COOKING TIPS

| SWEETS | CHUTNEY | HOT SNACKS| PARATHAS & CHAPATIS | FARSAN | LIQUIDS | VEGETABLES | FERMENTED FOODSTUFFS | MILK/ CURD/ PANEER | PICKLES | BISCUITS | OTHERS |

• Add some cashew nuts while preparing gulab jamuns to make them soft & big in size.
• Adding little paneer in gulabjamun dough will make them soft & tasty.
• Add little glycerine to the dough of cake to make it soft.
• Add a pinch of salt to the cake dough to make it tastier.
• Before preparing sugar syrup (chashni) for sweets, grease the vessel properly with white butter from inside to make the chashni good.
• To make the white gourd kheer tastier, roast some corsely grinded fresh corn seeds in ghee & add it to kheer while cooking.
• Add little rice flour, after preparing "gajar ka halwa" to make it tastier.
• While preparing homemade jam, boil 2-lemon skin for 5 minutes to get good smell.
• To make groundnut burfi tastier, add sesame and walnut powder.
• To make kheer tastier, roast rice in ghee before preparing it.
• Add little nutmeg powder while boiling milk to make kheer tastier.
• In jelly add curd & sugar (half the quantity of jelly) & churn it in a mixer. It will make the jelly tastier.
• While using saffron for sweets, dissolve it in milk & then use it.

• Add tender skins of green peas with coriander leaves & other ingredients while preparing chatni.
• Adding a small spoon of melted white butter in any sour-spicy chatni will increase its taste & nutrition.
• Sizzle mustard seeds in oil & add to coriander or mint leaves chatni to keep it fresh for longer time & also it will also make it tastier.
• Adding tomatoes & jaggery to tamarind chutney makes it tastier.
• To make a tasty chutney churn in together - 2 cucumbers, 1 tomato, cumin seeds, ginger, green chillies, salt & lemon.

• Add sour curd in dahiwada flour to make it tastier, soft & less oily.
• To make potato pooha tastier, add grated cabbage when potatoes are half cooked.
• Add asafoetida, ajwain & ani seeds powder (snafu) while making gram flour (besan) pakodas to make it more tasty & digestive.
• Adding baking powder in ground flour (besan) while preparing potato wada will make them crispy.
• While preparing ground flour (besan) wada, add little semolina (rava) or curd to make it crispy.
• Sizzle black gram & add to potato wada. This will make it tastier.
• Adding little semolina (rava) along with gram flour while making patra of colocassia leaves will make it tastier.
• To make gram flour bhajiyas crispier, add some rice flour & 2 tbsp of hot oil to it.
• Adding grated carrot & cabbage in idli flour makes it more tasty.
• A tbsp of maida flour in dahivada flour will make it fluffy.
• To make black gram wadas softer, add curd in its flour & beat well.
• To make pakodas crispy, fluffy & softer, add little fruit salt in its batter.

• Add little roasted gram flour while preparing cabbage or radish paratha.
• Adding kasuri methi (dry fenugreek leaves) in alu paratha will make it more tasty.
• To make tasty fenugreek leaves parathas, knead its flour using buttermilk.
• If you want to carry puri or parathas in a journey of 2-3 days then knead flour using milk instead of water.
• To make crispy & round-risen puris, add some semolina & sugar or put ghee instead of oil while kneading the flour.
• While grinding wheat flour, add soyabeans. This will make the chapatis soft & tasty.
• While kneading the wheat flour, add little curd & salt or use warm water to mke chapatis softer.
• Adding soda water instead of plain water while kneading flour for parathas, makes it tasty.
• Adding some rava/sooji in maida flour, while making bhaturas will help it rise well.

