rules about ingredients. Don’t grimace if any of the ingredients is missing. Just substitute, compromise and eureka! You’ll come up with an original. Just stick to general norms for mixing of jellies, gelatine, whipped cream etc. You cannot go wrong.
* You can top with any sauce of your choice, if you like while serving or accompany it and let the guests pour to their liking. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
* Cadbury’s nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
* Day old bread slices can be substituted for cake if cake is not available at hand.
Tips for Naans & Rotis
* A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
* Many variations can be got from the basic roti receipes by using your own imagination
* Eg. layered roti can be made with a filling or dry masalas mixeds, or kasoori methi or paneer or thick spicy chutney. This must be spread before folding the roti and after applying the ghee. All triangles may be prepared first but sprinkle dry flour over each before piling. Roll and shallow-fry as required.
* Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
More Tips….
* Watermelons can be slices thinly, to expose high seed areas, from which seeds can easily be dropped down with a fruit fork or knife tip. Or cleverly handling a mixer for a few seconds, can separate seeds from fruit, like watermelon, custardapple, etc. The mixture when sieved will separate the seeds from the pulp.
* Do not throw away decorative wrappings and boxes you get from diwali, and other festive occasions. Use the good ones to pack your preparations creatively and attractively, by just adding a few ribbons or flowers.
* Never overheat butter if melted is required, or else it will curdle to turn to ghee, and will not give the same taste and texture as required in any recipe.
* Dried peels of almonds, can be powdered fine, sieve and mixed with gramflour to use as a scrub. Mix 1 cup gramflour to 1 tbsp. Almond peel powder. Store in airtight container. For one bath, take on heaped tbsp. Mixture with 1 tsp. Curds or cream, scrub over body, instead of soap.
* Take a teaspoonful of sesame seeds, just pop into mouth, chew on them, consume. This helps significant reduction in hairfall. But do not expect overnight results.
* A good and fast way to skin charred or grilled veggies, is to place them inside a closed polythene bag for a few minutes, then remove and rub skin off easily.
* Chop apples, pears, etc. into a bowl of chilled salted water, drain, pat on clean kitchen towel, to keep them from discolouring for a longer period.
* Though salads taste best fresh and crunchy, one may prepare dressing ahead of time, and chop nondiscolouring or wasting ingredients, like oranges, sweetlimes, veggies, etc. hours ahead and finish off in a jiffy at the time required.
* Chill whole those fruit which discolour, and then cut when required in recipe, so they are chilled yet not discolour.
* Any leftover thick kheer may be further boiled to thicken more, oversweeten a bit, cool and set kulfi in kulfi moulds or icecube trays.
* Just sprinkling three-four threads of saffron on the kheer,after pouring into individual bowls, makes all the difference, in the kheer looking rich and inviting.
* Just bury a sweet potato which has ‘eyelike’ growths at nodes, in a pot of soil. Water regularly, and you have a lovely bright green creeper growing beautifully in your sill! Below the soil,small potatoes will be taking shape. Don’t harvest your sweet potato, until after season is over, and the leaves tend to turn yellow and fall off.
* To prevent falling hair – take a thick succulent leaf of the aloe plant. Make a slit on one side, lengthwise, fill the slit with 2 tsp. fenugreek seeds. Tie with twine, keep aside for 24 hours. Grind the leaf, the sprouted fenugreek inside, and 400 ml. coconut oil.together. Apply this mixture on hair and scalp overnight, tie with cloth. Wash off with mild shampoo or shikakai next day. Repeat every week for 6-8 weeks.
* If preparation of kheer in advance is desired, then boil milk, add sugar, and complete the time consuming steps a few hours ahead of time. Heat milk, finish off additions and final steps just before serving.
* When kheer is served in small earthen teacups available in many parts of India in many shapes, they give add a wonderful earthy preparation to the dish, as also make unique cups to serve in. They are small containers, marked by the absence of handles, since they do not heat due to the hot liquid poured in them.
* Leftover kheer may be further boiled and used to make goodies like kulfi, rabdi, etc.Use the liquid part, by spooning out the rice/sago/vermicelli/etc. These may be ground to a paste in the mixie before adding back to the liquid.
* For the calori-conscious, you may use lowfat, skimmed milk to make kheers, instead of wholemilk.
* If fruit like peaches, apples, pear, pomegranate, etc. turn out to be sour, do not throw them away. Dice, add chaat masala, sugar, salt, pepper and toss, adding cucumber, coriander, if desired. Will transform into a tingling, and interestingly refreshing salad.
* Place some camphor in your toolbox, to keep the tools from rusting.
* Place a few empty toiled soap wrappers in you wardrobe: will give a pleasant aroma, ward off insects and avoid musty smell.
* Add a pinch of salt to hot water, to retain its heat for a longer period.
* Remove crayon marks by rubbing cigarette ash over them.
* Dip incense sticks in baygon liquid spray and then light, when dried. Will keep away the mosquitoes.
* Clean door and window screens with kerosene dipped cloth, to remove rust and even keep mosquitoes from sitting on them.
* If making a variety of lebanese dishes, then it would do well to soak and boil a large amount of garbanzo beans. Pressurecook till they are soft to touch. This is approx. 5-6 whistles. Drain and refrigerate. Remove as and when required, washing with fresh water before adding to dish, or following in a recipe.
* Coriander, parsley and other such strong smelling herbs must be refrigerated in plastic bags after wrapping in brownpaper or newsprint. This way, they will not get soggy or dry, and their aromas will not permeate into the fridge and other refrigerated items.
* Place portable light citrus juicer over a folded hankie or other cloth to prevent from slipping and sliding all over.
* Soak new brightly coloured clothes in half a bucket of water, to which half a cup of salt has been added and dissolved. Wring out after half an hour, without rinsing in other water. Dry, iron and use. Next time you wash these clothes, their colour will not fade soon, as also it will not bleed onto other fabrics.
* Save a teaspoonful of urad dal while grinding for idli, before adding salt. Rub this dal between palms, apply on face and rub gently. Add a few drops of olive oil if desired. Keep for 5 minutes, wash Off with running tap water, dab dry. Leaves you face clean, and flowerfresh.
* To give a spicy indianised taste to any bland (non-cream based) soup, add a dash of either malakapudi or andhrapudi, while it is being cooked.
* Flavoured mayonnaise may be made by adding crushed dried desired herbs. Or even fresh, very finely chopped ones will do. But make sure to refrigerate always, and use of some fresh herbs will decrease the life of the mayonnaise.
* Thin slices of brinjal, may be rubbed with salt and a dash of turmeric, the water which oozes discarded, and then dried on a mesh in hot direct sunlight till dry and brittle. These may be crushed an used in raithas or salads when brinjals are not in season.
* Do not discard water drained from tied curds (whey). Use to either knead chappati dough for softer, tastier chappatis. Or dip an old toothbrush in this liquid and give your blackened silvers, like anklets, chains, rings, etc. After brushing, wash with a milk detergent solution, wipe dry. Your silvers will shine like new.
* Try to store dishes like buttermilk, or its variations in ceramic, glass or earthen containers. This will keep them from souring fast, and will not taste rancid so quickly too. Pouring also becomes easier.
* Run the inner side of muskmelon skin, over face and neck. Allow to dry and keep for 15-20 minutes. Wash off with cold tap water. It will leave your skin feeling fresh, clean and taut.
* Excess tomato puree may be frozen in an icecube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.
* Always keep a glass of very hot water and a large flat knife ready, if required for finishing touches. When the knife is dipped in hot water, then the icing spreads very evenly and quickly.
* When sprinkling coloured sugars, granules, etc., in a partial area of icing, first pipe a rough outline to work as a guide. Highlight outline after the sprinkling is over, by piping again exactly over it. This way your end result will be much more clean and accurate.
* To store sugar paste animals/flowers, etc. place carefully in compartmentalised box with fitting lid, and refrigerated till required. This way the pieces won’t get damaged due to one another.
* Always brush the top and sides of cakes before starting to ice them, with a food brush. This way the crumbs won’t get embedded in the icing while
* Preferably make the cake previous night, soak with syrup or as per recipe, and ice it the next day, for a smoother, cleaner icing. Never ice a cake which has not cooled thoroughly, through and through.
* Never overbeat mixture for muffins, biscuits, cookies, etc. as lumpy batters turn out better textured products. Always handle the batter gently. Make sure to sieve all dry ingredients together 2-3 times for better blending, and even softness.
* Deepfried sweet like pineapple triangles, karanjia, choorma ladoo, etc., taste as good as fresh, if placed on a tissue paper in the microwave for 10-15 seconds.
* Clean sheets of plastic should not be discarded after use. Soak in warm soap suds, wash with clean warm water, followed by cold water, drain, wipe dry and use as and when required.
* If kitchen platform is too small to roll icehalwa, it would be more convenient to use the dining or other large table top for placing the sheets to roll.
* To keep the cornflour paste melted, keep it near the stove, so it does not solidify in the process of using, since ghee tends to set very fast.
* Fresh drumstick flowers and leaves may be used as an excellent garnish for curries, veggies, and even rices, etc. They can also be boiled in vegetables for vegetable stock to give an unusual flavour to soups, etc.
* Veggies, kormas,curries, dals, etc. to which onions and garlic have not been added will keep good for much long hours. Also reheating veggies too many
* Dry masala veggies like drumstick aloo sabzi can easily be converted to thin gravy curries, by adding enough water with the ground masalas to make a thinner curry, to be eaten with steamed rice, etc. But make sure to alter salt, and other spices as per resulting taste change.
* Cheese will stay fresh longer if wrapped in clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge, to keep if good for days.
* Scrape, cut and store drumsticks in clean ziplock or freezer bags, make a few small holes, and the drumsticks will stay fresh for 8-10 days in the refrigerator.
* Drumstick leaves were used for cleaning vessels in earlier days, mixed with very fine dryriverbed sand. The thick roots have medicinal value, and benoil: extracted from the drumstick seeds, is used in cosmetic and cooking purposes.
* One may add bundled lemon grass leaves to give the tea a different zest. Make sure to reduce the quantity of ginger used, if adding lemon grass leaves.
* Thai food is more authentic, when garnished with small flowers made of fresh chillies, spring onion, scallion flowers and crisp deepfried basil leaves, rather than just chopped coriander or mint leaves. Cheese are generally not used, except for grated tofu, that too sparingly as a garnish.
* Lemon grass, peeled and chopped finely may be frozen in clean freezer bags for further use. Make sure to thaw properly, before adding to the dish.
* Coat skewered veggies, beancurd chunks etc. with chilli flavoured oil, before roasting on a barbque, to give a better flavour and finish to the chunks and pieces.
* A teeny bit of thai pastes of sauces added to regular dips and barbque marinades will enhance their flavours a great deal.
* Warm dry spices ever so lightly, over a heated griddle, to lighten them so crushing is much easier and faster. Also the aromas exuded will be much richer.
* Wear surgical gloves or use scissors to cut green or fresh chillies, since the oils in them tend to burn the hands long after cutting. So save tears by using scissors and gloves.
* If you will be using apples a while after chopping, dip in some water to which salt and lemon juice have been added. Keep for 5 minutes, drain and keep in colander till required, to prevent from discolouring.
* To get a smooth cream from top malai of milk, run in a small mixie for just 4-5 seconds, before chilling. This will give a smooth texture cream which may be used exactly like commercial fresh cream.
* Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick results. Same dough may be used in a number of tarts, pies, cookies and puddings.
* To get a neat finish of tart or pie moulds, always roll a wider round than the circumference of the mould, so that it will fit right to edge after pressing into the mould. Flute edge by pinching and lifting, to give a wave design if desired. But make sure you work on a cold surface, like marble, granite, etc.
* Good apple peels can be included in a salad or eaten as is, since they are storehouses of vitamins and fibre.
* Powder vermicelli or sago and roll patties or croquettes in this powder before frying, to get a crisp crunchy cover. At the same time, much less oil will be absorbed while frying.
* Have an invigorating bath by finishing off with a bucketful of water to which 3 tbsp. of white vinegar, 2 tbsp. rose water and a few drops of your favourite flowery essence has been added. The vinegar makes skin supple and avoids the dryness and scaliness of skin.
