Kitchen Tips

  • 1

    Check the freshness of egg:

    Put the egg in water. The fresh egg sinks and the bad one floats

  • 2

    Get rid of chili burn

    Soak your hands in lemon juice or vinegar if you want to get rid of chili burn on your skin

  • 3

    Store greens with a damped paper towel:

    You can extend the lifespan of washed herbs and greens by several days by rolling them up in damp paper towels and placing them in zipper-lock bags with the seals left slightly open.

  • 4

    Defrost meat on aluminum trays:

    The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop.

  • 5

    Partially freeze meat before cutting:

    Slicing meat to grind or cook in a stir-fry can be tricky even with a sharp knife. To make it easier, place the meat in the freezer for 10 to 15 minutes to stiffen it up.

  • 6

    Peel ginger with a spoon:

    Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste.

  • 7

    Warm garlic cloves slightly before peeling to remove the skin easily.

  • 8

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

  • 9

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

  • 10

    If two drinking glasses become stuck together after stacking, just put ice in the inner glass and dunk the outer glass in warm water. The warm glass will expand and the cold glass will contract, making the glasses separate easily.

  • 11

    Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

  • 12

    If you drop an egg on the kitchen floor, sprinkle salt on the mess and leave it there for 20 minutes. You’ll be able to wipe it right up.

  • 13

    Before you start cooking in a pan, ensure that it is hot enough. Otherwise, the food will get stuck in the pan. Make sure you add little Kashmir Premium Oil to the pan before you begin to heat it.

  • 14

    Store your spices in a cool dark place, not above or close to the stove.  Humidity, light and heat will cause herbs and spices to lose their flavor.

  • 15

    Tea contains an important substance called tannic acid. Tannic acid can help you get rid of excessive oil without damaging your hair in a bad way. Take a tea bag as dissolve in one cup water and then apply on hair. Rinse your hair in diluted tea thoroughly to cure oily hair.

  • 16

    To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.

  • 17

    Put 3-4 cloves in your sugar container to  keep the ants away .

  • 18

    Ease occasional indigestion by sipping a cup of peppermint tea after your meal. Peppermint improves the flow of bile, which moves food through the digestive tract more quickly.

  • 19

    If you suffer from dry eyes, up your seafood intake. Salmon, sardines, and mackerel contain omega-3 fatty acids, which the body uses to produce tears, among other things. Research suggests that people who consume higher amounts of these fats are less likely to have dry eyes.

  • 20

    After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.

  • 21

    For best results when you’re baking, leave butter and eggs at room temperature overnight

  • 22

    To preserve cheese, wrap it in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic bag.

  • 23

    Storing potatoes and onions together can make both spoil. Onions and potatoes both give off gases that will cause the other to spoil faster.

  • 24

    Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won’t taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.

  • 25

    Eggplant is capable of absorbing huge amount of oil when it is fried, but salting it before frying reduces the amount of oil absorption

  • 26

    For cure of diabetes: Take two pieces of Lady Finger (Bhindi) and remove both ends of each piece. Also put a small cut in the middle and put these two pieces in glass of water. Cover the glass and keep it at room temperature during night. Early morning, before breakfast simply remove two pieces of ladyfinger (bhindi) from the glass and drink that water. If you keep practicing it on a daily basis, you will notice a remarkable change withing 2 weeks.

  • 27

    For a clear skin, apply  garlic directly onto your skin to clear spots, especially those caused by acne. Its topical use also removes warts.

  • 28

    To make omelette fluffy, add milk to the beaten egg that will make it fluffy and tasty  too.

  • 29

    Do not store fruits and vegetables together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables.

  • 30

    To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.

  • 31

    For golden-brown fried chicken, roll in powdered milk instead of flour before frying.

  • 32

    While frying pakoras add one tea  spoon cornflour in one bowl of besan. This will help your pakoras be crispy and crunchy!

  • 33

    Place a slice of apple in hardened brown sugar to soften it back up.

  • 34
    Pressure-cook tomatoes with salt to taste. When cool, churn them in a mixer and strain the juice. Deep freeze the juice in an ice tray. Use them to make tomato soup, vegetables and gravies when you’re falling short of time or have run out of tomatoes.
  • 35

    Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use , they will not spoil for 2 years.

  • 36

    Green chutney can be made in large quantities and can be kept frozen in ice cube trays. When required to serve, defrost as many cubes of the chutney. If the chutney is frozen immediately after preparation, it’ll not lose its bright green color and freshness.

  • 37

    If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.

  • 38
    Soaking potatoes in salt water for 20 minutes before baking will result in crispier skin and will bake more rapidly.
  • 39

    Cook pasta 1 minute less than what the package instructions say and cook it the rest of the way in the pan with sauce.This will enhance its flavor.

  • 40

    If you are making cutlets of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

  • 41

    After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.

  • 42

    If you boil vegetables in water, do not throw the water, keep it to make gravies as it is rich in nutrients that has been washed off the vegetables.

  • 43

    Heat a non-stick pan and add a little more oil than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

  • 44

    For home made garlic bread: Smear some garlic paste on bread, sprinkle oregano and chilly flakes and grate cheese on top. Heat in a toaster and serve hot with sauce!

  • 45

    To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

  • 46

    Cut the potatoes into thin strips and deep-fry (half done). Cool the fries and store them in the freezer for 5 to 6 hours. Make sure they are covered with a plastic wrap. Fry them just before you have to serve them.

  • 47

    For making chopping of dry fruits easier, freeze them first for one hour & then dip the knife into hot water before cutting them.

  • 48

    Cheese won’t harden if you butter the exposed edges before storing.

  • 49

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

  • 50

    Store tomatoes with stems pointed down and they will stay fresher, longer.

  • 51

    Microwave a lemon for 15 seconds and double the juice you get before squeezing.

  • 52

    Lettuce keeps better if you store in refrigerator without washing  first so that the leaves are dry. Wash the day you are going to use.

  • 53

    To keep cauliflower white while cooking, add a little milk to the water.

  • 54

    While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

  • 55

    Add a tsp. of hot oil to home made pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher.

  • 56

    While deep frying, Make sure the oil temperature is between 350ºF and 375ºF. It will help keep oil absorption to a minimum which helps to cut back on fat and calories.

  • 57

    Fruits: 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.

  • 58

    Always place food in the freezer (fish and meat) in separate containers if they are to be used in different days and use them within one week.

  • 59

    Always use fried coriander powder while preparing dishes. It gives extra taste and aroma to the dish.

  • 60

    If coriander and curry leaves are stored in an airtight container in refrigerator, it will stay fresh for more days. Water has to be fully removed while placing in this way.

  • 61

    Clean glass tops with newspaper. It will make them shine better.

  • 62

    Store coffee in refrigerator. It will stay fresh and without clotting.

  • 63

    Clean greased and odoured dishes with a table spoon of vinegar and hot soapy water.

  • 64

    Take a cup of water, put a few camphor tablets in and keep it in your room, or in any place. It acts as mosquitoes repellent.

  • 65

    Do not throw away the cardamom peels. Add them while preparing tea, it gives a nice aroma.

  • 66

    In order to prevent chopped brinjals from getting discolored, put them in a bowl of water and add 1 tea spoon salt.

  • 67

    By adding half of teaspoon of sodium bicarbonate to the milk while boiling, it will not spoil even if you do not store it in the fridge.

  • 68

    If lemon becomes dry or hard put it in warm water for 5-10 minutes so that you can squeeze easily.

  • 69

    Remove the stems of Green chillies to store for a longer time.