Tips and tricks for your kitchen

White cutting boards made of plastic can start to stain from onions and tomatoes. So, throw a little bleach mixed with water on them and scrub them back to their shiny form.

Wash vegetables before peeling or cutting to preserve the water-soluble vitamins. Peel veggies as thinly as possible to retain the minerals and vitamins.

If you boil vegetables in water, do not throw the water. Keep it to make gravies.

Place the potatoes in a cardboard box, paper bag or mesh bag or basket to ensure good ventilation. Plastic bags won't allow them to breathe, thus shortening their shelf life.

Vinegar or citrus juice can make a difference to a soup. Try adding a bit of lemon juice or vinegar for seasoning the soup. It'll give it a flavor boost.

Remove onion and garlic smell from your hands by rubbing baking soda or lemon juice on them.

Don't throw away squeezed lime. Wipe the kitchen sink or utensils with the used lime to clean it and remove any odour.

Always use heavy bottomed vessels to make desserts to avoid burning. Make desserts with full cream milk to get a thick creamy texture.

To retain the green color of green peas, add a pinch of sugar before you boil it.

While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Whenever cooking with Indian spices, always use them in balance. If grinding your spices at home, make sure you dry roast them to achieve a better flavor.

If you wish to store the paneer block for longer, put it in an airtight container filled with water and store in the refrigerator. Don't forget to change the water daily.

Dip paneer in warm salt water before adding it to the gravy. Warm water softens the paneer and allows absorbing the gravy easily.

Always crack the eggs on a flat surface to avoid getting bits of shell in your food.

Run a knife under hot water for perfect cake slices. The frosting won't stick to the knife and you can cut a perfect slice.

If you want your chapattis to be soft, add some milk to the dough while kneading. Cook chapattis on high flame to ensure they remain soft for long.

Pakoras(bhajia) will become crisper if a little cornflour is added to the gram flour(besan) while preparing the batter.

Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir fast with a fork. This way more air goes in your omelet, making it light and fluffy.

Check if the baking soda is still good to use by mixing a tbsp of it in hot water. If it still bubbles, the soda is good to use or else replace it with a new one.

If you forget to soak chana/rajma overnight, just soak them in the hot water for an hour before cooking.

If you add extra salt in your curries by chance, add a piece of raw potato. Leave it in for 20 minutes and remove it. The potato will soak the excess salt.

To clean the cauliflower well and to make sure all the germs in it are killed, add 4 tbsp salt in 1/2 cup water and put the cauliflower florets in it. Let it sit for 5-10 minutes, then remove, rinse and cook.

To get crystal clear ice-cube, boil the water before freezing into ice-cubes.

Pour dish soap and fill the used blender halfway with water. Turn it low and let the blender clean itself. Rinse under the sink and dry.

To remove stubborn stains from the kitchen sink, oven or blender, mix baking soda with vinegar and make a paste and apply on the stain. Let it dry for 10-12 hours and wipe off with a damp cloth.

A quick tip to prevent your kitchen from the garbage stink: Take a cotton ball, dip it in essential oil and place it underneath the garbage bag in your bin.