22 KITCHEN/COOKING TIPS

• To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.
  
  
• Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
  
  
• Microwave garlic cloves for 15 seconds and the skins slip right off.
  
  
• Microwave a lemon for 15 seconds and double the juice you get before squeezing.
  
  
• Fast boiling of eggs hardens the albumin and makes the eggs indigestible. Let the eggs boil on slow but conitnous heat.

• Dosa will not stick to the tawa/griddle if you add 2 tsp of rawa to the dosa batter.

• Store coriander leaves and mint leaves along with an egg in an airtight container in the refrigerator. This keeps the leaves fresh and dry for than a fortnight.

• To remove tea stains from cups and saucers, rub them with salt.

• Don't throw away the water left after cooking rice. Soak your gold/silver jewellery in it for an hour and then rub with a brush and wash with water for a clean shine.

• To make bigger ,fluffier omelettes, add a tsp of flour for each egg. This will also help it to keep shape.

• Place a cube of camphor in a hot tawa/kadai. The smell will drive away house flies.
  

• To avoid smell of cabbage while cooking: Keep a piece of bread on the cabbage in the vessel while cooking.
  

• To rid the smell of fish from your hands: Wash your hands with a little apple vinegar.
  

• To boil eggs quickly: Add salt to the water and boil.
  

• To Peel skin of sweet potatoes quickly: Soak in cold water immediately after boiling.

• To keep potatoes from budding, place an apple in the bag with the potatoes.

• To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

• To get pure and clean ice: Boil water first before freezing.

• To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.

• To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove top-skillet will be much easier to clean.

• If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt

• To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.

• Putting 2-3 cloves in the 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.

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

• Keeping a small piece of hing(asafoetida) in the rice container will keep it fresh and avoid worms.
  

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

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

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

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

• If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.

• If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.

• Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.

• To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.

• To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.

• When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.

• Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.

• To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.

• Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.

• To set yogurt in winter, place the container in a warm place like oven

• Keep the Karela/bitter gourd in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it!

• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!

• A bay leaf added to the flour container will keep the flour free from moisture!

• To keep cauliflower white while cooking -add a little milk to the water!

• Before beating eggs, rinse the container with water. The mixture will not stick to the sides of the vessel.

• Wash vegetables before peeling or cutting to preserve the water soluble vitamins. Peel vegetables as thinly as possible to preserve the minerals and vitamins.

• Soak potatoes,raw banana and eggplant in water after cutting, to avoid discoloration.

• If you boil vegetables in water, do not throw the water, keep it to make gravies.

• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

• For Crispier Puris Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading.

• Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.

• While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals.

• Keep the skin of cucumbers near the place or ant hole.