1) To reduce bitterness of methi /
fenugreek leaves, soak in water, add ½ tsp of salt for 2 cups of leaves, stir
well, cover and leave it aside for 15 minutes, drain, wash well, it is ready to
use.
2) To peel garlic easily- soak the pods
in hot water for 10-15 minutes covered. Remove the lid, rub with your hand, it
will peel easily. OR you can remove garlic pods separate them, spread about 15-20 on the microwave or microwave-safe plate, micro high for 10-15 seconds, it depends on the power of your microwave and also the voltage, if voltage is low, it may need few more seconds.
3) For crisp lady's finger/ bhindi/ okra- season and
fry for some time, add ½ tsp of dry mango pdr, then add turmeric pdr, chili
pdr, cook it uncovered, once it is 3/4 cooked, add salt, stir well, keep low flame, stir from time to time. OR
If you want to make bhindi with less oil, then I add bhindi, jeera, oil, turmeric pdr, little hing and chili pdr, stir them well, microwave on high covered for 3 minutes, remove, stir and cover for another 3 minutes. Mostly by then if voltage is good, it should be 3/4 cooked, if yes, then add salt, cook now without covering according to how crisp you want.
4) For green chutney to retain its
colour, add 1 tbsp of curd along with coriander leaves, green chilies, raw mango
and salt. It also enhances its taste.
5)For spinach/ palak to retain its green colour, blanch it for a minute, drain and soak in ice cold water to stop the cooking process for 3-4 minutes, drain and use.