• To make crispy potato or banana chips, soak them in turmeric added water before frying or sprinkle salt on them while frying.
• For soft sev gathiya take water and oil in a plate and mix well. Then mix the dough of sev vigorously into it.
• To make banana wafers white & crispy, soak them in alum water & then fry them.
• While making sakkarpara, knead its dough with the rice water (rice stock) to make it soft & tasty.
• While using saffron in any spicy recipe, dissolve it in lemon juice or curd.

• Before preparing vegetable soup, roast vegetables in white butter. This will make it tastier.
• Add raw milk instead of evaporated milk in lassi to make it sweet & tasty.
• Adding dry mint leaves in tomato soup makes it tasty & more aromatic.
• During summers, put mint leaves in ice tray & then freeze it. Put these ice-cubes in water & drink.
• Grated cabbage & carrot in sambhar makes it tasty.
• Adding little black salt to any soft drink makes it tasty.
• While making coffee, add bournvita. This will make it tastier.
• Keep lemons, sweet limes, oranges, and mangoes in hot water before squeezing. They will yield more juice.
• Adding rose water essence in tea makes it fresh.

• While preparing jackfruit vegetable, add little mustard seeds in it to make it tastier.
• Wash fenugreek leaves, dry them in sunlight, store them well & use them in vegetables. It increases its taste, nutrients & aroma.
• Combination of carrot & parval makes delicious vegetable.
• In white gourd vegetable, add tomatoes & sizzle the vegetable in ghee (clarified butter) to make it tastier.
• While sizzling onions for any vegetable, add little sugar. Onions will remain crisp.
• Adding little milk in cabbage vegetable will make it tastier & avoid it from discolouring.
• Adding little sugar while preparing carrot & green peas vegetable helps it taste better & also avoids it from discolouring.
• To make tasty vegetables, add grinded pomegranate seeds.
• Adding little milk in mutter-paneer vegetable will make it tastier.
• To make the vegetable more tasty, add grinded black pepper seeds.
• Leafy vegetables should always be cooked in iron (metal) vessel it increases its nutritional values & also gives a better taste.
• While preparing koftas for vegetable mancurian, add little rice flour to it. This will make them crispy & tasty.
• Adding the powder of dried watermelon skin in the vegetables of pulses makes it tasty.
• In potato vegetable, add a spoon of roasted gram flour (besan). This will make it thick & tasty.

• While grinding flour for Dosas, add some cooked rice along with uncooked rice & black gram (urad) dal or else keep the quantity of rice more than that of urad dal. This will enable you to make thin & crispy dosas.
• Add a tbsp of vinegar in dosa's batter to form nets (tiny holes) in dosa.
• To make soft idli & dhoklas, add ½ cup of very nicely cooked rice in the batter.
• Break coconut & keep its water for 8 hours & then add it to idli batter to make tasty soft idlis
• Add poha in idli batter to make idlis softer.
• While grinding flour for idli or dosa, add some dry fenugreek seeds to it. This will make it tasty & crispy.
• Adding little soda-bi-carb, fruit salt & baking powder in the batter of dhoklas make it more fluffy.
• To make khaman dholas soft, when cooked, add 2-3 drops of ghee before removing it from heat.
• If dosa sticks on the pan then to clean it, rub some salt on it.

• Tie 2 tsp of wheat flour in a cloth & keep it in boiling milk while making dudhpak to get almond brown colour.
• To make thick curds, put some corn seeds in it while setting the curd or set it in clay pot.
• To make soft paneer, curdle it using vinegar or if you use ready paneer then before use keep it in warm water instead of frying.
• Put poppy seeds or crushed sabudana in dudhpak & boil it for 10 minutes to make its consistency thick.
• Grease china clay vessel with curd & then pour in lukewarm milk, stir it & keep it in a cupboard it will be set in less time & also will taste less sour.
• For raita, if the curd is thin then add a tsp of ghee. It will gain consistency.
• For making good curd, put lukewarm milk in the casserole & keep it to set.
• To make thick curds, add little cornflour while setting it.
• Adding alum while setting curd will make it tasty & good.
• While making paneer, add ½ cup milk-cream in a litre of milk or immerse the fried paneer in warm water before use. This will make the paneer soft.
• Tasty curry can be made using left over paneer water & curd.
• Adding little paneer in mava/khoya makes tasty black gulab jamun.

