Potaoes kept with apple do not spoil easily.
Papaya (cut) brushed with lemon juice will not spoil easily.
A good substitude of Khoya is 2 tbs. of grain flour with half a cup of milk and a spoon of fresh  cream.
 To retain the white color of cauli flowwer while cooking ,add some lemon peel in it.
To keep cucumber and lettuce fresh and crisp place them on a stone slab coverd with a bowl.
 Fruit salad will be tastier if you add 1/2 cup of lemonade to it.
Brush little oil on the grater before  grating cheese, it will be easier to clean.
Fresh eggs are chaulky in appearace where as old ones are shiny and smooth.
To boil Potatoes faster,add a droop of oil to the water
To keep cut apples fresh for a long time, put them in salt water immediately on cutting, drain and store in airtight boxes in the refridgerator.
To make soft paneer,add the vinager or lemon to the milk a little after it has boiled. 
Always refresh the paneer (when refrigerated) in warm water before use.
Keep hot water handy for speedy preperations of Indian cuisine.
In fruit cakes , to avoid setling if the chopped fruits at the bottom, always ensure the fruits are chopped fine and dusted with flour before mixing into the cake mixture.
Dhoklas taste best when enough water along with the Tadka is poured over it is done other wise the Dhokla remains very dry and gets caught in the throat.
Avoid sticking of dry masalas like coriander and jeera powder and red chilli powder at the bottom of the pan while tempering, by adding a little water to the above, mixing well and then adding it to the oil for tempering. 
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. 
Blanch spinach in boiling salted water and immediately drain off into chilled/ iced water to retain the green color. 
If you are making patties or tikkis out of potato, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
Also, when boiling potatoes, always add potatoes to cold water/room temp water and a little salt and then bring to boil. Never cool potatoes after boiling by dousing with cold water.
Two kinds of potatoes are there in the common market - mealy and waxy. The mealy has got more sugar content and the waxy more starch. Use the mealy one for French fries etc as it would turn crisp brown upon frying, as the sugar would brown on applying heat and use the waxy kind for soufflé potatoes and mash potatoes as it would be smooth and would incorporate a lot of air in it. 
When boiling or blanching green vegetables, always blanch in boiling salted water and douse in chilled water, once finished. This will help retain the color of the greens.
Never cover the vessel in which a green vegetable is being boiled. It will discolor the vegetable, as toxins released from the vegetable on boiling are unable to escape and result in the discoloration.
Broil spices over low heat before using to get extra flavor and aroma. Also, when making ground masalas at home, always freshly broil masala before grinding. It would add that extra special touch to your creation and renders the wonderful aroma that neighbours envy.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom. 

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