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  • Category: Cooking Queries

    How to cook green vegetables?

    Interested in cooking green vegetables? Searching for details of cooking? Find suggestions from experts in response to your queries.

    A lot of techniques are there in cooking the vegetables but,
    1.What type of cooking is good for the vegetables?
    2.What is the time required for cook the vegetables?
    3.To gain the nutrition value to the vegetables what are the requirements?
    While cooking lot of things should be considered to cook the vegetables: what are those?
  • Answers

    7 Answers found.
  • This a very good query and it very important also to know about it. Actually cooking is also similar to art. Cooking should always be done in interest. Now coming to your query.
    1) Always buy leafy vegetables. Which is rich of all vitamin's. Buy consuming regular leaf vegetables in our food we have less risk of cholesterol, vision problem, kidney problems and even bladder problem.
    2) Always wash the vegetable and then cut. Don't cut and wash the vegetables all the nutrients will be washed off.
    3) When your cooking pour more water to vegetables to cook fast and then don't drain the remaining water.
    4) While cooking cook in cooker or in a pan with lid closed. Don't ever do open cooking where all your vegetables nutrients will be vaporized.
    5) Don't ever buy vegetables which are grown artificially or powdered i.e off season vegetables.
    6) Don't refrigerate the vegetables for more than a week. Its good if you use by 2 - 3 days.
    7) Once cooked don't heat it every time. Just Luke warm it.
    Hope these tips must have helped you.

  • Cooking need not be equated to the activities done in a science lab. Cooking is related to taste, appearance and usefulness of the ingredients to us.
    So cooking is mostly about experience, tradition, taste and some stimulus or appeal factors like colour and smell. These may vary from person to person also.

    However, there are some general tips which are seen practised in the kitchen.
    1. Leafy vegetables and many green vegetables have some water content in them if they are fresh. Cooking them do not need pouring of more water if you want them to be solid or semi solid. From experience, we may not add even a drop of water, or sprinkle a few drops or for some items add very little water. Some vegetables can be cooked in steam also.
    Some vegetables can be cooked under pressure in cookers.
    If we consume a variety of vegetables along with other items like grains, fats, proteins etc in whatever source, and consume sufficient quantities we get needed nutrients usually. So we need not much bother about the way we cook unless we totally vary from the traditional and time tested methods we are familiar and habituated.

    However, the prime point is we have to cook hygienically, after cleaning the vegetables and physically ensuring that there are no pests or insects, and the item is not decayed or rotten. It should be washed thoroughly before cooking.
    It is good and preferable if we can get vegetables grown without any chemical manure or chemical pesticides. However, as it is not much practical we have to take precautions of repeated washing, removing the skin and shells etc.
    Cooking time also varies depending on how you want the cooked item-mashed, coarse, liquefied, solid,semi-solid etc. It also depends on the method of cooking and ovens. It needs experience by trial and error and customisation.

    Generally, if vegetables are cooked in a closed vessel and at optimum temperature and pressure, and the cooking water is not thrown out, nutrients will not be lost.
    Cooking, after all, is not just for nutrition or filling stomach, it is for the tongue taste also.

  • Green vegetables are to be cooked cautiously otherwise most of their nutrients will be lost in cooking.

    It is advisable to cut them in bigger pieces because after cooking they will eventually be in small size.

    Generally these are to cooked in pressure cooker in small quantity of water for one whistle time only. For example for 250 gram of spinach sprinkling a little water or adding 1/4 cup of water will suffice.

    To make it tasty you can saute it in little oil and spices of your taste.

    If you want to cook them in open pans then you can beforehand saute them in oil and spices and cook for 10-12 minutes.

    For cobination cooking as other type of vegetables will take longer cooking time it is advisable to cook the green vegetable separately and afterwards mix in the main vegetable.

    Knowledge is power.

