I know that you love Indian food in Sydney. But cooking Indian food is not an easy task. You should know some of the important techniques for cooking tasty Indian delights. If you know the right techniques of cooking, then you will end up infusing the restaurant-like taste into your food. And afterwards, you may prefer to cook at home instead of visiting the best Indian restaurant in Penrith.
So as you might have guessed that our today’s article is going to be all about the famous cooking techniques in Indian cuisine:
- BAGHAR
We know Baghar as the tadka. Do not take it as the comprehensive form of the tadka. It is rather very basic, famous for its tadka. It could be either added in the beginning when the vegetable is being made. Or it can be done in the end.
Before The Food is Prepared
Before anything else is prepared, you should first all, heat some oil in the cauldron and pursue to add the oil along with the variegated spices to it. And after that begin with the preparations.
After the food is prepared
Once the food is thoroughly cooked, then you can perform this Baghar step on the waiting food.
- TALNA
When the flavoursome herbs are added at the beginning of the preparation. Then comes the second stage in which you merely have to fry the onions. I know that you do not like to peel and slice those tear-inducing onions, but remember NO PAIN NO GAIN. To obtain the best flavour from the dish, you have to do some effort.
- BHUNAV
This is the stage in which the masala is to be stir-fried. At this point, we make sure that all the vegetables and herbs are getting infused with wonderful flavours. The predominant aim of this cooking technique is that the masala should not be left dry and sticky. By this time, it should be perfectly cooked and taste nice.
- DUM
After Bhunao comes to the Dum. When all the vegetables and herbs are cooked nicely, then you have to add some amount of water to make sure that it comes out in the form of the thick gravy. When we are talking about dum then we just have to cover the cooking utensil tightly and set the flame t the lowest. It will make sure that all the flavours are nicely-getting infused with one another. When you do not give DUM to your dish, then it never tastes good.
- DHUANDAAR
Dhuandaar is nothing but the Indian style of enhancing the smokey flavour in the dish. If we compare it with dum, then it is an absolutely simple technique.
For example: If you want to bring about the smoky flavour in the daal, then take burning coal and put it on the banana leaf and then cover the utensil. Once you cover the utensil, then it will make sure that the smokiness is present in every bit of the lentil.
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