DO's and DON'Ts -- ABOUT FOOD

DO's

Raw peanuts stay fresh for many months in their shells if stored properly.

Sesame seeds taste best when roasted lightly.

For tender and juicy lamb chunks, always use a tenderiser such as raw papaya or yogurt.

To preserve fresh coconut of the shell, immerse it in  a bowl of salted water and keep in the fridge until next use, to avoid the coconut from getting rancid.

For healthy Indian breads/chappatis/rotis add soya flour to the regular wheat flour to improve its protien and calcium levels.

While making berry jams, avoid preservatives by adding 1 grated granny smith apple. The apple has enough pectin to set the jam.

Preserve any unwanted fresh lemon juice into ice cubes for later use.

While serving fresh fruit juice on a sunny day, freeze 1/4 of the  juice on a ice cube tray, serve both together.

Enjoy a late night coffee with a dash of your favorite liqueur for that added oomph.

While making cocktails/mock tails/drinks, always keep your glassware in the fridge to cool. This way the prepared drinks will remain cool for a longer time.

Similarly while serving hot food, always stack your plates in a warm oven to heat the plates, or simply soak them in hot water until use. In this way the food served will remain hot on the plate for quiet sumtime.

While blanching tomatoes and peaches, make a cross insertion in the tail. It helps to peel easily without damaging the fruit.

To skin roasted peppers/capsicums, place them in a zip lock bag straight from the oven. The steam developed in the bag helps to peel the skin easily.

While preparing the garnishes such as spring onions, coriander, mint or fresh lettuces for later use, soak them in a bowl of cold water and keep in the fridge. This will maintain the crispness of the garnish.

To lessen the stickiness of the okra/bhindi/lady-finger, add half a spoon of raw mango/amchur powder to the dish.
 Always consume warm water during a meal, it helps in digestion.

Encourage the consumption of sweets and desserts made from honey, jaggery, figs, dates and nuts so that less sugar is consumed.

Try alternative methods of cooking like instead of frying, bake, steam or shallow fry wherever possible.
 
Storing food in the freezer- Use a airtight container, since contact with air will lead to loss of moisture and freezer burns. If possible vacuum seal.

While buying packed frozen foods, make sure the pack is not bulging at either ends. Bulging indicates spoilage.

If a dish comes out to be very spicy add a splash of tomato sauce to make it mild.

If the dish comes out to be salty, add few boiled potatoes to balance the flavor.Drop a dollop of yogurt for a richer stew, soup or curry.

To avoid the raisins/sultanas from sticking to the knife while chopping, grease the knife with butter or any kind of fat.

To avoid moisture in table salt, put a handful of raw rice at the bottom of the shaker.

While using nuts in cooking and baking, always flash them quickly in the oven or dry roast on a wok/kadhai. The nuts impart its essential oils when roasted giving a wholesome flavor to the final product.

If you stock lentils for the whole year, then smear them with Castor oil before storing in jars/containers as it keeps insects at bay. Before using wash the lentils with warm water.

While grating cheese, always grease the grater with oil or any kind of fat in order to save a lot of cheese that would normally stick to the grater.

To keep green chillies fresh for long, remove the stem and store.

Thaw/defrost frozen food in the fridge rather than leaving it at room temperature.

DON'Ts

Avoid yeasty, fruity and sour food with milk.

Avoid using solidified fat in your regular cooking.