Sepia

150 Jackson Street, Petone, Wellington

RECIPES

recipes
Popular Indian Dishes
Mango Lassi
Butter Chicken
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Indian Tea
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Shahi Panner
Chickpea Curry
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Roti/Chappati
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Tomato Rice (Pulao)
Almond Cashew Burfi
Bread Paneer Rolls

Handy Hints & Tips for Indian Cooking

 
Rice - Add a tbsp of fresh lemon juice when cooking to get fluffier and whiter grains.  Wash and soak rice at least 20 minutes before cooking for faster cooking and longer grains.  When choosing a rice, price is generally a good indicator of grain quality, taste, aroma and whether the rice has been aged.

Dals - Add a tsp of oil when cooking dals on stove top to prevent frothing and spilling.


Chapatti Dough
- Store leftover chapatti dough in the refrigerator in an airtight container after applying a little oil over it to prevent it from drying.  The dough will be smoother in texture and result in softer rotis.


Asafoetida - Add a pinch of asafoetida (hing) when cooking any dal, legume or potato dish to aid digestion.  When fried its results in a onion/garlic type flavour being released.


Coriander Leaves can be kept fresher for longer if wrapped in a muslin (cheese) cloth bag or in a paper towel and sealed in a plastic bag.

Green Chillies - Remove the stems of green chillies while storing them .This will help them to stay fresher for longer.

Frying Spices - Heat oil thoroughly before adding spices then reduce heat and add spices, this will allow them pop or sizzle and for flavours to be extracted without burning them. 


Pakora  - Add some hot oil and 1/2 tsp of baking soda in batter before frying to get a crisper, well cooked texture.


Ginger & Garlic - When 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.


Cooking Dals - Soak whole pulses overnight and other dals at least for one hour before cooking.  The longer they are soaked the shorter the cooking time and better the resulting texture.  If short of time soak in hot water in a shallow dish to allow water to be absorbed well.  If the dal has doubled its size it is ready to cook.  For best results place soaked dal in a pressure cooker, they will cook in a fraction of the time compared to stove top cooking and result in a smooth, puree like texture. 


 


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