Tips For The New Indian Cooks

It hasn't been long since I have started cooking and I must say most of the times everything went well and at times when things didn't, I have learned the following :

Tips:

• Utensils: Say yes to nonstick cookware only.

A good dish comes out of good cookware. As a beginner, you don't want your food sticking to the base and so always go with nonstick cookware as these are easy to use and clean. I suggest going with a good brand as they have a long life and are protectant to a good amount of heat. Thus keeping you away from unhealthy toxic vapors that a low-quality coating releases.

• Spatula: Please stick to using a wooden spatula while using nonstick cookware. As using steel would end up scraping Polytetrafluoroethylene coating from your cookware which isn't good for your health.

• Make sure you buy long spatulas : This will help you maintain a distance from the heat while stirring and will keep you away from those burn marks and steam shocks.

 

• Chopping devices : Always go for good chopping devices, you will thank yourself !

•  Cleaning your cookware: Always use a soft sponge and liquid dishwasher.

 

 

This was about the cookware. Now, lets talk about the little things to keep in mind while cooking with these.

• Always cook on a medium heat.
  No, you won't be able to cook fast on a high heat, you are just going to end up with a sticky base or burnt tampering.

• Potatoes : (frying with a little oil in the pan): Do not cover your potato fry if you want to keep them crispy and in shape. Covering it makes it mushy.

• Salt : Add salt at the beginning. You can always add two pinches of salt at the very beginning while cooking any food, this helps the food leave its water and thus making it cook a bit faster. You can add salt according to your taste later.
• Sugar : Sugar should go last. Say you are planning to make a dessert, if a spoon or two of sugar goes into your dish make sure you are adding it after everything else has been cooked well. As adding sugar anytime than towards the end leaves your food uncooked.
• Tamarind : Tamarind should go last too. Adding tamarind paste/juice in the sambar, lentils anytime before will split your dish into two separate forms. (Dal & Water) If you are looking for a restaurant style, highly concentrated sambar then add tamarind juice once you achieve your desired thickness.
• Green Chillis : Tempering green chillis in oil can scare the hell out of beginners. So, it's okay to add them a bit later..

• Cover your food : If you are in a hurry and want to get things done faster, cover your food with a lid and this will help your veggies get cooked faster.
• Saute well: Always saute your onions well. Keep in mind that they are going to be in the cookware after you add your other veggies too. So, that means they are going to get cooked further too. So cook your onions just near to brown color and move on.
• Don't burn it ! : Do not go on tour with your food on the stove. Yup, you might get diverted and end up burning your food.