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	Special  Cooking Tips for Housewife's & Cooks
	You'll get more juice out of a lemon by rolling it under your hand a few times before squeezing it. If your lemon's old and past it, 20 seconds in the microwave, or 20 minutes in hot water, and its juiciness will be magically restored.   If brown sugar has hardened, do not despair. Just place it in a bowl, cover it with a clean, damp cloth and leave overnight. Next morning you will find it softened.   To remove lingering smells from a plastic storage container in which onions or garlic have been stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will have gone.   Keep silvers immersed in water in which potatoes were boiled. Remove after an hour and wash regularly with soap. Will come out sparkling like new.   Do not throw away the syrup from canned fruits. Add some cornstarch to it and cook till it thickens, add some flavoring and use it as a sauce with cakes or puddings.   Never beat idli batter too much because the air which has already incorporated during fermentation is lost.   If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.   Dip fingers in warm olive oil every alternate day for 7-8 minutes. Remove and rub the oil that stays over till the hands absorb it. Reuse the same oil cup to keep fingers and hands soft and free from winter dryness.   Shell very fresh tender green gram, fill into freezer bags, remove trapped air, freeze. The gram will be fresh for 2-3 weeks. Thaw to room temperature before using.   To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!   To make soft puris and chappatis, the dough should be mixed properly and rested for at least 20 minutes. Measure 1 cup atta to 1/2 cup boiling water. In a shallow dish, pour 1/2 cup water and 2-3 drops of oil and salt to taste.. Sprinkle the atta over it, stirring gently with the end of a ladle or serving spoon, till a mass is formed. After a minute, knead with your hand to make a soft ball. Cover for 20 minutes, then use as required.   Scrape coconut shells clean with sand paper. Make their surfaces smooth by rubbing Sand paper, and make decorative bowls, ladles, etc. by painting, varnishing and Decorating with beads, shells, etc.   Always set puddings, jellies, etc. till very firm, but do not allow them to freeze hard. They will Lose their original lightness by doing so. Chill till well set in freezer, then transfer to chiller Or lower section of fridge. Return to freezer for just 10 minutes before serving.   When the curd is not set well, place the bowl in a pan with warm water. It will set within fifteen minutes.   If cream does not whip properly, add some white of egg and it will beat up really fluffy. One egg white is enough for two cups of cream.   To finely chop nuts for cakes or biscuits in a food processor, without turning them into nut butter, add two tablespoons of sugar from the recipe.   Drop raw banana and brinjal slices into water mixed with curd .This will prevent them from turning black.   In winters, adding a little fruit salt to the idli batter helps it ferment faster and also makes idlis softer.   Do not discard amchoor water. Use to wash copper vessels, silver, etc. to bring back a sparkle. You may even refrigerate and use as a souring agent in daals, etc.   To save time, when preparing tamarind pulp, make double the quantity of tamarind pulp and freeze them in ice cube trays. When required remove a cube and add it to the required dish.