plate  While working in kitchen can be hectic and uncomfortable for someone, it is fun for others. Here are the few kitchen tips for everyone who is more or less into kitchen which will help  in kitchen.

  • Putting 3-4 cloves in sugar container will keep the ants away.
  • If the dough sticks to the rolling pin, place it in freezer for a few minutes.
  • Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
  • To preserve green peas, keep them in a polythene bag in the freezer.
  • Keep your onions in the refrigerator. A chilled onion is easier to chop, and causes fewer tears.
  • Not sure if your eggs are still good or not? Test their freshness by dissolving 2 teaspoons of salt in a cup of cold water. Place your egg in the water and if it floats it is an old egg, if it sinks, it’s fresh
  • Knock on a watermelon to check for signs of hollowness. It is sounds hollow, its ripe. If it doesn’t sound hollow, it’s unripe.
  • To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
  • Don`t store potatoes and onions together,potatoes will rot quickly if stored with onions.
  • Add 5gm of dried powdered mint leaves to 1kg of rice. It will keep insects away.
  • Don`t discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
  • To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
  • You can clean darkened aluminum pans easily by pouring in two teaspoons cream of tartar mixed in some of water. Place on heat and boil for 10 minutes
  • It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.
  • Keep milk fresher for longer by adding a dash of salt into the carton right after opening it for the first time.
  • Is the salt in your shaker clumping? Put a few grains of rice into the shaker to absorb excess moisture.
  • To easily peel a mango, cut a small part of the end off and you will be able to easily stand it up while you peel it.
  • Instead of lemon, add cucumber or apple slices to your water.
  • Whenever lemon slices are added to any tea, make sure to remove every single seed, or the tea will taste bitter.
  • Do not throw away the water in which dal is boiled. Use it as a stock for a soup or even add to any gravy.
  • Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster.
  • Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.
  • Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of utensils. Besides it will be easier on the hands too.
  • If your carrots and celery are looking a little limp, freshen them in a bowl of ice water with a slice of potato thrown in.
  • Store your fresh ginger in the freezer (in a freezer bag). It doesn’t turn moldy and is much easier to grate when you take it out of the freezer and give it a minute or two to slightly defrost.
  • Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste.
  • Add a few pinches of turmeric and a small spoon of ghee to dal before pressure cooking. This will impart a better flavour to the dal.
  • To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while. Pat dry and pierce all over with a fork before placing them in hot fat along with the roast.