Rubbing the inside of the cooking vessel with vegetable oil will also prevent noodles, spaghetti, and similar starches from boiling over.
Give mashed potatoes a beautiful whipped cream look by adding hot milk to them before you start mashing.
To test if the consistency of your dahi-wada batter is correct, drop a little batter into a cup of water. If it floats it is ready to be fried.
Put your ice cream scooper under hot water before using it, which allows you to scoop the ice cream more easily.
To unripen tomatoes-put them in a brown paper bag in a dark pantry and they will ripen over night.
To keep cauliflower white while cooking, add a little milk to the water to cook it.
Tender corn: when boiling a corn, do not add salt to the water, add a little sugar, salt toughens the corn.
When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it away from burning and tasting bitter.
Heat empty bowl in the microwave and put it over the hard butter and in no time butter will be soften.
Add a 1 tsp butter or a few tsp of cooking oil to the water. Good for Rice, noodles or Spaghetti.
To cook non sticky rice add a spoon full of vinegar or lemon juice in it.
If noodles/pasta has to be used after some time, then refresh the boiled noodles in cold water and drain, this way they will not stick to each other.
Want a quick salad dressing - Blend a cup of curd with little lime juice and seasoning and toss the salad into it.
Hard bread - just keep leftover hardened bread on the lid of a pan containing hot water, the slices will become soft in no time.
Stale bread - sprinkle a little milk over it and place it in a moderately hot oven for 15 minutes, It will regain its taste & crispness.
Curd in winter - set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
If curry has become very salty then add few cubes of potatoes and cook it, potatoes will absorb all the salt and will make your curry taste good.
To thicken any gravy just add some boiled mashed potatoes.
Bulk cheese will keep longer when it's wrapped in a paper towel dampened with vinegar and placed in a sealed plastic bag. The vinegar will inhibit mold growth. Re-moisten the paper towel every few days, as needed.
Cheese won't harden if you'll put butter to the exposed edges before storing.
Hard Cheese - when storing hard cheese store in the coldest spot of your refrigerator. It lasts much longer than freezing. Freezing the cheese makes it "spongy" after a certain period of time.
Soft paneer - add curd or lemon or vinegar to the boiling milk & you will get soft paneer which is specially good for those with weak stomachs.
Softening the cream cheese - Remove it from its wrapper and microwave it on medium for 30-40 Seconds.
To retain greenness of vegetable while cooking, add a pinch of turmeric powder in the oil before putting them and you can still have the fresh green color