*Put lemons in a glass jar, fill it with water, and screw the lid tight. Refrigerate it. Change water every 3rd day. Lemons stored this way will keep good for almost a month.

* Pine nuts may be roasted prior in large quantity, if used often, and packed in a freezer proof bag. These can be kept in the freezer for months without losing flavour. Do not allow moisture to touch nuts.

* Always store aamras and other such mango dishes in non-metal containers before serving. The ras may discolor in other metal containers.

* To preserve amla murabba better, tilt jar around each day, to keep all amla coated with syrup. This way the upper ones won't dry out.
* Place jam bottles and other preserve jars in cupboards where air can circulate around, as no moisture leaks into jams. If caps are also screw tight and airtight, then there is no reason for your preserves to go bad for months. Also when you place them there, line shelf with newspaper under which anti-insect powder has been sprinkled. This way ants, etc. will not find their way to your sweet delights.

*If large quantities are prepared, or more varieties are prepared, then sterilize a big batch of jars and keep ready in a large sterilized steel container or sealed (with sticking tape) in clean thermocol box.

*Wrap half cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer as also its odour will not permeate other products like milk and desserts.

* Ripen raw mangoes in cardboard boxes lined with old newspapers and layered with dry straw. This way it is easier to pile the fruit without spoiling as well as they will ripen faster and more evenly.

*Freeze puree of grilled and mashed brinjals, and add to gravy vegetables to add that typical brinjal flavour or even thicken gravy, in a jiffy. Add a little salt, lemon juice and turmeric to the puree before freezing.

* Shell very fresh tender green gram, fills into freezer bags, remove trapped air and freeze. The gram will be fresh for 2-3 weeks. Thaw to room temperature before using.

* Keep rolled puris in the fridge for 5 to 10 minutes before frying them, they will consume less oil, and be more crispy when fried after 10 minutes.

* If you have too many vegetables stocked in the refrigerator and are worried about them getting bad and wasted, prepare some fillings, stuffing's, gravies, as per available vegetables, and freeze them in small containers, to use when required much later. This way you can even store up before you leave for a journey. On return, you will have precooked dishes, so meals can be prepared in a jiffy without too much effort.

* Put a firm banana for company with still to ripen tomatoes, into a closed basket or a loose plastic bag. They will ripen much faster.

*If not using tea leafs for a long time, pour into clean zip lock bag, remove excess air, seal tight and place in an airtight container, to lock it freshness in. Especially so when you are going to lock up home for a while.

* Store plain flour in clean zip lock bags in refrigerator, to keep insects from attacking it. This way the flour will stay fresh much longer.

* Wrap green leafy vegetables in old newspaper before putting in the vegetable bag or tray. This will make them last and keep fresh much longer.

* Do not throw away drained marinade liquid. Refrigerate and use to season stir fried veggies or steamed rice.
*Crusts removed from bread for making sandwiches, etc. can be sun dried or oven dried till brittle. Then run in a mixie, to form fine breadcrumbs. Refrigerate and use as required.

* To make vegetable stock, boil veggies like carrots, cabbage, celery, potato, etc. in plenty of water. When cooked keep aside till cooled. Drain the water and use as stock, use veggies in dishes like pav bhaji, thick soups, gravies, kababs, etc. Or just a spicy tasty vegetable out them.

* To save time, dry ground powders can be made ahead, and stored in tight containers when you have more free time. Use when required. Masala powder that use coconut must be kept in the refrigerator.

* Always keep a couple of boiled potatoes, in their jackets, stocked in the refrigerator. They come in handy to make dishes in a jiffy, be a vegetable, chaat, pulao, or paratha. They keep good for 4-5 days if properly stored. Peel when required.

* If curds are too sour tie for 10 minutes in a muslin cloth, to remove the sour. Use the residual curds to proceed after adding a little milk. Do not throw away the residue. Use to knead dough for parathas, or soak silver trinkets and brush with soap water to clean them. Or scrub copper of copper bottom vessels to make them sparkling clean.