Useful Tips

Save a tsp. of mashed dal from above. Mix in a tsp. each of fine oatmeal, rosewater and cream. Apply on face. Wash off after 15-20 minutes. Makes an effective and refreshing pack.
For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.
To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
Stitch oval muslin bags with a loop to hang curds, paneer, etc. easily. Do not use them for other purposes to keep them clean and odourless.
Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.
Crush chikki coarsely and use as nougat over cakes and ice-cream. Use nuts of your choice.
Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
Add a leaf or two of fresh chopped mint to a glass of any mocktail to liven it up and add the minty zing to it.
Preboiling fruit like grapes, tomato, before making the juice, will keep the juice and water separating in the glass after pouring. The colour is also enhanced.
If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.
When a large serving is required use the julien recipe ( veggies cut into inch long thin strips) since more can be sizzled in one round. Or supplement this dish with the patties, etc. of the veg. sizzler.
Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.
To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
To make bhakris of flours like maize, bajra (millet), jowar etc. always make dough as required. Making too much hours ahead with make the dough gooey and impossible to roll or pat.
Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.
Easiest way to chop raisins. Sprinkle some flour over them so they don't stick. Cut with a small kitchen scissors as required.
Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.
Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.
Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.
Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.
Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.
If curds have become too sour to eat as is, tie as above for 3-4 hours, add milk and use in raitas, curd rice, etc.
Use varied coloured doughs to make shapes (leaves, cherries, braids, etc.) and deep fry on low till done. Decorate a variety of festive dishes like baked casseroles, au gratins, pulaos, etc. with them. Store in airtight containers for 2-3 days.
Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.
If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.
To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp. warm milk and stir well.
Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
Do not wash eggs when you store them. There is a "coating" on eggs that helps in keeping odours and bacteria from entering.
Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.
Shake the vegetables loose in the plastic bag before thawing, to distribute the heat evenly.
To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily. 
When cutting hard vegetables like potatoes, beetroots or carrots, put them in the microwave oven before cutting them into slices. They will be much easier to cut. 
Using earthen or stone ware for setting curds will result in firmer and better quality curd. Since they are porous they absorb the excess moisture.
Use chilli oil ( given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.
Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is faster and less messy.
Make tomato puree in bulk. Transfer to ice cube trays and freeze. Put the frozen cubes in a thick polythene bag. Store in the freezer and use reddy puree cubes as required. Will keep for over 3 weeks in the freezer.
If there is a lot of leftover paneer crummbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.
Use clean skins of boiled potatoes to place as a soothing pack over eyes to refresh and reduce their puffiness.
Use the whey (water) from tied curds to make softer chappati, paratha and naans. Use this water instead of plain water to knead the dough.
To keep your sesame oil fresh for a few months without being spoilt, add a lump of jaggery to the oil.
Mix in 15-20 cloves to a kilogram of dal, while storing. This will keep the dal from getting attacked by insects. The same cloves can be reused.
To a cupful of leftover dal, add 2 leftover chappaties and a dash of leftover rice if desired, and further add some water, coriander leaves, and boil in a saucepan. Add any spices and salt if required. Garnish with a tsp. of fresh ghee. You have a tasty hot wholesome breakfast.
Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.