51. Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
52. Add a teaspoon of canola oil in the water before boiling the rice to separate each grain after cooking.
53. Don't throw away the rice water after cooking.
54. Use it to make soup or add it in making dal (lentils).
55. Add 5gm of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
56. Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.
57. Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
58. Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temperature.
59. Put 2-3 cloves in the sugar to keep ants at bay.
60. Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
61. 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.
62. Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
63. 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.
64. Use non-stick utensils. Use thick bottom utensils. They get uniformly heated. For electric stoves, use flat bottom utensils.
65. Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
66. To keep the vegetables fresh for longer time wrap them in newspaper before putting them in the fridge.
67. Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
68. Place a raw peeled tomato in the bow, it will absorb the extra salt.
69. To get yogurt in winter, place the container in a warm place like oven or over the voltage stabiliser.
70. 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.
71. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
72. To easily shred cheese, place it in the freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
73. To cut grease and odour on dishes, add a tablespoon of vinegar to hot soapy water.
74. 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.
75. To unclog a drain, mix a cup of salt with a cup of baking soda. Pour these into the drain, and then add a pot of boiling water.
76. 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.
77. Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick result. Same dough may be used in a number of tarts, pies, cookies and puddings.
78. Warm garlic flakes slightly either in a microwave oven or on a griddle before peeling. The skin will come off easily.
79. When mixing cake batter, icings or whipping any liquid, keep a folded cloth under the vessel. This will help you get a better grip of the vessel since it will not slip over the work surface.
80. 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.
81. Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.
82. If karanjis get a bit stale, warm them for half to one minute in a microwave oven before serving. They will taste like freshly fried.
83. A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.
84. 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.
85. To smoothen the icing on a cake use a knife dipped in hot water and gently rub it over the top and the sides.
86. A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.
87. You can eliminate tedious cleaning of the shelves of your kitchen cabinets if you line them with old newspapers. Just discard and replace with fresh ones.
88. Ideally use a long handled spatula or spoon while stir-frying food in a wok. You will not burn your hands.
89. Place a large jug filled with hot detergent water on the kitchen platform so that large knives, forks, spoons, spatulas, etc. can be put straight into the jug after use. Thus they will require only a quick rinse before use again.
90. Crush chikkis coarsely and use as nougat over cakes and ice creams.
91. When adding flour to any liquid to thicken it, first mix the flour in a little liquid to make a smooth paste and then add it to the rest of the liquid and stir well. This will prevent lumps from forming.
92. To prevent chopped brinjals from getting discoloured keep them in salted water, till required.
93. 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.
94. To refresh old laddoos, heat them in a microwave for thirty seconds. The laddoos will taste as good and fresh.
95. Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of utensils. Besides it will be easier on the hands too.
96. Whenever lemon slices are added to any tea, make sure to remove every single seed, or the tea will taste bitter.
97. Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
98. Crust removed from bread for making sandwiches etc. can be sundried or ovendried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required.
99. Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.
100. Do not throw away the water in which dal is boiled. Use it as a stock for a soup or even add to any gravy.