70+ Best Kitchen Tips and Hacks for Efficient Cooking

A woman's kitchen is often the place where she spends the most time. Through this article, we are sharing some small yet effective kitchen tips that can help you become a more efficient homemaker.

Special Kitchen Tips Add 1 teaspoon of carom seeds and a few mustard seeds while grinding raw mango and coriander-mint chutney for a unique flavor. Use milk instead of water while making semolina halwa to enhance its taste and color. Add 1 teaspoon of dry ginger powder to the batter of malpua to improve its taste. Add a pinch of baking soda while cooking spinach to prevent it from turning black. While boiling potatoes, add a few drops of lemon juice to keep them whiter. To reduce the strong smell of cabbage, add small pieces of ginger while cooking. If dal or vegetables get burnt, add a chopped tomato to remove the burnt smell. Wash onion-cutting utensils with saltwater to eliminate the onion odor. Add 1 teaspoon of ground fenugreek to bitter gourd curry to reduce bitterness. Add 1 teaspoon of carom powder to radish parathas to enhance their flavor. While making raw mango panna, add 5-6 drops of ginger juice for a new taste. Knead mathri dough with ghee for a crispier texture. Mix a little mung dal flour with gram flour while making barfi for a unique taste. While making curd, add a paste of 5-6 cashews to the milk for a richer taste. Add whole coriander seeds to mung-urad dal vadas for extra flavor. Store ghee with 4-5 cloves to keep it fragrant even when old. Add coarsely crushed carom seeds while kneading puri dough for enhanced taste. Rub mustard oil on dal before cooking to make it tastier and cook faster. Mix 2 teaspoons of roasted gram flour in arhar, mung, or masoor dal for a better flavor. Add 1 teaspoon of oil while boiling dal to prevent it from boiling over. Instead of water, use rice starch to thin thick dal. Soak dal before cooking to help it cook faster and retain nutrients. Place a steel spoon in the pot while boiling dal to prevent it from spilling over. Use lukewarm milk instead of water for kneading puri or paratha dough for softer, tastier results. Add 3-4 drops of vinegar to off-season cauliflower to reduce its strong odor and enhance its taste. Add 1 tablespoon of yogurt to okra curry to prevent stickiness. If salt is excessive in sambar, soup, or gravy, add a boiled rice ball to absorb the excess. Add 3-4 drops of vinegar to green peas curry to retain its color. Add a little lemon juice while cooking rice for a brighter color. Knead roti dough with lukewarm water to make them softer. Add a pinch of salt to cake batter for a richer taste. Add roasted rice flour to carrot halwa at the end for extra flavor. Soak tomatoes, radishes, and beets in saltwater overnight to keep them fresh. Add ghee and 1 teaspoon of lemon juice to samosa or kachori dough for a flakier texture. Add a small cinnamon piece while brewing tea for a fragrant and flavorful cup. Use scissors instead of a knife to cut green chilies to avoid burning your hands. Cook greens and leafy vegetables in an iron pan on low heat without water to retain nutrients. Instead of discarding dal soaking water, use it to cook the dal. Cooking vegetables in a pressure cooker saves gas and time. Avoid using excess water when cooking rice, as draining it removes nutrients. Add curdled milk to dal or vegetable curry to retain its nutritional value. Apply a little oil on the grater before grating cheese to prevent sticking. Avoid adding baking soda to chickpeas, dal, vegetables, or fritters, as it destroys vitamins. Add pickle masala to upma for an enhanced taste. Sprinkle a little gram flour before frying potato chips to make them crispier. Add ginger and lemon juice while cooking cauliflower for better color and taste. Add yogurt to pakora batter to make them crispier. Knead maize flour with warm rice starch for softer rotis. Add a little sugar to carrot, peas, and pumpkin curry to enhance color and taste. Before boiling milk, add a pinch of baking soda to prevent curdling. Use wheat bran to clean utensils instead of discarding it, as it removes grease. Mash overripe bananas into dough instead of discarding them for softer chapatis. While making pulao with new rice, add 1 teaspoon of lemon juice to keep the grains separate. Dry tomatoes in sunlight when they are cheap and grind them into powder for long-term use. To ripen raw tomatoes quickly, place them in a paper bag with a ripe tomato. Store lemons in plastic bags in the fridge to keep them fresh for up to 6 weeks. Mix leftover rice with spices and shape them into small balls before frying for a delicious snack. Apply a little lemon juice to bananas and apples to prevent discoloration. Wrap coriander, mint, and curry leaves in a damp cloth and store them in an airtight container to keep them fresh longer. Store raw rice with a few pieces of turmeric to prevent insects. By using these simple kitchen tips, you can make your kitchen smarter, more efficient, and avoid common cooking mishaps.