TIT-BITS

Tips and Tricks, Trivia and Tit-bits :

  • Indian cooking mostly has ‘Tadka’ i.e. tempering, sauteing spices i.e. bhunana, frying i.e. ‘talna’, and steaming i.e ‘dum’.
  • Indian veggies have mostly a common ‘Tadka’ (tempering) , starting out with  oil, mustard seeds, cumin seeds, hing(asafoetida), turmeric powder, vegetable, salt and red chilli powder. Just a few ingredients here and there and you will have a different taste every single time!
  • In the USA, you can find almost each and everything in the Indian stores, so if you think you don’t have it just get it from one!
  • Spices are a major necessity in Indian food, and they have magical healing powers too!
  • Adding a tablespoon of water to the spices will ensure they won’t burn easily unless you leave them on high heat!
  • As salt and pepper are to Italian cooking, ginger garlic paste is to Indian cooking.
  • Washing, drying and chopping vegetables as soon as you get them and separating them in packets will help you in cooking faster. Especially chopped onions, chopped cabbage, chopped beans, are okay to be stored but the vegetables that get oxidized quickly should be used only when needed like potatoes or eggplants.
  • Generally Indian rice dishes are cooked using Basmati or any other long grain rice. Indians hardly use any other rice for their rice delicacies except for daily cooking.
  • While frying onions you can add a pinch of salt, helps in frying them quickly.
  • To peel off a boiled egg quickly, run the hot eggs under cold water and let them soak for 10 minutes. This also makes the yolk look more yellow than gray in color.
  • To avoid cracks in the eggs while boiling them, add a pinch of salt.
  • A pressure cooker is the best way to cook food thoroughly and quickly. Most Indians use pressure cookers for daily cooking.
  • Ginger-garlic paste is one of the most basic ingredients for most non-vegetarian Indian curries.
  • To help a used coconut last longer while storing in the refrigerator rub a little salt on the flesh.
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