1. Before frying the onions cut them and leave them in milk for 10 mins. Onions will be more crispy and will have a uniform colour. 2. To avoid the smell of garlic and onion from the chopping board or hand, rub lemon on them. 3. To avoid biscuits from getting bad, put blotting paper in the container and place the biscuits. 4. Add a little lemon, salt and ghee while preparing rice. Rice will be white and fresh. 5. Add a little oil to the boiling dal, this will enable it to cook faster. 6. To find out whether the mushroom is edible, boil it with garlic. If the water turns black, the mushroom is not edible. 7. Put tej patta in wheat flour to avoid the insects. 8. Adding a little warm ghee to besan before making pakoras would keep the pakoras crispy. 9. To thicken milk while making kheer add a little custard powder or corn flour to it. 10. If paneer is put in hot water after frying, it will become very soft. 11. To keep insects away from suji, roast it slightly in a pan and then store. 12. To easily make tamarind pulp, put the tamarind in hot water. 13. Before grating cheese, coat the grater with a little oil. The cheese will not stick to the grater. 14. While cooking spinach add a pinch of cooking soda to it. It will look greener and taste better. 15. Add leftover rice to fresh rice just before it is fully done. This will help refresh the leftover rice. 16.While making Baingan ka Bharta, cover the brinjal after roasting. This will ensure that the peel comes off easily. 17. Do not discard ginger peel; use it with your tea to add a little flavour to it. 18. Roasting daliya and then storing it in a container will ensure that it remains insect-free. 19. While making a paneer dish, immediately after deep frying the paneer put it in water. This will ensure that no oil remains on the paneer and the paneer also remains soft. 20. To make peas last for months, put them in salt water and bring the water to a boil. Remove from water and dry it in the shade on a piece of cloth. Store the peas in an airtight container.