• Adding carom seeds (ajwain) in aavla pickle will make it tasty & digestive.
• Stuff pepper powder, salt & asafoetida in lemon skin & dry them in sunlight for 3-4 days. This makes a tasty pickle.

• Apply chawanprash on biscuits & then decorate it with jam or cherries. Children will happily have it.
• While making biscuits, dip almond, pistachio & charooli in milk & then garnish it on biscuits. They will not fall down.
• Apply milk on biscuits & then heat it on oven on low temperature. The biscuits will become fresh & crispy.
• Keeping blotting paper in the box of biscuits, keeps them crispy for longer time.

OTHERS

• While making chat masala, add little powder of dry mint leaves to make it tastier.
• To make cashew nuts more tasty, soak cashew nuts in salt added water for two days & then dry them in sunlight for one day.
• To make groundnut seeds more crispy, take groundnut seeds in a strainer; pour in hot boiling water; drain water & then roast it.
• While grinding red chillies, add 2-3 drops of mustard oil. It will gain a dark bright red colour.
• While making masala rice, add little curd in it to make it tastier.
• While making popcorn, add little salt & garam masala in oil to make popcorns tastier.
• Low quality rice, if roasted & then soaked in water for some time & then cooked, tastes good.
• To make bread crumbs, keep the breads open in refrigerator or dry them in sunlight& then crush them finely.
• While making tea, add orange or ginger skin or add some basil leaves to make it tasty & aromatic.
• Soak tea leaves in cold water, then drain the water & keep it outside for 10 minutes. Make tea using these tea leaves, it will taste good & aromatic.

TOP

• To prevent salt from becoming watery, add little water chestnut flour in it or add some rice to it or place a blotting paper at the bottom of salt jar.
• Tie powdered salt or rock salt in a cloth & place it in stored rice to protect it from pests & insects.
• Before grinding the spices, roast them on low heat.
• To keep lemons fresh keep them in water & change the water daily.
• Keep green chillies in airtight container or keep them in a bottle & add turmeric powder in it & place the bottle in cool place.
• To preserve coriander-cumin seeds powder for longer time, add little salt in it.
• To preserve red chilli powder from fungus, add salt to it.
• To keep the tamarind fresh for long time, sprinkle asafoetida & salt added water on it & then dry it in sunlight & then preserve it in clean container.
• To preserve tamarind throughout the year, add salt in it.
• To preserve turmeric from degrading throughout the year keep 5-6 red chillies in it.
• Adding a bit of dry ginger powder in fruits murraba (sweet pickle), keeps it fresh for long time.
• To preserve spices for long time keep pepper seeds or asafoetida rocks (granules) in it.
• If the lumps are formed in the grinded chillies, then add rock salt to it or dry the chilli powder in sunlight.

• Add a pinch of limestone (chunna) in chickpeas.
• To protect kidney beans, chickpeas & cowpea (chawli) from pests & insects, tie camphor tablets in a cloth & keep it in these stored grains.
• Put some black pepper seeds or rock salt or some cloves in stored rice to protect it from insects.
• To protect wheat for long time, apply castor oil before storing or add some dried fenugreek leaves in stored wheat.
• To protect pulses & dals from insects, keep asafoetida rocks (granules) in it.
• While storing cereals, add some bitter neem leaves along with it to protect it from degrading.

• To protect oil or ghee from degrading, heat oil or ghee properly; then cool it & then only store it.
• Adding some cumin seeds in oil or putting a lump of jaggery in oil can, will protect it from degrading.
• To protect coconut oil, keep some dry fenugreek seeds or alum rocks in it.
• Adding 4-5 pinches of salt while boiling the ghee, will keep it good for long time.
• Put garlic cloves in oil to protect it from degrading. Also as it gets a mild flavour, it goes well in salads/vegetables.

