Tips

PEELING & CUTTING TIPS :

  • After peeling soak onions in water for about 10 minutes before cutting to avoid tears in your eyes.
  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
  • Wrap the fruits and vegetables in newspaper before refrigerating
  • Wrap the unripe fruits in the newspaper to make them ripe fast
  • Peel the skin of vegetables as thinly as possible to preserve the minerals and vitamins.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
  • Soak potatoes and eggplant in salt water after cutting to avoid discoloration
  • If you boil vegetables in water, do not throw the water, keep it to make gravies or mix in rasam/sambar.
  • Soak almonds in a cup of boiling water for 10 minutes to peel the skin easily.
  • Lycopene from cooked tomatoes is better absorbed than raw tomatoes.
  • Cutting vegetables into small pieces and exposing them to air before cooking may result in loss of vitamins especially Vitamin C and B vitamins like thiamine. Therefore cut your veggies in larger chunks and cook them immediately to prevent loss of these essential nutrients
  • Opt for whole fruits instead of juices for total nutrition.
  • While chopping okra,first rub your knife with lemon wedges for avoiding stickiness of okra

COOKING TIPS :

  • To make chapathis more softer add warm water to the flour while preparing the dough
  • To cook Toordal in Pressure cooker for 1cup of dal add exactly 2cups of water i.e., double the amount of dal
  • Always use heavy bottomed vessels to make desserts, in order to avoid burning.
  • Whenever curd is to be added to the masala, it should be beaten well and add gradually.
  • While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.you can also add ghee/oil to the edges of the vessel. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
  • Add a tsp of oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
  • Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
  • If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
  • After boiling noodles put them Immediately in cold water to separate them each.
  • Green leafy vegetables should not be cooked in acids like lime or tamarind, as the olive green colour of the green vegetables indicates difficult absorption of the nutrients form green vegetables.
  • Onions are a rich source of quercetin which is a very important phytochemical and antioxidant. But the mistake we make is that we cut them immediately before having it. Onion should be cut and kept for at least 10 minutes before serving as oxidation helps quercetin to get activated.
  • Milk purchased from a dairy which is not pasteurised should be boiled for at least 10 - 15 minutes at boiling temperature to eliminate the effect of any bacteria or other germs.
  • It can be dangerous using wrong cookware. Never use painted and decorated pots and pans... Some are made of lead and silver toxin material. This can lead to severe digestive disorders.
  • Using aluminium vessels for cooking can cause high levels of aluminium in the brain tissue, because it is difficult to remove aluminium from the body. People suffering from Alzheimer's disease have high aluminium in brain tissue.Pyrex and stainless steel is the safest cookware.
  • For adding richness to a dish, try using skimmed milk, cashew nut paste or poppy seed paste instead of the regular coconut milk or cream.
  • Opt for wholemeal flour instead of plain flour when making chappatis or parathas
  • Excessive heating of milk may be undesirable since lactose (natural milk sugars) reacts with proteins in the milk and reduces the protein quality besides causing browning of the milk
  • Repeated heating of oils and fats during frying may lead to formation of trans fatty acids (TFA) and certain toxic substances in the oil.Don’t use the same oil for refrying foods and always be careful when you consume fried foods outside you never know how many times the oil has been re-used