It looks like, I sometimes impress people with my amazing speed in the kitchen! On a good day…I can really whip a seven course meal in no time, even for a batch of sudden guests! Well…its not that my counter top is made of some special device…which happen to dish out like an Akshaya Paathiram or anything! Its all about…effective planning. As soon as I procure a week’s supply of groceries. I sort it out, instantly. Let me share my inputs…

• Wash and pat dry the vegetables for at least a week’s supply of goods.
• Cut, dice and slice your vegetables as you please for each and every dish that you have in mind.
• Always use aerated zip lock bags for better air circulation.
• Use glass wares for crushed spices (like ginger garlic paste & mint paste).
• Remember to choose the most perishable goods first, like for example…green leafy vegetables should be on the top of the list!
• Some vegetables are ill suited for storing…its better to avoid storing them. For example cucumber, toamtoes etc.
• Bear in mind, that your refridgerator’s temperature may vary…the top most rack is clode to near freezing temperature and the door shelves are the warmest. So, choose the best spot for each and every item!
• Section and group all the items.  The herbs in the basket, greens, veggies, tubers and roots at different allotted spots! Its gonna be easy to handle.