• Wrap leafy vegetables in aluminium foil & then keep it in fridge to keep them fresh for long time.
• Leafy green vegetables can be kept fresh for long time by keeping them in fridge in paper boxes.
• Wrap ripe bananas in plastic bags & then keep it in refrigerator to prevent it from blackening.
• To preserve green peas throughout the year, heat green peas in soda-bi-carb added water till one boil & then store them in plastic bags.
• Keeping carrots along with apples in refrigerator makes the apple bitter.
• To keep coriander leaves fresh for long time, wash it thoroughly; wipe it clean; wrap in paper & put it in plastic bag & then keep it in refrigerator.
• Left over chopped vegetables can be kept fresh by keeping it in water.
• Keep raw bananas in water in which rice is washed to prevent it from blackening.
• Cutting fruits with steel knife prevents it from decolouring.
• To ripen raw fruits keep them in brown paper bag.
• Before use, immerse cauliflower in lukewarm salt added water so that if there is any insect or worm, it will come out.
• Keeping green mangoes in water will keep them fresh for around 10 days.
• Keep bitter gourd's skin in dal, maida or gram flour to protect it from insects.
• To keep lemon fresh for long time, keep them in salt containing vessel.

• Keeping white butter in salt added water will keep it fresh & will also remove stinky smell.
• To keep paneer fresh for longer time, add some drops of vinegar in it.
• To keep left over paneer fresh wrap it in blotting paper & then keep it in refrigerator.
• Before boiling milk, grease the bottom of the vessel with ghee from inside. This will prevent milk from burning.
• In summer season, add cardamom in milk & keep. It will not get spoiled.
• Immerse a betel leaf in milk & heat it on low flame or put a pinch of soda-bi-carb & heat it till one boil, It will help evaporate the bad smell of burnt milk.
• While boiling milk for dudhpak, invert the saucer upside-down at the bottom of the vessel; this will prevent it from sticking at the bottom.
• While boiling milk, grease the edges of the vessel with ghee, it will prevent milk from spilling out.
• If you don't want to keep the milk in refrigerator then before boiling, add a bit of soda-bi-carb in it.
• Any recipe made from milk, if kept in steel vessel remains good for long time.
• Before heating previous days milk, add little maize flour to avoid spoiling of milk.
• To keep cheese good for long time add a pinch of sugar to it.

• To store brown coconut for longer time, place it in straight position.
• To keep food out of reach of insects, apply oil on the food containers.
• To keep breads fresh, place a properly washed & dried potato in bread container.
• Add salt in stripped off garlic & store in airtight container in a refrigerator to keep the garlic fresh for longer time.
• Add 2-3 cloves in honey bottle to protect it from ants.
• Before storing maida (all purpose flour) & semolina (rava/sooji), dry-roast it properly to protect it from caterpillar & white pests.
• Adding 2-3 drops of vinegar in pickles keeps it fresh for long time & also protects it from fungus.
• To keep lemons fresh for longer time, keep them in vinegar added water or apply little coconut oil on it & keep it in an open container in refrigerator.
• Keeping fenugreek seeds in the papad container, keeps the papad good for longer time.
• Put little hot oil in the ginger-chilli paste to keep it good for longer time.
• While cooking food, cover it with a lid to maintain the food nutrients.
• To keep charoli good for long time, add 4-5 fenugreek seeds to it.
• Add 2 spoons of sugar in almond jar, to maintain the sweetness of almond.
• To protect saffron from degrading, add some rice to it.
• Keep the left over chutney in banana leaves to keep it good for long time.
• Add 2-3 pepper seeds in honey to preserve it for longer time.
• Dry coconut if kept along with black gram dal, will not degrade.
• To keep ginger fresh, burrow it in mud in the flowerpot or cut it into small pieces & soak them in lemon juice.
• Soak coconut pieces in water & keep it in refrigerator to keep them fresh.
• Keep 3-4 cloves in sugar jar. This will keep ants & insects away.
• In summer season, dip butter in very cold water before use. This will help you remove paper easily & butter will also not melt much.
• While going to a journey, keep butter with a piece of ice so that it will not melt soon.

