TIPS FOR YOUR KITCHEN:
From today every Thursday I will be posting tips for your kitchen. Today we will see tips for vegetables and how to boil them and peel them.
1. TOMATO: There are two ways of boiling tomatoes, the first way is when you cutting and boiling tomatoes for curries cut the center part and boil them. This way it will cooked fast. If you are using for any soups or you wanted to peel the skin and cook then take the tomato slightly cut the upper part, make marks on the sides of the tomato into 4/6/8 pieces, boil them for 10mins, after that put them in the ice/cold water then remove the skin it comes easily without any time waste.
2. POTATO: If your making for curries cut into small pieces and then boil them. If your making for paratha, cutlets, etc recipes you have to cut it in the middle don't cut deeply just slide the knife through the potato in the middle then boil for 15mins, put in the cold water, the skin can be removed easily.
3. EGGPLANT (BRINJAL): The basic problem with eggplants is discoloring to avoid this there are many ways the basic way every one uses is putting them in salted water, by doing this way sometimes the curries become little salty, there's another way you can put them water by adding milk in it and also you can put them in lemon water. To peel the skin you need roast them directly on the stove this way you can peel the skin easily and they can be mashed easily even you can make nice chutney with that mashed brinjal.
4. LADIES FINGER: Cutting ladies finger is very big task, after that cleaning the knife is another task. To avoid that here's the easy way before cutting them, take half lemon add salt on it then apply to knife and cut the ladies finger, they will not stick to knife and can be cut easily. If you don't have lemon that's ok cut the ladies finger as you daily then take the knife, rub it with salt on both sides, wash with water, the stickiness will be gone.
5. LEAFY VEGETABLES: Heat the water to high temperature, put the leafy vegetable for 5mins then remove from the hot water, put them in ice/cold water this way the color will not be lost, the curry tastes fresh and yummy.
6. BEETROOT: Boiling beetroot is very tough but when you pressure cook or boil them in hot water it becomes little easy. While boiling take a fork, make holes on it and boil or pressure cook for 10mins. When you want peel the skin make marks on the sides, boil it then put in the ice water and remove the skin it comes out easily.
7. BITTER GOURD: Cooking this is very big task because the taste is bitter and while eating sometimes we get bitterness and cannot be eaten, so here's the solution. Cut the bitter gourd into small pieces then add all spices which you like especially red chilli powder, turmeric, coriander powder, salt, other spices also you can add, mix well with the bitter gourd, put aside for 10mins then remove the excess water from it. Another way is steam cooking is the best way to remove bitterness. You can roast them in the oil until they get crispy by this way also the bitterness is removed.
8. BELL PEPPER (CAPSICUM): Cutting capsicum without getting any seeds is tough so it's made easy. First cut the top and bottom then cut the edges which are connected with it then finally cut into any shape which you like to cook you can make rings, cubes, thin sticks any shape any size. Capsicum is cooked easily in oil, it goes yummy with olive oil and can mix in salads.
There are many vegetables we will discuss in next week. If you found anything useful let me know in the comment section. If you want any hacks or tips don't hesitate to ask me.
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