Master the Art of Cutting Fruits and Vegetables

Master the art of cutting vegetables like a pro by learning 20 different cuts, the knives used in the kitchen, and which knife suits each vegetable to save time.

Learn nine common kitchen knives, their uses from peeling to deboning, and essential cutting-board setup with color-coded boards to maintain knife control during vegetable prep.

Learn to peel onions and master multiple cuts, roundels, julienne, Indian and Chinese slices, and various dices, providing a base for Indian and Indo-Chinese dishes.

Master tomato cuts by learning roundels, large and small dices, brunoise, and juliennes, while deseeding and slicing techniques enhance garnishes, salads, curries, and skewers.

Learn seven carrot cuts with a knife—juliennes, brunuva, roundels, slant cut, battern shape, big dices (neerpuva), and chopped dice—and apply them to salads, sambar, poriyal, stocks, and fried rice.

Peel potatoes with a good peeler and soak cut pieces in water to prevent discoloration from starch. Master roundels, julienne, wedges, dice, and batten shapes for fries and Indian dishes.

Learn to prep cucumbers by peeling, trimming ends, and choosing partial or full peel, then cut into roundels, slant slices, juliennes, brunoise, dice, and cubes for salads and raithas.

Learn to cut okra, or ladies finger, into four cuts—roundels, thin slices, slant cuts, and dice—for South Indian dishes like puli kuzhambu and sambar, plus mundi, kootu, and chips.

Learn to prep cauliflower by removing leaves and stem, then cut into small and big florets. Use a broad blade to chop finely for curries, mixed vegetables, or cutlets.

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Master garlic, ginger, and green chili prep by learning slicing, chopping, julienning, slitting, and seed removal techniques for fast, versatile kitchen use.

Learn to cut lemon into roundels, wedges (seeded or seedless), and dice. Use roundels to garnish mocktails and cocktails, seedless wedges to squeeze into dishes, and dice for pickles.

Learn to cut brinjal, or eggplant, into wedges, dices, slices, and slitted pieces. Soak in water to prevent discoloration and apply cuts to dishes like sambar and briyani.

Master mushroom cutting on a stable board with a firm grip, remove stems for stuffing, and apply five cuts—quarters, chopped, stem-in quarters, sliced, and whole mushrooms—for curries and continental dishes.

Learn to cut cabbage efficiently with a broad blade knife, removing outer layers and stem, then master julienne, brunoise, and macedon big dice for Indo-Chinese, Chinese, and South Indian dishes.

Master how to cut spring onions into three parts—remove the root, use the base for sauteing, the middle for fried rice and noodles, and the end for garnishing.

Learn to cut bell peppers into dice and julienne, remove seeds, and use tricolor peppers for colorful garnishes, with tips for fine and thick juliennes and uses in curries.

Learn to finely chop cilantro and mint leaves using a rolling chop, remove stems, hold bunch with two fingers, wash after chopping, and wrap in tissue to keep greens fresh.

Learn to cut baby corn into three varieties—diamond shapes, 1x2, and 1x4 pieces—for indo-chinese preparations such as baby corn manchurian, and for pakoras, chips, and soups.

Learn to prepare bottle gourd by peeling with a bread or chef's knife, removing seeds, and cutting into small, medium, or large dice for various Indian curries and dishes.

Learn to cut French beans with a utility knife, remove stock, head, and tail, and four cuts—chopped, small dice, one-centimeter, and diamond cut—for fried rice, briyani, avial, noodles, and curries.