Cooking Tips

	You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen.
	Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor.
	To keep a bowl steady while you mix or whip ingredients, place it on a dampened cloth.
	The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on. I rise my Idli - dosa, khaman batter, Naan , kulcha and bhatura dough by this method.
	While cooking OR baking something in the oven, every time you open the oven door to check something, the temperature drops about 25 degrees.
	Never use metal containers, foil, or dishes with metal trim in the microwave.
	Don't plug too many appliances into the same outlet.
	Use unbreakable bowls and utensils for cooking.
	While cooking on the stove, make sure all pot handles are away from the edge of the stove.
	Do not wear loose clothing when cooking and if you get any spills clear them from the clothes by cleaning up right away.
	Red bell peppers, which are fully ripe bell peppers, not only add a splash of vivid color, but a greater source of vitamin A than green or yellow peppers. They are also an excellent source of vitamin C.
	Don't freeze cabbage, lettuce, or other raw leafy greens, cucumbers, or radishes - they'll be mushy when thawed.
	To seed a tomato before chopping, cut tomato in half crosswise and gently squeeze each half to remove seeds and extra juice.
	Lettuce will keep longer if you store them in paper bags instead of cellophane.
	When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.
	You should not cook mushrooms in aluminum pans because the mushrooms will darken.
	Do not overcook the Green Leafy Vegetables as they lose their color.
	Capsicum - Remember fresh ones have a taut shiny skin. Stale ones have wrinkles and may show soft patches of discoloration.
	Cucumbers: These should be firm, with the skins taut and shiny. Stale ones are flabby when touched.
	Brinjal - Before purchasing see this should be firm but not hard. It should have a full, shiny and unwrinkled skin.
	Carrots- Always remember they should be firm and free from blemishes. There could not be any soft patches. Buy young carrots.
	Cauliflower - Always remember a fresh flower has a firm, compact head surrounded by fresh green leaves. The outer leaves are yellow on a stale one. If they have been removed, look at the flower. Do not buy it, if it appears to be loose and soft.
	Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them.
	Add a large piece of stale bread to the vessel in which green leafy vegetables are cooking so as they don't take on unpleasant flavors or unpleasant odors during cooking.
	Beetroot - These should be firm and free from blemishes.
	Turnips: Young ones are the best. Discard very large ones.
	Radishes: Buy firm, bright, well-shaped ones. The smaller the radishes are, the better they will taste.
	Wrap celery in aluminum foil when putting in the refrigerator it will remain for weeks.
	Potatoes should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling as they have thinner skins and are firmer.
	Vegetable Storage - Purchase storage bags with air vents.
	Cutlets out of leftover vegetables - For best results use cabbage or cauliflower. Boil, peel and mash potatoes with salt, chopped green chilies, & coriander leaves . Add the spices & mix with the vegetable. Take small portions and roll into round balls.
	Leafy Vegetables lost its crunch? Don't panic just cut the stem off and separate the stalks. Place vegetables in a deep vessel filled with cold water and stir in 3/4 cup granulated sugar. Keep them soaked for 4 to 5 hours. Drain well and then refrigerate.
	Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.
	Lettuce - Before purchasing remember that the discolored leaves show that the lettuce is in a poor condition. Even after removing the skin it won't taste good so always go for the greens.
	Celery: Always look at the color of the small leaves. If these are yellow and browning, the celery is probably stale. The sticks should be firm and crisp with a number of inner ones showing a good heart.
	Selecting Cabbage- Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes.
	Peeling vegetables - Place a plastic bag near the counter and keep the mouth of the bag open so that you peel the veggies directly into them and then throw the peels away without creating a mess.
	Purchasing Spinach - Choose leaves that are crisp and have dark green with a nice fresh fragrance. Avoid those that are limp, damaged, or spotted.
	Selecting Green Beans - Choose slender beans that are crisp, bright-colored, and free of blemishes.
	Cilantro - When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves.
	Do not use wooden utensils when making any dish mixing saffron as Wooden utensils tend to absorb saffron easily.
	Onion : They Should look dry and bright and be firm. Damp, soft onions are usually rotten at the center.
	To remove bitterness from karela Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour, before cooking.
	Slice root vegetables and shred green ones. Break cauliflower into sprigs. They cook more quickly this way.
	While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white.
	Banana - After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.