Indian Cooking Tips

 

  • When coconut is used in grinding masala, do not fry for a longer time.
  • Smoke Mustard oil first before using for preparing vegetables etc by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
  • Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
  • To make pooris more crispy add a little rice flour to the wheat flour while kneading.
  • Pakoras will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
  •  When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.
  • While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
  • Soak whole pulses overnight and other dhals for one hour before cooking.
  • Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
  • Use the leftover dhal water to make rasam or sambar.
  • Never discard water in which vegetables are cooked, use it in sauces, soups, rasam or kolumbu.
  • If poppy seeds are used in grinding, soak in hot water for 10 to 15 minutes.
  • Keep some extra dough in fridge to make chapatis for breakfast.
  • Use leftover sukhi dhal to make stuffed paratha.