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Do not fry paneer, immerse it in boiling water to make it soft and spongy.
Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
Bake in microwave ovens. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
Apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened.
Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.
To avoid tears, cut the onions into two parts and place them in water for 15 minutes before chopping them.
When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.
Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don`t put it in the fridge.
Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
Hang a peacock feather, lizards will leave your house.
If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze.
To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
If you add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
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