* Store nail polish bottles in the refrigerator to prevent the polish from drying up.

* Soak almonds in water overnight if you want to remove skin. The skin will come off much faster than that soaked in hot water for a short time. The almonds will not discolour also. Any extras may be sundried till crisp and stored for months in airtight jars.

* If curd has turned sour, tie in cloth for a while (1/2-1 hour) remove in bowl add enough milk to get required consistency, beat well. The sourness will be gone. Use in raithas, rices, etc.

* To freeze stock of your choice, eg., tomato, mixed vegetable as above, spinach, etc., prepare thick stock and cool to room temperature. Transfer to icecube trays and freeze to make solid cubes. Remove cubes and transfer to a freezable polythene bag, with an airseal. Remove excess air, seal tight. Store in freezer and use cubes as required.

* Place some soda bicarb open in a small shallow dish in the fridge. This will disallow odours of one dish mixing into another. Eg. milk and guavas.
* Store chopped vegetables in airtight plastic containers in the fridge to keep from browning and drying up.

* Make bread crumbs from toasts and store some in the fridge. They come in very hand for thickening gravies, especially if you've landed up making them extra watery!!!

* Always keep some readymade gingerpaste and garlic paste in the freezer. Comes in handy and enhances the flavor of most dishes in a jiffy.
* Blanch green leafy vegetables ( fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, store in freezer for about 2 weeks without spoiling.