* Rub brinjals with a little salted oil after slicing to avoid discolouration.
* Wash, grind and apply a mixture of drumstick leaves and jaggery as a poltice over wounds, and add a tsp. or so of turmeric if wound is septic, for quick and gentle healing of wounds.
* To brown rice evenly while raw, wash, drain in a colander, keep aside for 10 minutes. Heat some Ghee in a pan, fry rice till it is first dry, then brown gently stirring. Proceed as required for recipe.
* Grind a cupful of fried onions (fried to a light brown) to a paste and keep handy to add body and flavour to a dish, when you do not have time to chop onions for one.
* Stuffed veggies like bittergourds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.
* Any pickle will last much more longer if a little care is taken to avoid moisture contact at any stage, and jars, bowls, ingredients used, etc. are wiped dry with a clean dry kitchen cloth, which does not have lint fibres.
* Strained fresh bittergourd juice is applied over wounds to heal quickly. Even a poltice of grated Bittergourd tied over the wound works wonders.
* Juice extracted from raw grated bittergourd can be mixed with a helping of honey and Salt, and add some plain water. Drink this extract to rid of small home ailments and give A general feeling of goodwill.
* Collect clean scrapings of bitter gourd. Tie in a thin clean muslin cloth and use as a facial and body loofah to scrub out dead cells.
* Salads can be made very very decorative, by using normally discarded skins of apples, peas, cucumbers,etc.
* Never discard nutritious skins of apples, when peeling. Eat them or add them to a chopped salad, raitha.
* To get a light and better taste as a variation, dry roast ingredients like rice, dal, on low till aroma exudes. Then proceed as per recipe.
* For a tasty nutty sandwich fillingin a hurry, mix together prepared green chutney, some tomato ketchup, mayonnaise, chopped onion and tomato, and a few crushed peanuts or walnuts.Butter slices apply mixture thickly inside, and your sandwich is ready. You cak refrigerate this mixture without onions and tomatoes, for almost a week.
* When ginger, garlic, etc. are crushed in a mixie, it gets tedious try to remove all of it, from under the blade, etc. Once crushed and removed, run a little water in the mixie, and pour into the batter, The mixie will get cleaned as well as ingredients will be used economically. In case of fritters, use the cornwater itself.
* Always handle messy mixtures like that of fudges, chocolates, etc. with hand dusted with cornflour, it will be much easier to handle.
* Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.
* Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.
* If one doesn’t have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.
* Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.
* One may make pancake and other batter much ahead of time, but take care to add soda bicarb only before making. This way the pancakes will still turn out crisp and light.
* Once a month soak all your plastic equipment like cutting board, tea strainers, colanders, etc. in a weak solution (50ml. to a 15 litre bucket of water) of domestic bleach and water for 1 or 2 hours. Then wash with a mild detergent and scrubber to be rid of accumulated dirt, food particles,etc.
* One may save batter of dosas, idlis, paddus, etc. and make pankis as a variation from leftovers. Or vice versa. Take care to refrigerate the batter before it becomes sour, and also place a piece of banana leaf in the base of vessel before pouring batter, and on top of it. This will keep it from getting sour.
* Usually greens contain some amount of soil and have to be washed thoroughly before cooking. Put chopped leaves in plenty of water, keep for 5 minutes, allowing the mud to settle at the bottom. Then with open palm lift out all the leaves from the top of the water. Gradually pour out leftover greens into a colander, to let the water drain. Take care not to disturb the muddly deposit at the bottom of the vessel.
* Leftover fried snacks like kothmir vadi, or moothiyas can be crumbled and used as a thickener. For spicy gravies. 2-3 pieces will suffice to thicken about 3 cups gravy.
* If you have boiled spinach etc. in excess water, do not throw away this liquid so full of health.Just stir in some salt or sugar and drink up, to you well being. Make this a habit, and drink up the vitamins and minerals, with a smile!
* Leftover spring onion vegetable, can be further cooked to dry out water, or add a tsp. of flour to absorb water. Then place on a piece of bread, cover with another slice, and toast in a sandwich toaster o a griller, to make a sandwich.
* Chop stalks of greens like spinach, radish, beetroot, etc. along with leaf, if still tender. They not only add body to the dish, they also have a wonderful additional flavour and lots of fibre.
* Whenever adding tempering to any dish, which required chopped/whole green chillies, hold the chillies down with the back of a spoon, or else they may splutter or burst dangerously.
* The soft chenna ( or residue of drained freshly curdled milk) can be used as an excellent thickener in many dishes. It can also make milder any extra spicy vegetable of dish.
* When using fenugreek leaves raw, try to purchase the small leaves, thinner stalked variety.The hybrid thick stalked and larger leaved, big bunches tend to be more bitter than the former.
* Always use citric acid dissolved (1/2 tsp. in 175ml water) in water to add to milk, this will make the paneer softer; if too little water is used the paneer will be hard and rubbery.
* Use the drained water in which channa was boiled as stock in soups or instead of water in veggies.
* To soak channa better in cold seasons, add 3-4 pinches fruit salt or eno to it, when soaking, to a cup of channa.
* Channa can be used as a base for stuffings, instead of potatoes, for those who do not eat, eg.jains.
* Place a couple of bayleaves with channa to give it a better flavour after cooking.
* Flatten excess boiled channa with a mallet or pestle, sundry till brittle. Store in airtight glass jar. Deepfry in hot oil when required, to use as an accompaniment with soups or salads.
* Allowing a kid too many options confuses him. Don’t ask him what he likes or doesn’t like. Give him something which will catch his attention and taste, in the first place! Keeping the phrase “don’t like” out of his food vocabulary is the parents’ task, and once achieved will simplify so much of food eating habits and truama in later years.
* Hold kiddie surprises: For example tie a chappati into a pouch with a stuffed baby potato half inside. Tie using a stem of spring onion as a string!
* Involve the kid in safe jobs like mixing batter, folding paper napkin to be used, etc. so that he/she get a feeling of having made part of the meal and have more interest in it, and is fun too, for both parent and child. Besides the kid is under your eyes, and not in some other part of the house, pulling down an an objectd – art or stuffing from a curious sofa or chair!
* Use the hard skins of pistachios to make handicraft items for decoration, like photoframes, tablelamps, facetissue holders, napkin holders, mirror edges, table tops, and many more, with other trinkles like shells, pebbles,etc. Varnish or paint as desired, and they will last a long long time.
* If you have some batter of each coloured pancake leftover, you can make a multicoloured pancake too!!
* Using a cloth below and above a pile of chappatis, kept in a closed container, will keep them form `sweating’ and getting soggy, as well as keep them from becoming too dry, also.
* Dry almond peels, grind to a fine powder, include in any homemade facepacks, to rejuvenate skin, and make the pack more effective.
* Grind pumpkin seeds and mushy centre to a fine paste in mixie, add curds and some orangepeel powder, make a paste and apply a soothing, refreshing face pack.
* To help simplify cleaning jobs on diwali, discard what you have not used in a year, use what you had bought last year, and is still new. Buy only that which is over, but you know you will require soon.Otherwise DONOT shop just for the heck of it, or that its diwali!!!
* Soak stained teacups by pouring in some water in which some black vinegar and salt (1/2 cup to a litre, and 1 tsp.) have been dissolved for 30 minutes. Then scrub lightly,wash off with a mild soapy solution and clean water.
* Scrub bathroom walls with a scrubber filled in vinegar and soap, then wipe with a cloth dipped in a solution of vinegar and water 100 ml. to 1 litre water.
* Hard gulab jamoons will soften by pressure cooking briefly, less than one whistle is fine.
* Cover pudding containers kept in freeezer compartments with cling film or pastic sheet, to protect from water, and crystal formation in the dish.
* Powdered dry poha may be used for coating cutlets, croquettes, etc. before frying to give a wonderfully crisp crust.
* Dump together all leftover pizza gravy, au gratin, with some baked beans, and any adjusted flavouring of garlic, ginger, chillies, salt, as desired. Heat to blend well. Scour insides of plain buns, make crumbs of the insides, mix in mixture. Fill this into hollowbuns, put back top and sprinkle cheese, grill till cheese melts, serve hot.
* Pep up salads, by sprinkling some crushed ganthias, sev, golgappa puris or even papdi over the salad just before serving and toss. It will give a crunchiness to the salad.
* Crush excess katlis in a dry mixer, and refrigerate crumbs in a tight lidded jar. Add a tablespoonful to gravy vegetables to give a mughlai touch to the vegetable.
* Use water in which vegetables are boiled to make soups, doughs, etc. instead of wasting this Nutrient rich liquid.
* Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.
* Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.
* If one doesn’t have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.
* Add a couple of chopped basil leave to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.
* Make crumbs of day old chapathis, dry for 2-3 hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for 4-5 days in refrigerator.
* Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.
* One may cut and keep vegetables like cabbage, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed, and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
* Keep a little powdered cashew handy in a bottle to thicken gravies, milk, etc. in a hurry.
* Add leftover of overly old chutneys etc. to vegetable dishes to enhance their flavour, instead of discarding it after waiting for it to get bad.
* Instant noodles, when crushed and deepfried, make an excellent topping for soups, salads, etc.
* Supplement every meal with a fruit at the end, this will fill up gaps in appetite as well as provide Fibre and nutrition to each meal. Vary fruit as per season, so your body’s multiple nutrition requirement will be fulfilled.
* Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed in a polythene bag. They will stay fresh for a week, if refrigerated this way.
* The peel of unpeeled bananas will turn black on steaming, but the bananas inside will acquire a light honey colour.
* Warm cardamom pods very lightly, cool and deseed. These seeds will powder more easily.
* Bake any leftover spicy pinapple with alternate layer of noodles, white sauce and pineapple, to make a wonderful baked casserole.
* Curry leaves may be liberally added to seasoning of most dishes, since this is a very asian flavour adding an aroma to any dish.
* Use old shaving brush to clean out bamboo steamers, but brush in the crevices. Any food particles will come loose easily.
* Do not throw away discarded cucumber seeds. Either apply on eyes to sooth tired eyes for 15 minutes, or grind to a fine paste, combine with gramflour, honey and rose water, and apply as a pack.
* To clean burnt woks with ease, boil a few onions peels in them. Scrub with a solution of vinegar and salt. Follow with a scouring powder or detergent.
* To remove skins of roasted peanuts easily, put into a clean cloth bag, tie the mouth. Rub the nuts in the bag from the top, and jingle the bag a few times, repeating the rubbing. Empty contents in a large plate, blow away the skins. To crush peanuts easily – Roll either a filled glass bottle, or heavy rolling pin, or cylindrical grinding stone over it back and forth, on the nuts in the bag as above.
* Rub chopping board and knives with lemon halves dipped in salt, to clean, after chopping large amounts of chillies, to avoid its flavour creeping into other things cut on the board. Follow with a regular washing with scrubber and soap.
* Always defrost your fridge and then put the setting to maximum half an hour before placing in the icecream for setting it, to get best results. If it is not a frostfree refrigerator, then wipe out all the defrosted moisture before placing the freezer trays.
* Always soften the puddings a bit by removing from freezer to refrigerator 15-20 minutes before serving.
* Apply a poltice of sitaphal flesh and some ground leaves of the same plant (if available) over wounds or absesses for quick relief. Tie the poltice in place with a clean cloth bandage.
* Always beat cream gently with small upward strokes. Never overbeat, because the damage isIrreversible, the texture will not be the same again. Overbeating will turn it to butter at best.
* Use ground sugar to make thick shakes etc. so that the sugar dissolves quickly and completely in The cold milk.
* Use glass bowls for chilling fruit rabdis in the fridge, they will not discolour.
* Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream
* Mix flour and salt in leftover chawli or other dry sabzi after mashing it. Knead into dough, and make soft tasty masala rotis of the same.
* For those beans requiring soaking overnight, eg. Kidney beans, soya beans, one may add (2-3 pinches to a cup of dry beans) soda bicarb to the beans and water, while pressurecooking. This way they will cook faster and soften to the core.
