To remove the skin
of almonds easily, soak them in hot water for 15-20 minutes. <LI nd="3">Ants:
Putting 3-4 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. <LI nd="5">Butter:
Avoid the use of butter. If 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. <LI nd="6">Apples:
Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time. <LI nd="7">Banana:
Apply mashed banana over a burn on your body to have a cooling effect. <LI nd="8">Bee and Scorpion Sting Relief:
Apply a mixutre 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 mintues. [submitted by Pam R, email@example.com
] <LI nd="9">Bitter Gourd (Karela):
Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator. <LI nd="11">Burnt Food:
Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean. <LI nd="12">Chili Powder:
Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time. <LI nd="13">Chopping:
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
. <LI nd="14">Coriander/Mint:
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 a longer time, wrap them in a muslin cloth and keep in a fridge. <LI nd="15">Cockroaches:
Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house. <LI nd="16">Coconut:
Immerse coconut in water for 1/2 an hour to remove its hust. <LI nd="17">Dry Fruits:
To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting). <LI nd="18">Dough/Rolling pin:
If the dough sticks to the rolling pin, place it in freezer for a few minutes. <LI nd="19">Egg peeling off:
Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily. <LI nd="20">Egg fresh:
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. <LI nd="21">Garlic:
Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling. <LI nd="22">Ghee:
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. <LI nd="23">Green Chilies:
To keep the chilies fresh for a longer time, remove the stems before storing. <LI nd="24">Green Peas:
To preserve green peas, keep them in a polythene bag in the freezer. <LI nd="25">Idlies:
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.
Idli Sambhar Recipe, Spicy Idli Recipe
Sooji Idli Recipe
To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe. <LI nd="27">Frying:
Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way. <LI nd="28">Left Overs:
Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.
Moog dal Khakhara (Pudding)
If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze. <LI nd="30">Lizards:
Hang a peacock feather, lizards will leave your house. <LI nd="31">Milk:
Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
Nutrition Value of Milk
Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp. <LI nd="33">Mosquitoes:
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. <LI nd="34">Noodles:
When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated. <LI nd="35">Onions:
To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time. <LI nd="36">Oven:
Watch from the oven window to conserve energy
because the oven temperature drops by 25 degrees every time its door is opened,
To clean the oven,
apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed. <LI nd="37">Paneer:
To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.