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Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg. |
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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. |
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If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it. |
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Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator. |
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Cut boiled eggs with a knife dipped in hot water to avoid breaking. |
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Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier. |
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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. |
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You can make tasty chappathi by mixing equal proportion of wheat flour and barley. |
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Barley powder will increase the taste of meat and vegetable curries. |
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For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night. |
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After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'. |
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Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing. |
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