* After boiling moong, matki, chawli, etc. check for any hard ones by straining them into a colander in a rotatory slow motion, wherein the hard, heavy ones will stay at the bottom of your pouring container. These may, if included in the dish, harm you teeth filling and cavities, if inadvertantly bitten.
* Use a salt shaker filled with wheat flour to sprinkle over dishes, while cooking. When stirred it won’t become lumpy. This is used to thicken watery gravies.
* Never mix tea and milk strainers. The residual smell of tea will creep into milk. The strainer will also stain, with tea. To clean stains from plastic nylon strainers, however, dip in a very weak solution (20 ml. to 5 litres ) of water and cleaning acid. Wash with soap and brush after 2 hours. Do not use this method for metal strainer, as the acid will corrode the strainer.
* For those who co not mind the calories, and like malai, can top hot milk of any type with a dollop of malai. It enhances the taste of your hot cup of whatever milk, with taste and richness.
* Slide clean poybags into jars for storing drinking chocolate, cocoa, icing sugar and such items. Line the jar, keep top edge out of jar. Pour contents from refill pack, twist mouth of polybag, screw lid tightly. This will keep the contents from becoming soggy or lumpy. Also always use very dry spoons while removing.
* Rinse milk bags with a small amount of warm water before giving away to recycling. Add this back to the milk, there is no harm. Hang dry the bags, too. This will keep not only your storing space (for the bags) hygenic, it help environment and community eventually. Soiled bags encourage mosquitoes, bad smells, and finally disease.
* A recipe to fresh ready to serve rotis is: Roast the Roti, apply a little butter and wrap it in a Bounty Paper. When serving just put it in the microwave for 30 sec. with the wrapping. And the rotis will taste like freshly cooked rotis. – rdewan@hpchaiux.corp.hp.com
* To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them. This way the sweets will be fresh for atleast 2 weeks – rdewan@hpchaiux.corp.hp.com
* For a hot healing cuppa: Add 1/4 tsp. turmeric powder and 1/2 tsp. sugar to 100 ml. boiling hot milk. Stir till well blended, drink up first thing in the morning and last thing in the night. A great cure for monsoon related fevers, coughs, colds, chest congestion, etc. Take for at least 5-6 days, for full results.
* Swirl a few gulps of chilled milk in the mouth, and then swallow, if you have burnt your tongue or mouth while eating something too hot. This will give instant relief from the burning sensation.Repeat a couple of times every 15 minutes of so, if burning persists.
* Store milk mixture to be beaten at a later stage, in tall, firm containers, which allow the handblender to move freely inisde. This will reduce the number of containers to be used, as well as the container to be beaten in, is very cold, and the shake won’t warm.
* If pouring out colours,etc. turns out to be a messy job, use a clean ink dropper, used only for this purpose. Wash clean before changing essence or colour.
* Rub a mixture of 1 tsp. each of milk top cream and lemon juice, all over face and neck. Wash off after 10 minutes. Use regularly to rid skin of blemishes, blackheads, and other such problems.
* To avoid a layer form on any thick liquid preparation while cooling (for eg. Basundi, tamarind chutney, custard etc.),spinkle some granules of sugar over the surface of the dish.
* Lightly roast garlic flakes, rub between the folds of a piece of cloth. The skins will come off easily.
* Pine nuts may be roasted prior in large quantity, if used often, and packed in a freezer proof bag. These can be kept in the freezer for months without losing flavour. Do not allow moisture to touch nuts.
* One may marinate the vegetables prior in some vinegar, garlic and chilli if desired. This will give a more piquant taste to the stew.
* Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.
* Do not discard leftover mojo sauce. Add as a seasoning to clear and tomato or other similar soups.
* Add a few drops of lemon juice to rice, while it is cooking. This will keep the grain from breaking easily.
* To clean a paellera pan or other nonstick pan easily, without scraping, dump a few onion peels in it, add 1 tsp. vinegar, and 1/2 cup water. Bring to a boil, cover and leave aside for 10 minutes, wash pan all over with this liquid, then wash with a mild detergent and sponge. Wipe clean and dry.
* Add lemon peel to a jar of castor sugar and close lid tightly. The sugar will have a beautiful mild lemony taste and smell to be used in pastries, cakes, puddings, etc.
* 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.
* Put lemons in a glass jar, fill it with water, screw lid tight. Refrigerate. Change water every 3rd day. Lemons stored this way will keep good for almost a month.
* Soak squeezed lemon peels and some mint leaves in a mug of hot water for at least 1 hour. Squeeze out the peels and leaves, add water to remaining bath water for a refreshing bath.
* If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.
* Peel long strips of lemon with knife, pith and all, hang to dry, use in a bouquet garni.
* Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry. Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.
* Lemon and orange peels, dried and powdered and mixed with gram flour can be used as an excellent exfoliant. When required add 1 tsp. curds to 1 tbsp. flour mixture. Rub face gently with mixture for 5 minutes, wash with ordinary tap water for a clean, clean, feel. This can also be used as a bath scrub for body, daily.
* Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
* A tsp. lemon juice, mixed with 1 tsp. honey, 1 tsp. ginger juice, will reduce phlegmatic cough.
* A slice of cut lemon rubbed immediately over a paan stain, and then washed, will leave the fabric free of all traces of the stain.
* A glass of warm water, to which the juice of 1 lemon, and a tsp. of honey has been added, help in weight loss if taken first thing in the morning, regularly.
* Choose the smaller, flat, thin skinned tomatoes, for making sauces. They will not only give better quality sauce, flavour will also be better. Even the residue to get puree will be much lesser.
* To ease the pouring of sauces in narrow necked bottles, use a funnel, holding it just above the top, stem inside, but not resting on the bottle. This way the air inside the bottle will easily pass out, while the suace is flowing in. It will not cause blockages and choking of the funnel. If bottom of funnel stem is so narrow as to block flow, snip off a small portion.
* Use a pair of kitchen scissors to chop chillies, etc. fine. It will keep hands from burning, and the job is done much faster too.
* Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.
* People with kidney problems and other digestive system ailments should use products with preservatives, high salt content, and tomatoes sparingly. Such persons can make sauces in small quantities without preservatives and enjoy them too.
* If large quantities are prepared, or more varieties are prepared, then sterilise a big batch of jars and keep ready in a large sterilised steel container or sealed (with sticking tape) clean thermocol box.
* Always rinse containers in which sauces have been made, with some vinegar and hot water, to alleviate the sauce odours before using for another dish.
* Place jam and other preserve jars in cupboards where air can circulate around, as also no moisture leaks into jams. If caps are also screwtight and airtight, there there is no reason you preserves should go bad for months. Also while place them there, line shelf with newspaper under which anti-insect powder has been sprinkled. This way ants,etc. will not find their way to your sweet delights.!
* Wash ring bag, with contents intact, under running water to clean out completely. Then add it to your hot tub and bubble bath, run in contents in water, using sachet as a scrubber and letting lemony flavours into you bath water for invigorating and fresh feeling.
* Instead of discarding extra roses from bouquets dry them and prepare a bouquet garni, a pot pourri of fragrance in a net sachet. Or dry, grind and mix powder with gramflour, store in a jar. For a refreshing bath scrub, to 1 tsp. mixture, add 1 tsp. curds, 1/2 tsp.honey. Scrub and wash. Use daily for a glowing skin.
* An easy way to scrape out pith from the insides of citrus fruit peels, is to use the blunt side of a knife. To peel fruit segments of oranges, etc. easily, pop into hot water and immediately into cold cold water. The skins will come off easily.
* Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster.
* To preserve amla murabba better, tilt jar around each day, to keep all amla coated with syrup. This way the upper ones won’t dry out.
* Always crush icecubes well before putting under an electrical hand mixer for Blending. Using whole cubes, can result in the mixer head breaking and flying To pieces.
* Soak stiff starchy new cottons in a solution of 1/2 cup milk to 7 water. Soak for at least 1 or 2 hours. Wash off with regular detergents. This will soften the cloth removing undesired stiffness of the starch.
* Dry almond skins in sun till brittle. Powder, mix with gram flour, turmeric and store. Add curds and honey to a Tablespoonful of mixture and use to rub skin clean while bathing. Making and excellent cleaning agent for the Body and face.
* Always store aamras and other such mango dishes in non-metal containers before serving. The ras may discolour in other metal containers.
* Try recipes of mangoes with different varieties, to get a variation in flavours, taste as well as colour, since they range from pale yellow (malgoba) to the deep orange (kesari and dusseri) varieties.
* Ripen raw mangoes in cardboard boxes lined with old newspapers and layered with dry straw. This way it is easier to pile the fruit without spoiling as well as they will ripen faster and more evenly.
* Heat used lemon peels in heavy iron skillets with some water and salt. Cover and allow to stand for an hour, before scouring gently with a soft steel scrubber and some dishwashinh soap. The skillet will come out very clean.
* Wrap half cut raw mangoes in clingfilm before storing in refrigerator. The mango will stay fresh longer as also its odour will not permeate other products like milk and desserts.
* Boil peelings of raw mango, in containers like pressure cookers, aluminium skillets, etc. to make them come out clean and shiny.
* One way to test if the mango is rip enough to cut, is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.
* If you have excessive stock of green chillies, do not waste them. Boil in hot salted water, till white. Drain and sun dry till brittle. Crush or store whole and use as required in any dish requiring chillies, without Changing the colour of the dish.
* To prevent lumps while adding flour to any liquids, eg. Water, buttermilk,etc. first mix the flour in a little bit of the Liquid to form a smooth paste. Add this to the remaining liquid and stir well.
* Do not throw away Starch water strained from boiled rice. Use either to starch your dupattas and other clothes, as also to knead dough, in soups, or to make more rice.
* Pour a little water (about 1 cup for a 3 litre vessel) in vessel in which you would boil milk. Then, pour in the milk. Heat container and bring milk to boil, without stirring. This way the milk will not scald at the bottom of the Container. Take care to rinse vessel with clean water before using.
* Instead of folding and hanging delicate organzas and tissue sarees, request you dhobi to roll them on a textile roll Wooden stick. This way they will not cut or tear at the folded creases for long unused sarees.
* Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. – Deepa
* Avoid cooking sour dishes (like tamirind based dishes) in non stick pans coz the sourness will remove coating faster. – Deepa
* If oil is by chance spilt on the non stick vessel while making dosa or chapatti then wipe it immediately using a paper napkin before it can settle on the edges of the non stick pan. – Deepa
* Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, Fruit, other dishes and even icecubes, and the damage will be irreversible. This is because of High content of garlic in many pastes.
* Never make a paste of raw onions if you want to keep it for any amount of time. It will turn Bitter. Always fry them in a little oil, and then grind.
* Grind thick masala pastes on a stone grinder if possible. Since you would be using lesser water. The taste and texture would also be much better.
* Chop chillies, etc. either with a steel knife or steel scissors. Do not use iron knives, etc. since the Pastes will tend to turn blackish later on.
* Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.
* Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or To run in mixie, after having emptied it by inverting into container. The stuck paste will dilute Easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage Minimised.
* While making dosas or chapattis pour oil 1 inch inside the outer border of the dosa or chapatti so that the oil does not flow out and spoil the non stick coating. – Deepa
* To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides.(Wipe over with damp fingers to clean). Mash and use as required. – arunrao@one.net.au
* Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.
* Rub cut onion on insides of a new kadai or saucepan, and heat a little. Then pour oil and proceed. The pan will not burn contents easily. You need not do this for used pans.
* To chop onions without tears, slit a clean transparent plastic bag from base, so that both sides are open. Place board, and hands inside this and chop onions with the bag forming a loose out casing.
* Peel onions easily by dropping them into boiling water and covering. 3 minutes for small varieties, and 5 minutes for the large varieties. Cut a small cross in the root base for larger ones, to prevent from bursting in the water.
* Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.
* To give abetter flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.
* To serve piping hot fresh biryani, pulaos, or rices, you can prepare completely, upto the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.
* Wherever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.
* Keep pan in which any vegetables are cooked, covered, after taking off fire, aside, for a few minutes. This will help the vegetable absorb the juices in. This also allow the hot vessel to blend the flavours slowly, to make the vegtable better, generally.
