Cooking Tips from Shashi

Use Lemon juice or any other citrus fruit ingredient to any green vegetable after it is cooked otherwise it will lose its bright green colour (also the vitamin C will help you absorb iron from the green vegetables).

Use a few drops of lemon juice with cauliflower while it is cooking to help retain its white colour

Overcooked vegetables lose most of their nutrients, texture, colour and taste.

Lemon is juicier if it is cooked in warm water for 5 minutes or heated for 1/2 minute in the microwave.

Soak cut pieces of potato or eggplant in lightly salted water to prevent discolouration.

Use some citric fruit juice on fresh cut fruit and in fruit salad to keep fresh colour and texture.

Add a pinch of salt to boiling potatoes to prevent from cracking.