Tips and Tricks for Clean Kitchen
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1.To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
2. Putting 3-4 cloves in sugar container will keep the ants at bay.
3. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
4. Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
5. Apply a mixture 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 minutes.
6. To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.
7. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
8. 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.
9. 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 longer time, wrap them in a muslin cloth and keep in a fridge.
10. Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
11. Immerse coconut in water for ½ an hour to remove its hust.
12. To chop dry fruits, place them in fridge for half an hour before cutting. Taking the fruits out and cut them with a hot knife (dip it in hot water before cutting).
13. If the dough sticks to the rolling pin, place it in freezer for a few minutes.
14. Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
15. To keep the chillies fresh for a longer time, remove the stems before storing.
16. To preserve green peas, keep them in a polythene bag in the freezer.
17. Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.
18. Do not beat idli batter too much, the air of which has been incorporated during fermentation will escape.
19. If you add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
20. 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.
21. If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze.
22. Hang a peacock feather, lizards will leave your house.
23. Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
24. Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
25. Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don`t put it in the fridge.
26. Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.
27. When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
28. To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
29. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.
30. 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.
31. To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
32. Do not fry paneer, immerse it in boiling water to make it soft and spongy.
33. Bake in microwave ovens. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
34. To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
35. Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
36. To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
37. Don`t store potatoes and onions together ,potatoes will rot quickly if stored with onions.
38. To prevent formation of ice, rub table salt to the insides of your freezer.
39. Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
40. Add a teaspoon of canola oil in the water before boiling the rice to separate each grain after cooking.
41. Add 5gm of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
42. Put a small paper packet of boric powder in the container of rice to keep insects at bay.You can also put a few leaves of mint in the container of rice to keep insects at bay.
43. Put 2-3 cloves in the sugar to keep ants at bay.
44. 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.
45. Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
46. Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.47. Use non-stick utensils. Use thick bottom utensils. They get uniformly heated. For electric stoves, use flat bottom utensils.
48. To keep the vegetables fresh for longer time wrap them in newspaper before putting them in the fridge.
49. To get yogurt in winter, place the container in a warm place like oven or over the voltage stabiliser.
50. If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
51. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
52. To cut grease and odour on dishes, add a tablespoon of vinegar to hot soapy water.
53. You can clean darkened aluminum pans easily by pouring in two teaspoons cream of tartar mixed in some of water. Place on heat and boil for 10 minutes.
54. If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
55. To get the full flavour out of saffron, warm it slightly before crushing (you may do so in a microwave oven for ten seconds on HIGH), add one teaspoon of warm milk and stir well.
56. Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.
57. It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.
58. To smoothen the icing on a cake use a knife dipped in hot water and gently rub it over the top and the sides.
59. A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.
60. To prevent chopped brinjals from getting discoloured keep them in salted water, till required.
61. Keep grated potatoes in cold water to prevent them from getting discoloured. When required, drain, press out excess water and dab on a clean kitchen towel. Use immediately.
62. To refresh old laddoos, heat them in a microwave for thirty seconds. The laddoos will taste as good and fresh.
63. Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
64. Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.
65. Icecreams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
66. Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster.
67. To avoid dishes from burning when being cooked in a handi, place a tawa (griddle) underneath.
68.Cook carrots, peas, beetroot or corn adding a pinch of sugar to the water to keep the flavour.
69.To keep sweet corn yellow in colour, add one teaspoon of lemon juice to the cooking water just about a minute before removing from heat. Never salt the water you cook corn in. It will only toughen the corn.
70.Keep lemons in hot water for twenty minutes before squeezing. They will yield more juice.
71.Add a few drops of lemon juice while preparing sugar syrup. The impurities will collect on the surface of the syrup, which you can then remove.
72.Chapattis would come out very soft if a little rice flour is used while rolling out the dough.
73.If the vegetables are not fresh, soak them in cold water to which a little lemon juice has been added. They will become fresh again.
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Published in: Cooking
shwetat195 | Apr 15, 2012 | Reply
wow, i am impressed..this is a long list of do’s and dont’s. would bookmark it for reference…:) thanks for sharing
yes me | Apr 15, 2012 | Reply
An awful lot of tips cheers