Smart tips for cooking vegetables
Wednesday, January 10, 2007
*Always mash potatoes when they are still quite hot. They can be
mashed more easily and finely.
*To clean the surface of vegetables like potato, radish, sweet
potato, carrots, etc., use a separate plastic scrubber or toothbrush
kept for the purpose. Hold under running water and scrub.
*Use a pair of sharp scissors instead of a knife to chop chillies or
leafy greens.
*Add a few teaspoons of milk to cauliflower while boiling to get rid
of the raw smell. Drain and wash before adding to the recipe.
*Always hold fresh vegetables under running water for a minute
after boiling and draining, to enhance their colour, e.g. carrots,
greens, peas, etc. Hold in a colander or strainer so that the water
passes through.
*Add a pinch of soda bi-carb to green vegetables while steaming or boiling or
cooking in the microwave to retain the
fresh green colour.
*For use of greens like sarson ki bhaji out of season, microwave to
dehydrate till crisp. Soak in hot water for half an hour
before proceeding.
*Store chopped vegetables in air tight plastic containers in the
fridge to keep from browning and drying up.
*Add some salt or vinegar drops while washing vegetables and
greens to make them clean and germ free, e.g. cauliflower,
spinach, etc.
*Place tomatoes in hot water for 5-7 minutes before using. It would
be easier to peel and better to taste in any recipe where tomatoes
are required to be cooked.
*Add a pinch of turmeric powder to the oil before adding green
vegetables. The vegetables will retain their greenness better even
after cooking.
*Blanch green leafy vegetables (fenugreek, spinach, etc.) in boiling
water for 2 minutes. Hold under cold running water, press out
excess water, and store in freezer for about 2 weeks without
spoiling.
*If there is a lot of leftover paneer crumbs, dry in a warm oven.
Fry till crisp and store in the fridge. Soften in boiling water, drain
and add to thicken gravies of any vegetables and curries.
*Wrap potatoes which you may want in foil to retain moisture and
also to avoid becoming sooty black.
*To bake potatoes crisp and brown, soak the peeled potatoes in hot
water for a while, pat dry and pierce all over with a fork before
placing them in hot fat along with the roast.
*Always soak cauliflower in warm salted water for some time to get
rid of the tiny insects sometimes present deep inside the florets
and not visible to the eye.
*Use chilli oil instead of the ordinary oil, if you want to make the dish spicier.
mashed more easily and finely.
*To clean the surface of vegetables like potato, radish, sweet
potato, carrots, etc., use a separate plastic scrubber or toothbrush
kept for the purpose. Hold under running water and scrub.
*Use a pair of sharp scissors instead of a knife to chop chillies or
leafy greens.
*Add a few teaspoons of milk to cauliflower while boiling to get rid
of the raw smell. Drain and wash before adding to the recipe.
*Always hold fresh vegetables under running water for a minute
after boiling and draining, to enhance their colour, e.g. carrots,
greens, peas, etc. Hold in a colander or strainer so that the water
passes through.
*Add a pinch of soda bi-carb to green vegetables while steaming or boiling or
cooking in the microwave to retain the
fresh green colour.
*For use of greens like sarson ki bhaji out of season, microwave to
dehydrate till crisp. Soak in hot water for half an hour
before proceeding.
*Store chopped vegetables in air tight plastic containers in the
fridge to keep from browning and drying up.
*Add some salt or vinegar drops while washing vegetables and
greens to make them clean and germ free, e.g. cauliflower,
spinach, etc.
*Place tomatoes in hot water for 5-7 minutes before using. It would
be easier to peel and better to taste in any recipe where tomatoes
are required to be cooked.
*Add a pinch of turmeric powder to the oil before adding green
vegetables. The vegetables will retain their greenness better even
after cooking.
*Blanch green leafy vegetables (fenugreek, spinach, etc.) in boiling
water for 2 minutes. Hold under cold running water, press out
excess water, and store in freezer for about 2 weeks without
spoiling.
*If there is a lot of leftover paneer crumbs, dry in a warm oven.
Fry till crisp and store in the fridge. Soften in boiling water, drain
and add to thicken gravies of any vegetables and curries.
*Wrap potatoes which you may want in foil to retain moisture and
also to avoid becoming sooty black.
*To bake potatoes crisp and brown, soak the peeled potatoes in hot
water for a while, pat dry and pierce all over with a fork before
placing them in hot fat along with the roast.
*Always soak cauliflower in warm salted water for some time to get
rid of the tiny insects sometimes present deep inside the florets
and not visible to the eye.
*Use chilli oil instead of the ordinary oil, if you want to make the dish spicier.
