This document discusses various cuts and preparations of vegetables used for cooking. It provides descriptions of over 20 common vegetable cuts like julienne, brunoise, paysanne, and chiffonade. It also describes traditional preparations for specific South Asian vegetables like okra, brinjal, bitter gourd, jackfruit, and lotus root that involve particular cuts to allow for stuffing or other cooking methods. The goal is to understand how different cuts impact texture, taste, and cooking applications of vegetables.
2. Vegetables are cut into various size and shapes for
various cooking purpose s, creating different
textures, tastes and mouth feel. Different cuts
would differently from one to another all of them
will create a different flavour.
24. Trim from head and tail and slit open lengthwise
without cutting through.
Stuffed okra as in aamchoor masala bhindi.
25. Slit into four, keeping the stem intact.
Stuffed brinjals/ bharwan masala baingan.
26. Scrap the bitter ground and keep scraping for
stuffing, slit open without cutting and remove seeds
and inner flesh.
Stuffed bitter ground/ bharwan karela.
27. Cut into quarters, remove the skin not washing too
much, remove the center pith.
Used for kofta, curries, biryani.
28. String the drumsticks and cut into batons.
Used for sambhar.
29. Peel the banana flower to obtain small flowerets.
Remove the hard woody inside the flowers.
Used for stir fries/ kofta.
30. Peel the white pith and cut into desired shapes.
Used for curries.
31. Slit the chilli lengthwise, taking care not to cut
through.
Used for stuffed peppers, pakoras.
32. Peel and wash very well ensure that it is free from
mud. Cut into one inch chunks.
Used for curries/ kofta.