  • In order to retain the nutrition value of the green - vegetables, it would be always better to cook them in a pressure - cooker and in that way, we can reduce the cooking time of the the vegetables and most of nutritional contents remain in tact. However, the following care should be taken prior to preparation-
    1) The vegetable to be used for preparation should be thoroughly washed in order to expel the foreign particles and some contaminations associated with it.
    2) Care is to be taken to use fresh green vegetables such as bins, carrots spinach and leafy vegetables in order to get maximum nutrients.
    3) Excess oil and spices should be avoided because these being harmful if used in excess.
    4) Take a little more water and in that way, you can enjoy the same as soup as well.
    5) The green vegetables should not be over cooked so that the essential nutrients are lost.
    6) You can add Olive - oil in place of ordinary - oils in order to include omega fatty - acid.
    7) In order to get maximum benefits of green vegetables, we should select two or three in combination such as bins, Spinach, tomatoes so as to make the recipe tasty and healthy.

  • Cooking of vegetables is not common to all vegetables. It varies from one to other. There are some vegetable you cook in pressure cookerby adding some water. Some vegetable can be cooked without any addition of water. Leafy vegetables can be combined with doll. Some will mix onion paste and mischipaste with vegetable.some will mix masala powder. Some will eat just cooked. some will make it fry. But in all this types the important factor is hygienic conditions. The vegetables from our kitchen garden which are organically grown are very good for food. If they are from fields they may use lot of pesticides for better yields. So we have wash them very carefully with water. It is better to wash with less water for more number of times rather than with lot of water once or twice.
    Then cut them into pieces. The size of the piece again depends on the variety of vegetable. Then they canbe boiled and cooked. After completing the cooking you can mix that with onion and mirchi paste and some salt. Too much paste will give lot of hotness. So add as less as possible. It is not advisable to make fry and eat. Some vegetables you can eat raw and they are very tasty.

    always confident

  • Green vegetable can be cooked in many ways as per the practices in their respective homes and as a cue got from others. What I suggest that green vegetables should not be over cooked by taking the help of cooker. Normally people would have daal and green vegetable mixed and put in the cooker to cook fast. That would take away the nutrition value. Cooking directly with minimum heat of the gas stove will bring greater cooking experience and the green vegetable also tastes good. Instead of adding masala, just adding the turmeric, mirchi and salt would bring the natural taste of green vegetable like palak.

    K Mohan
    'Idhuvum Kadandhu Pogum "
    Even this challenging situation would ease

  • Never buy green leafy vegetables during the monsoon or rainy season. This is the time when garden worms are most active and lay eggs on the underside of the leaves. Sometimes the eggs and larvae are so minute and well camouflaged that you do not see them. Ingested they grow within the stomach and intestines since they are parasitic.

    Moreover, most people have advocated organic veggies; remember they are more prone to infestations. Chemical fertilisers are more powerful in destroying pests. Veggies grown in an organic medium are always pest infested.

    Green veggies may be incorporated into your diet in different ways – not just as a side-dish to go with rice and or roti. Since it is nutrition that you are looking for; you can try some of the things that I do with green leafy veggies.

    Also, soak the greens in salted water or in water with a bit of potassium permanganate or even vinegar, to drive out the worms. Wash the greens under running water and check for eggs and worms on the underside of the leaves.

    Always store greens wrapped in newspaper, in the refrigerator. They remain fresher longer.

    Cook them covered, as they let out a lot of water, and most of the nutrients evaporate with it.

    1. Finely chop or puree greens and add to 'atta'. You get nutritious chapatis, parathas and puris. You can add a bit of spice to make them taste better. Cumin (jeera) powder, red chilli powder and a bit of salt will do
    2. Finely chop and add to rice to make coloured rice. You can add other veggies and turn it into a pulao
    3. Chop and add to koftas, cutlets, vadas or pakoras
    4. Make a soup using greens
    5. Cook greens with meat, if you are a meat eater
    6. Instead of making a regular tomato based red curry or cashew based white curry use pureed 'palak' greens as the base for a 'kofta' curry
    7. Add them to dal
    8. Combine greens- for instance 'palak' and 'methi' taste yum together

    "A love affair with knowledge will never end in heartbreak." -Michael Garrett Marino

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