Some Things You May NOT Know – Very Useful Tips To Make Life Easier!

1) Ants Problem: Ants hate cucumbers.Keep the skin of cucumbers near the place where ants come in or an ant hole.

2) To get pure and clean ice: Boil water first before freezing.

3) To make the mirror shine: Clean with Sprite. The mirror will shine.

4) To remove chewing gum from clothes: Keep the cloth in the freezer for an hour.

5) To whiten white clothes: Soak white clothes in hot water with a slice of lemon for 10 minutes. It removes all dinginess.

6) To give your hair a shine: Add one teaspoon of vinegar to hair to mug of water and then pour over hair,and then rinse hair.

7) To get maximum juice out of lemons: place in microwave for 20’seconds
and then juice them.

8) To avoid smell of cabbage while cooking: Keep a piece of bread on the cabbage in the vessel while cooking.

9) To avoid tears while cutting onions: Chew gum or place onion in a microwave and zap for 20 secs.

10) To remove ink from clothes: Put toothpaste on the ink spots generously and let it dry completely, then wash.                                              

11) To skin sweet potatoes quickly: Soak in cold water immediately after boiling. The skin slips off easily.
12) To get rid of mice or rats: Sprinkle black pepper in places where you find mice or rats. They will not come back.
13) To make your house bug proof, plant mint all around your house. It is also a great deterrent for mice and other rodents as well.    
14) To peel  hard boiled eggs effortlessly, place one or two hardboiled eggs in a  small glass jar.  Put in some water and screw on the lid. Shake the eggs consistently for about 1 minute. Open the lid and voila!, the eggs have been peeled! Very easy, especially when making devilled eggs!                                            

 15). To clean a splattered inside of a microwave, place a bowl of water and zap it for 2 minutes. The insides are now so easy to clean up!

Hope all these help!!

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Cauliflower,carrot and turnip pickle (gobi,gajar,shalgum ajar)

In North India, one looks forward to making and eating this special vegetable pickle!                     I learnt this particular pickle from my cousin’s mother-in-law Sushila Aunty. She passed away a few years ago. While  going through my recipe file I came across her gobi,gajar,shalgum archar recipe. I realized that ever since I came to the the late 20th century, I have not eaten this delicious pickle. Since our temperatures in the North East are still in the single digits, I decided to make this glorious pickle and am so glad I did. Thank you Sushila Aunty (may your soul RIP) for giving me the recipe!

Gobi,Gajar, Shalgum Achar

Gobi,Gajar, Shalgum Achar



1 Kg Cauliflower separated into florets                                                                                              750 gms Carrots – peeled and cut into 1 1/2 inch pieces                                                                750 gms Turnips – peeled and  cut into 1 inch pieces                                                                      125 gms each of chilli powder,  mustard powder &  salt                                                                125 gms ginger, garlic and onion ground together in 1/2 cup vinegar                                          125 gms tamarind soaked in 1/2 cup vinegar                                                                                  500 gms jaggery soaked in 2 cups of vinegar                                                                                  3 Tbsp garam masala                                                                                                                          500 oil ( either mustard or canola or canola/mustard in 50-50 proportion)                              3 to 4 cups of malt or apple cider vinegar.


Method :

In a large pot heat the oil. When smoking hot, put in the ground, ginger, garlic and onion paste. Stir fry till a beautiful golden brown.                                                                                 Next add all the powdered spices and saute for a 1/2 min or so. Next add the jaggery and let it come to a boil.                                                                                                                         Add all the vegetables and the soaked tamarind. Cook for 3 to 4 minutes.                                 Take the pot off the heat and let it cool down. When completely cold, adjust the seasoning and if required add the vinegar in multiples of 1/4 cup. Mix well.                                               Put into sterilized bottles. Let it remain for 48 hrs before using.

Delicious!!!! with roti or paratha.

Posted in Carrots, Cauliflower, Chilli Powder, Garlic, Ginger, Jaggery, Kosher salt, Mustard powder, Tamrind, Turnip, Vinegar | Tagged , , , , , , , | Leave a comment

Chocolate Chip Zucchini Cookies

Love this recipe, so I am reblogging it on my site. Thank you

Our Sweet Kitchen

photoPerfect for the summer season & made with fresh zucchini from our garden! They are waiting (along with a glass of milk) for my sweetheart. The smell of chocolate chip cookies reminds me of the children’s book “The Doorbell Rang”, by Pat Hutchins. If you haven’t read it, check it out of the library on a rainy day & read it to your kids (while cookies are baking in the oven, of course).

