Indian cooking tips

Indian cooking tips

Indian food or Indian food is the name of many meals within the state, all regions of India. Just as everything in India is many and varied, Indian food is also diverse. The diet of east, west, north and south India is very different from each other. Indian food has influence of many elements, it gives Indian food its unique and unique form. Indian cooking tips differ from those of Indian food. Puran puri or dal baati, tandoori roti or shahi pulao, Punjabi food or Marwari food is a specialty of Indian food and for this reason today Indian restaurants are found in all the big countries of the world which are extremely popular. Foreign people often prefer to go to Indian eateries for food on weekends or holidays, cooking delicious food is an art, which is why it is called cooking in Indian culture. Indian food is a confluence of different types of culinary arts due to Indian cooking tips. This includes Punjabi food, Marwari food, South Indian food etc.

If you are fond of Indian food and like to eat Indian cuisine at home, here are some general tips and tricks:

Tips for Indian cooking

  • To make 1 cup of lentils, add at least 2-3 cups of water, depending on the type of lentils.
  • Soak whole dal and other lentils for one hour before cooking.
  • Always add warm water to the gravy to enhance the taste.
  • To make dough for soft chapatis, add some warm water and then hot milk and knead the dough. Let it rest for 15 minutes before rolling it to the chapatis. To make round chapatis, keep rolling the rolled dough while rolling it out.
  • To make kachori or kulcha, add 1 tablespoon of hot oil to the flour.
  • To avoid burning, always use heavy-bottomed vessels to make desserts.
  • Make desserts with full cream milk to get a thick creamy texture.
  • Whenever yogurt is to be added to the masala, it should be beaten well and added slowly.
  • Next day chop some extra vegetables for stir fry.
  • Use leftover lentil water to make rasam or sambar.
  • To prepare the kheer, use the deepest bottomed pot you have to make sure it does not boil.
  • To prevent the rice from becoming sticky, add a little oil to it before cooking. A few drops of lemon also make tricks and the grains separate beautifully when cooked.
  • Never use water in which vegetables are cooked in gravy, soup, rasam or columbu.
  • Onions and spices are fried in the cooker’s body, raw vegetables are added with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps reduce our cooking time, the use of utensils and nutrients is also preserved.
  • If poppy is used in grinding, soak it in warm water for 10 to 15 minutes, if you are grinding it in a mixie.
  • When boiling the milk, always add some water at the base of the pot to avoid sticking to the bottom of the milk.
  • Add a spoon. Homemade paste of garlic, ginger or green chilli for hot oil, with salt to maintain it longer and taste fresh.
  • Add a few drops of a teaspoon of lemon oil to the rice before boiling to separate each grain.
  • Never use the water in which vegetables are cooked in gravy or soup.
  • Put tomatoes in a large bowl and cover with boiling water and leave it for about 5 minutes. Take them out one by one, piercing them with a sharp knife, the skin will peel off easily.
  • Immediately after boiling the noodles put them in normal cold water to separate them.
  • If you forget to soak gram / kidney beans overnight. Just soak chana / rajma in boiling water for one hour before cooking.
  • Curd in winter – Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
  • Potatoes soaked in salt water for 20 minutes will bake more quickly.
  • Roasting is a dry heat method of cooking – it does not use water. As a result of the process of roasting, the taste of roasting increases further. As the surface of the meat breaks, and its juices and fats turn brown and down to the surface of the hot roasting pan, it adds to the flavor of the meat.

Tips for Gravies

  • Always use ghee or vegetable oil with or instead of oil, which gives the gravy a good taste. If oil alone is used, it is not easily separated from the ground mixture, as ghee separates from it.
  • Fry the ground spices in a low flame, so that it retains its color and flavor.
  • A little plain sugar or caramelized sugar in the gravy makes it tasty.
  • When tomatoes are not in season, tomato ketchup or sauce can be used successfully in gravy.
  • Always use ripe red tomatoes to retain color in the gravy. Leave any green area, if any.
  • For tomato-based gravy, always use only ripe red tomatoes to preserve the bright red color of the fruit. Discard the green parts before purifying the tomatoes. Always fry the spices on low heat to ensure that the flavor is enhanced. The quality of spices and spices can make or break gravy.
  • Good quality chilli and chilli powder also give color to the gravy. As far as possible sib is an attempt to use long red chillies. Dry it in the sun for a few days and make powder at home. Always tastes good in coarse powder gravy and pickle.
  • When using ginger and garlic paste in curry, always use garlic in 60% ratio and 40% of ginger as ginger is very strong and can make your dish tart and tart.

Tips on Fry

  • Heat the oil well before seasoning or adding vegetables.
  • Fry the seasonings until they change color to give a full flavor of seasoning.
  • If the spice sticks to the pan that contains the amount of fat, it is not enough.
  • When making pakoras, add a little hot oil and 1/2 tsp baking soda to the batter.
  • When coconut is used in grinding spices, do not fry for long.
  • If you are making potato patties or tikkis, always make sure the potatoes are boiled well in advance and refrigerated before using them. It would be better if they could be refrigerated for a short time. This helps the starch in the potato freeze and the tikki will not melt.
  • Smoke mustard oil before preparing vegetables etc. Heat up to a point, until a light white smoke comes out of it. This will remove the power from the oil.
  • Poori can be rolled and placed between a well-rotted wet muslin cloth for at least an hour before being fried and served before serving.
  • To make the poor more crisp, add a little rice flour to the wheat flour while kneading.
  • Pakoras will become crisp if a little corn flour is added to the gram flour while preparing the batter.
  • Heat a non-stick pan and add a little more butter than usual. Now beat the eggs and stir vigorously (even while frying) with a fork. This way more air goes into your omelette, making it light and fluffy. Fry till then and serve hot.
  • Sprinkle a small amount of salt in the frying pan before frying the bacon. That way it will not splash out at all.
  • When the meat is brown in fat, choose a large, dark pan. This will enable you to fry quickly, without splitting the stove with fat and meat juices.

Common methods of non-vegetarian cooking

  • When you cook chicken or meat, you must first cook at high heat to seal the juice and then reduce the heat and cook until tender
  • If you want to store the fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a splash of vinegar, and then freeze. It will stay fresh.
  • Do not eat salted meat before cooking it. Salt excretes the juice and prevents browning. Instead, salted meat is halved during cooking, then tastes when meat is done and adjust salt as needed.
  • Very easy to cut or slice partially frozen meat.
  • Hamburger cooking can take hell for a long time. To cook them a little faster, you can make a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear after doing the burger.
  • Allow the meat to stand at room temperature for 1 hour before cooking: it will cook more quickly, evenly brown, and pan-fried less stick.
  • To help keep the meat moist during a long grill or barbecue, put a pan of water close to the fire, but away from the meat.
  • To coat the chicken evenly, you can place spices or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
  • For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
  • To prevent bacon from curling, dip the strips in cold water before cooking.
  • Sprinkle a small amount of salt in the frying pan before frying the bacon. That way it will not splash out at all.
  • To make sure the sausages retain their shape, put them in cold water, bring to a boil and then immediately drain and fry in a grill or saucepan.
  • When you cook chicken or meat, you must first cook at high heat to seal the juice and then reduce the heat and cook until tender.
  • To keep the kebabs from hardening and chewing, marinate them for a long time and avoid cooking them.
  • To get rid of the prawn smell, add salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and other types of seafood.

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