- Large knives, forks, spoons, spatulas, etc. can be placed in a vessel, filled with hot detergent water after use, to wash them quick for reuse.
- To turn the newly prepared hard gulab jamuns soft, pressure cook them for a whistle or less.
- Use standard measuring instruments while cooking, to save time and to avoid confusion.
- To get white and separated cooked rice, add a few drops of lemon juice while boiling.
- To whip an egg white quickly and to increase the quantity, add a teaspoonful of cold water.
- To cook lentils well easily and to avoid spill while boiling, add a few teaspoonful of oil.
- To keep away worms and insects from rava (suji), green gram, semolina (semiya), etc., slightly roast and store in an airtight container.
- To make thick curd (Yogurt), let the coagulation takes place in a mud pot.
- To get rid of bad odour (odor) from refrigerator, Place inside a teaspoon of baking powder.
- To remove the dirt and kill insects from cauliflower, soak it in water mixed with a little vinegar for some time and rinse in water before cooking.
- Adding a few grains of rice with table salt will make it free flow.
- While boiling potatoes, add a little salt. This makes the peeling work easy.
- To remove raw banana (Plantain) stain from the palms, clean with lemon juice.
- To remove food stains from the hands, rub a potato slice and wash the hands.
- Apply oil on eggs to preserve for a little long time.
- To make the mixing of sugar quick while preparing cool drinks, powder it using mixer.
- Keep the gasket of pressure cooker in refrigerator when not in use. This prolongs its life.
- To preserve green chilies for long time, remove the stalks, put them inside a polythene bag, close and keep in the refrigerator.
- To eliminate fish smell from the utensil, boil leftover tea for some times by using the utensil.
- Clean your pressure cooker thoroughly after each use by washing and drying.
- Avoid using abrasives or metal scouring pads.
- Use soap and water with a plastic scouring pad for cleaning.
- Store your pressure cooker with the lid slightly open.
- Replace gasket at the first sign of cracking, flaking or tearing.
- Ensure all handles and knobs are securely fastened before using pressure cooker.
- Tighten nuts or screws if required.
- To prepare crisp, golden dosai (Dosa), add a teaspoonful of fenugreek while grinding for it.
- To prepare soft dosai, add some old cooked rice while grinding for it.
- Add a few drops of lemon juice and a tsp of oil while boiling rice to separate one another.
- To remove the shell easy from boiled eggs, keep them in cold water for about 5 minutes.
- Don’t keep stainless steel spoons permanently with pickles.
- To Peel garlic easy, heat them for a while.
- To store green chilies longer, remove stems from them before storing them.
- To remove excessive salt in the dish being prepared, add a few pieces of potato.
- To retain the green color of spinach while cooking, add a pinch of sugar.
- To separate noodles immediately after boiling, put them in cold water.
- To prevent foaming and spilling over of oil while deep frying, add a small piece of tamarind to the oil.
- Asparagus - Asparagus - Thanneer vittaan Kizhangu
- Asafoetida / Asafetida - Hing- Perungayam
- Brinjal / Eggplant- Bengan - Kattharikkai
- Cabbage - Bandh gobi - Muttai khos
- Cardamom - Elaichi - Elakkai
- Cashewnut - Khaju - Mundiri
- Chickpea /Bengal gram -Channa dal-Konndai kadalai
- Chili / Chilly- Mirchi - Milakai
- Cinnamon - Dal chini - Pattai
- Coconut - Narial - Thengai
- Coriander - Dhania – Kottha malli
- Cucumber - Kheera / Kaakkadi - Vellari
- Curry leaves - Kari pattha - Kari veppilai
- Drumstick - sajna - Murungaikai
- French bean – Sem phalli - Avaraikkai
- Fennel - Sonf- Sombu / perunjeeragam
- Fenugreek - Methi - Vendhayam
- Groundnut / Peanut - Moongphalli – Verkadalai
- Lady’s finger -Bindi - Vendaikkai
- Lettuce / Amaranthus / Spinach - Palak - Keerai
- Green gram - Moong - Pasippayaru
- Millet - Ragi – Kelvaragu
- Mustard- Sarson - Rai- Kadugu
- Nutmeg - Jaiphal - Jadhikkai
- Parboiled rice - Pulungal arisi
- Pigeon pea - Arhar dal/Tuar dal - Thuvaramparuppu
- Potato - Aloo -Urulaikkilangu
- Pumpkin - Kaththoo - Poosani
- Raw rice / Kolam rice- Kacha chaval - Pacharisi
- Semolina – Suji – Rava / Ravai
- Turmeric - Haldi - Manjal
- Urad dal - Ulundham paruppu
Frying:
- Heat oil thoroughly before seasoning; Fry until change of color (colour), to get full flavor (flavour).
- Fry the ground masala in reduced flame, so that it retains its color and taste.
- Onion will turn brown faster if a little salt is added while frying.
- If oil is less, masala will stick to the pan.
- To make crispy puris, add a little rice flour to the wheat flour while kneading.
- To make crispy pakodas add a little corn flour to the gram flour (besan) while preparing the batter.
- Steam can cause severe burns. Be a little away from steaming pan while opening it.
- Add vegetables that take the longest to cook first, followed by others.
cutting:
- Cut vegetables uniformly to cook evenly.
- To avoid browning of apples after cutting, apply a little lemon juice on the cut surface.
- To shred cheese easily, refrigerate it for about 20 minutes.
Microwave cooking:
- Microwave cooking is a good way of cooking; as it takes very less cooking time with less lose of nutrients.
- The microwave oven will damage if operated without any food in it.
Storing:
- Keep coriander leaves, curry leaves etc.in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.
- Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
- Try to keep foods in sealed bags or closed containers. This helps to keep them fresh.
- Don't store food or drinks near chemicals such as cleansers.
- If soup is more salty,add small pieces of potato.
- For long time preservation of pickle, Use dry container and dry spoon only.
- To avoid wasting left over idlies and to have them later, cut them into pieces, fry in oil (Idly fry).
- Slice watermelon thin to separate seeds easily.
