5 Tips For Indian Cooking
GRIND YOUR OWN SPICES FOR BOLDER FLAVOUR
Dedicate a grinder for this.
“Do small amounts, and save leftovers in an airtight containers.”
LEARN ONE SKILL TARKA.
The technique of frying whole spices in hot oil takes just a few seconds, it will give them a roasted, intense flavour.
KNOW YOUR FRESH CHILLIES
Look for Bird’s eye chillies, which are thin-skinned, bright green or red, slim, and hot. If you can not find them use serrano.
DON’T DROWN YOUR RICE
The standby ratio of 1 cup rice to 2 cups of water ends in gloppy grains. Wash and soak rice, then use a proportion of 1 cup rice to 1-1/3 water.
MAKE IT AHEAD
Most dishes are just fine refrigerated for a day or two. Most dishes will taste better the next day.