* Place teabags soaked in chilled water over closed eyes to relieve tired and strained eyes. Regular use will bring the sparkle and smile back to your eyes.
* Freeze puree of grilled and mashed brinjals, and add to gravy vegetables to add that typical brinjal flavour or even thicken a gravy, in a jiffy. Add a little salt, lemon juice and turmeric to the puree before freezing.
* Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.
* Always garnish a dish just before it is ready to serve. If you are preparing any vegtable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.
* Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.
* Keep grated potatoes in cold water to keep them from discolouring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.
* Place cotton pads soaked in potato juice (grated and extracted from raw potato) over eyes, to remove puffiness. Regular use will reduce dark circles from under eyes.
* Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of cornflour.
* Keep silvers immersed in water in which potatoes were boiled. Remove after an hour and wash regularly with soap. Will come out sparkling like new.
* Put tiny pieces of nonglossy newpaper into stale smelling bottle with narrow necks. Pour 1/3 full of detergent and water mixture. Soak for 2-3 hours. Shake well and wash clean with a bottle brush. The smell would have vanished!
* Use a thick firm bayleaf to spread the batter, instead of the back of a spoon, to give that milk Sweetsmelling flavour of bay leaves.
* To refesh old ladoos, place in a microwave for 30 seconds. The ladoo will taste as good and fresh as just made.
* Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and don’t have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.
* Always add a teaspoon (at least, if recipe does not call for more) of wheat flour to the fat while popping gum crystals, to ensure their even popping of the crystals. They will also not stick together.
* Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
* Dip fingers in warm olive oil every alternate day for 7-8 minutes. Remove and rub the oil that stays over till the hands absorb it. Reuse the same oil cup to keep fingers and hands soft and free from winter dryness.
* Wash hands and feet before sleeping. Apply petroleum jelly generously. Wear woollen or cotton socks and mittens. This will not only keep you warm and decrease chances of catching colds, it will keep your hands and feet, soft and supple through the winter.
* If you are economizing, thoroughly wash used shampoo bottle with lid and pourer to dispense phenyl, detergent, oil and even liquid soap easily and without any waste.
* Soak brass or silver items in water drained from curdled milk. Allow to soak in the hot water for 10 minutes. Remove and wash with regular washing soap. They will sparkle like new.
* One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
* Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.
* Put tiny pieces of nonglossy newpaper into stale smelling bottle with narrow necks. Pour 1/3 full of detergent and water mixture. Soak for 2-3 hours. Shake well and wash clean with a bottle brush. The smell would have vanished!
* Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.
* Never add pineapple as is, to jellies, etc. since it will not set well and taste bitter too. Always Boil in a little sweetened water, and drain, or use canned fruit (if you must).
* Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of Utensils, and ease on the hands too.
* If you are economizing, thoroughly wash used shampoo bottle with lid and pourer to dispense phenyl, detergent, oil and even liquid soap easily and without any waste.
* Soak brass or silver items in water drained from curdled milk. Allow to soak in the hot water for 10 minutes. Remove and wash with regular washing soap. They will sparkle like new.
* One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
* Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.
* To crush chillies fine, run in a small electric grinder with a pinch of salt. This will Remove with a rubber spatula. This will save a lot of time on chopping, as also it will Keep the hands safe from handling chillies. Even one or two chillies can be done Easily this way.
* To get rid of ants, apply a solution of tobacco and water, to the cracks, holes, and grooves Where the ants are coming from.
* Make a smooth paste of fresh tender green gram (1 tsp.), curds (2 tsp.), turmeric (2-3 pinches) spread smoothly over face. Wash after 15-20 minutes for that fresh cool feeling.
* Shell very fresh tender green gram, fill into freezer bags, remove trapped air, freeze. The gram will be fresh for 2-3 weeks. Thaw to room temperature before using.
* If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.
* To quicken the process of making any vegetable where the vegetable needs to be cooked for long, wash, drain sprinkle a little salt, and microwave covered, till done. Simultaneously, proceed on stove, to make the remaining recipe. Add the microwaved vegetable and finish off cooking. This way, the vegetable is cooked with minimum water, in its own juices, and reduces cooking time considerably. But take care to add lesser water to masala, since the vegetable will not be cooked for so long.
* To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!
* Rub slices of fresh cut raw potato over mud stains, allow to dry, then wash with detergent to remove effectively.
* Scrub iron griddle with a piece of silver warpping sheet of medicines. When rubbed with this along with the regular soap, the burnt and scarred remains will come off easily.
* Keep rolled puries in the fridge,for 10 minutes. It will consume less oil,and puries will crisper.Before frying onions soak them in milk for 10 minutes.The onions will fry fast and have a uniform colour and will be more crisper. Store chapathi dough after applying some milk ,it will not turn black. – K Rama S Rau (Trichur, Kerala)
* Remove lipstick stains from fabrics, by first rubbing with Vaseline. Then sponge with soap suds and wash with warm water.
* Place chopped veggies for salads in a large bowl of icecold water, before preparing salad, to give that fresh, crisp, crunchy feel.
* Remove grease stains: Put a few drops of methylated spirit on cottonwool and rub stain. If fresh, keep stained portion between layers of blotting paper, and rub gentlyl with hot iron, so it absorbs the grease. Then wash with warm soapy water.
* Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee for that extra flavour and garnish
* Remove coffee stains from fabrics, sponge stained area with borax solution, And wash off with warm soap suds. If stain is old and dried, loosen first with Glycerine solution.
* For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and mlet on very slow flame. Remove the froth as it forms with a slotted spoon. Dont the let it burn. When the oil is clear and stops frothing add a few methi (fenugreek) seeds to it and switch off the flame. -Anjali
* To make soft puris and chappatis, the dough should be mixed properly and rested for atleast 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required. – Arun Rao
* Chicken becomes especially tender if you marinate it for and hour in curd (raw yoghurt) mized in with some of whtever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderiser. -Alison
* Dear friends, When many chapatis are left over you can turn it into a very tasty dish.Crumble the chapatis into fine pieces by putting it in the dry grinder.Heat oil as required depending on the no of chapatis left.add mustard seds hing haldipowder and groundnuts.Then add onions thathave been sliced lengthwise.Add the crumbled chapatis, salt and chillipowder to taste.Mi x properly for a few minutes and remove from fire.Sprinkle a few drops of lemon juice and coriander leaves finely chopped./serve hot. – Sanjita Sathe
* Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries.
* If frying almonds, cashews, etc. at the same time, first fry the cashews, then almonds, as the Almonds will discolour the frying medium.
* To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.
* For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.
* Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.
* To get bushy eye brows, apply hair conditioner to eye brows at night everyday and leave overnight washoff in the morning. The nutrients in the conditioner work wonders. – By Shatish Patel
* To cut any rolled rounds in desired shapes use a pizza cutter instead of a knife. You will get A better finish, and the round will not crease or pull with the knife.
* Pin a 4″ x 4″ square plastic near your dresser, or bathroom to hold your bindis while not in use. This way your dresser furniture and bathroom mirror will be free of bindi gum, left behind after Removing bindi from there. Replace plastic after it gets gummy enough!!
* If frying oil tends foam, add a small ball of tamarind to it, and the foaming will gradually stop.
* Whenever we buy vermicelli or sooji, before storing if we fry them until it turns light brown colour, it can last longer. And whenever we want to cook them, it will be instantly ready to cook and less time cosuming. – By Raji (Singapore)
* If short of space, wash machine dry curtains and hang them in their place without drying on a clothesline. They will solve your problem of an overcrowded clothesline and will reduce on step of the job. Pull them end to end to spread them fully and let the air dry them.
* If you find it hard to make diwali rangoli designs with hand, use a small nozzled funnel, control the flow of the filled rangoli with thumb or middle finger, and make desired designs easily. Do not use pure colours without rangoli in this way because they will not fall through easily.
* Grind slightly warmed and cooled cardamom pods in a small dry mixie. Use a fine Sieve to get fine powder, repeat with the coarse residue till maximum powder is got. Store easily in a clean dry bottle, for months. This way even the flavour of the skin is utilized, more powder is obtained and it is Less dark, so the sweet does not get discoloured if white, etc. in colour.
* Scrape coconut shells clean with sand paper. Make their surfaces smooth by rubbing Sand paper, and make decorative bowls, ladles, etc. by painting, varnishing and Decorating with beads, shells, etc.
* Chill cucumber juice and apply pads soaked in them over tired and strained eyes, to release the tension and bring back freshness and sparkle. Repeat daily.
* Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.
* To make a floral arti dish requirements are:
rose pedals, cunco, adhesive tape, glitters
Take your thali (plate) and border it with rose petals. Draw an “om” with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals. – By Neha
* To chase away cockroaches from cupboards make the following balls, dry in a dry shaded Place, and keep inside the drawers, cupboards, shelves, etc. Only take care, not to keep them In wet places. Mix together boric powder, wheat flour, and ground sugar in 4:2:1 proportion. Sieve together, add enough cold milk to make a stiff dough. Make small marble sized balls These will stay effective for about 2 ½ to 3 months, after which they should be replaced with Fresh ones.
* Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.
* To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.
* Wipe cane furniture with a cloth soaked in extra warm water, to which salt has been added, to keep the firmness of the cane meshing intact. About 2 tbsp. to a bucket is ideal.
* Mix together a big pinch of salt in any cold cream or even plain white petroleum jelly and Apply on face. Scrub smoothly with palms for about 3 minutes, to exfoliate skin, and remove Dead cells. Wash off with mild soap, and warm water, to leave a fresh, clean, tinglin skin.
* Try removing ball pen ink stains with nailpolish remover. Dab over it and rub gently with cotton Soaked in remover. Wash after drying, with mild detergent.
* To slice vegetables with smooth skins like capsicum, tomatoes, remove a thin sliver of skin Vertically. Place knife over this strip while making the slices. This will cut much easier, neater, And quicker.
* For a shortcut method of making stuffed veggies fast, use a small pressure cooker instead of a Pan, proceed by adding oil, and working as you would in the pan. But once all ingredients are Added, and water, then shut cooker and allow one whistle. Usually the vegetable gets done just Right. One may required some trials as to amount of water required. Veggies like gherkins, Stuffed
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November 3rd, 2007 at 12:36 am
Tips for Puddings
* Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher.
* Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc.
* Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
* While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used.
* Puddings (at least of my kind) are a no hassles beauty. No hard and fast rules about ingredients. Don’t grimace if any of the ingredients is missing. Just substitute, compromise and eureka! You’ll come up with an original. Just stick to general norms for mixing of jellies, gelatine, whipped cream etc. You cannot go wrong.
* You can top with any sauce of your choice, if you like while serving or accompany it and let the guests pour to their liking. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
* Cadbury’s nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
* Day old bread slices can be substituted for cake if cake is not available at hand.
Tips for Naans & Rotis
* A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
* Many variations can be got from the basic roti receipes by using your own imagination
* Eg. layered roti can be made with a filling or dry masalas mixeds, or kasoori methi or paneer or thick spicy chutney. This must be spread before folding the roti and after applying the ghee. All triangles may be prepared first but sprinkle dry flour over each before piling. Roll and shallow-fry as required.
* Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
More Tips….
* Watermelons can be slices thinly, to expose high seed areas, from which seeds can easily be dropped down with a fruit fork or knife tip. Or cleverly handling a mixer for a few seconds, can separate seeds from fruit, like watermelon, custardapple, etc. The mixture when sieved will separate the seeds from the pulp.
* Do not throw away decorative wrappings and boxes you get from diwali, and other festive occasions. Use the good ones to pack your preparations creatively and attractively, by just adding a few ribbons or flowers.
* Never overheat butter if melted is required, or else it will curdle to turn to ghee, and will not give the same taste and texture as required in any recipe.
* Dried peels of almonds, can be powdered fine, sieve and mixed with gramflour to use as a scrub. Mix 1 cup gramflour to 1 tbsp. Almond peel powder. Store in airtight container. For one bath, take on heaped tbsp. Mixture with 1 tsp. Curds or cream, scrub over body, instead of soap.
