• To boil eggs add them to boiling water and lower heat. This way it will also avoid agitation and thus prevent cracking of shells.

• To retain the colour of green vegetable add them to boiling water, do not cover and wash in cold water when cooked.

• To avoid discoloration of cut apples and such fruits, coat them with sugar syrup or lime juice.

• To avoid watering of eyes while handling onions, keep them in water for a while after peeling.

• When making kheer, add sugar only in the end, after the rice is cooked. Else, the rice will remain under done and the cooking process will lengthen.

• For rectifying curdled mayonnaise, add a spoonful of boiling water and mix.

• Add a little lime juice to half cooked rice, to make the rice whiter.

• For crispy french fries, cut and deep-fry (half done). Cool and then store covered in freezer for 5-6 hours. Fry in hot oil at the time of service.

• While boiling pasta and noodles, use some oil in the water to avoid sticking.

• After frying paneer (cottage cheese), put the hot pieces in salted cold water. These pieces should be added only at the final stages of the dish. This will keep them soft and prevent them from getting rubbery.

• To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.