Some Kitchen Tips-IV

• Cutting Chilies: Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar.
• Meat: Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls.
• Sugar: Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavor.
• Salt: Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil!
• Bitter Gourd: Keep the bitter gourd  in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it!
• Coconut: Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• Shredding cheese: Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Potatoes: Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!
• Chili: To keep the chilies fresh for a longer time, remove the stems before storing! 
• These tips are still just old-wives tales. This  is fun to read. There are a few things in this list that DO work to some extent,again some  may not work to many cases.So, viewers discretion is required.