* Take a teaspoonful of sesame seeds, just pop into mouth, chew on them, consume. This helps significant reduction in hairfall. But do not expect overnight results.
* A good and fast way to skin charred or grilled veggies, is to place them inside a closed polythene bag for a few minutes, then remove and rub skin off easily.
* Chop apples, pears, etc. into a bowl of chilled salted water, drain, pat on clean kitchen towel, to keep them from discolouring for a longer period.
* Though salads taste best fresh and crunchy, one may prepare dressing ahead of time, and chop nondiscolouring or wasting ingredients, like oranges, sweetlimes, veggies, etc. hours ahead and finish off in a jiffy at the time required.
* Chill whole those fruit which discolour, and then cut when required in recipe, so they are chilled yet not discolour.
* Any leftover thick kheer may be further boiled to thicken more, oversweeten a bit, cool and set kulfi in kulfi moulds or icecube trays.
* Just sprinkling three-four threads of saffron on the kheer,after pouring into individual bowls, makes all the difference, in the kheer looking rich and inviting.
* Just bury a sweet potato which has ‘eyelike’ growths at nodes, in a pot of soil. Water regularly, and you have a lovely bright green creeper growing beautifully in your sill! Below the soil,small potatoes will be taking shape. Don’t harvest your sweet potato, until after season is over, and the leaves tend to turn yellow and fall off.
* To prevent falling hair – take a thick succulent leaf of the aloe plant. Make a slit on one side, lengthwise, fill the slit with 2 tsp. fenugreek seeds. Tie with twine, keep aside for 24 hours. Grind the leaf, the sprouted fenugreek inside, and 400 ml. coconut oil.together. Apply this mixture on hair and scalp overnight, tie with cloth. Wash off with mild shampoo or shikakai next day. Repeat every week for 6-8 weeks.
* If preparation of kheer in advance is desired, then boil milk, add sugar, and complete the time consuming steps a few hours ahead of time. Heat milk, finish off additions and final steps just before serving.
* When kheer is served in small earthen teacups available in many parts of India in many shapes, they give add a wonderful earthy preparation to the dish, as also make unique cups to serve in. They are small containers, marked by the absence of handles, since they do not heat due to the hot liquid poured in them.
* Leftover kheer may be further boiled and used to make goodies like kulfi, rabdi, etc.Use the liquid part, by spooning out the rice/sago/vermicelli/etc. These may be ground to a paste in the mixie before adding back to the liquid.
* For the calori-conscious, you may use lowfat, skimmed milk to make kheers, instead of wholemilk.
* If fruit like peaches, apples, pear, pomegranate, etc. turn out to be sour, do not throw them away. Dice, add chaat masala, sugar, salt, pepper and toss, adding cucumber, coriander, if desired. Will transform into a tingling, and interestingly refreshing salad.
* Place some camphor in your toolbox, to keep the tools from rusting.
* Place a few empty toiled soap wrappers in you wardrobe: will give a pleasant aroma, ward off insects and avoid musty smell.
* Add a pinch of salt to hot water, to retain its heat for a longer period.
* Remove crayon marks by rubbing cigarette ash over them.
* Dip incense sticks in baygon liquid spray and then light, when dried. Will keep away the mosquitoes.
* Clean door and window screens with kerosene dipped cloth, to remove rust and even keep mosquitoes from sitting on them.
* If making a variety of lebanese dishes, then it would do well to soak and boil a large amount of garbanzo beans. Pressurecook till they are soft to touch. This is approx. 5-6 whistles. Drain and refrigerate. Remove as and when required, washing with fresh water before adding to dish, or following in a recipe.
* Coriander, parsley and other such strong smelling herbs must be refrigerated in plastic bags after wrapping in brownpaper or newsprint. This way, they will not get soggy or dry, and their aromas will not permeate into the fridge and other refrigerated items.
* Place portable light citrus juicer over a folded hankie or other cloth to prevent from slipping and sliding all over.
* Soak new brightly coloured clothes in half a bucket of water, to which half a cup of salt has been added and dissolved. Wring out after half an hour, without rinsing in other water. Dry, iron and use. Next time you wash these clothes, their colour will not fade soon, as also it will not bleed onto other fabrics.
* Save a teaspoonful of urad dal while grinding for idli, before adding salt. Rub this dal between palms, apply on face and rub gently. Add a few drops of olive oil if desired. Keep for 5 minutes, wash Off with running tap water, dab dry. Leaves you face clean, and flowerfresh.
* To give a spicy indianised taste to any bland (non-cream based) soup, add a dash of either malakapudi or andhrapudi, while it is being cooked.
* Flavoured mayonnaise may be made by adding crushed dried desired herbs. Or even fresh, very finely chopped ones will do. But make sure to refrigerate always, and use of some fresh herbs will decrease the life of the mayonnaise.
* Thin slices of brinjal, may be rubbed with salt and a dash of turmeric, the water which oozes discarded, and then dried on a mesh in hot direct sunlight till dry and brittle. These may be crushed an used in raithas or salads when brinjals are not in season.
* Do not discard water drained from tied curds (whey). Use to either knead chappati dough for softer, tastier chappatis. Or dip an old toothbrush in this liquid and give your blackened silvers, like anklets, chains, rings, etc. After brushing, wash with a milk detergent solution, wipe dry. Your silvers will shine like new.
* Try to store dishes like buttermilk, or its variations in ceramic, glass or earthen containers. This will keep them from souring fast, and will not taste rancid so quickly too. Pouring also becomes easier.
* Run the inner side of muskmelon skin, over face and neck. Allow to dry and keep for 15-20 minutes. Wash off with cold tap water. It will leave your skin feeling fresh, clean and taut.
* Excess tomato puree may be frozen in an icecube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.
* Always keep a glass of very hot water and a large flat knife ready, if required for finishing touches. When the knife is dipped in hot water, then the icing spreads very evenly and quickly.
* When sprinkling coloured sugars, granules, etc., in a partial area of icing, first pipe a rough outline to work as a guide. Highlight outline after the sprinkling is over, by piping again exactly over it. This way your end result will be much more clean and accurate.
* To store sugar paste animals/flowers, etc. place carefully in compartmentalised box with fitting lid, and refrigerated till required. This way the pieces won’t get damaged due to one another.
* Always brush the top and sides of cakes before starting to ice them, with a food brush. This way the crumbs won’t get embedded in the icing while
* Preferably make the cake previous night, soak with syrup or as per recipe, and ice it the next day, for a smoother, cleaner icing. Never ice a cake which has not cooled thoroughly, through and through.
* Never overbeat mixture for muffins, biscuits, cookies, etc. as lumpy batters turn out better textured products. Always handle the batter gently. Make sure to sieve all dry ingredients together 2-3 times for better blending, and even softness.
* Deepfried sweet like pineapple triangles, karanjia, choorma ladoo, etc., taste as good as fresh, if placed on a tissue paper in the microwave for 10-15 seconds.
* Clean sheets of plastic should not be discarded after use. Soak in warm soap suds, wash with clean warm water, followed by cold water, drain, wipe dry and use as and when required.
* If kitchen platform is too small to roll icehalwa, it would be more convenient to use the dining or other large table top for placing the sheets to roll.
* To keep the cornflour paste melted, keep it near the stove, so it does not solidify in the process of using, since ghee tends to set very fast.
* Fresh drumstick flowers and leaves may be used as an excellent garnish for curries, veggies, and even rices, etc. They can also be boiled in vegetables for vegetable stock to give an unusual flavour to soups, etc.
* Veggies, kormas,curries, dals, etc. to which onions and garlic have not been added will keep good for much long hours. Also reheating veggies too many
* Dry masala veggies like drumstick aloo sabzi can easily be converted to thin gravy curries, by adding enough water with the ground masalas to make a thinner curry, to be eaten with steamed rice, etc. But make sure to alter salt, and other spices as per resulting taste change.
* Cheese will stay fresh longer if wrapped in clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge, to keep if good for days.
* Scrape, cut and store drumsticks in clean ziplock or freezer bags, make a few small holes, and the drumsticks will stay fresh for 8-10 days in the refrigerator.
* Drumstick leaves were used for cleaning vessels in earlier days, mixed with very fine dryriverbed sand. The thick roots have medicinal value, and benoil: extracted from the drumstick seeds, is used in cosmetic and cooking purposes.
* One may add bundled lemon grass leaves to give the tea a different zest. Make sure to reduce the quantity of ginger used, if adding lemon grass leaves.
* Thai food is more authentic, when garnished with small flowers made of fresh chillies, spring onion, scallion flowers and crisp deepfried basil leaves, rather than just chopped coriander or mint leaves. Cheese are generally not used, except for grated tofu, that too sparingly as a garnish.
* Lemon grass, peeled and chopped finely may be frozen in clean freezer bags for further use. Make sure to thaw properly, before adding to the dish.
* Coat skewered veggies, beancurd chunks etc. with chilli flavoured oil, before roasting on a barbque, to give a better flavour and finish to the chunks and pieces.
* A teeny bit of thai pastes of sauces added to regular dips and barbque marinades will enhance their flavours a great deal.
* Warm dry spices ever so lightly, over a heated griddle, to lighten them so crushing is much easier and faster. Also the aromas exuded will be much richer.
* Wear surgical gloves or use scissors to cut green or fresh chillies, since the oils in them tend to burn the hands long after cutting. So save tears by using scissors and gloves.
* If you will be using apples a while after chopping, dip in some water to which salt and lemon juice have been added. Keep for 5 minutes, drain and keep in colander till required, to prevent from discolouring.
* To get a smooth cream from top malai of milk, run in a small mixie for just 4-5 seconds, before chilling. This will give a smooth texture cream which may be used exactly like commercial fresh cream.
* Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick results. Same dough may be used in a number of tarts, pies, cookies and puddings.
* To get a neat finish of tart or pie moulds, always roll a wider round than the circumference of the mould, so that it will fit right to edge after pressing into the mould. Flute edge by pinching and lifting, to give a wave design if desired. But make sure you work on a cold surface, like marble, granite, etc.
* Good apple peels can be included in a salad or eaten as is, since they are storehouses of vitamins and fibre.
* Powder vermicelli or sago and roll patties or croquettes in this powder before frying, to get a crisp crunchy cover. At the same time, much less oil will be absorbed while frying.
* Have an invigorating bath by finishing off with a bucketful of water to which 3 tbsp. of white vinegar, 2 tbsp. rose water and a few drops of your favourite flowery essence has been added. The vinegar makes skin supple and avoids the dryness and scaliness of skin.
* Rub brinjals with a little salted oil after slicing to avoid discolouration.
* Wash, grind and apply a mixture of drumstick leaves and jaggery as a poltice over wounds, and add a tsp. or so of turmeric if wound is septic, for quick and gentle healing of wounds.
* To brown rice evenly while raw, wash, drain in a colander, keep aside for 10 minutes. Heat some Ghee in a pan, fry rice till it is first dry, then brown gently stirring. Proceed as required for recipe.
* Grind a cupful of fried onions (fried to a light brown) to a paste and keep handy to add body and flavour to a dish, when you do not have time to chop onions for one.
* Stuffed veggies like bittergourds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.
* Any pickle will last much more longer if a little care is taken to avoid moisture contact at any stage, and jars, bowls, ingredients used, etc. are wiped dry with a clean dry kitchen cloth, which does not have lint fibres.
* Strained fresh bittergourd juice is applied over wounds to heal quickly. Even a poltice of grated Bittergourd tied over the wound works wonders.
* Juice extracted from raw grated bittergourd can be mixed with a helping of honey and Salt, and add some plain water. Drink this extract to rid of small home ailments and give A general feeling of goodwill.
* Collect clean scrapings of bitter gourd. Tie in a thin clean muslin cloth and use as a facial and body loofah to scrub out dead cells.
* Salads can be made very very decorative, by using normally discarded skins of apples, peas, cucumbers,etc.
* Never discard nutritious skins of apples, when peeling. Eat them or add them to a chopped salad, raitha.
* To get a light and better taste as a variation, dry roast ingredients like rice, dal, on low till aroma exudes. Then proceed as per recipe.
