Some Tricks I Have Gained From
I take raw radish during or after meals, not before it. Whenever I get some thickness sort of feeling inside my mouth, I mix up few drops of lemon extract and few drops of honey in clean water and wash my mouth with it to get freshness.
I got my finger burnt in kitchen fire and what I did I immediately sprinkled some salt-powder on it with good results.
I always mix a teaspoonful of vinegar or lemon drops by squeezing it while boiling eggs and find eggs receiving no cracks.
Besides other ingredients, I mix two tablespoon of milk to the batter of egg omelets to find it soft and puffier.
I put a small steel spoon with milk in the boiling pot to ensure that milk does not get burnt while boiling.
I never forget to keep my asafetida container inside the salt-container to retain its natural character.
I always put on light cotton dresses during my cooking times.
My following up the dictum of “Early to bed and early to rise” has given me immense physical and mental strength besides tons of patience and tirelessness.
I never fail to keep the floor of my kitchen dry and never allow it to get slippery.
I open and close my gas stove after checking it thrice to ensure that gas is not leaking, the gas-tube is properly connected and the knobs are in switched-off or switched-on position as per my requirement.
I take raw radish during or after meals, not before it.
Whenever I get some thickness sort of feeling inside my mouth, I mix up few drops of lemon extract and few drops of honey in clean water and wash my mouth with it to get freshness.
I drink three to four glasses of water in the morning after getting up from bed for good feeling throughout the day and I rarely get upset stomach.
I put some jiggery in my ghee container and find it retaining freshness for a long time.
For crispy puri, I mix some powdered rice with wheat flour.
I mix up a tablespoon of sugar with wheat flour for puffy puri.
I put some sliced potatoes inside any salty dal or curry and find the lessening effect of salt.
While grinding onion or garlic to paste, I use oil in place of water to make the paste less sticky.
I use ghee or butter instead of oil while preparing gravy to get better flavor.
I put three or four pieces of cocoanut slices to curd to keep it fresh for a couple of days or even more.