There’s something magical about the way our grandmothers cooked. With just a few simple ingredients and lots of wisdom, they created meals that filled both the stomach and the heart. Indian kitchens are known for their rich aromas, colorful spices, and intricate recipes. But behind every delicious curry and perfectly puffed roti lies a treasure chest of clever tricks. These everyday kitchen hacks passed down from Grandma are more than shortcuts—they are pieces of heritage.
Let’s dive into some of the most effective and time-tested Indian kitchen hacks that have been passed on through generations.
1. Use a Pressure Cooker for Faster Cooking
Before modern gadgets flooded the market, Indian grandmothers relied on the humble pressure cooker to speed things up. From dals to rice and even steamed cakes, the pressure cooker was their go-to tool. It not only saves time but also preserves nutrients better than boiling. Use the pressure cooker for rajma, chana, or khichdi, and you’ll have a hearty meal ready in no time.
2. Keep Spices Fresh with a Simple Trick
Spices are the soul of Indian cooking. To keep them fresh longer, Grandma always stored them in airtight glass or steel containers away from direct sunlight. She would occasionally sun-dry them to remove moisture. Bay leaves in rice or wheat containers are another hack she swore by to keep insects away naturally.
3. Add a Spoon of Oil While Boiling Dal
To prevent dals like toor or moong from frothing and spilling over, grandmothers would always add a teaspoon of oil or ghee to the water. This small addition also enhances the texture and makes the dal creamier. Try it once, and you’ll never skip this step again.
4. Reuse Leftover Rice Creatively
Wasting food was never an option in Grandma’s kitchen. Leftover rice was transformed into flavorful dishes the next day. From lemon rice and fried rice to curd rice with mustard seeds and curry leaves, every grain had a second life. This not only saved effort but also added variety to meals.
5. Soak Onions and Garlic to Peel Easily
Peeling onions and garlic can be time-consuming. To save time, Grandma would soak them in water for 10 to 15 minutes. The skins would loosen, making them easier to peel. This trick is especially useful when you’re preparing a large quantity of masala.
6. Use Tamarind or Lemon to Clean Brass Utensils
Before fancy cleaners existed, Grandma used tamarind pulp or lemon juice with a pinch of salt to scrub brass and copper utensils. These natural ingredients remove stains effectively and restore shine without using harsh chemicals.
7. Add a Pinch of Salt While Grinding Masala
Whenever masalas were ground at home using a sil batta or mixer grinder, adding a pinch of salt helped achieve a smoother paste. It also acted as a preservative if the masala needed to be stored for later use.
8. Store Fresh Coriander in Newspaper
Fresh herbs tend to wilt quickly. Grandmothers would wrap coriander leaves in newspaper and store them in the fridge to extend their shelf life. The newspaper absorbs excess moisture and keeps the leaves fresher for several days.
9. Roast Spices Before Grinding
To intensify the aroma of whole spices, Grandma always dry-roasted them before grinding. This not only enhanced their flavor but also made them easier to blend. The result was a richer, more fragrant masala that elevated any dish.
10. Cool Boiled Milk Before Refrigerating
Putting hot milk directly into the fridge was a big no in Grandma’s rulebook. She always cooled it down to room temperature first to prevent curdling. She would also boil milk twice a day to prevent spoilage—an old trick that still works in Indian summers.
11. Use Rice Water as Natural Starch
Leftover rice water, also known as kanji, was never wasted. It was used to starch cotton sarees or even applied to hair as a natural conditioner. In the kitchen, it could be used to thicken curries or make fermented batters more fluffy.
12. Add a Green Chilli in Salt Containers
To keep salt from absorbing moisture, a green chilli was often placed in the salt container. This trick helped maintain the salt’s dry texture during monsoon season. It’s a tiny act that made a big difference in the kitchen.
13. Use Banana Leaves for Natural Flavor and Storage
In traditional kitchens, banana leaves were more than a serving plate. They were used to wrap food and impart an earthy aroma during steaming. Grandmothers also used them to store idlis and snacks, which kept them moist and fresh for longer periods.
14. Prevent Milk from Overflowing
A classic trick to stop milk from boiling over was to place a wooden spoon across the mouth of the vessel. This hack worked wonders and saved many a messy spill. It’s simple yet effective—just like most of Grandma’s advice.
15. Make Homemade Ghee from Malai
Instead of buying packaged ghee, Indian grandmothers collected malai from boiled milk over several days, stored it in the fridge, and churned it into butter. The butter was then slowly heated to produce golden, fragrant ghee. This process not only saved money but also gave a better taste and purity.
Final Thoughts
These everyday Indian kitchen hacks are more than just practical solutions. They reflect a lifestyle rooted in sustainability, resourcefulness, and love. Our grandmothers mastered the art of making cooking feel effortless while turning every meal into a memory.
By bringing these old-school kitchen tricks into your modern routine, you’re not only saving time and effort but also keeping a legacy alive. So the next time you cook, remember—Grandma’s wisdom is only a spice box away.
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