Keeping the kitchen clean is one of the most important things when thinking of cooking as a messed up kitchen will lead to a tiring end to the cooking session.there are soem nice and easy cooking tips which need to be kept in mind. Another thing to watch out for is that you avoid tasting the food on a continuous basis. You could taste once at the end and if you are uncertain about the amount of masalas then once you could check to assure yourself.

In order to store pastes of garlic, ginger or green chill sauté it in a little oil and add a pinch of salt. This will make it last longer and also make life a little easy for you when you are running out of time. If you want to whip the cream never carry it on for too far as it may form butter. Keep in mind to always whip either over a tray of iced water or on top of ice cubes. Always refrigerate it until it is to be put to use.

The best way to use the everyday decorative wrappings boxes or paper would be to simply collect them and make good use of them during diwali time to put sweets and distribute it around.

If you are fond of making a large variety of Lebanese dishes then what you could do is soak and boil a large amount of garbanzo beans. Then after the boiling Pressure cook till they are soft which would require up to 5-6 whistles. Then what you could do is drain and refrigerate the beans and use it whenever required.

It is important that you keep in mind to not overheat butter just incase you need to heat it. If it is over heated it takes the form of ghee and the taste completely changes.

If there is any thick kheer leftover, what you could simply so is boil it more in order to make it nice and thick, make it a little sweet and place it in kulfi moulds or in different shaped ice cube trays. In order to keep the water hot for a long time try adding a pinch of salt to hot water.

Green leafy vegetables such as Coriander, parsley that possess strong aroma herbs need to be put in the fridge after wrapping them in news papers or any other paper and then out them in plastic bags. These will ensure that they do not get soggy or dry, and their aromas will not pervade into the fridge and other frozen food items.

In order to provide a typical spicy and an extremely indianised taste to any of the bland soup, try adding in a bit of whichever malakapudi or andhrapudi, while it is being boiled. This will enhance the taste and make it nice and spicy to sip on.