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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. Add a few drops of lemon juice to rice, while it is cooking. This will keep the grain from breaking easily. One may marinate the vegetables prior in some vinegar, garlic and chilli if desired. This will give a more piquant taste to the stew. To avoid a layer form on any thick liquid preparation while cooling (for e.g. Basundi, tamarind chutney, custard etc.), sprinkle 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. 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. Always crush ice cubes well before putting under an electrical hand mixer for blending. Using whole cubes can result in the mixer head breaking and flying to pieces. Always powder citric acid crystals before adding to any preserve or murabba, etc. It will blend into the recipe much better and faster. 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. 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 minimized.

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. Never store pastes in open bowls or jars. The smell will permeate milk, butter, cheese, veggies, fruit, other dishes and even ice cubes, 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. Avoid cooking sour dishes (like tamarind based dishes) in non-stick pans coz the sourness will remove coating faster. 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.

Boil peelings of raw mango, in containers like pressure cookers, aluminum skillets, etc. to make them come out clean and shiny. 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 corn flour. 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 discoloring. 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.

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 allows the hot vessel to blend the flavours slowly, to make the vegetable better, generally.

To give a better 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 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 slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa. 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, and 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.

Use leftover salads in making a nice hot pulao. Steam rice, add a few spices, masalas, salad, and 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.

One tsp. soya flour, 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 exfoliate 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.

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. 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. Use a thick firm bay leaf to spread the batter, instead of the back of a spoon, to give that milk Sweetsmelling flavour of bay leaves. 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 discolor the frying medium. When many chapattis 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 number of chapatis left. Add mustard seeds, haldipowder and groundnuts. Then add onions that have been sliced lengthwise. Add the crumbled chapattis, salt and chilli powder to taste. Mix properly for a few minutes and remove from fire. Sprinkle a few drops of lemon juice and coriander leaves finely chopped and serve it hot.

For fresh ghee take a slab of unsalted butter place in a heavy bottomed pan and melt on very slow flame. Remove the froth as it forms with a slotted spoon. Don't 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.

To make soft puris and chapattis, the dough should be mixed properly and rested for at least 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.

Place chopped veggies for salads in a large bowl of ice-cold water, before preparing salad, to give that fresh, crisp, crunchy feel. Keep rolled puries in the fridge, for 10 minutes. It will consume less oil, and puries will be 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 chapatti dough after applying some milk, it will not turn black.

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 micro waved 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.

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. Whenever boiling and straining tomatoes (e.g. 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. 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.

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. 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 discolored if white, etc. in colour.

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 consuming. 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. 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. Always under boil the spaghetti a wee bit, so that it becomes well done by the time it cools and is baked. Never make it mushy. If you put more salt in curry (any) or you feel like you have put more salt then cut raw potato slices drop it in the curry dish and wait for half an hour. Potato slices will absorb all the excess salt. To prevent over boiled milk from spilling out of the vessel, apply ghee or glycerin on the edges of the vessel. Always set puddings, jellies, etc. till very firm, but do not allow them to freeze hard. They will lose their original lightness by doing so. Chill till well set in freezer, then transfer to chiller Or lower section of fridge. Return to freezer for just 10 minutes before serving.

Do not discord the water after boiling the vegetables. Collect the water in a container and store in the fridge. During the weekend you can use this as a base stew for any soup Soak tamarind in warm water for making fast and smooth paste. To cut tamarind easily, do not use a knife. Cut with a sharp pair of kitchen scissors. This will cut fast and to required sizes. Also, there will be not mess. 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 ridge gourds, brinjals, etc. can be made in this manner.

Use Idly cooker for baking by using little water at the bottom and placing the dish above it.

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Whenever lemon slices are added to any tea, make sure to remove every single seed, or the tea will taste bitter. While tasting hot decoction, keep very sweet, since after cooling the sweetness reduces, as also The added icecubes will dilute the sweetness. To get the best textured whipped cream, see that the container, in Which the cream is to be beaten is chilled, the cream itself is well Chilled and the sugar is powdered. Also place the container in a Plate of chilled water or ice, in hot climate.

