• Don't use scouring pads or metal scourers to clean. This is absolutely a crime, and avoid it at all cost. If you need help, ask someone to swear at you loudly if they spot you committing this sin. Clean the utensil with a sponge.
• Don't overheat while cooking. It literally makes the teflon evaporate, and also gives rise to toxic fumes. And please please don't heat up the pan before adding the oil. I don't know why people insist on doing this, and it makes no sense to me.
• Use plastic/silicone spooks/spatulas. Using metal scapes and ruins the surface. This is another commonly commited kitchen sin. Use your common sense guys! This is not so hard really!
• Avoid the dishwasher if possible, else do a light cycle.
• Buy good quality non-stickware. Avoid the cheap and thin dollar store stuff, there are many other good ways to be frugal in the kitchen.

 
Hard boil eggs without cracking:

• Don't boil egg straight out of the fridge. Leave it out till it reaches room temperature. Boiling it straight from the fridge is too much of a temperature shock and can crack the shell.
Don't overcrowd; give enough room for the eggs to move around a bit.
Use fresh eggs as much as possible.
• Simmer instead of boiling it. You don't need the water to boil like it was an erupting volcano! It's another one of my pet peeves. It will increase chances of cracking the egg. So after adding the eggs, bring water to boil, reduce heat as soon as it starts boiling and simmer for 10 minutes approx.
• When done, dunk the eggs in cold tap water. It will stop the cooking and will make it easier to peel the shell.

Choosing Proper seek (skewer) for Seek kabab :

You can use both metal and wooden seeks (skewers). The wooden ones of course would be throwaways, and metal ones will be to keep.

Tips for Wooden seek/skewers

Soak them in water for 10-15 minutes, to prevent burning.
Don't leave gaps within the meat pieces, again to prevent burning.
Select non-round cross sections, to prevent food from spinning around (yes it does spin when you handle it!)
You can use wooden barbeque skewers or wooden chop sticks. Chop sticks with sharpened edge make a fantastic skewer.

Tips for Metal seek/skewers

• Keep gaps within the pieces, for better heat transfer.
• Use thick non-round cross sections or seeks with corrugated surface, to prevent spinning.
• Choose one with a good grip as metal skewers can be heavy.
• Choose skewer with a sharp edge which can be easily sharpened.
• Clean them well before and after use.

For both Metal and Wooden skewers cook separate items separately (meat separate, tomato separate, onion separate, etc). This allows uniform cooking for each item.

Don't cry over an onion:

To avoid crying, and looking like a sissy (which you probably are, but why look it; right?), peel onion, cut in half and soak in water for 10-15 minutes. Onions cause irritation because they release a volatile chemical (or something) which creates an acid (sulphuric acid or something equally bad) on contact with water (we feel it when it hits the water in our eyes!). Our eyes hate sulphuric acid in our eyes, and releases tears to wash away the pain. Soaking onions in water leaves the bad stuff in the bowl and protects our eyes. I sometimes prefer my onions dry for quicker frying, and I chop them quickly and transfer to pan as fast as possible. Less time the onion has to harrass you, less tears for you. Another option, wear protective goggles (it only keeps the tears away for a while, so hurry up!).

How to identify fresh fish:

How to tell a Fresh fish -
Fish gills are the first to go bad, so are excellent indicators of the freshness of the fish. Gills should be bright red. Eyes should be bright, clear and bulging (not sunken). Hold the fish at the head and the tail, and the body should not sag by much. The scales should feel strongly attached to the skin.

General Food preparation tips:

• Use kitchen scissors, for simple tasks like chopping coriander leave, beans, spring onion etc. Its easier than using knives. You can also use it on boneless chicken. Its a multi purpose tool good for cutting packets open, opening bottle seals, bottle cap opener, etc. Be imaginative.
• Soak potatoes in water after cutting, to avoid discoloration.
• To peel garlic, hold the garlic on a counter, place the flat side of a knife and give it a whack with your palm. The skin will come off rightaway and the garlic will be in pieces (so no need to even chop!). I shot, two jobs done.
• Store coriander in fridge in cheese cloth (muslin) to keep it fresh longer.
• Remove green chilli stems before storing, and they will last longer.
• Buy ginger and garlic paste separate. Not all recipes need both, and not in the same ratio. Give yourself the freedom to choose.
• Use fresh spices and grind them, instead of ready made spices. Ready made spices loose their flavor and aroma within a few weeks (due to oxidation). Avoid the temptation to buy ready made mixes like korma mix, biyani mix etc. Make them yourself from fresh spices. It also allows you to make the mix in the ratio you like. It's no big deal, you can still be as lazy as you are, just dump the spices in a grinder, and let it do all the work!
• To remove smell of garlic from your fingers, rub them on an stainless steel spoon and then wash hands (can do them together). You will find stainless steel soaps in stores, but what a waste of money that is, when you can just use a stainless steel spoon.
• Microwave lemons whole for 20-30 seconds. Then roll it hard with your palm (after it cools a bit). It will be easier to squeeze and will give more juice than normal.