For crispy fries or chips, slice the potato, then remove the starch by soaking in water for one hour before baking.

Prevent cut vegetables from oxidizing and turning brown by storing them in cold water and cook immediately.

Disinfect wood cutting boards by hand washing with vinegar.
For making softer idli’s, add some sago or cooked rice while making the batter.

While preparing green chutney(mint and coriander), add a pinch of turmeric powder and lemon juice to retain the bright green color.

Moisturize dried coconut by adding a sprinkle of milk and letting it sit for 10mts. To make paneer softer- dip them in warm salt water before adding it to the gravy.

To ensure pickles last longer, always use a clean, dry spoon, or better still, heat the spoon over a flame before using it to dip into the bottle.

When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.

If your recipe calls for buttermilk, you can use regular milk with lemon juice. Freeze leftover tomato paste in small ice cube container.
Store fresh herbs in a glass of water in your refrigerator.

Easily slice big-leafed herbs like basil and sage by stacking, rolling and then slicing across into ribbons.

Did you know – Avocado has highest protein content of all the fruit.
Did you know – Broccoli contains twice the vitamin C of an orange.
Did you know – Egg yolks naturally contain Vitamin D.
Did you know – The Indian Rajma is originally a staple of Mexico. 
Did you know – Ginger can reduce exercise-induced muscle pain by 25%.