Serve tiny helpings of salads on small cracker biscuits (like monaco) or canape thins Topped with some grated cheese, or paneer. They make excellent cocktail pickups. Take care to serve immediately.

Use any of the leftover salads to make a filling for a tasty sandwich. Spread some green Chutney on the slices before putting the filling. Any leftover batter from dipped bhajias, need not be thrown Away. Hold a perforated (round even holes) large flat spoon, Over hot oil, pour batter through. The pearl shaped fries, can be Fried till crisp, but not browned, drained, and stored to use a `boondi' in boondi raitha. (refer recipe for raitha)

Cover refrigerated bananas, or else its smell will permeate in milk Which may be stored in an open vessel in the same fridge. Caked mud should first be scraped off fabric with a blunt knife. Soak in warm soap suds, and Wash with a soft scrubber. Use, if possible earthenware vessels to enhance the flavour of Rajasthani dals and curries. Do not discard amchoor water. Use to wash copper vessels, silver, etc. to bring back a sparkle. You may even refrigerate and use as a souring agent in daals, etc. To sour buttermilk if required for recipe, add about 1/8 tsp. citric acid to a cup of buttermilk. While cutting onions keep the water tap running to avoid watery eyes. -- Jolanda Van Der Kooij (The Netherlands) Hari Ganesh 1. To make soft 'idlis' and 'dosas' add a handfull of Puffed rice or Poha 2. To prevent insects like silver fish from creeping into your cupboards and damaging your clothes and books tie few Kalonji seeds [karuppu Ellu] in a muslin cloth and keep in the corner of the shelf.

Hi I am Lavanya Bhaskar I have a quick way to polish ur furniture without buying costly furniture polish from stores. Just take a tbl sp of vegetable oil in a bowl & add 1 tbl sp of lime juice to it mix them well & with a soft cloth apply it on your furniture & immediately wipe off with a dry soft cloth. your furniture will shine like new

Never reshape dough once it has been shaped and rested after punching. The risen dough must Not be disturbed or texture of the baked product may not turn out as it should. Make a savoury hot snack out of leftover or staled khakhras, seasoning as for chappati kava (as in index). Crumble leftover bread, buns, etc. which may have become too dry or a bit stale, add green Chillies, salt, ginger, garlic, onion chopped, and a bit of water. Mix to form a sticky gooey Batter. Deepfry dumplings in hot oil, till golden and crisp. An excellent alternative to bhajias.

If bread tends to feel too dry or stale, brush with some milk, cover in a foil, warm in a preheated Oven for 5 minutes. It will be fresh and soft again. Bake unused pizza bases partially and blind, in the oven, cool, cover in cling film or clean Airtight freezer bags, and refrigerate. Use as required, after thawing to room temperature. The base should get a bit stiff, but not browned.

Warm the mixing bowl slightly, before kneading dough which contains yeast. This will result in A lighter fluffier dough, as the yeast will react better. Add cardamom peels to the tea canister, instead of discarding. It will lend a very subtle flavour Of cardamom to every cup of tea you brew! To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag, proceed. Wherever day old bread is required, and you have only soft fresh slices, put in the toaster for A few seconds, till it is slightly dry, but not browned. Remove and all to cool completely before Using to crumble.

Always use a standard set of measuring instruments for your cooking. This Will save a lot of time on approximations, and additions-deletions. Also it will avoid searching for measuring gadgets at the last moment. While cooking veggies with less water, in their own moisture, cover pan with a deep lid, pour About 150 ml. water in lid. This will quicken the cooking process by returning the steam formed inside back into the vegetable, as also it will retain the nutrients better. Even the flavour of the vegetable is noticeably better.

Top a fresh plain buttered toast with a sprinkling of chaat masala, peanut chutney, andhra pudi, Malaga pudi, etc. to added a change in monotony of bread butter jam or chutney. Before putting the cake batter in the tin sprinkle some castor sugar then put the batter. It will give the cake an unusual sheen. from; -- Ruchika, India Hi I am Eswari Sarma When you are cooking brinjal add a spoon of milk so that the brinjal retain its colour without becoming black. You can add same while cooking banana or any other vegetable to retain the colour and taste will remain good.

