Unlock the secrets of Indian cooking! Explore 10 common techniques in mastering authentic flavors. Dive in for culinary excellence
India, a land of vibrant colours and diverse cultures, is also renowned
for its incredibly rich and varied cuisine. Each region boasts its own unique flavours, spices, and cooking styles.
But at the heart of almost every Indian kitchen lie a few fundamental cooking techniques that form the building blocks of countless delicious dishes. Mastering these techniques will not only elevate your cooking skills but also unlock a world of authentic Indian flavours. Here's a look at ten common Indian cooking techniques and some tips on how to perfect them:
Tempering (Tadka/Chaunk): Tadka, also known as chaunk, baghar or tempering, is a technique that involves heating oil or ghee (clarified butter) and then adding whole spices, dried chilies, and sometimes aromatics like ginger and garlic. The hot oil infuses the spices with their fragrance and flavour, releasing their essential oils. This flavourful mixture is then added to lentils, curries, or vegetables at the end of the cooking process, creating an aromatic and flavourful finish.
To master tadka, you must use a heavy bottom pan or a small wok or kadhai. Avoid overheating the oil or ghee, as this can burn the spices and result in a bitter taste. The spices should sizzle and release their aroma without turning black.
Start with whole spices like cumin seeds, mustard seeds, and dried red chilies. Once they start to pop, add other aromatics like ginger, garlic, and curry leaves. The tadka should be promptly added to the dish to retain its flavour and prevent the spices from burning further.
One golden rule is to add Hing (asafoetida) to your tadka, it helps in digestion. When using red chillies, break them in half and don't let them burn else it may irritate when you add it on the dish.
Bhuna (Sautéing/Browning): Bhuna refers to slowly sautéing or browning ingredients, usually onions, ginger, garlic, and spice powders, in oil or ghee over low to medium heat. This process helps to develop deeper, richer flavours by caramelizing the ingredients and allowing the spices to release their aroma. It's a crucial step in many Indian curries and gravies.
The key to a good bhuna is patience. Don't rush the process. Sauté the onions until they turn a deep golden brown colour. It can take 15-20 minutes, but it's worth the effort. Add ginger garlic paste only when onions are golden and saute for 2-3 mins till the raw smell goes away.
Stir frequently to prevent the ingredients from sticking to the bottom of the pan and burning. Add the spice powders one by one, and continue to sauté for a few more minutes until the mixture is fragrant and the oil starts to separate from the sides of the pan.
This indicates that the bhuna is complete. Ensure you do not burn the onions and add water to avoid burning if necessary. Bhuna is a key step for an authentic taste of Indian food.
Dum Cooking (Slow Cooking): Dum cooking, originating from the Mughal era, is a slow cooking technique where food is sealed in a heavy-bottomed pot, often with a dough seal (atta), and cooked over low heat for an extended period. This method allows the flavours to meld together beautifully, resulting in tender, aromatic, and intensely flavourful dishes. It's commonly used for biryanis, kormas, and other slow-cooked dishes.
For successful dum cooking, use a heavy-bottomed pot, preferably a handi or a Dutch oven. Layer the ingredients in the pot, starting with the heaviest ingredients at the bottom. Seal the lid tightly with dough or a damp cloth to prevent steam from escaping.
Cook over very low heat for the specified time. Avoid opening the lid frequently, as this releases steam and interrupts the cooking process. Remember that dum cooking is all about patience and low and slow cooking. The flavours will be released by time.
After cooking, let the dish sit for some time to let the flavors soak in well.
Roasting (Bhunjna/Sekna): Roasting or bhunjna involves dry-roasting spices and grains in a pan over low heat until they become fragrant and slightly toasted. This technique enhances their flavour and aroma, and it's often used to prepare spice blends (masalas) or to roast ingredients like nuts and seeds before adding them to dishes. Sekna is also used to refer to cooking roti on direct heat.
When dry-roasting spices, use a heavy-bottomed pan to prevent burning. Roast the spices in small batches and stir constantly to ensure even toasting. Keep a close eye on the spices, and remove them from the heat as soon as they start to release their aroma and change colour slightly.
Allow the roasted spices to cool completely before grinding them into a powder. Use the flour you like and add water and knead it well and let it rest for 15 minutes. Cook the roti on a pan and then bring it to direct heat and bloat from both sides on direct heat.
Deep Frying (Talna): Deep frying involves immersing food in hot oil until it is cooked through and golden brown. This technique is commonly used for preparing snacks like samosas, pakoras, and vadas, as well as for certain types of bread like poori and bhatura.
To achieve perfectly deep-fried food, maintain the correct oil temperature. Use a deep-fry thermometer to monitor the temperature, which should be around 350-375°F (175-190°C). Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy food.
Fry in batches, and remove the food with a slotted spoon when it is golden brown and crispy. Drain the excess oil on paper towels before serving.
Pressure Cooking: (Pressure Cook) Using a pressure cooker is a common technique to speed up the cooking process, specifically for foods that usually take a long time to prepare, such as beans, lentils, and certain vegetebles.
To effectively use the technique, ensure to always follow the manufacturer's instructions. Always start by adding the appropriate amount of water as needed. Be sure not to overfill the cooker, and check the sealing ring before each use.
Once pressure is reached, lower the heat and cook for the recommended time, keeping a close watch. Once everything is done, naturally release or do a quick release of the pressure. Be aware when steaming and take precautions.
Once done, you'll have well-cooked ingredients, ready to be added to your favourite dishes.
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