* For a tasty nutty sandwich fillingin a hurry, mix together prepared green chutney, some tomato ketchup, mayonnaise, chopped onion and tomato, and a few crushed peanuts or walnuts.Butter slices apply mixture thickly inside, and your sandwich is ready. You cak refrigerate this mixture without onions and tomatoes, for almost a week.
* When ginger, garlic, etc. are crushed in a mixie, it gets tedious try to remove all of it, from under the blade, etc. Once crushed and removed, run a little water in the mixie, and pour into the batter, The mixie will get cleaned as well as ingredients will be used economically. In case of fritters, use the cornwater itself.
* Always handle messy mixtures like that of fudges, chocolates, etc. with hand dusted with cornflour, it will be much easier to handle.
* Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.
* Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.
* If one doesn’t have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.
* Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.
* One may make pancake and other batter much ahead of time, but take care to add soda bicarb only before making. This way the pancakes will still turn out crisp and light.
* Once a month soak all your plastic equipment like cutting board, tea strainers, colanders, etc. in a weak solution (50ml. to a 15 litre bucket of water) of domestic bleach and water for 1 or 2 hours. Then wash with a mild detergent and scrubber to be rid of accumulated dirt, food particles,etc.
* One may save batter of dosas, idlis, paddus, etc. and make pankis as a variation from leftovers. Or vice versa. Take care to refrigerate the batter before it becomes sour, and also place a piece of banana leaf in the base of vessel before pouring batter, and on top of it. This will keep it from getting sour.
* Usually greens contain some amount of soil and have to be washed thoroughly before cooking. Put chopped leaves in plenty of water, keep for 5 minutes, allowing the mud to settle at the bottom. Then with open palm lift out all the leaves from the top of the water. Gradually pour out leftover greens into a colander, to let the water drain. Take care not to disturb the muddly deposit at the bottom of the vessel.
* Leftover fried snacks like kothmir vadi, or moothiyas can be crumbled and used as a thickener. For spicy gravies. 2-3 pieces will suffice to thicken about 3 cups gravy.
* If you have boiled spinach etc. in excess water, do not throw away this liquid so full of health.Just stir in some salt or sugar and drink up, to you well being. Make this a habit, and drink up the vitamins and minerals, with a smile!
* Leftover spring onion vegetable, can be further cooked to dry out water, or add a tsp. of flour to absorb water. Then place on a piece of bread, cover with another slice, and toast in a sandwich toaster o a griller, to make a sandwich.
* Chop stalks of greens like spinach, radish, beetroot, etc. along with leaf, if still tender. They not only add body to the dish, they also have a wonderful additional flavour and lots of fibre.
* Whenever adding tempering to any dish, which required chopped/whole green chillies, hold the chillies down with the back of a spoon, or else they may splutter or burst dangerously.
* The soft chenna ( or residue of drained freshly curdled milk) can be used as an excellent thickener in many dishes. It can also make milder any extra spicy vegetable of dish.
* When using fenugreek leaves raw, try to purchase the small leaves, thinner stalked variety.The hybrid thick stalked and larger leaved, big bunches tend to be more bitter than the former.
* Always use citric acid dissolved (1/2 tsp. in 175ml water) in water to add to milk, this will make the paneer softer; if too little water is used the paneer will be hard and rubbery.
* Use the drained water in which channa was boiled as stock in soups or instead of water in veggies.
* To soak channa better in cold seasons, add 3-4 pinches fruit salt or eno to it, when soaking, to a cup of channa.
* Channa can be used as a base for stuffings, instead of potatoes, for those who do not eat, eg.jains.
* Place a couple of bayleaves with channa to give it a better flavour after cooking.
* Flatten excess boiled channa with a mallet or pestle, sundry till brittle. Store in airtight glass jar. Deepfry in hot oil when required, to use as an accompaniment with soups or salads.
* Allowing a kid too many options confuses him. Don’t ask him what he likes or doesn’t like. Give him something which will catch his attention and taste, in the first place! Keeping the phrase “don’t like” out of his food vocabulary is the parents’ task, and once achieved will simplify so much of food eating habits and truama in later years.
* Hold kiddie surprises: For example tie a chappati into a pouch with a stuffed baby potato half inside. Tie using a stem of spring onion as a string!
* Involve the kid in safe jobs like mixing batter, folding paper napkin to be used, etc. so that he/she get a feeling of having made part of the meal and have more interest in it, and is fun too, for both parent and child. Besides the kid is under your eyes, and not in some other part of the house, pulling down an an objectd – art or stuffing from a curious sofa or chair!
* Use the hard skins of pistachios to make handicraft items for decoration, like photoframes, tablelamps, facetissue holders, napkin holders, mirror edges, table tops, and many more, with other trinkles like shells, pebbles,etc. Varnish or paint as desired, and they will last a long long time.
* If you have some batter of each coloured pancake leftover, you can make a multicoloured pancake too!!
* Using a cloth below and above a pile of chappatis, kept in a closed container, will keep them form `sweating’ and getting soggy, as well as keep them from becoming too dry, also.
* Dry almond peels, grind to a fine powder, include in any homemade facepacks, to rejuvenate skin, and make the pack more effective.
* Grind pumpkin seeds and mushy centre to a fine paste in mixie, add curds and some orangepeel powder, make a paste and apply a soothing, refreshing face pack.
* To help simplify cleaning jobs on diwali, discard what you have not used in a year, use what you had bought last year, and is still new. Buy only that which is over, but you know you will require soon.Otherwise DONOT shop just for the heck of it, or that its diwali!!!
* Soak stained teacups by pouring in some water in which some black vinegar and salt (1/2 cup to a litre, and 1 tsp.) have been dissolved for 30 minutes. Then scrub lightly,wash off with a mild soapy solution and clean water.
* Scrub bathroom walls with a scrubber filled in vinegar and soap, then wipe with a cloth dipped in a solution of vinegar and water 100 ml. to 1 litre water.
* Hard gulab jamoons will soften by pressure cooking briefly, less than one whistle is fine.
* Cover pudding containers kept in freeezer compartments with cling film or pastic sheet, to protect from water, and crystal formation in the dish.
* Powdered dry poha may be used for coating cutlets, croquettes, etc. before frying to give a wonderfully crisp crust.
* Dump together all leftover pizza gravy, au gratin, with some baked beans, and any adjusted flavouring of garlic, ginger, chillies, salt, as desired. Heat to blend well. Scour insides of plain buns, make crumbs of the insides, mix in mixture. Fill this into hollowbuns, put back top and sprinkle cheese, grill till cheese melts, serve hot.
* Pep up salads, by sprinkling some crushed ganthias, sev, golgappa puris or even papdi over the salad just before serving and toss. It will give a crunchiness to the salad.
* Crush excess katlis in a dry mixer, and refrigerate crumbs in a tight lidded jar. Add a tablespoonful to gravy vegetables to give a mughlai touch to the vegetable.
* Use water in which vegetables are boiled to make soups, doughs, etc. instead of wasting this Nutrient rich liquid.
* Making a note of what you are going to make a few minutes before going to bed. That will save a lot of searching and fumbling and thinking and swearing, to begin the next day with.
* Make many variations of basic recipes like chutney parathas, by adding ajwain/veggies/mint,etc. One may use red coconut chutney too. Just make sure, no chutney is running, but very stiff.
* If one doesn’t have an oven, then place a dosa griddle on gas, place a stand (metal) on it, put a metal mesh over stand and keep the dish over this, eg. stuffed potatoes. Cover with an inverted vessel, and allow to brown on slow fire. Or use a gas tandoor instead.
* Add a couple of chopped basil leave to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.
* Make crumbs of day old chapathis, dry for 2-3 hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for 4-5 days in refrigerator.
* Open and clean the spring and insides of your gas lighter, every month, to make it last doubly longer. Just clean insides with a soft clean cloth and twig or skewer.
* One may cut and keep vegetables like cabbage, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed, and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
* Keep a little powdered cashew handy in a bottle to thicken gravies, milk, etc. in a hurry.
* Add leftover of overly old chutneys etc. to vegetable dishes to enhance their flavour, instead of discarding it after waiting for it to get bad.
* Instant noodles, when crushed and deepfried, make an excellent topping for soups, salads, etc.
* Supplement every meal with a fruit at the end, this will fill up gaps in appetite as well as provide Fibre and nutrition to each meal. Vary fruit as per season, so your body’s multiple nutrition requirement will be fulfilled.
* Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed in a polythene bag. They will stay fresh for a week, if refrigerated this way.
* The peel of unpeeled bananas will turn black on steaming, but the bananas inside will acquire a light honey colour.
* Warm cardamom pods very lightly, cool and deseed. These seeds will powder more easily.
* Bake any leftover spicy pinapple with alternate layer of noodles, white sauce and pineapple, to make a wonderful baked casserole.
* Curry leaves may be liberally added to seasoning of most dishes, since this is a very asian flavour adding an aroma to any dish.
* Use old shaving brush to clean out bamboo steamers, but brush in the crevices. Any food particles will come loose easily.
* Do not throw away discarded cucumber seeds. Either apply on eyes to sooth tired eyes for 15 minutes, or grind to a fine paste, combine with gramflour, honey and rose water, and apply as a pack.
* To clean burnt woks with ease, boil a few onions peels in them. Scrub with a solution of vinegar and salt. Follow with a scouring powder or detergent.
* To remove skins of roasted peanuts easily, put into a clean cloth bag, tie the mouth. Rub the nuts in the bag from the top, and jingle the bag a few times, repeating the rubbing. Empty contents in a large plate, blow away the skins. To crush peanuts easily – Roll either a filled glass bottle, or heavy rolling pin, or cylindrical grinding stone over it back and forth, on the nuts in the bag as above.
* Rub chopping board and knives with lemon halves dipped in salt, to clean, after chopping large amounts of chillies, to avoid its flavour creeping into other things cut on the board. Follow with a regular washing with scrubber and soap.
* Always defrost your fridge and then put the setting to maximum half an hour before placing in the icecream for setting it, to get best results. If it is not a frostfree refrigerator, then wipe out all the defrosted moisture before placing the freezer trays.
* Always soften the puddings a bit by removing from freezer to refrigerator 15-20 minutes before serving.
* Apply a poltice of sitaphal flesh and some ground leaves of the same plant (if available) over wounds or absesses for quick relief. Tie the poltice in place with a clean cloth bandage.
* Always beat cream gently with small upward strokes. Never overbeat, because the damage isIrreversible, the texture will not be the same again. Overbeating will turn it to butter at best.
* Use ground sugar to make thick shakes etc. so that the sugar dissolves quickly and completely in The cold milk.
* Use glass bowls for chilling fruit rabdis in the fridge, they will not discolour.
* Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream
* Mix flour and salt in leftover chawli or other dry sabzi after mashing it. Knead into dough, and make soft tasty masala rotis of the same.
* For those beans requiring soaking overnight, eg. Kidney beans, soya beans, one may add (2-3 pinches to a cup of dry beans) soda bicarb to the beans and water, while pressurecooking. This way they will cook faster and soften to the core.
* After boiling moong, matki, chawli, etc. check for any hard ones by straining them into a colander in a rotatory slow motion, wherein the hard, heavy ones will stay at the bottom of your pouring container. These may, if included in the dish, harm you teeth filling and cavities, if inadvertantly bitten.
* Use a salt shaker filled with wheat flour to sprinkle over dishes, while cooking. When stirred it won’t become lumpy. This is used to thicken watery gravies.
* Never mix tea and milk strainers. The residual smell of tea will creep into milk. The strainer will also stain, with tea. To clean stains from plastic nylon strainers, however, dip in a very weak solution (20 ml. to 5 litres ) of water and cleaning acid. Wash with soap and brush after 2 hours. Do not use this method for metal strainer, as the acid will corrode the strainer.
* For those who co not mind the calories, and like malai, can top hot milk of any type with a dollop of malai. It enhances the taste of your hot cup of whatever milk, with taste and richness.