For ease in rolling bhakris, etc. without soiling the rolling board, just slip the board into a Large polythene bag, and tuck the loose sides under the board, before placing it down. To roll other chappatis, just slip out the board from the bag.

You will get better results with mint pulao if you saute mint leaves in a teaspoon of butter oil before cooking with rice. -- Raghuram Before cooking dal,pasta,rice etc.rub the sides of pot or cooker with little oil. This will prevent the water from boiling over in the pot or cooker --Bharati from Denver If curds is too sour, drain for a while in a fine meshed colander to remove the whey. Transfer to A container, add enough milk for desired thickness and beat well. The whey can be used to Knead dough for chappatis, etc. to make them softer.

Use any of the above leftover sabzis can be used to make masala parathas. Add the sabzi to Some wheat flour, add any other veggies if desired, like grated gourd, or greens, or carrot, Or just dry masalas like chilli powder, salt, dhania powder, turmeric. Add some oil too. Knead To a soft dough, and make parathas or puris as desired.

To pop gum crystals well, add a tsp. of wheat flour to the ghee in which it is popped. This way They pop better as also, they do not stick together or burn. Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using. Always invert items like cakes, jellies, etc. from moulds in the following way, instead of inverting mould over dish, in which case it may break while inverting: Loosen cake from sides by running a knife carefully, or jelly from mould by dipping in hot water for a few seconds. Place serving dish, inverted over mouth of mould. Invert quickly with a swift movement of both hands, holding mould and plate intact. Tap gently if any part is still stuck.

To make the ghevar two toned (brown at bottom and light on top) then use more milk in the Batter and less water. Wet the inside of pan before putting milk for boiling. This will keep the pan from scalding the milk at the bottom of the pan. Also use a fairly heavy pan. Cut extra bread into tiny cubes, bake croutons and store in airtight container in the Refrigerator. Crush and add to gravies, icecream servings, or soups as desired. Before cooking dal,pasta,rice etc.rub the sides of pot or cooker with little oil. This will prevent the water from boiling over in the pot or cooker --Bharati from Denver You will get better results with mint pulao if you saute mint leaves in a teaspoon of butter oil before cooking with rice. -- Raghuram To avoid handi dishes from burning at the bottom, place a tawa (griddle) on the fire, heat, place Handi on the griddle, put the flame on lowest. This will ensure that the handi does not get any Excess heat, causing the contents to burn. Also choose a handi that has a heavy bottom.

Use any of the above leftover sabzis can be used to make masala parathas. Add the sabzi to Some wheat flour, add any other veggies if desired, like grated gourd, or greens, or carrot, Or just dry masalas like chilli powder, salt, dhania powder, turmeric. Add some oil too. Knead To a soft dough, and make parathas or puris as desired.

Roasted wheat flour can be used in small quantities to thicken gravies, etc. Or reduce the Sharpness of extra salt which may have been added. To pop gum crystals well, add a tsp. of wheat flour to the ghee in which it is popped. This way They pop better as also, they do not stick together or burn.

Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.

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To peel tomatoes easily, keep covered in boiling hot water for 5 minutes. Remove, make a careful 'X' at its bottom, peel off skin. Cool and chop as required. To make quick chocolate curls: Melt a plain cadbury's chocolate slab (8 piece one), spread on a smooth, greased surface like marble or wood. Take a sharp knife, scrape out chocolate keeping the knife in an angular position. The resulting scraped chocolate will come out in the form of long curls. Refrigerate carefully till required for use. Makes aprrox. 2 cups curls

Always invert items like cakes, jellies, etc. from moulds in the following way, instead of inverting mould over dish, in which case it may break while inverting: Loosen cake from sides by running a knife carefully, or jelly from mould by dipping in hot water for a few seconds. Place serving dish, inverted over mouth of mould. Invert quickly with a swift movement of both hands, holding mould and plate intact. Tap gently if any part is still stuck.

