1) To easily open the lid from a
fresh jam/ pickle bottle, remove the plastic cover put on top, then lightly tap
all around the top of the lid with rolling pin, as then the air inside comes
out, you can open the bottle easily. I normally used to show the lid over
flame, then put a cloth on top to open the lid.
2) To pressure cook rice, wash 1 glass
rice, add 1 ½ glasses of water, cover the lid, cook till one whistle comes,
switch off the gas, once pressure is released on its own, when you open the
lid, you can see rice is cooked and grains aren’t sticking to each other. If it is thicker variety, you may need 1 3/4 glass of water.
3) To make tasty moong dal, roast the
dal for 6-7 minutes on low flame stirring continuously, cool and store, insects
will not come and when you cook, it will be tastier than when you don’t roast
it.My mother used to roast the dal when she used to make pongal/ kichdi also.
4) To preserve sooji/ semolina for
long, roast it in medium flame for 6-7 minutes, stirring continuously, cool and
store, next time you want to upma/ keasari/ sheera, it is faster and also
insects won’t come.