Tips for Kitchen

I store in these ways

Coriander and Mint - wash, dry a bit and leaves are cut and stored in a plastic box which has enough ventilation .
When in a country where availability was a problem. i would just roll them into a butter paper and put it in the freezer. when you need just slice a bit you need and remove the butter paper.

Curry leaves - pluck , wash, dry on a paper and store in a ziploc pouch or freeze them (when in aroad)

Palak - wash, grind to a paste and pour them in ice tray. after a day remove the cubes and store them in ziploc

Green chillies - I store chillies in a paper bag... they stay longer if your topple off the stem from them... ( i dont rememebr the exact word now.. pls make do with stem)

Lemons - I buy 10 at a time. I store them in a airtight glass bottle with a pinch of rock salt at the bottom to absorb any moisture if it enters. this way they stay fresh for about 10 days

Beans/cauliflower/french and cluster beans - when in a country where it wasnt avaible all around the year... I would chop them fine... boil in hot water once and store in small (one serve ) zip loc pouches.

Brinjal - Cant be stored really long they dont rot but get soggy or dheela ....No clue how to store other than the bharta from. The big brinajal is roasted on fire. remove the skin and the pulp can be stored in pouches for almost 2 months.. please do add a pinch of salt in it.

An apple in a group of potatoes.. keeps potatoes fresh and vice versa...

storing onions and potatoes is a bad idea.

Bananas should always be hung on to a hook to store them longer....i have a banana hanger which is like a boon.

When you have loads of tomatoes.. Puree them and pour in a ice tray and then store them in pouches.

Coconut Ladoos: Take desicated coconut, just stir it in a pan for 2 to 3 minutes and add milkmade into it to made a soft dough. just take a bit and make round ladoos out of it and just roll over them on desicated coconut placed in a plate. And enjoy....

Ghee preparation at home
collect( Malai) milk cream ( which comes as a layer when we boil & cool the milk)
put that cream along with some cold water in a mixer & blend it till the butter separates with the liquid............
take out that butter
put that butter in a wok( Kadahi) on a med flame
stir it So that the mix dont catch the bottom
after some time the ghee will be separated

Ghee preparation at home
collect( Malai) milk cream ( which comes as a layer when we boil & cool the milk)
put that cream along with some cold water in a mixer & blend it till the butter separates with the liquid............
take out that butter
put that butter in a wok( Kadahi) on a med flame
stir it So that the mix dont catch the bottom
after some time the ghee will be separated

Paneer ...
I really liked the "heritage ( @Fresh )" one, but the one outlet near my house closed down. There is one "Milky mist" which is less rubbery.
i always make at home..soft and fresh..
milky mist is good. nilgiris paneer is like rubber i guess.
when u use these milky mist or nandini paneer etc.... try using it this way-
soak paneer slab in water till it comes to room temperature. cut into desired size. boil some water and put these cubes in it. switch off gas after 1 or 2 boils and let the paneer be soaked for some time. strain and use.

paneer wll become very soft.
i also do the same as mitu said.. saok in hot water for few mts.. it keeps the paneer fresh and soft for a longer time...
Even I'm happy with milky mist.

But i tried putting in hotwater like hema said....but after that while cutting the paneer it's too soft & it breaks down.am unable 2 get proper pieces...

any tips on this?
@revathy,
as i said cut paneer into desired shape before boiling.

Tips while buying veggies:

Bhindhi.. check the tips,.. if you can break them easily like poppingoff then they are tender good ones to cook

Beans - cut the tip and pull it out... if there is a string pulling out of the sides which means they are not tender... looks for a healthy snap .... and sweetness.

Cucumber - they shud be firm.

Carrot - lesser the hair sweeter they are (squirms at the way but didnf find words!!)

Beetroots , holds the same ... avoid elongated beets, usually buy ones with the shoots on....

Cabbage = round and firm, the leaves should be crisp.. do not buy if there are marks.

Caufliflowers should be creamywhite... the buds should be in near clusters not separated...spotted shud be avoided...

Radish goes exactly like carrots, lesser cracks, few roots .. no growth cracks.

Brinjal - tiny tender ones are good.. The skin shud have luster and no spots... pinch , if the skin comes back immeidately it is fine... if the dent remains then it is old and will be bitter inside (usually with loads of seeds too)

Onions = always buy the ones which are dry and have papery skin.They shud have no smell.. if they give out smell then they are cut an dmoist inside.... dont buy them.

Garlic... always look for plump, with shiny skin.. closlely held cloves.

Capsicum : Look for firm ones, skin shiny and smooth without any blots or marks or wrinkles....

Potatoes :
Choose old potatoes for our indian kind of sabjis and new potatoes for salads and boiling .

do not buy the ones which have a green discolouration they will be bitter.
Green peas is one which we get carried away when we see fresh ones Look for the ones which are smooth, velvety and very frim. If they are whitish peel or empty room in the pods do not buy.


Tomatoes = try the local ones as much as possible , coz the taste which the hybrid ones have is suitable for salads not for the traditional Indian cooking. store with the stem on , it stays long...

Check for the fresh aroma of the stems if you want the best ones.

Lauki or related vegetables - again like cucumbers, it shud be smooth, firm and with bruisless skin.

Coconut : shake it to find a watery sound .. do not buy if the tip (three dots called eyes) are watery, mouldy or smelling. If there is a solidish (stone) like sound when you move it is almsot copra rather than coconut.
Fruits
Apple : Colour ( in India I wud go for kashmir washington apples), firm to touch... do not buy soft ones.... ooty apples are very juicy but kind of deliciously sour...

Bananas : Yellow , firm, without spots and bruises (some varieites shud have spots to findout if they are ripe ..) do not store in refrigerator or in a bowl. Bananas stay longer when hung to a hook.

For cantaloupes - best guide is the aroma , second is the colour... yellow skin or creamy white ones are the best.

Watermelon - look for small ones with symmetrical shape.

papaya - shud be orangish yellow and the skin gets slightly dented when pressed, this is ripe to eat

oranges - skin shud not be rough.. or empty. firm ones usually juicy ones give an aroma.

MANGOES: yum the ones i am enjoying now... shud be solid... but not very soft skin. the scale of colouring varies with variety.. usally one with brown or black specks are ripe.

Lemon : should be firm , glossy and heavy for its size... if they are light then probably are ready to be dehydrated.

when u use these milky mist or nandini paneer etc.... try using it this way-
soak paneer slab in water till it comes to room temperature. cut into desired size. boil some water and put these cubes in it. switch off gas after 1 or 2 boils and let the paneer be soaked for some time. strain and use.

paneer wll become very soft.

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