Re: cooking tip!
when cutting onions, chew a piece of gum
stops the tears.
dont know how but it does.
read it in a magazine somewhere.
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anyone know?
making aloo ki tikkis but they’re too soft and falling apart. I goofed up somewhere I konw, now how do i fix it> Jaldi batao 
Re: cooking tip!
Chill them in the fridge before you fry them for atleast an hour!
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uff no it was in the fridge for like 8 hours and still too mushy!
ok my big goof....for some odd reason i decided to add egg to the mix which made it very cremy
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sara , put some cornflour in them and shape the tikki again ... or add some bread crumbs in .. that should bind them nicely..
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i don’t know if this has already been posted but when my parents make garlic/ginger paste to be used for the next couple of days, they put olive oil in it so it doesn’t become all green and doesn’t start changing color
(im sure u all knew that but doesn’t help to share now does it 
)
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should we add the raw potato while it is still getting cooked or after it is off the stove?
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^while its cooking!
To make a soft and fluffy omlette
Heat a non-stick pan, add a little more butter than usual. Beat egg and stir briskly (even while frying) with a fork. This way more air goes in your omelette, making it light and fluffy. Fry till done. Serve hot.
For lighter fluffier omelettes, add 1 tbsp. of water for each egg, instead of milk.
For crispy lady fingers
Add few drops of lemon juice while cooking for a crispy taste.
Protect rice from insects.
Dry 50 g. of mint leaves, powder them and add to 10 kg. of rice. The mint leaves keep insects at bay and they will also impart a delicious flavour to the rice.
*Okra will not stick to the vessel *
Adding a spoonful of curd to the Okra while cooking while ensure that they do not stick to the vessel or turn black.
*Instant Lemonade *
Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
To remove excess oil in any fried vegetables
Sprinkle a little gram flour over veggies. Gram flour absorbs the excess oil and makes the veggies tastier.
*Boil potatoes faster *
Peel, cut potatoes and boil them in water to which a little vinegar is added. They will cook in no time and retain texture as well.
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Save the water after boiling eggs and cool it - then use it as a tonic for your houseplants!
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Great tips Iggle :k:
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Egg water for plants?? Really? 
Great tips Iggle! :k:
I Hated using frozen ginger/garlic and came across a recipe my mother in law uses which lasts for months in the fridge:
Loads of garlic (i soak mine in water for easy peeling)
loads of ginger (have not discovered any easy formula)
Peel both and throw in blender
using a hand held blender, add salt and oil (cooking oil is fine) (both act as preservatives) blend all together until you have a paste, store in any closed container, keeps well in the fridge and doesnt change colour either.
i use a little oil, maybe 2 tablespoons, a pinch of salt to every blend ( you will know if you have not added enough oil, cause it will turn green)
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^ my mum does this too and it works really well!
pour a little oil on top to seal it too!
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I usually just grate garlic and ginger..neer add oil..it styas pretty well for 2 weeks..
Once you have cut an onion in half, and you don't want to use the other half - rub the left over side with butter, place it in the fridge and will stay fresh for longer.
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thx for the potato tip iggle, how much vinegar needs to be in the water? a tsp?