*While cooking, if a dish starts getting burnt, the damage can be minimised to a great extent by holding the bottom of the vessel under a running tap, till it is completely cooled. In case the burning has already caused the dish to darken, add milk, curd or cream to lighten it.
*A little rice-flour or corn-flour added while making the batter for pakoras, bajjis and other crisp snacks, not only makes them crisper, but also reduces absorption of oil.
nWhile storing vegetables in the fridge, keep them in plastic packets with a few holes in them for moisture to escape. This retains their freshness for a longer time. While going out of town for a short period, wrap vegetables in 3-4 sheets of newspaper and then keep this in plastic bags in the fridge. This way they remain fresh for 8-10 days.
*Storing maida, jowar and other flour in air-tight containers kept in the fridge, increases their shelf life. Rawa should be slightly roasted, cooled and then stored air-tight containers.
*To boil eggs, boil the water first. Then reduce the flame and gently lower the eggs with a spoon, into this water. Keep the flame low throughout and use a compact vessel to ensure lesser bouncing and hence lesser chances of the eggs breaking.
*Run sugar or salt crystals in your mixer to sharpen its blades. Regularly run the mixer-grinder with luke warm water and mild detergent to clean it thoroughly and get rid of any smell of/or residue of the masalas that are ground in it.
*Full bay leaves (not broken ones) placed in the nooks and corners of your kitchen cabinets keep cockroaches away, since they cannot bear the 'stink' of these leaves.