365 days
60 mins
Not yet favorite

The video contains some very useful tips to save money, time and space. These tips are very useful for all who are interested in using DIY tips in there day to day life especially kitchen time. Please use these tips in your kitchen to make your life easy, save time and money which can be used in some other constructive ways.
Uploaded by admin on 12-Jul-2021.

Kitchen tools and ingredients.
1. For panch mel dal mix moong dal, black urad dal, chana dal, toor dal and pink masoor dal in the same quantity and store in an airtight container. Whenever you want to make panch mel dal, you can use it.

2. For instant gravy premix – roast a tsp cumin seeds, 1/4 cup cashews, 1/4 cup melon seeds, for a minute, allow to cool and transfer in a mixer jar. Prepare a fine powder, add 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp cornflour, 1 tsp salt, 2 tbsp red chilli powder, ¼ tsp turmeric powder, ¼ cup milk powder in the mixer jar. Grind and our homemade premix is ready. Store in an airtight container. When you want to make gravy recipes, add 2 tbsp water in 2 tbsp gravy premix, heat a tsp oil in kadai, add gravy premix mixture, add tomato paste, cook for 3-4 minutes, add paneer and our instant paneer sabzi is ready.

3. For removing corn kernels, break corn into two parts and then remove 1-2 rows of kernels using a knife. Now you will be able to remove corn kernels using your thumb by pressing them in the opposite direction. Store in an airtight container and keep in the fridge.

4. For storing garlic cloves for a long time. Take a garlic bulb and separate the individual cloves, peel them and keep in a glass bottle. Store in the fridge for 15 days.

5. For homemade and long lasting ginger-garlic-chili paste, take ginger, green chili, and garlic in equal quantities. Add in a mixer jar, also add ¼ cup oil, ¼ cup vinegar, 1 tsp salt and grind in a smooth paste. Store in a glass jar and keep in the fridge for 2-3 months for future use.

6. To clean and store fresh methi leaves, pluck methi leaves on the same day. Discard yellow and rotten methi leaves. Wrap methi leaves in 2-3 tissue papers and keep in a plastic container. Close the lid and keep in the fridge for 8-10 days.

7. For storing fresh coriander, take fresh coriander, cut the roots of coriander and discard it. Now cut the leafy part of coriander with a knife, which can be used for garnishing. Coriander leaves can be kept fresh and green for a long period by wrapping 2-3 layers of tissue paper and can be kept in a plastic box. Now Wash the stems part of coriander with 2-3 water, add in a mixer jar, add 5-6 green chilis, 1 inch ginger piece, 3-4 garlic cloves, 1 tsp cumin seeds, 1/2 tsp salt, 1/4 tsp black salt, 1 tbsp roasted chana and 2 tbsp of water. Close the lid and prepare a smooth paste. Our fresh green chutney is ready, transferred in a glass bottle and kept in the fridge for 1 week.

8. For storing semolina / suji for a long time, roast semolina in a kadai on low flame for 6-7 minutes. Allow to cool and store in an airtight container. Which can be used in upma and other recipes and it will remain insect free also.

9. For storing daliya / broken wheat, roast daliya in a kadai for 7-8 minute on low flame. Allow to cool completely. Store in an airtight container. It will remain fresh and insect free for a long time.

10. For storing and removing skin and keeping insect free peanuts, roast them in a kadai for 3-4 minutes, allowing them to cool. Transfer in a kitchen cloth. Crush with a rolling pin and remove the skin. Take a sieve with broad holes, add roasted and crushed peanuts, shake to remove the skin, and store in an airtight container for a long time.

11. For organic and pure made at home ghee and butter, collect the malai / cream on a regular basis and store in the freezer section. When a good quantity of malai is collected. We can convert malai into butter and ghee in a very simple way, you can also watch my detailed video for the same. Butter can be divided into two parts. One in which we can add salt and another can be kept unsalted. Salted butter can be used on breads, toast and parathas. Unsalted butter can be used for cakes, cookies and other bakery items. Watch my videos for the same.

Recipe Discussion

Feedback, Comments and Queries
Rate this Recipe
Ask a Question to Admin
Do you know a different way to make this recipe?

Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.