Tips on cutting & peeling
- Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
- Peel vegetables as thinly as possible to preserve the minerals and vitamins.
- Soak potatoes and eggplant after cutting, to avoid discoloration.
Tips on frying
- Heat the oil thoroughly before adding seasonings or vegetables.
- Fry the seasonings until they change color, to get full flavour of seasonings.
- If masala sticks to the pan that shows quantity of fat included is not enough.
Tips for gravies
- Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
- Fry the ground masala in reduced flame, so that it retains its colour and taste.
- Little plain sugar or caramelised sugar added to the gravy makes it tasty.
Tips on cooking
- To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
- Soak whole pulses overnight and other dals for one hour before cooking.
- Always add hot water to the gravy to enhance the taste.
General tips for cooking non-vegetarian
- When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
- If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
- Don’t salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
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