Kitchen Tips You’ll Actually Use Dietitian Srishti Arora

Tips On Cutting & Peeling :

Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
Peel vegetables as thinly as possible to preserve the minerals and vitamins.
Soak potatoes and eggplant after cutting, to avoid discoloration.
If you boil vegetables in water, do not throw the water, keep it to make gravies.
Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
Remove the stems of green chilies while storing them. his will help them to stay fresh for long.
After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
Soak almonds in a cup of boiling water for 10 minutes. His skin will peel off easily.
Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
Wrap the fruits and vegetables in the paper before refrigerating to keep them fresh for long.
Chopping dry fruits – Freeze them first for one hour & then dip the knife into hot water before cutting them.

Tips On Frying :

Heat the oil thoroughly before adding seasonings or vegetables.
Fry the seasonings until they change color, to get the flavor of seasonings.
If masala sticks to the pan that shows the city of fat included are not enough.
Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
When a count is used in grinding masala, do not fry for a longer time.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle do.

DIETITIAN SRISHTI ARORA's NUTRIVARCITY