These are some DOs and DONTs. They are for newbies and most cooks would
consider these so simple that they would just 'tear this page' and
shrug. Since these are specific to my tastes, use at your own risk
(Warning: you are responsible if your girl/boy friend suddenly starts
refusing invitations for food at you place). But feel free to contradict
me and give me more gyan.
- Avoid mix anything that is sour with anything that is very hot.
This includes sour curds, tamarind, lemon juice etc. Doing so might turn
the preparation bitter in taste. This is particulary true when you try
to make stuff like tamarind/lemon rice or some other curry that needs
just a subtle sour tinge. I don't know how the Chinese pull this off.
- However hard you may try, if your Pooris are crispy and
do not come out soft, you should mix some ghee or oil in the flour along
with the water.
- When you are trying to make something with arbi
(colocasia), usually you would like to peel them after boling and fry
them. While frying arbi in oil, do not twist or turn them
around frequently. You will endup with a lumpish paste that is not
cooked properly. Leave them in the oil on low flame till they are yellow
and then turn them around.
- Adding a few spoons of milk while making scrambled eggs makes
them more tasty. Same holds good for omlettes, but your mileage might
vary.
- Adding baking soda to your batter fries is bad, the fries tend
to consume an enormous amount of oil and you feel very thirsty when you
eat stuff that has baking soda added.
- If you are tying to make an egg curry with a gravy base, fry the
eggs till they are golden brown and make deep cuts in the white of the
egg before mixing it with the gravy base. The eggs taste a lot better
that way than if whole boiled eggs are just put in the curry.
- Always use coconut milk (available by either crushing the white
of raw coconut or pre-packed from stores) while preparing Pulao or
Biriyani. The final preparation will have no trace what-so-ever of dry
coconut or coconut oil smell, but tastes very good.
- A little Asafoetida (heeng or kaayam) powder
leaves a subtle flavour when used in certain south indian preparations
like Tamarind rice and Saambaar.
More tips to come ...
Lastly, experiment!
