Kitchen Tips

• Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
• Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls!Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour! 
• Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil! 
• Keep the Karela in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it! Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!
• Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!To keep the chilies fresh for a longer time, remove the stems before storing!
• Do not fry paneer, immerse it in boiling water to make it soft and spongy! 
• When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated!
• Add a pinch of sugar while cooking spinach and green leafy vegetables, it will retain its green colour!
• A bay leaf added to the flour container will keep the flour free from moisture!
• Never cook mushrooms in aluminum pans because the mushrooms will darken!