1. Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.

2. If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.

3. Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.

4. Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.

5. To clean your outer surface of the fridge, add few drops of vinegar to the water and clean it. This will give a glowing appearance

6. To remove stink from the vessel after cooking non- vegetarian items, finally rinse in water containing few drops of lemon

7. To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.

8. Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.

9. Spread a little hot oil in your new utensils and rub with a half cut onion thoroughly. The utensils will not burn easily.

10. Tamarind concentrate Soak the a small lemon size tamarind in 1/2 cup of warm water for 10 minutes. Smash it properly and filter it to get the concentrate of 1/2 cup.

The secret behind every biriyani is Curry Powder, also known as biryani masala. Curry Powder contains turmeric, coriander, cumin, ginger, cardamom, cloves, pepper, fennel, nutmeg, cinnamon, fenugreek and arrowroot. Mostly curry powders are blended at Indian homes to suit the taste of family. Curry ingredients are blended individually for every Indian dish, roasted and ground. Now these curry powders are available in various blends and flavors known as masala powder.