As an extension to the Kitchen Curries, I thought that adding these 5 bulleted points might help people – all and sundry in need of it. I assume this category could include:
- Newly weds (both men and women)
- Our dear on site folks – primarily first timers
- And any other set to whom these tips are applicable
Please note that I have compiled this short list from my own experiences/disasters/whatever you might call them.
- Never cook curries on high flame, always maintain a sim/medium flame. Trust me, if you leave your dish on high then you are bound to eat coal. I have had to call up my friend in times of distress to get me a decent morsel of food, as I had turned my curry (one and only) in a pure form of char coal.
- Use microwave in your cooking. Always stuck with those veggies that could have turned out better if cooked for a little longer? In that case, cut the veggies, spread them in a microvawable dish and cover it up, before putting the veggies into the microwave. Based on the intensity of your microwave, cook accordingly. I have seen that in a matter of less than 10 minutes, any kind of vegetable is cooked. Do not add any water. This microwave cooking ensures the usage of less oil and faster cooking.
- Let your dishes simmer. Simmering on low flame brings out the aroma and taste. Try those yummy alu-gobi or chole or awesome pulusu and sambhars, they only taste good, when allowed to simmer for sometime.
- Take some interest in cutting the veggies evenly. You need not have Six Sigma idea of precision/error, but then some kind of commonality would also go a long way in making a dish a success
- When frying that yummy alu (or anything else), ensure not to let the alu stick to the pan. Use a thick bottomed pan and scrapper cum mixer to keep the alu from sticking to the bottom. Trust me, it is a useful trick and I learnt it from the God of fries – my hubs 😉
Follow these simple tips and keep the interest alive – you’ll see that cooking is not such a bad thing, well provided you decide on what to cook. 🙂