Soak almonds in warm water if time to soak is limited. That is 4-5 hours instead of overnight. However, very hot water, will discolour the almonds. To make the ghevar two toned (brown at bottom and light on top) then use more milk in the Batter and less water. While cooking vegetables which cook mostly in their own juices, cover with a deep dishlike lid. Pour water in this, and keep adding more as it evaporates. This way the vegetable can be cooked well, adding minimal amount of water.

In case rice tends to have excess water, wrap a thick cotton cloth tightly over the lid, and cover container. The napkin will soak the excess moisture, as the steam rises. Add a few drops of salt water to banana chips, etc. while frying them, in the hot oil. This will turn out the chips crisper. Any mashed potato stuffings, etc. tend to have water crystals on thawing after removing from the freezer. After thawing take in a heavy pan, and cook on medium flame, stirring all the time, till the water evaporates. The texture, on cooling a bit will come back to the original.

Use a mechanical or electrical chopper for chopping, semipureeing veggies, etc. since it cuts down making time drastically. Run a spoonful of any sev, papdi, or farsan made of gram flour in a mixie. Add this powder to thicken gravies which have a watery consistency. Take care to use non-chilli sev for light coloured gravies. One tsp. of plain flour mixed in 1/4 cup water boiled in a stock (2 cups) will lend body and enhance consistency of the soup. Simply add water to curds (ratio of curds: water is 1:3 for thick and 1:4 for thin buttermilk. There is no need

to buy it from stores, which is not economical at all)

Crush any leftover, broken puris, toss into a salad of chopped onions, cucumbers, tomatoes, Add seasoning of salt, crushed red chilli, crushed cumin, coriander, sugar and a dash of vinegar. Chill salad first, toss in thepuri just before serving.

Add a pinch of sodabicarb to spinach while boiling to retain its bright green colour. Also never overcook greens as they will lose thier colour taste and vital nutrients too. Day old bread, blended in a dry mixie, to make fine crumbs, acts as an excellent thickener in gravies, batters, soups, etc. Add cardamom skins to the tea-leaves canister. The resulting aroma of the tea will be good and refreshing with a hint of cardamom. To give a novel taste to tea, add a piece of lemon peel to the water for tea decoction. Bread ground to a paste with some water, in a mixie, acts as a good thickening agent for soups if cornflour is not available. Add a handful of puffed rice to leftover tomato vegetable. Mix well, heat a little, and serve as a tasty snack, after garnishing with chopped coriander. When frying a variety of things at a time, plan the order, keeping the lighter coloured ones first ones with chillies or darker ones towards the last. Since the oil will get coloured by frying the chillied things, then the lighter ones will discolour.

If puffed rice is not crisp and crunchy, dry roast in a large heavy pan, stirring continuously, till quite hot. Cool back to room temperature. It will get back its crunchiness. Use tender stems of cauliflower leaves at its base to give body to vegetable stock. Or chop very fine. Stirfry and add to any soup. Give a distinct beautiful flavour. Any vada mixture should be beaten well with hand prior to frying, to incorporate air in the batter and make it light, as also soft on frying. To invert casseroles in a plate, you must line the casserole with greaseproof paper, with the edge jutting just above the rim of the container. To invert, fold down the edge over rim of the container. Place the plate upsidedown on the container. The paper should jut out. In a swift movement, invert the whole combination of plate, paper and container. Now the plate is right side up, the container upside down and the paper jutting out. Hole the paper down and carefully lift the casserole. Carefully remove paper.

Always warm dry spices like cuminseeds, cardamom, cloves, etc. on a griddle before powdering. The grinding will be done faster and powder will be finer. Always keep cut or slit brinjals soaking in salt water, to avoid their becoming discoloured. Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala.

Sprinkle over freshly fried papads for that extra tang.

Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup. Always keep dough covered with a moist cloth to avoid a dry crust from forming on it. Keep the cloth moist by rinsing in water every time it begins to feel dry. To remove tomato skin easily, blanch them in very hot water for 8-10 minutes. Remove, peel and chop or mash as required. To soften the taste of any extra sharp vegetable eg. fenugreek leaves, radish leaves, etc., Chop them, sprinkle some salt all over and keep aside for 10 minutes. Press out all the water and wash well 2-3 times in a colander.

Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be. Add a handful of rice flour to bhajia batter for crisper and less oily bhajias. If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens. Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice. Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour. Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter. Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea. A shortcut method is to use cashew powder, soaked for 10 minutes in some milk. Then proceed as above. But the result may not be as smooth as the original recipe. Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe. Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster. To make creamier raithas, add half a cup of fresh cream to one recipe of raitha. Makes the dish much more rich, though. Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raitha. Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes

Blend all ingredients together and keep overnight in a cool place. Use with any savoury dishes like pastas, minestrones, bakes, etc. Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked. If pizza sauce (or gravies) has become very thin, thicken by adding 2 slices of dayold bread, run in a mixie to make very fine crumbs. Using too much cornflour may make the sauce taste pasty. Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc. For apt usage of a microwave, compliment microwave cooking with traditional forms. Do the boiling, frying and seasoning part on a gas stove. While leaving the baking, sauteeing, cooking, melting, etc. to a microwave.

Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc. Grind cardamom along with skins to make powder. Pass through sieve. While getting more quantity and becoming economical the flavour is also enhanced. Mix the residue in tea leave or tea masala for beautifully aromatic tea.

To keep the green colour of peas bright, put in boiling water and boil on high till done. Drain, pour very cold water over them, drain again. Use as required. If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter. Use a knife dipped in hot water to smoothen the icing surface and sides. Repeat the action till the whole icing is smoothened. Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavour to the dal. If dried herbs are used in a recipe, crush them first to release their fragrance. If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raitha. To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast. Add a few pinches of salt to cauliflower while boiling. Add a small blob of butter to the drained cauliflower and mix. This will enhance the flavour of the cauliflower in your recipe. Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.

Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked. If pizza sauce (or gravies) has become very thin, thicken by adding 2 slices of dayold bread, run in a mixie to make very fine crumbs. Using too much cornflour may make the sauce taste pasty. Add a pinch of soda bicarb to the water to boil peas etc. faster and also to retain their bright green colour. Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice. Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter. Always add a tbsp. of oil to plenty of water while boiling pasta of any kind. It will keep them from sticking to each other. Keep an extra potato or two handy. Boil in their jacket, drain dry and keep in the fridge. Use in a jiffy when you to tired to make tedious things. Either season with salt and pepper or put slices in bread sandwiches or fry and season or make a quick stir fried vegetable. The potatoes will stay good in a refrigerator for 2-3 days.

Add some soaked and ground poha to the leftover dosa batter to make tasty uthappams. Top with chopped onions, tomatoes and green chillies. Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.

While cooking onions or garlic, place an open bowl of vinegar by the stove. The smell will not pervade the house or kitchen. For a quick chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Top with tamarind and jaggery chutney.

While cutting tomatoes into slices, use a bread sknife instead of an ordinary knife. The skin remains intact also the task is executed faster. Sour buttermilk obtained after churning cream into butter can be used for preparing instant dosas. Warm a little fine semolina and maida and add to the buttermilk and prepare dosa batter. Keep it aside for half an hour and fry the dosas. You can add salt, chopped onions, green chillies and coriander leaves.

If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving. To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice and brown the onions and the masala. Add the juice as stock, after the onions are brown. The onion flavour is not lost and you don't have to add water to make the gravy.

Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it

whiter and keep the grain unbroken.

For those who do not care for a spicy taste, you can sprinkle some grated cheese on the dosa while shallowfrying. Eat with sauce instead of chutney. This will suit the taste of those who are used to bland foods.

