Store onions like pros. Remove plastic bags—moisture causes sprouting. Instead, wrap each onion in old newspaper and store in a bamboo basket in a cool, dark cabinet. This extends life from 1 week to 6 weeks. Bonus: punch holes in the basket for airflow.
Revive wilted greens in 10 minutes. Submerge coriander, spinach, or methi in ice-cold water with 1 tbsp vinegar for 10 minutes. The acid kills bacteria; cold water rehydrates cells. Pat dry and store in an airtight box lined with kitchen tissue—lasts 5 extra days.
Turn vegetable peels into stock. Don’t toss carrot, beetroot, or lauki skins. Rinse, boil with a bay leaf, peppercorns, and leftover onion ends for 20 minutes. Strain and freeze in ice trays. Each cube replaces store-bought stock (₹50/pack). Use in dal, pulao, or soup.
Freeze overripe bananas correctly. Peel, slice, and flash-freeze on a plate before transferring to a zip-lock. Prevents freezer burn and makes instant smoothies or banana oat pancakes. One reader from Pune saved 12 bananas monthly this way.
Label everything. Use washi tape and marker to note dates on containers. “Rotates first” on older batches prevents forgotten dibbas at the back. A WhatsApp group of Gurgaon moms swears this cut their waste by 70%.
Repurpose wisely. Stale roti? Grind into breadcrumbs. Leftover rice? Make fermented idli batter by blending with urad dal and resting overnight. Sour curd? Whisk into lassi or use as marinade for paneer tikka.
Shop smarter. Buy loose produce over pre-packed—inspect quality yourself. Visit sabzi mandis early morning for freshest stock at 20% lower prices. One Kolkata homemaker reduced her weekly bill from ₹1200 to ₹850 using this + the newspaper trick.
Track savings for a month. Most families report ₹2500–₹3500 extra—enough for a family dinner at a local restaurant.
Golden rule: First in, first out. Rotate stock like a mini kirana store.
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