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.

Cooking vegetables

- 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.   

TAGS

Google News Add as a preferred source on Google
The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.