* Slide clean poybags into jars for storing drinking chocolate, cocoa, icing sugar and such items. Line the jar, keep top edge out of jar. Pour contents from refill pack, twist mouth of polybag, screw lid tightly. This will keep the contents from becoming soggy or lumpy. Also always use very dry spoons while removing.
* Rinse milk bags with a small amount of warm water before giving away to recycling. Add this back to the milk, there is no harm. Hang dry the bags, too. This will keep not only your storing space (for the bags) hygenic, it help environment and community eventually. Soiled bags encourage mosquitoes, bad smells, and finally disease.
* A recipe to fresh ready to serve rotis is: Roast the Roti, apply a little butter and wrap it in a Bounty Paper. When serving just put it in the microwave for 30 sec. with the wrapping. And the rotis will taste like freshly cooked rotis. – rdewan@hpchaiux.corp.hp.com
* To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them. This way the sweets will be fresh for atleast 2 weeks – rdewan@hpchaiux.corp.hp.com
* For a hot healing cuppa: Add 1/4 tsp. turmeric powder and 1/2 tsp. sugar to 100 ml. boiling hot milk. Stir till well blended, drink up first thing in the morning and last thing in the night. A great cure for monsoon related fevers, coughs, colds, chest congestion, etc. Take for at least 5-6 days, for full results.
* Swirl a few gulps of chilled milk in the mouth, and then swallow, if you have burnt your tongue or mouth while eating something too hot. This will give instant relief from the burning sensation.Repeat a couple of times every 15 minutes of so, if burning persists.
* Store milk mixture to be beaten at a later stage, in tall, firm containers, which allow the handblender to move freely inisde. This will reduce the number of containers to be used, as well as the container to be beaten in, is very cold, and the shake won’t warm.
* If pouring out colours,etc. turns out to be a messy job, use a clean ink dropper, used only for this purpose. Wash clean before changing essence or colour.
* Rub a mixture of 1 tsp. each of milk top cream and lemon juice, all over face and neck. Wash off after 10 minutes. Use regularly to rid skin of blemishes, blackheads, and other such problems.
* To avoid a layer form on any thick liquid preparation while cooling (for eg. Basundi, tamarind chutney, custard etc.),spinkle some granules of sugar over the surface of the dish.
* Lightly roast garlic flakes, rub between the folds of a piece of cloth. The skins will come off easily.
* Pine nuts may be roasted prior in large quantity, if used often, and packed in a freezer proof bag. These can be kept in the freezer for months without losing flavour. Do not allow moisture to touch nuts.
* One may marinate the vegetables prior in some vinegar, garlic and chilli if desired. This will give a more piquant taste to the stew.
* Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.
* Do not discard leftover mojo sauce. Add as a seasoning to clear and tomato or other similar soups.
* Add a few drops of lemon juice to rice, while it is cooking. This will keep the grain from breaking easily.
* To clean a paellera pan or other nonstick pan easily, without scraping, dump a few onion peels in it, add 1 tsp. vinegar, and 1/2 cup water. Bring to a boil, cover and leave aside for 10 minutes, wash pan all over with this liquid, then wash with a mild detergent and sponge. Wipe clean and dry.
* Add lemon peel to a jar of castor sugar and close lid tightly. The sugar will have a beautiful mild lemony taste and smell to be used in pastries, cakes, puddings, etc.
* 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.
* Put lemons in a glass jar, fill it with water, screw lid tight. Refrigerate. Change water every 3rd day. Lemons stored this way will keep good for almost a month.
* Soak squeezed lemon peels and some mint leaves in a mug of hot water for at least 1 hour. Squeeze out the peels and leaves, add water to remaining bath water for a refreshing bath.
* If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.
* Peel long strips of lemon with knife, pith and all, hang to dry, use in a bouquet garni.
* Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry. Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.
* Lemon and orange peels, dried and powdered and mixed with gram flour can be used as an excellent exfoliant. When required add 1 tsp. curds to 1 tbsp. flour mixture. Rub face gently with mixture for 5 minutes, wash with ordinary tap water for a clean, clean, feel. This can also be used as a bath scrub for body, daily.
* Lemon juice when added to fruit like apples, bananas after cutting, and tossed lightly will prevent them from turning blackish immediately. This job can be simplified by using a small spray bottle spray the fruit.
* A tsp. lemon juice, mixed with 1 tsp. honey, 1 tsp. ginger juice, will reduce phlegmatic cough.
* A slice of cut lemon rubbed immediately over a paan stain, and then washed, will leave the fabric free of all traces of the stain.
* A glass of warm water, to which the juice of 1 lemon, and a tsp. of honey has been added, help in weight loss if taken first thing in the morning, regularly.
* Choose the smaller, flat, thin skinned tomatoes, for making sauces. They will not only give better quality sauce, flavour will also be better. Even the residue to get puree will be much lesser.
* To ease the pouring of sauces in narrow necked bottles, use a funnel, holding it just above the top, stem inside, but not resting on the bottle. This way the air inside the bottle will easily pass out, while the suace is flowing in. It will not cause blockages and choking of the funnel. If bottom of funnel stem is so narrow as to block flow, snip off a small portion.
* Use a pair of kitchen scissors to chop chillies, etc. fine. It will keep hands from burning, and the job is done much faster too.
* Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.
* People with kidney problems and other digestive system ailments should use products with preservatives, high salt content, and tomatoes sparingly. Such persons can make sauces in small quantities without preservatives and enjoy them too.
* If large quantities are prepared, or more varieties are prepared, then sterilise a big batch of jars and keep ready in a large sterilised steel container or sealed (with sticking tape) clean thermocol box.
* Always rinse containers in which sauces have been made, with some vinegar and hot water, to alleviate the sauce odours before using for another dish.
* Place jam and other preserve jars in cupboards where air can circulate around, as also no moisture leaks into jams. If caps are also screwtight and airtight, there there is no reason you preserves should go bad for months. Also while place them there, line shelf with newspaper under which anti-insect powder has been sprinkled. This way ants,etc. will not find their way to your sweet delights.!
* Wash ring bag, with contents intact, under running water to clean out completely. Then add it to your hot tub and bubble bath, run in contents in water, using sachet as a scrubber and letting lemony flavours into you bath water for invigorating and fresh feeling.
* Instead of discarding extra roses from bouquets dry them and prepare a bouquet garni, a pot pourri of fragrance in a net sachet. Or dry, grind and mix powder with gramflour, store in a jar. For a refreshing bath scrub, to 1 tsp. mixture, add 1 tsp. curds, 1/2 tsp.honey. Scrub and wash. Use daily for a glowing skin.
* An easy way to scrape out pith from the insides of citrus fruit peels, is to use the blunt side of a knife. To peel fruit segments of oranges, etc. easily, pop into hot water and immediately into cold cold water. The skins will come off easily.
* Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster.
* To preserve amla murabba better, tilt jar around each day, to keep all amla coated with syrup. This way the upper ones won’t dry out.
* Always crush icecubes well before putting under an electrical hand mixer for Blending. Using whole cubes, can result in the mixer head breaking and flying To pieces.
* Soak stiff starchy new cottons in a solution of 1/2 cup milk to 7 water. Soak for at least 1 or 2 hours. Wash off with regular detergents. This will soften the cloth removing undesired stiffness of the starch.
* Dry almond skins in sun till brittle. Powder, mix with gram flour, turmeric and store. Add curds and honey to a Tablespoonful of mixture and use to rub skin clean while bathing. Making and excellent cleaning agent for the Body and face.
* Always store aamras and other such mango dishes in non-metal containers before serving. The ras may discolour in other metal containers.
* Try recipes of mangoes with different varieties, to get a variation in flavours, taste as well as colour, since they range from pale yellow (malgoba) to the deep orange (kesari and dusseri) varieties.
* Ripen raw mangoes in cardboard boxes lined with old newspapers and layered with dry straw. This way it is easier to pile the fruit without spoiling as well as they will ripen faster and more evenly.
* Heat used lemon peels in heavy iron skillets with some water and salt. Cover and allow to stand for an hour, before scouring gently with a soft steel scrubber and some dishwashinh soap. The skillet will come out very clean.
* Wrap half cut raw mangoes in clingfilm before storing in refrigerator. The mango will stay fresh longer as also its odour will not permeate other products like milk and desserts.
* Boil peelings of raw mango, in containers like pressure cookers, aluminium skillets, etc. to make them come out clean and shiny.
* One way to test if the mango is rip enough to cut, is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.
* If you have excessive stock of green chillies, do not waste them. Boil in hot salted water, till white. Drain and sun dry till brittle. Crush or store whole and use as required in any dish requiring chillies, without Changing the colour of the dish.
* To prevent lumps while adding flour to any liquids, eg. Water, buttermilk,etc. first mix the flour in a little bit of the Liquid to form a smooth paste. Add this to the remaining liquid and stir well.
* Do not throw away Starch water strained from boiled rice. Use either to starch your dupattas and other clothes, as also to knead dough, in soups, or to make more rice.
* Pour a little water (about 1 cup for a 3 litre vessel) in vessel in which you would boil milk. Then, pour in the milk. Heat container and bring milk to boil, without stirring. This way the milk will not scald at the bottom of the Container. Take care to rinse vessel with clean water before using.
* Instead of folding and hanging delicate organzas and tissue sarees, request you dhobi to roll them on a textile roll Wooden stick. This way they will not cut or tear at the folded creases for long unused sarees.
* Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. – Deepa
* Avoid cooking sour dishes (like tamirind based dishes) in non stick pans coz the sourness will remove coating faster. – Deepa
* If oil is by chance spilt on the non stick vessel while making dosa or chapatti then wipe it immediately using a paper napkin before it can settle on the edges of the non stick pan. – Deepa
* Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, Fruit, other dishes and even icecubes, and the damage will be irreversible. This is because of High content of garlic in many pastes.
* Never make a paste of raw onions if you want to keep it for any amount of time. It will turn Bitter. Always fry them in a little oil, and then grind.
* Grind thick masala pastes on a stone grinder if possible. Since you would be using lesser water. The taste and texture would also be much better.
* Chop chillies, etc. either with a steel knife or steel scissors. Do not use iron knives, etc. since the Pastes will tend to turn blackish later on.
* Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.
* Tamarind tends to get very thick on grinding. So save some water to add to the last churning, or To run in mixie, after having emptied it by inverting into container. The stuck paste will dilute Easily, when machine is run for a few seconds. Therefore cleaning is simplified and wastage Minimised.
* While making dosas or chapattis pour oil 1 inch inside the outer border of the dosa or chapatti so that the oil does not flow out and spoil the non stick coating. – Deepa
* To roast large brinjals on an electric stove top, slice vertically into half right through the stem. Make shallow criss-cross cuts on the cut surface, then apply a light film of oil on all surfaces. Roast both halves together on medium heat (turning now and then) for about 20 minutes. Then raise to high heat and roast for a few more minutes, till soft and limp and both sides are black. Cool thoroughly, then carefully peel the skins off both sides.(Wipe over with damp fingers to clean). Mash and use as required. – arunrao@one.net.au
* Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.
* Rub cut onion on insides of a new kadai or saucepan, and heat a little. Then pour oil and proceed. The pan will not burn contents easily. You need not do this for used pans.
* To chop onions without tears, slit a clean transparent plastic bag from base, so that both sides are open. Place board, and hands inside this and chop onions with the bag forming a loose out casing.
* Peel onions easily by dropping them into boiling water and covering. 3 minutes for small varieties, and 5 minutes for the large varieties. Cut a small cross in the root base for larger ones, to prevent from bursting in the water.
* Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.
* To give abetter flavour to pureed onion, pierce onion with a long fork. Roast over direct flame turning all around, till out 2 layers are burnt. Wash burnt layers under running water, chop and puree onion.
* To serve piping hot fresh biryani, pulaos, or rices, you can prepare completely, upto the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.
* Wherever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.
* Keep pan in which any vegetables are cooked, covered, after taking off fire, aside, for a few minutes. This will help the vegetable absorb the juices in. This also allow the hot vessel to blend the flavours slowly, to make the vegtable better, generally.
* Place teabags soaked in chilled water over closed eyes to relieve tired and strained eyes. Regular use will bring the sparkle and smile back to your eyes.