• To remove the bad smell or spicy taste of onion, dip its slices in salt added water before eating or while tempering add a tsp of sugar.
• Keep grated boiled potatoes in refrigerator before use to make it less sticky.
• While cooking spinach leaves, do not cover it with a lid to keep it green in colour.
• Soak chopped vegetables in salt added water to remove insects.
• While making cabbage or cauliflower vegetable, add a bread slice to remove its typical smell.
• While boiling potatoes add little salt so that the potatoes will not break off.
• Add some gram flour in vegetables along with spices to thicken its gravy.
• While making chutney, add parval & gourd's (turai) skin to it. It will make it more tasty & nutrient as it contains vitamins.
• After making any vegetable, wipe the pan with little dough, the leftover oil will not be wasted.
• To avoid watering of eyes while cutting onions, immerse them in cold water.
• After sorting leaves from coriander bundle, do not through the leftover tender stems. It can be used in soups & vegetables as it has lot of taste & aroma.

• Before frying anything in ghee or oil, put 2-3 drops of vinegar in oil/ghee. It will be fried well.
• While preparing ghee from white butter, add 4-5 tsp of buttermilk to avoid it's spilling off.
• If ghee stings, add betel leaf & salt & heat it.
• If oil or ghee splutter & spurt out while heating it, add little salt to it.
• While heating mustard oil, add a piece of tamarind to avoid forming of lather (froth).
• Using ghee instead of oil while preparing papad will avoid it from getting hard & also while frying, the oil will not turn black.

• Before preparing sugar syrup, grease the vessel with white butter from inside. This will make the syrup good.

• To avoid milk from spoiling, keep it in deep vessel instead of shallow broad one.
• While heating milk, add little cornflour to make it thick in consistency.
• Apply some oil on grated cheese to avoid it from sticking together.

• While cooking rice, add little ghee so that the rice water will not spill out.
• Adding some drops of oil when rice is cooking will avoid over-cooking it.
• Adding a tspn of lemon juice after the rice is cooked will make it aromatic.
• A few drops of lemon juice or a tbsp of sugar mixed with 1/4th tsp of alum (powdered) added to the rice while it's boiling will keep the grains separate.

• If your knife is rusted, immerse it in onion juice.
• To cut the pie easily & properly with smooth edges, heat the knife & then cut it.
• To cut cake properly, cut it with wet knife.

• Before breaking whole walnuts (shelled), keep them in refrigerator for 2 days or pour some hot water on it & then break it after sometime.
• To keep chapatis soft for long time, keep a piece of ginger with it.
• Keep lemons in hot water for sometime or press them between palms before squeezing. They will yield more juice.
• Before measuring honey or any sticky stuff for recipes, grease the measuring cup so that the sticky foodstuff will not stick on the cup.
• To avoid idli or dosa batter from getting too sour, put some chilli pieces in it.
• While preparing biryani, arrange the bay leaves at the bottom of the vessel to avoid sticking of biryani.
• To remove the oil from the oiled dal (tuvar), put it in salt added hot water.
• After cutting green chillies dip hands in turmeric added water to get cured of burning sensation.
• Remove the fried puris on newspaper. It will soak the extra oil.
• If the pickle or jam bottle does not open, make a small hole in its cap & then open it.
• To remove the brown coconut fruit easily, soak the coconut in water.

