Kitchen hacks from Chef Sanjeev Kapoor for stress-free cooking

Lockdown has
forced us to experiment with cooking and for all those who have just started
with it, no two days are similar. While some turn out to be great, others are
complete disaster and worth forgetting.

If you too
are having one of those bad kitchen days, here are some quick hacks by Chef
Sanjeev Kapoor to make cooking a fun experience. From frying some crispy puris
to retaining colour of green vegetables, check out these tips and tricks.

For increasing shelf life of ginger
garlic paste:

Ginger
garlic paste is one of basic ingredient we use in our food. Here’s a quick tip
the chef suggested: To increase the shelf life of ginger garlic paste, add some
salt and oil immediately after grinding it.

For making crispy puris:

According to
Chef, you should add a tablespoon of semolina or rava to whole wheat flour to
get crispy puris.

On retaining the colour of green
vegetables:

The trick is
– one should never cover green vegetables while cooking them. It turns their
bright colour to pale green.

On preventing mushrooms from turning
soggy:

Mushrooms
tend to absorb water, so you don’t need to wash them. Clean with a damp cloth
instead so that the dish does not turn out soggy.

On keeping coconut fresh:

Coconut can
be scraped in advance and frozen in batches. Take it out 10-15 minutes before
and use it as and when required.

On enhancing the shelf life of sugar:

Add 4-5
cloves in the sugar.

Interesting?