* Freeze puree of grilled and mashed brinjals, and add to gravy vegetables to add that typical brinjal flavour or even thicken a gravy, in a jiffy. Add a little salt, lemon juice and turmeric to the puree before freezing.
* Always keep slit or chopped brinjals in salted water, till required. Remove and use as per recipe, when required. This will keep them from turning black, which happens when they are kept otherwise, in a matter of minutes.
* Always garnish a dish just before it is ready to serve. If you are preparing any vegtable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.
* Add a lemon and onion to the vessel in which potatoes are boiled, add some water and boil a few minutes. Drain and wash with dishwashing soap. Will keep the vessel from discolouring.
* Keep grated potatoes in cold water to keep them from discolouring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.
* Place cotton pads soaked in potato juice (grated and extracted from raw potato) over eyes, to remove puffiness. Regular use will reduce dark circles from under eyes.
* Smash half a boiled potato, add a bit of water, and convert to a smooth paste (use a small mixie for convenience) and add to any soup to thicken and add body, if you have run out of cornflour.
* Keep silvers immersed in water in which potatoes were boiled. Remove after an hour and wash regularly with soap. Will come out sparkling like new.
* Put tiny pieces of nonglossy newpaper into stale smelling bottle with narrow necks. Pour 1/3 full of detergent and water mixture. Soak for 2-3 hours. Shake well and wash clean with a bottle brush. The smell would have vanished!
* Use a thick firm bayleaf to spread the batter, instead of the back of a spoon, to give that milk Sweetsmelling flavour of bay leaves.
* To refesh old ladoos, place in a microwave for 30 seconds. The ladoo will taste as good and fresh as just made.
* Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and don’t have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.
* Always add a teaspoon (at least, if recipe does not call for more) of wheat flour to the fat while popping gum crystals, to ensure their even popping of the crystals. They will also not stick together.
* Roast saffron very slightly before crushing into milk or water, for better absorption and colour.
* Dip fingers in warm olive oil every alternate day for 7-8 minutes. Remove and rub the oil that stays over till the hands absorb it. Reuse the same oil cup to keep fingers and hands soft and free from winter dryness.
* Wash hands and feet before sleeping. Apply petroleum jelly generously. Wear woollen or cotton socks and mittens. This will not only keep you warm and decrease chances of catching colds, it will keep your hands and feet, soft and supple through the winter.
* If you are economizing, thoroughly wash used shampoo bottle with lid and pourer to dispense phenyl, detergent, oil and even liquid soap easily and without any waste.
* Soak brass or silver items in water drained from curdled milk. Allow to soak in the hot water for 10 minutes. Remove and wash with regular washing soap. They will sparkle like new.
* One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
* Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.
* Put tiny pieces of nonglossy newpaper into stale smelling bottle with narrow necks. Pour 1/3 full of detergent and water mixture. Soak for 2-3 hours. Shake well and wash clean with a bottle brush. The smell would have vanished!
* Addition of lemon juice to dals and leafy vegetables make them more compatible for absorbing Nutrients by the body.
* Never add pineapple as is, to jellies, etc. since it will not set well and taste bitter too. Always Boil in a little sweetened water, and drain, or use canned fruit (if you must).
* Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of Utensils, and ease on the hands too.
* If you are economizing, thoroughly wash used shampoo bottle with lid and pourer to dispense phenyl, detergent, oil and even liquid soap easily and without any waste.
* Soak brass or silver items in water drained from curdled milk. Allow to soak in the hot water for 10 minutes. Remove and wash with regular washing soap. They will sparkle like new.
* One tsp. soyaflour, with 3-4 pinches salt, 1/2 tsp. cream and 1/2 tsp. olive oil, mixed together and rubbed gently on skin make an excellent exfoliator for skin. Apply on face, rub with slow gentle strokes till you feel the skin tingling. Wash off with running water, and dab dry with soft towel.
* Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, cheese if desired, salt and toss well. Cover and simmer till very hot.
* To crush chillies fine, run in a small electric grinder with a pinch of salt. This will Remove with a rubber spatula. This will save a lot of time on chopping, as also it will Keep the hands safe from handling chillies. Even one or two chillies can be done Easily this way.
* To get rid of ants, apply a solution of tobacco and water, to the cracks, holes, and grooves Where the ants are coming from.
* Make a smooth paste of fresh tender green gram (1 tsp.), curds (2 tsp.), turmeric (2-3 pinches) spread smoothly over face. Wash after 15-20 minutes for that fresh cool feeling.
* Shell very fresh tender green gram, fill into freezer bags, remove trapped air, freeze. The gram will be fresh for 2-3 weeks. Thaw to room temperature before using.
* If a grater is not handy, cut ginger or garlic into small bits. Crush with the back of a steel or wooden ladle. It will easily crush.
* To quicken the process of making any vegetable where the vegetable needs to be cooked for long, wash, drain sprinkle a little salt, and microwave covered, till done. Simultaneously, proceed on stove, to make the remaining recipe. Add the microwaved vegetable and finish off cooking. This way, the vegetable is cooked with minimum water, in its own juices, and reduces cooking time considerably. But take care to add lesser water to masala, since the vegetable will not be cooked for so long.
* To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!
* Rub slices of fresh cut raw potato over mud stains, allow to dry, then wash with detergent to remove effectively.
* Scrub iron griddle with a piece of silver warpping sheet of medicines. When rubbed with this along with the regular soap, the burnt and scarred remains will come off easily.
* Keep rolled puries in the fridge,for 10 minutes. It will consume less oil,and puries will crisper.Before frying onions soak them in milk for 10 minutes.The onions will fry fast and have a uniform colour and will be more crisper. Store chapathi dough after applying some milk ,it will not turn black. – K Rama S Rau (Trichur, Kerala)
* Remove lipstick stains from fabrics, by first rubbing with Vaseline. Then sponge with soap suds and wash with warm water.
* Place chopped veggies for salads in a large bowl of icecold water, before preparing salad, to give that fresh, crisp, crunchy feel.
* Remove grease stains: Put a few drops of methylated spirit on cottonwool and rub stain. If fresh, keep stained portion between layers of blotting paper, and rub gentlyl with hot iron, so it absorbs the grease. Then wash with warm soapy water.
* Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee for that extra flavour and garnish
* Remove coffee stains from fabrics, sponge stained area with borax solution, And wash off with warm soap suds. If stain is old and dried, loosen first with Glycerine solution.
* For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and mlet on very slow flame. Remove the froth as it forms with a slotted spoon. Dont the let it burn. When the oil is clear and stops frothing add a few methi (fenugreek) seeds to it and switch off the flame. -Anjali
* To make soft puris and chappatis, the dough should be mixed properly and rested for atleast 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required. – Arun Rao
* Chicken becomes especially tender if you marinate it for and hour in curd (raw yoghurt) mized in with some of whtever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderiser. -Alison
* Dear friends, When many chapatis are left over you can turn it into a very tasty dish.Crumble the chapatis into fine pieces by putting it in the dry grinder.Heat oil as required depending on the no of chapatis left.add mustard seds hing haldipowder and groundnuts.Then add onions thathave been sliced lengthwise.Add the crumbled chapatis, salt and chillipowder to taste.Mi x properly for a few minutes and remove from fire.Sprinkle a few drops of lemon juice and coriander leaves finely chopped./serve hot. – Sanjita Sathe
* Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries.
* If frying almonds, cashews, etc. at the same time, first fry the cashews, then almonds, as the Almonds will discolour the frying medium.
* To fry chillies safely, especially when deep frying, lower them in the oil in slotted spoon, and Hold them down, with the back of another flat wide spoon.
* For easier rolling of masala rotis, parathas, etc. which tend to stick to you wooden rolling board, Slip board into a clean smooth plastic bag and pull tight over surface.
* Line the bottom of sink with a thin sheet of sponge or thick towel, while washing delicate and Costly glassware and crockery. This will avoid any drastic mishaps of breakage.
* To get bushy eye brows, apply hair conditioner to eye brows at night everyday and leave overnight washoff in the morning. The nutrients in the conditioner work wonders. – By Shatish Patel
* To cut any rolled rounds in desired shapes use a pizza cutter instead of a knife. You will get A better finish, and the round will not crease or pull with the knife.
* Pin a 4″ x 4″ square plastic near your dresser, or bathroom to hold your bindis while not in use. This way your dresser furniture and bathroom mirror will be free of bindi gum, left behind after Removing bindi from there. Replace plastic after it gets gummy enough!!
* If frying oil tends foam, add a small ball of tamarind to it, and the foaming will gradually stop.
* Whenever we buy vermicelli or sooji, before storing if we fry them until it turns light brown colour, it can last longer. And whenever we want to cook them, it will be instantly ready to cook and less time cosuming. – By Raji (Singapore)
* If short of space, wash machine dry curtains and hang them in their place without drying on a clothesline. They will solve your problem of an overcrowded clothesline and will reduce on step of the job. Pull them end to end to spread them fully and let the air dry them.
* If you find it hard to make diwali rangoli designs with hand, use a small nozzled funnel, control the flow of the filled rangoli with thumb or middle finger, and make desired designs easily. Do not use pure colours without rangoli in this way because they will not fall through easily.
* Grind slightly warmed and cooled cardamom pods in a small dry mixie. Use a fine Sieve to get fine powder, repeat with the coarse residue till maximum powder is got. Store easily in a clean dry bottle, for months. This way even the flavour of the skin is utilized, more powder is obtained and it is Less dark, so the sweet does not get discoloured if white, etc. in colour.
* Scrape coconut shells clean with sand paper. Make their surfaces smooth by rubbing Sand paper, and make decorative bowls, ladles, etc. by painting, varnishing and Decorating with beads, shells, etc.
* Chill cucumber juice and apply pads soaked in them over tired and strained eyes, to release the tension and bring back freshness and sparkle. Repeat daily.
* Soak almonds, pistachios, etc. in water for and hour or two, to ease slicing them. Drain and dab dry with a thick kitchen towel or clean cloth, before cutting.
* To make a floral arti dish requirements are:
rose pedals, cunco, adhesive tape, glitters
Take your thali (plate) and border it with rose petals. Draw an “om” with the double side adhesive tape in the middle of thali. Sprinkle glitters on the adhesive tape. Take the cunco and put dots on the rose pedals. – By Neha
* To chase away cockroaches from cupboards make the following balls, dry in a dry shaded Place, and keep inside the drawers, cupboards, shelves, etc. Only take care, not to keep them In wet places. Mix together boric powder, wheat flour, and ground sugar in 4:2:1 proportion. Sieve together, add enough cold milk to make a stiff dough. Make small marble sized balls These will stay effective for about 2 ½ to 3 months, after which they should be replaced with Fresh ones.
* Whenever boiling and straining tomatoes (eg. Soups), use the residue in any vegetable or Gravy instead of discarding it. Even the insides, when tomatoes are hulled, can be used in The same way.
* To skin whole tomatoes easily, put them in boiling water, cover and keep aside for a few Minutes. Remove and peel off the skin easily.
* Wipe cane furniture with a cloth soaked in extra warm water, to which salt has been added, to keep the firmness of the cane meshing intact. About 2 tbsp. to a bucket is ideal.
* Mix together a big pinch of salt in any cold cream or even plain white petroleum jelly and Apply on face. Scrub smoothly with palms for about 3 minutes, to exfoliate skin, and remove Dead cells. Wash off with mild soap, and warm water, to leave a fresh, clean, tinglin skin.
* Try removing ball pen ink stains with nailpolish remover. Dab over it and rub gently with cotton Soaked in remover. Wash after drying, with mild detergent.
* To slice vegetables with smooth skins like capsicum, tomatoes, remove a thin sliver of skin Vertically. Place knife over this strip while making the slices. This will cut much easier, neater, And quicker.
* For a shortcut method of making stuffed veggies fast, use a small pressure cooker instead of a Pan, proceed by adding oil, and working as you would in the pan. But once all ingredients are Added, and water, then shut cooker and allow one whistle. Usually the vegetable gets done just Right. One may required some trials as to amount of water required. Veggies like gherkins, Stuffed