| Q. |
How to make sure that
masala for curry is ready? |
| Ans. |
When you prepare masala,
you add onion, ginger-garlic paste along with spices in the oil. This
mixture soaks all the oil. When masala starts turning brown and leaves oil,
that means it is ready, now you can add vegetables, chicken etc.. |
| Q. |
When I cook Daal in
pressure cooker or utensil, it overflows? |
| |
|
| Ans. |
When ever you boil daal
in either pressure cooker or utensil, always add little oil. It will prevent
the overflowing. |
| Q. |
My Chapati dough always
gets hard / dry after refrigerating? |
| Ans. |
Always store your dough
in an airtight container or covered with wet muslin / cheese cloth to avoid the
hard layer and keep it fresh for a longer period. |
| Q. |
How to set curd in winter
season? |
| Ans. |
Curd in winter - Set in
a ceramic container and place it on the voltage stabilizer of your refrigerator |
| Q. |
How to squeeze tamarind
(Imli) ? |
| Ans. |
Break off 2 tbsp.
tamarind from the block, and soak it in twice its volume of very hot water for
a couple of hours. Now, squeeze the pulp well or press it through a sieve with
a wooden spoon to get out the juice. |
| Q. |
What do you mean by '
Dropping consistency ' ? |
| Ans. |
It is a term used to
describe the desired texture of ground daal purees or thickish flour batters
used in deep-frying. To test dropping consistency, fill a spoon with the
batter, turn on its side above the bow, and , in one or two seconds, the
mixture should drop from the spoon. |
| Q. |
When an essence
should be added to a dish, if required ? |
| Ans. |
Essences are added
either towards the end of cooking or after the cooking is completed, once it
has been removed from the heat. |
| Q. |
How to avoid mess while
cooking Pakoras (fitters) ? |
| Ans. |
Always keep a bowl of
water and a tea towel near frying area. After batter-dipping the items to be
fried, rinse and dry your hands before continuing your frying. |
| Q. |
What is Roux? |
| Ans. |
Roux is a mixture of butter and
flour. It is used to thicken sauce or gravy instead of using cream. In
fact it adds flavor to the recipe and has low calorie. |
| Q. |
What is the difference between All-purpose
: Bleached and Unbleached flour ? |
| Ans. |
A blend of both hard and
soft wheat flour. Most of the white flour is bleached to increase the whiteness
and enriched to replace a few of the nutrients removed during milling process.
Preferable use Unbleached flour which closely resembles India's Maida though
you can use Bleached or Unbleached All-purpose flour interchangeably. |
| Q. |
What is the difference
between Baking soda and Sodium bi-carbonate? |
| Ans. |
Technically speaking there is no
difference between the two. Usually baking soda is a food grade product that is
much more refined than raw sodium bicarbonate. Preferably, try to use Baking
soda. |
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