• To remove the stickiness from the lady's-finger, put little dried mango powder or some curd or fenugreek seeds to it.
• If the vegetables are not fresh, soak them overnight in salt added cold water. They will become fresh again.
• If food is cooked too spicy, add little ghee or curd or add some sourness to it.
• While cooking fenugreek vegetable, add some fresh cream to lighten its blackness.
• If little more oil is poured in vegetables like brinjal, lady's-finger, potatoes etc, add some gram flour to it.
• To decrease the bitterness of bitter gourd, soak its chopped pieces in rice washed water.
• If excess water is added in vegetable, add powdered bread or toast to it.
• If there is excess salt in a vegetable dish, add a piece of raw papaya or some ghee or white butter.
• Soak the softened tomatoes in ice added water to make them fresh again.

• If there is excess salt in dal sambhar or soup, add the crushed paste of cooked rice.
• If there is excess salt in curry, add grated coconut mixed with cumin seeds.
• If dal turns too salty, rectify it by immersing two potatoes, which will absorb excess proportion of salt & then discard the potatoes. It will also make it tasty.
• If there is excess turmeric in curry, tie a cotton cloth on the vessel & then allow the curry to boil, as it will boil extra turmeric will be soaked by the cloth.

• While making ghee from white butter, if it turns brown coloured, add some drops of buttermilk in it so that the burnt smell will evaporate.
• If the curd turns too sour, squeeze out the water with the help of cloth & then add milk as required.
• While heating mustard oil if it smells much, add a pinch of salt to it.

• If sugar syrup for sweet pickles thickens, then add 1 cup of water mixed with a tspn of salt & 2-3 tsp vinegar & mix it properly.
• If the layers of sugar are formed on jalebi then add little citric acid to its sugar syrup

• To decrease the bitterness of coffee, add a pinch of salt to it.
• If the batter of cutlet becomes thin, add some dry poha. It will soak the extra water.
• To avoid wafers from sticking to each other while frying, sprinkle some salt added water on the potato & banana slices before frying.
• If there is extra water left in the cooked rice then toasted pie will help to soak it.
• If too much water has been added while cooking rice, cover the vessel with a clay lid. It will absorb the excess water.

• Crumble left over idli or dhoklas & cook it like upma. Sizzle it with black gram seeds, bengal gram, green chillies & asafoetida & serve hot.
• Add some vegetables in leftover rice & make tasty fried rice.
• Knead dough for puris or parathas with the leftover curry or dal.
• Adding leftover burfi in semolina (rava/sooji) sheera will make it tasty & also it will consume less sugar.
• A slice of raw potato kept in degraded oil, makes it reusable.
• Spoiled milk can be used for making cakes more softer.
• The left over vegetable can be used as stuffing in parathas.
• Add the masalas (spices) as required in leftover rice or khichdi; divide them into small flat balls; dry them in sunlight; fry & use them as snacks.
• Stuff left over pickle masala in fresh red chillies & have it.
• Make panner out of spoilt milk & use it in vegetables.
• Mix a cup of gram flour with warm water in leftover idli batter & when fermented make soft dhoklas with it.
• Add required masala (spices) & flour in skin of soaked green gram dal & use it as stuffing in parathas.

• While cooking chole (chickpeas), add some carom seeds to it. It becomes easy to digest.
• While cooking vegetables, dal or pulses add some drops of coconut oil to it. It will cook faster.
• To cook dry white peas quickly & easily, soak them overnight in warm water.
• If you have forgotten to soak chana (Bengal gram) overnight, then add 2-4 pieces of raw papaya while cooking it or just soak them in the warm water in a casserole for 3-4 hours. They are ready for cooking.
• To cook chickpeas (chole) quicker, keep a tea bag along with it while cooking.
• Adding some betel nut powder while cooking pulses, will cook them faster & also increase its taste.
• Soak pulses for 4-5 hours & then keep them in casserole. Pulses will sprout faster.

