Bakers

When making pickles with mango or lime, clean it and then place it in the sunlight for sometime before preparation. This will reduce chances of fungus. Roast the mango, lime or gooseberry in gingelly oil before making the pickles to increase the shelf life of the pickle. Use lots of gingelly oil when making pickles. If there is oil above the line of the pieces it will prevent fungus.

For those making those tasty Kerala dishes here are some tips: When making buttermilk based Kerala curries instead of water add buttermilk itself to prepare the coconut paste. Will add to the taste. Put a pinch of sugar in coconut water and keep in the fridge. Use this for making Appam. The Appam will be very tasty. Use coconut water instead of water for making Puttu. The Puttu will be much softer. If coconut water is not available use hot water instead of cold one.

For those eggies here are some eggy cookery tips: When beating egg white for cake add the sugar little by little. If you add the necessary sugar at one go the mix may become watery. When beating egg for omelet add a pinch of Bakers Cornflour. The taste will be better, the omelet will be fluffy and soft and it will also rise better. When roasting cutlet use egg white instead of the whole egg. Beat the egg white in milk before use. If you do this 'threads' also won't make an appearance.

Here are a second set of tips for our non veg. friends, specifically fish lovers. While frying fish you could apply a small coating of beaten egg after marinating the fish with Masalas to ensure that it doesn't crumble and remains crisp. It also increases the taste. To remove the excess salt from dried fish you should keep it in starch water for half an hour before cooking. When frying fish add a pinch of Maida into the oil to prevent the fish from sticking to the pan.

Here are some tips for non-vegans when making meat dishes.  When you roast a big piece of chicken or fish, first boil it in steam for 10 minutes before frying to ensure that the insides are properly cooked. When popping the mustard seeds in oil for tempering add four or five black pepper seeds, this will make your meat curry tastier. When making meat curry, first pop the mustard seeds then saute with small pieces of scraped ginger and garlic before adding the onion. Makes the curry tastier.

Take one glass of sugar and equal quantity of water. Mix and boil, Let it cool and then keep in fridge. You can make fresh juices faster and easier using this sugar syrup. Instead of taking scoop of ice cream from a family pack, open the pack, transfer the whole to a plate cut it up into small pieces and then serve. To make bitter gourd curry, first boil tamarind in water with salt and then put the bitter gourd pieces in. The bitterness will come down to tasty levels.