Grandma tips on cutting and peeling the vegetables

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.

Remove the outer leaves and husks from the corn. Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

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.