Here are some of the tips which i have learnt from my mom, inlaws ,cooking class and friends:
1)To get soft idlly do not stir the batter after it got fermented.
2)To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.
3)If the bittergaurd is too bitter then....place the bitter gaurd in water with a pinch of salt in it for 1/2 hour to remove its bitterness .
4)Chop veg only after washing and chop them only when its ready to cook.dont cut in advance as it would spoil their food value.
5)Dry fry garlic in hot pan for few seconds to peel its skin easily.
6)Keep the Cooker casket in the freeze after use to increase the life time of the casket.
7)Never store food near household cleaning products and chemicals.
8)Store potatoes in cool dry place and not in fridge.
9)Refridgerate leftover food within 2 hours .
10)Never store onions and garlic togerther as it spoils garlic fast.
11)Dont cramp fridge or freezer full of load .Air needs room to circulate.
More to come............
