1.To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.

2.If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.

3.To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.

4.Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.

5.Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.

6.Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.

7.To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 degrees C for about five to ten minutes.

8.Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.

9.Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.

10.Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.

11.While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.

12.Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.

13.To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.

14.Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.

15.Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.

16.Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.

17.To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.

18.When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.

19.The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.

20.When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.

21.Onions will brown faster if half a teaspoon of salt is added to the onions while frying.

22.While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.

23.Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.

24.Onions will boil faster if you make X-shaped cuts in the root ends.

25.A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

26.To roll out the perfect bhatura, roll out small portions of he maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying. The dough will be elastic, makes rolling more efficient.

27.Curry leaves used in any dish are usually discarded. To prevent this, here is a simple idea. In about one to two teaspoons of oil, fry washed curry leaves till crisp. Now, crush with hands or coarsely powder in a mixie. Store this curry powder in an air-tight bottle
and use it to flavour gravies, chutneys, idli batter etc.

28.If you are making an apple and banana fruit salad, add a pinch of crushed mustard seeds. It will prevent the fruits from turning black and also help retain their flavour.

29.Add a small piece of beetroot while making tomato puree, it will give it a bright red colour.

30.If you have stale ghee do not throw it away. You can freshen it by boiling it with a little yogurt ? two tablespoons of yogurt to half a kilo of ghee. Cool, strain and use it again.

31.If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.

32.If you want your yogurt firm and thick, place a small slit green chilli in warm milk while setting it.

33.The best way to clean cauliflower florets before cooking is to soak them in water mixed with a little vinegar for about fifteen minutes. This not only removes the dirt but also kills the insects. Rinse in fresh water and use for cooking.

34.If you want to store eggs without refrigeration just keep them immersed in lime water.

35.To freshen up shriveled vegetables, keep them immersed in cold water to which drops of lemon juice have been added for about an hour.

36.To make peeling of boiled potatoes easy, add a little bit of salt to the water before boiling.

37.You can replace sweetened, condensed milk or mawa with skimmed milk thickened
with wheat flour or arrowroot powder to make desserts less calorific.

38.It is healthier to garnish soups with popcorn in place of fried croutons.

39.If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.

40.Add a few pieces of raw mango while cooking bitter gourd. It will not only remove the bitterness but also add to the flavour of the curry.

41.A tablespoon of honey added to meat before cooking improves its taste and flavour.