3/4 c. butter (room temp)
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
12 oz. chocolate chips

Cream together butter and sugar for about 3 minutes.
Beat in egg and vanilla.
Stir in zucchini
Stir in dry ingredients
Stir in chocolate chips
Grease cookie sheet & drop by heaping teaspoonfuls.
Bake @ 350 for about 12 min…

View original post 14 more words

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The easy roast chicken

Serving : 4 – 6.                    Time: 2 hrs 15 min.                        Difficulty : easy
Easy Roast Chicken

Easy Roast Chicken


1 whole chicken – approx 5 lbs
1 lemon
1 onion
1 bulb of garlic
2 lbs potatoes
1 lb. carrots
4 tbsp butter
Kosher salt and freshly ground pepper


Heat the oven to 450 F.

Clean, rinse out a full chicken. Pat it dry inside and out.

Slice 2 tbsp butter into thin strips and melt the remaining 2 tbsp butter. Keep both aside.

Mix the kosher salt and freshly ground pepper.

Peel and cut the potatoes and carrots into thick wedges.

Slice the onion into chunks and cut the garlic bulb and the lemon into half.

Place the potatoes and carrots in a deep roasting pan.  Salt it well. Place a rack over these vegetables.

Using your fingers,rub the kosher salt & pepper mixture under the skin of the chicken. Then insert the thin strips of butter under the skin of the chicken breast and leg.

Rub the salt and pepper mixture inside the cavity of the chicken. Once done stuff it with the onions,garlic and the lemon.

Brush the melted butter all over the chicken, and then rub it all over with the salt mixture.

Tuck the wing tips behind the neck and using a twine tie both legs together.

Place the chicken on the roasting pan rack and put it into the oven for approximately 2 hours. Half way through, brush some more melted butter on the chicken, so that the skin gets to be crispy!

To check it is done, the internal temperature should be about 165 F, and the juices should run clear when pierced at the juncture of the thigh.

Serve with the roasted vegetables and hot rolls.

Posted in Butter, Carrots, Chicken, Garlic, Kosher salt, onions, Pepper, Potatoes | Tagged , , , , , | 1 Comment

Penang style Prawn and Pineapple Curry

Serving : 4 to 6                            Time : 30 min                                         Difficulty : easy



Penang style Prawn & Pineapple Curry

Penang style Prawn & Pineapple Curry


1 1/2 tablespoons oil
2 tablespoons Penang curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes ( I used canned pineapple cubes or rings drained – cut into into cubes)
1/2 tablespoon fish sauce
1/2 tablespoon jaggery/palm sugar
A squirt of lime juice


Heat up a wok with the cooking oil. Add the curry paste and stir fry till the raw smells dissipates.                                                                                                                                              Once the paste is a pale brown, add the coconut milk and the water and let it come to a boil Next add the shrimp and the cubed pineapple. Let the curry come to a a low boil and let it simmer for about 3 minutes.                                                                                                       Add the fish sauce, sugar, and lime juice,mix well. Take it off the heat and serve with hot steamed white rice.

Absolutely delicious.

Posted in Coconut Milk, Fish sauce, Jaggery, Penang curry paste, Shrimp, sugar | Tagged , , | 1 Comment

Udupi Temple Rasam – A Guest Post by Anupama Michael

Made this Rasam – absolutely yumciously delicious!
Thanks Aruna. I am re- blogging this recipe!

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Creamy Rotini with Shrimp,Tomatoes and Spinach

Serving : 4 – 6                                     Difficulty : Very Easy                                 Time: 20 min

Creamy Rotini with Shrimp,Tomato & Spinach

Creamy Rotini with Shrimp,Tomato & Spinach

Ingredients :

8 oz Cream cheese

2 cups whole milk

1 lb medium raw shrimp – peeled, deveined,tails off

5-6 oz grape tomatoes – halved

6 oz baby spinach

12 oz Rotini

Salt and pepper to taste

2 tsp olive oil

Chili flakes – optional



1. Put water to boil. Add salt. Once boiling add the Rotini and cook for 10 to 11 minutes

2 Mean while heat a skillet, add the oil and the cooked Rotini. Stir fry for 30 secs

3. Add the cream cheese and milk. Mix well with the Rotini. This will create a sauce to coat  the pasta.

4. When the sauce is boiling, add the tomatoes, spinach,shrimp, pepper. Let the shrimp cook for a about 2 min till  pink. Adjust the seasoning by adding salt, more pepper and if required the chili flakes.

Serve hot with a  green salad and garlic bread.



Posted in Chili flakes, Cream Cheese, Milk, olive oil, Pepper powder, Rotini, Shrimp, Spinach, Tomato | Tagged , , , , , | Leave a comment