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.

• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

• 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 .This 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 .The 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.

• Wrap the fruits and vegetables in newspaper 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.