Indian people relish eating different types of cuisines and food. The common vegetables used in making these dishes include potato, onion, carrot, cabbage, raddish and garlic. These are seasonal vegetables therefore these are not available all round the year. In spite of this fact these vegetables are used or consumed throughout the year. Many techniques and methods are used to preserve these vegetables like
dehydration, refrigeration or by placing them in cold storage. These processes help in keeping these vegetables fresh and healthy for a longer period of time. For example, if a person wants to have Matar Paneer' in the month of June then he can use packets of frozen peas available in the market. Many people don't have time to even chop vegetables for cooking food. Their busy life and work makes them tired and lazy, therefore they want everything readymade. Many manufacturers have realized this fact and have started producing dehydrated food items say, vegetables like garlic and onions which are used as the preliminary food items in frying or making curries. These are also used extensively for making different non-vegetarian dishes. Onions are also dehydrated in various forms like toasted ring, toasted chops, toasted kibbles and toasted granules. Manufacturers assure that there are no adulterants or contaminants in the dehydrated vegetables. There should be no artificial coloring on these vegetables as it will reduce the nutritive value of the product.
Potato is another commonly used vegetable in Indian recipes. These originated in Andes region few centuries back. There regular supply is ensured by keeping them in cold ware houses. It is used widely in making different dishes. It is a source of different kinds of
minerals and vitamins. Starch is the major carbohydrate found in potato. Therefore manufacturers have also decided to sell Dehydrated Potatoes in the market. Many manufacturers use a chemical called bleach to make them more attractive and appealing to the customers. These include all the varieties of potatoes. These are first peeled off with the help of food processor and then sliced by using a slicer into round shape around 1/5 inches thick. Then it is soaked into a big pot with boiling water and salt added in it. It should be blanched for minimum 8 minutes. Till the time it is being blanched another pot containing chilled ice water should be kept ready. After proper blanching, potatoes should be plunged into chilled water for minimum 15 minutes. Now these potatoes are dried using paper towels. These are then packed in air tight packets so that their nutrition and freshness is sealed.
