Smart tips for cooking vegetables

* 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.