Handy tips for chopping and cooking vegetables
Dos and don'ts in chopping and cooking veggies to make it hassle free.
Dos and don'ts in chopping and cooking veggies to make it hassle free.
Dos and don'ts in chopping and cooking veggies to make it hassle free.
It’s a play of colours in the kitchen with red tomato, green, red and yellow bell pepper, green beans, golden pumpkin, purple beetroot and white cauliflower are spread out ready for the salad or any other dish that matters.
A few dos and don'ts would not be out of place while chopping and cooking vegetables. Here are a few simple tips.
- All vegetables for any particular dish are to be of the same size to get them cooked evenly.
- Boil only the required quantity of water before dropping vegetables in.
- Add vinegar, salt and tamarind only after vegetables are half cooked. If added early, they stay uncooked and hard.
- Seasoned buttermilk (kachiya moru) and custard need constant stirring while over a low flame and even when taken off. This will prevent them from curdling.
- Adding a few drops of water to bread crumbs will provide the best coating for vegetable cutlets. The thick coating holds cutlets, enhances taste and gives cutlets a rich golden-brown hue.