• Soak lemons in lukewarm water before slicing and squeezing them in order to extract maximum juice.

• Peel vegetables and fruits thinly as a major chunk of nutrients lie just beneath the skin. Peeling them thickly would result in a loss of these nutrients.

• To retain the nutrients in vegetables, scrub and wash them in several changes of water before chopping. Once chopped immediately immerse them in gravy.

• Don't throw leftover vegetables. Use them as a stuffing for making paranthas.

• While storing the excess dough in the refrigerator coat it with a light layer of ghee or oil. This shall prevent the dough from getting dry.

• Large or mature carrots can have a slightly bitter taste. To avoid this, slice them lengthwise and remove the core before using.

• When buying eggplants, select those that have a nice glossy shine. Avoid ones that are dull in colour for they will be overripe and bitter.

• Use a potato peeler to create cheese peels for garnishing salads, soups etc.

• After chopping garlic or onions, run a lemon quarter over the knife blade and the chopping board to remove the odour.

• Waffle design on cookies appeals to the children. It is easy to achieve by pressing the rolled-out cookie dough with a potato masher (the one used for making bhajee of Pav Bhaji) lightly.