Tips for Storing and Chopping

• Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
• Keep coriander leaves in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.
• After peeling the onion skin, cut in half and soak in water for about 10 minutes before cutting to avoid tears.
• Peel vegetable skin as thin as possible to preserve the minerals and vitamins.
• Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• Soak potatoes and eggplant after cutting, to avoid oxidation which dis colours them.
• If you boil vegetables in water, do not throw the water use it for the sambar or rasam you prepare.
• 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.
• Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• Wrap the fruits and vegetables in paper before refrigerating to keep them fresh for long.
• Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
• Keep rice flour and basin in a polythene cover in refrigerator when you want them stored for a long time.
• Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
• A bay leaf added to the flour container will keep the flour free from moisture.
• To peel garlic flakes easily, wash and soak them in cold water for about an hour.
• Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.