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Kitchen tips and cooking tips

• You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for longer time, wrap them in a muslin cloth and keep in a fridge.

• Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.

• Immerse coconut in water for ½ an hour to remove its hust.

• To chop dry fruits, place them in fridge for half an hour before cutting. Taking the fruits out and cut them with a hot knife (dip it in hot water before cutting).

• If the dough sticks to the rolling pin, place it in freezer for a few minutes.

• Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.

• Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.

• Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

• Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.

• To keep the chillies fresh for a longer time, remove the stems before storing.

• To preserve green peas, keep them in a polythene bag in the freezer.

• Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.

• Do not beat idli batter too much, the air of which has been incorporated during fermentation will escape.

• To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

• Putting 3-4 cloves in sugar container will keep the ants at bay.

• If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

• Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.

• Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.

• Apply mashed banana over a burn on your body for cooling effect.

• Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short minutes.

• Slit karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for ½ hour and then cook.

• To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.

• Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then clean.

• Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.

• Use a wooden board to chop. It will not blunt the knife. Don’t use a plastic board, small plastic pieces may go with the vegetables.

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