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White plastic chairs, which are placed on balconies, roofs, in gardens, or yards, lose their original shine over time. Due to exposure to sun, rain, dust, and daily use, stubborn stains accumulate on them that are difficult to remove with plain water. Many people, in such cases, decide to throw away the old chairs and buy new ones.

However, there is no need to spend money on expensive cleaning agents or purchase new chairs. Some simple ingredients found in your kitchen can eliminate ingrained stains and yellowing in minutes, restoring the lost shine of old plastic chairs and returning them to white. Below are presented simple, inexpensive, and effective home methods that will help your chairs look like new.

Causes of Yellowing and Discoloring of Plastic Chairs

The loss of shine in white plastic chairs occurs due to constant contact with the sun, rain, dust, moisture, and dirt. Over time, yellow and black spots form on them that cannot be cleaned with water alone.

Deep Cleaning Methods

If stubborn dirt has formed on the chair, using baking soda for deep cleaning is a good option.

To remove signs of yellowing, you can use lemon and salt. Lemon contains natural acids, and salt acts as a natural abrasive, helping to eliminate old stains.

You can also clean using detergent and warm water if regular dust and dirt have accumulated on the chair.

Important Points When Cleaning

When performing the cleaning, you should pay attention to several important details.

The Chairman of the Tourism Committee of Uzbekistan, Abdulaziz Akkulov, met with representatives of the Chinese airline Loong Air to discuss cooperation in tourism and civil aviation, as well as prospects for increasing air links between the two countries. This was reported by the Tourism Commission.

According to the committee's data, Loong Air currently operates regular flights on the routes Xi'an–Tashkent, Chengdu–Tashkent, and Xi'an–Samarkand, providing air connections between Uzbekistan and China.

During the meeting, the parties noted that China continues to be one of the most important international tourism markets for Uzbekistan. According to the committee, over 278,900 Chinese citizens visited Uzbekistan in 2025, and from January to June 2026, the number of Chinese tourists reached 223,500.

The discussion also focused on expanding the route network. Specifically, the parties considered the possibility of increasing the number of Loong Air flights and jointly studying the launch of new direct routes between cities in Uzbekistan and China.

Furthermore, both sides exchanged views on conducting joint marketing and advertising campaigns aimed at further increasing the flow of tourists between the two countries.

In the fast pace of modern life, maintaining health is a top priority, and it starts with breakfast. While many prefer traditional rice flour or suji idlis, it is worth paying attention to ragi idlis, which are called a superfood. Ragi is an excellent source of calcium, iron, fiber, and protein, helping to strengthen bones and control weight.

People often complain that ragi dishes turn out hard or heavy. However, today we will present a special trick that will make your ragi idli airy, porous, and very soft, similar to rice idli. Below is a simple method for preparing it.

Ragi Idli Recipe:

Ingredients for Ragi Idli:

Ragi flour: 1 cup

Urad dal (skinned) or suji: half a cup (for good binding and softness)

Yogurt: half a cup (slightly sour, whisked)

Eno Salt or baking powder: half a teaspoon (for fluffiness)

Salt: to taste

For tempura (optional): 1 teaspoon of rai seeds, a few curry leaves, finely chopped green coriander, and 1 tablespoon of oil

Water: as needed for batter preparation

Preparation Process:

Batter Preparation:

In a large bowl, mix the ragi flour and fine suji (or ground skinned urad dal). Add the whisked yogurt and gradually pour in a little water, mixing thoroughly until you get a medium-consistency batter. It is important that there are no lumps in the batter. Then cover the mixture and let it rest for 20–30 minutes so that the suji and ragi flour swell well.

Consistency and Secret Tip:

After the resting period, check the batter. If it seems too thick, add a little water to achieve the consistency typical of traditional idli (a runny liquid mixture). Add salt to taste.

Correct Way to Add Eno:

Grease the idli molds with oil and place the pot or steamer with water to heat up. When the water starts boiling, add the Eno Salt to the batter and pour a small amount of water over it to activate it. Gently and quickly mix in one direction. Do not keep the batter for long after adding Eno.

Steaming the Idlis:

Immediately fill the greased molds with the prepared batter. Place the idli mold in the steamer or pot and cook over medium heat for 12–15 minutes. After the time is up, turn off the heat and wait 5 minutes before removing the lid. Check for doneness with a toothpick or knife; if it comes out clean, the idli is ready.

Serving:

Let the idlis cool slightly, then carefully remove them from the molds using a wet spoon. Hot and fluffy ragi idlis are served with coconut chutney, sambar, or your favorite peanut paste.

Additional Recommendations

Using Yogurt: The use of sour yogurt in the batter helps increase the lightness of the ragi and makes the idli very soft inside.