Cooking tips...

• Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• If you boil vegetables in water, do not throw the water, keep it to make gravies.
• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
• To make pooris more crispy add a little rice flour to the wheat flour while kneading.
• Heat a non-stick pan and add a little more butter 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.
• Fry the ground masala in reduced flame, so that it retains its colour and taste.
• Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
• While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
• Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
• Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
• Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
• Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

So these are some of the tips i know....Your valuable tips can also be shared.. :)