Some “How to” tips for you!
If you want to be a smart buyer and a smarter chef, we have got some amazing tips for you to keep in mind.
As we say, it’s never too late to learn! So start doing these from today.
How to remove the bitterness from methi leaves?
Kadvaahat ko karo bye bye!
If you are preparing food with fresh methi leaves, they tend to be bitter. The best way to remove the bitterness of the methi leaves is to blanch them in boiling water for a minute, refresh in chilled water to avoid carryover cooking and then use it.
How to prevent stickiness while cooking ladyfingers?
No chip-chip at all!
While cooking ladyfinger if you want to get rid of its stickiness, squeeze some lemon juice. You can also add kokum petals to avoid the stickiness. If both the things are not available, add a teaspoon of yoghurt.
How to store carrots for longer?
So simple to store Gajar!
If you bought extra carrots from the market, do not worry. Just trim the heads and put them in a zip lock bag. Refrigerate them until further use. This way the carrots will remain fresh for longer period of time.
How to peel the shallots or small onions easily?
Peeling Pyaaz perfectly!
It’s quite difficult and boring to peel the small onions with ease. What you need to do is, place the shallots in a bowl of water for 30-40 minutes. Remove from the water and peel. This way the shallots will be easier to peel.
How to select good brinjals?
Chuno sahi Baingan!
Buy brinjals that are smooth to touch and are light weight. Heaviness indicates that it is over mature with plenty of seeds inside.
How to keep the white colour of the cauliflower intact after cooking?
Phool gobhi ki safedi barkaraar!
To keep cauliflower white as it cooks, add two teaspoons lemon juice or white vinegar to the cooking water. Put the cauliflower in chilled water immediately to avoid carryover or excess cooking.
How to select a good zucchini?
Sahi waali Firangi Zucchini hi lena!
When you are buying zucchini look for the ones which have a firm texture and glossy bright colour. Any zucchini that feels limp has already lost its flavour and texture.
How to store the banana leaves?
Taazgi bhi zaroori hai!
Store banana leaves like a roll, wrapped in a moist muslin cloth, then place in a polythene bag in the refrigerator. They will stay absolutely fresh for at least a week.
How to retain the green color of spinach leaves?
Hariyaali hi Hariyaali!
Boil plenty of water in a deep pan. Take the spinach leaves and wash thoroughly. Place some ice cubes along with water in a bowl. Add spinach leaves to the boiling water and blanch for 30-40 seconds. Remove and place them in chilled water. This will avoid any carryover cooking of the leaves. Use the spinach as required.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.