My grandma used a very useful tip that I would like to share. In most Indian cooking, we crackle mustard seeds and put in our dishes. This is called Tadka (hindi) or oggarnne (kannada) or thalippu (tamil). This is a small job. But the vessel used for this gets oily and needs washing every time. Instead, what can be done is, you can crackle lot of mustard at a time and then drain the excess oil. This crackled mustard can be stored in a bottle and used every time for cooking. It will not get spoilt for months together. It saves time of doing the crackling and also washing the vessel.
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