Tips For Cooking

Use kitchen scissors	To chop fresh mint, chilies and coriander finely and without any mess.
Keep garlic skins from sticking to your hands while peeling	Soak the garlic flakes in a cup of water for five minutes before peeling.
Potato peel wafers	Potato peels can be made into tasty wafers. Immerse the peel in warm water to which a pinch of salt is added and then dry it. Deep fry till crisp and you have delicious potato wafers.
Stop crying while cutting onions	After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water.
If potatoes or carrots get over-cooked	Just mash them well and serve with butter or use it as a batter for preparing cutlets.
When soups and stews get burnt, you can renew its taste.	By pouring the liquid gently and carefully into a clean pan and flavour with curry powder or mustard or some chutney to camouflage the burnt taste.
To remove bitterness from karela	Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour, before cooking.
To regain freshness in stale chapatis	Just wrap them in a clean cloth and pack them in an airtight container that will fit into the pressure cooker and pressure cook for two whistles and serve fresh and hot.
For crisp puris	Add a little rice flour to the wheat flour while kneading.
To prevent the insides of the cooker from turning black	Add a piece of tamarind or lemon peel to the cooker while boiling.
To preserve the white colour in cauliflower and cabbage.	Add a teaspoon of milk or milk powder while cooking.
To prevent the burn sensation after grinding chilies	Dip the hands in cold milk.
To prevent milk from curdling while boiling	Add a pinch pf baking soda to it and it will regain its freshness.
To save oil while frying	Add a pinch of salt to the oil while frying ‘pakodas’ or ‘koftas’ and you will use up less oil.
More juice from a lemon	Putting a lemon in hot water before squeezing will give you more juice than usual.