Do you always fancy the art of cutting beautiful and perfect julienne? Well here is a perfect guide for all of you! A perfect video where you'll witness the most easy and perfect way to julienne. So with The Bombay Chef – Varun Inamdar learn how to julienne vegetables only on Rajshri Food. <br /> <br />Requirements <br />Knife <br />Carrots <br />Capsicum/Bell Pepper <br />Beetroot <br />Ginger <br /> <br />Method <br />Carrots <br />- Peel the washed carrot. <br />- Take off the top and bottom of the carrot. <br />- Cut carrot into approximately 5 cms long and slice the base of carrot. <br />- Hold the carrot very firmly and slice off the carrot. <br />- Stack the carrot slices, run the knife and cut it into thin slices. <br /> <br />Ginger <br />- Peel off the ginger. <br />- Slice the base, rest the ginger on the board and start slicing. <br />- Stack the ginger slices, change the angle and continue cutting into thin slices. <br /> <br />Capsicum/Bell Pepper <br />- Rest it on a back with firm grip and slice through the center. <br />- Cut the capsicum into 4 quarters. <br />- Take of the membrane of capsicum. <br />- Turn the side of capsicum and continue slicing from the sides. <br /> <br />Beetroot <br />- Start peeling the beetroot. <br />- Slice off the top and the bottom of the beetroot. <br />- Slice little on the side and rest it on the cutting board. <br />- Slice beetroot very thinly. <br />- Stack up the sliced beetroot and start slicing again.