When cleaning the yard, gather sticks, twigs and leaves into paper bags. When you need kindling for a fire one bag will do the trick. Better rhubarb - Add flavour to rhubarb by cooking it with left over juice syrup from canned fruit, such as peaches, pears, and apricots. Pot-plants - The next time you boil eggs, use the cooled water, which is now filled with minerals from the eggs, to give your pot-plants a good, nourishing drink. Do not throw away any excess water used in boiling dal. Just keep it in the fridge and use as stock for soups, when required. Will keep in fridge for a day. To make samosas crisper add some cornflour to the maida for dough. Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc. Add a few drops of limejuice and a tsp. of ghee to rice before boiling to separate each grain. Any extra water in which vegetables have been boiled can be saved and used as stock for soups. Stock prepared in large quantities can be frozen in icecube trays and stored in a plastic bag as cubes. Use as required.

A little lime juice added to beetroot will make them a brilliant red colour. A tsp. of ghee add to the dal before pressure cooking, will keep it from overflowing out of the container into the cooker.

Stain Removal

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. 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 dishwashing soap. The skillet will come out very clean. Remove coffee stains from fabrics, sponge stained area with borax solution, and wash off with warm soapsuds. If stain is old and dried, loosen first with glycerin solution. Remove grease stains. Put a few drops of methylated spirit on cotton wool and rub stain. If fresh, keep stained portion between layers of blotting paper, and rub gently with hot iron, so it absorbs the grease. Then wash with warm soapy water. Rub slices of fresh cut raw potato over mud stains, allow to dry, then wash with detergent to remove effectively. Try removing ball pen ink stains with nail polish remover. Dab over it and rub gently with cotton soaked in remover. Wash after drying, with mild detergent. Use a dishcloth, which has been wetted with rubbing alcohol, to rub away stains caused by water in stainless steel sinks. Rub cigarette ash (that doesn't t mean YOU should smoke!!) over crayon stains on smooth surfaces. Wipe off the ash and the stain with it. To remove lint from coats, trousers, etc. Take strips of wide white medical sticking tape. Place over lintcovered area sticky side down, press evenly. Peel off with a jerk. The lint will stick to the adhesive. Repeat several times with the same tape in other areas, till stickiness is not left. To remove grease stains from fabrics. Soak stain in pure petrol. Allow to dry. Wash with soap and water as usual. Do not soak in soap. To remove mud stains from clothes, soak and wash them in water collected after boiling potatoes. To remove the stains of citrus fruit juices, especially of lemons from the floor, smear the stain with coconut oil and rub well. The stain will vanish within a few days. Dirty collars - Brush shampoo into a dirty shirt-collar before running it through the washing machine. Well worth the extra effort. Rain spots on satin, felt or similar fabrics will disappear if you brush them in a circular motion, using a soft ball of tissue paper. Rub powdered borax on fruit stains, and then pour boiling water through the fabric before washing it. Remove yellow food stains from tablemats, etc. by applying a paste of detergent and water to the stained areas and keep in the sun for an hour. Wash like your other laundry. Mix spirit and milk in equal quantities, and wipe paint or ball pen stains from foam leather, like sofas, purses, etc. with ease. Apply toothpaste on both sides of an ink-stain on cloth. Wash after dry.

Add a little alum to the last rinse water for cleaner, whiter white clothes.

Prawn Biriyani By Lalitha Premkumar Time: 30-45 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 20 Prawns 1 cup Basmati rice 11/2 cup Water 1 cup Onion(thinly chopped) 3/4 cup Tomato(finely chopped) 2 inch Ginger 8 Garlic cloves 1 Green chilly 3/4 tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Coriander seeds 1 tsp Anise seeds 1 Cinnamon stick (small) 3 Cloves Kesari powder a pinch 1/4 tsp Garam masala powder 1/4 cup Mint leaves 4 tbsp Coriander leaves (finely chopped) 3 tsp Oil 2 tsp Ghee or dalda Salt to taste Method: 1. Clean the prawns. 2. Grind the ginger, garlic and anise seeds into a fine paste. 3. Add oil in the pressure cooker and heat it. 4. Add cinnamon stick, cloves and fry it for a few seconds. 5. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. 6. Add the prawns and fry it for a minute. 7. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well. 8. Close the cooker with the lid and turn the flame to medium high. 9. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. 10. After 8 minutes remove the cooker from the stove and

keep it aside. 11. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.