Indian Cooking Tips

Indian Cooking Tips and Techniques

Make your Puri an hour ahead of serving and store rolled and placed between clean wet muslin cloth. Fry briefly before serving.
Leftover bread dough can be stored in the freezer for use another day.

When making raita, try throwing in a few soaked beans or bean sprouts to give added nutritiont.
Raitas can be made thicker and more creamy by adding half a cup of fresh cream.

To make bhaji batter more crispy, add a handful of rice flour to the bhaji batter.
When cooking Chana Dal, drain any extra chana dal after cooking. This can be chilled and served with added chopped onions, chutney, coriander etc.
When making breads, use a clean pair of kitchen scissors to cut the edges of the bread. This gives a much neater result than bread trimmed with a kitchen knife..
When cutting dough into noodles, try using a pizza cutter to cut the strips. It is faster and less messy than a knife..
If you can't get hold of sev or papdis, try using cornflakes as a substitute. It gives the same crunchiness to a dish such as bhel.
To make garlic, mash a few cloves of garlic into a paste, mix it into butter and spread it onto bread. Toast the bread and serve.

Before grinding spices, roast the seeds on a warm griddle for a few moments. This will allow them to grind easier.

To clean vegetables such as potatoes, turnips, sweet potatoes, carrots, etc. use a store bought plastic vegetable scrubber or even a toothbrush kept specially for the purpose. Hold under cold running water and scrub well.

You can find a selection of Indian Recipes here: Indian Recipes Collection