• Before boiling potatoes, soak them in water for 10 minutes.
• Apply some mustard oil on garlic cloves & keep them sunlight for sometimes & then peel it off. It will be easily peeled-off.
• Add a teaspoon of oil and turmeric powder to the dal (tuver) before placing it in the cooker. It will get done faster.
• Soak carrots or tomatoes in warm water, then immerse them in cold water and then peel them. Peeling becomes much easier & faster.
• While cooking vegetable, cover the pan with a plate & add little water in the plate. It will help vegetables cook faster.
• To ripen the raw tomatoes sooner, keep them in a plastic bag along with a banana.
• Soak walnuts in water for sometime before cracking them. They will easily break.
• To peel off the new potatoes faster, soak them in salt added water for sometime before peeling.

• While making white butter from the fresh cream, add a teaspoon of sugar to fresh cream. This will fasten your work.
• If the curd is not properly set, keep the curd container in warm water & cover it with a lid. The curd will set properly in 20-25 minutes.
• In winter seasons, use fruit salt (Eno) for quick fermentation.
• To grind rice easily, roast it before grinding.
• To cook onions early, add little salt while you sizzle it.

• To remove the stains of the vegetable from the hand, use Lemon Peel.
• Exchange the burned rice in other vessel & put one piece of bread which removes the bad smell of burning.
• To remove the bad smell of burning from rice, put some salt on the rice.
• To prepare the white powder of chilly, firstly boil the Green chilly with salt, dry them in the sun shine and then crush in the mixture which results the preparation of the white chilly powder.
• To remove the bad smell of the food items from the fridge, take the tea powder which is usable & put in the open vessel in the chiller of the refrigerator or put a Small vessel of Baking soda on the upper side of the fridge.
• To save the knife from rust in the monsoon season, use Rape seed oil.
• If there is a crack in the cup of chini soil, put that cup in the vessel which is full of milk & keep that vessel on the gas. The essential part of milk fills the crack of the cup.
• Before removing the cold pudding from the mould, put the mould in the hot water for 6-7 seconds. As a result pudding will easily come out. While removing the hot pudding mould, remain as it is for some time. As a result pudding will easily come out.
• While preparing the cake, use ¼ spoon Baking soda with 1 cup Refining flour in spite of self Raising Flour.
• To save the pickles from spoiling, do the smog of Asafoetida before filling in the jar.
• To make the chapatti soft, use rice osaman with Corn flour.
• Apply some glycerin below the ice tray, because of the ice tray does not stick the refrigerator.
• Dry the Beetroot in the sun shine, Use this Beetroot's fine powder in many novelties to have a good colour.
• To maintain the natural colour of the Green peas, Gram and many other vegetables, put some sugar.
• While cooking the Cauliflower, put 1 spoon milk which maintains the white colour.
• Use the scissor to cut the coriander leaves, Green chilies, Leafy vegetables.
• While Lunch or dinner, having a salad will fulfill the requirement of Vitamin.
• Wet the gum in ghee at night will results in soft Gundarpak & gum also doesn't stick in the teeth.
• Put Basil leaves while preparing Ghee, will results in good colour & smell.
• Put the row potato's chips in usable & impure oil for the purpose of reuse the oil.
• Dry the Green chilies after boiling in the sun shine, the chillies become white which will use while preparing sev-gathiya.
• To remove the burning smell of pulses, sizzle Tomato with Cumin seed & Put in the pulses.
• WhiTakele cooking Green peas, to maintain the color, put 3-4 drops of Vinegar.
• 3-4 leaves of mint in a Small vessel & keep in a fridge which will reduce the bad smell of the fridge.

• After putting kesar in salphuric acid, if it becomes red then it is pure and sky blue then it is impure.
• If the honey assembles in the bottom While putting two drops of it in a glass, it is pure. Otherwise if it mix in the water which means it is impure.
• Put red chilly powder in the water. If the water becomes red then chilly powder is not pure
• Immerse one drop of boiled syrup in the saucer full of water. If it sets down then it's proper otherwise not.