VEG COOKING TIPS

COCONUT ORDEALS

Using skimmed milk powder made into a paste with water can be used as a substitute for coconut for thickness
STORING GREENS

If they have some roots, dip those in a small container of water and keep in the refrigerator. Put them in a brown paper bag (before washing), seal and keep refrigerated. Wash, wipe off or drain off excess water and seal in a plastic bag. Wash, wipe off or drain off excess water, wrap in a towel and refrigerate. Even if curry leaes turn dark the flavor stays.
BELL CAPSICUMS

A bell pepper can be used instead of capsicums in all recipes.
KASHMIRI PRAAN

Kashmiri Praan can be substituted by a small quantity of garlic.
FREEZE PEAS

Peel, blanch, drain and pack in air tight containers and store in the freezer.
STORING PEAS

To store peas for a few days in the refrigerator-Refrigerate them without peeling. Should last 4-5 days.
RETAINING THE COLOR OF PEAS

To retain the color of peas, when you saute the peas, do not cover them. Cover them only once the mixture comes to a boil.
STICKY JACKFRUIT

Oiling hands and knife helps in reducing the stickiness while cutting and washing Jackfruit.

To make the onion brown & crispy fast just add a little bit of salt while cooking!

After blanching green vegetables like French beans, spinach, green peas, plunge them in cold water to retain their colour and crunchiness

SOUR CREAM

Add a bit of lemon juice to fresh cream to make sour cream.
BLACK FRUITS

Add lemon juice after cutting fruits like apples and bananas ..It will prevent them from turning blackish immediately.
ANT-FREE SUGAR

A few cloves in the sugar jar will keep ants at bay.
STRONG GARLIC PASTE

If you are using raw garlic, and crush the garlic cloves using a garlic press, you will end up with a stronger flavor than if you were to mince them with a knike.
GARLIC SKIN

Soak the garlic flakes in water for five minutes before peeling - this keeps the garlic skins from sticking to the hands.
GARLIC PASTE

If you like to make and store homemade pastes of garlic, ginger or green chilli - they will last longer and taste fresher if you add a tsp.of hot oil to, along with salt.
BLANCHING

Blanching is used to set crispness and color, cooking vegetables just to the crunchy, al dente stage. Drop the cut vegetables into a large amount of rapidly boiling water. As soon as the vegetables begin to brighten in color, remove them from the boiling water with a strainer or slotted spoon. Afer cooking them you can dip the vegetables into a large bowl of ice water or just drain the water on a towelly suface.