6:- Crusts removed from bread for making sanwiches, etc. can be sun or oven dried till brittle. Then run in a mixie, to form fine breadcrumbs. Refrigerate and use as required.
7:- Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.
8:- Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel
9:- Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.