If you need just one boiled potato for a chaat, sandwich or poha, cut it in half. Place in a microwave-safe box or bowl with a lid with 2 tablespoons of water, cut side facing up. Microwave on high for 4-5 minutes (depending on size). Cool for 2 minutes, peel and use.
While preparing green chutney (mint and coriander), add a pinch of turmeric powder and lemon juice to retain the bright green color.
To ensure pickles last longer, always use a clean, dry spoon, or better still, heat the spoon over a flame before using it to dip into the bottle.
In spinach based curries like palak paneer, to retain the bright green color, blanch spinach leaves in boiling water in refresh in cold water before pureeing.
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