keys to awesome cooking

by Propagandhi711 Wed Aug 13, 2014 10:24 am

had an epiphany on how to make better desi food:

if the dish has multiple main ingredients, spice each item of them individually.

cook meat with "wet spices" separately and add to dry spice mixture that's cooked separately

when a dish has tomato as the supporting ingredient, use canned unsalted ones...they taste much much better and has just the right amount of sourness that is key to indian cooking. regular tomatoes from grocery store have zero flavor and I buy the 'one the vine' variety. even the ones from the garden arent that flavorful. wonder if the tomatos in US are engineered to be bland mainly coz they're used in salads that calls for subdued flavors.

when cooking cauliflower, cabbage and broccoli, blanche them quickly in salted water and pan fry them quickly for few mins. this gets rid of the unpleasant after taste these veggies have and they retain the shape/color well even after subjected to strenuous desi style cooking

finally, hing makes most vegetable dishes better. use early in cooking and make sure it hits the cooking oil early in the cycle

by Guest Wed Aug 13, 2014 10:33 am

hmm. don't wanna use canned tomatoes. Will try blanching cauliflower the next time i cook it. Right on re: hing. a few seconds after jeera.

keys to awesome cooking

keys to awesome cooking

Re: keys to awesome cooking