Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.

If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk.

If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.

Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.

Cut boiled eggs with a knife dipped in hot water to avoid breaking.

Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.

While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling.

You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

Barley powder will increase the taste of meat and vegetable curries.

For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.

After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.

Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.