Indian
Cooking Tips For Dummies
Are you looking to be challenged in the kitchen? It's a common
misconception that curry and chillies dominate Middle Eastern cuisine, when in
fact, you probably won't find a native cuisine anywhere else in the world that
is as eclectic, healthy or adventurous as Indian. And the options aren't
limited to exotic vegetarian concoctions. Whether a tender Lamb Madras or
lightly spiced Chicken Masala Stew, Indian cuisine is a smorgasbord of
delicious recipes guaranteed to excite the taste buds. Make your journey to
gastronomic enlightenment that little bit easier with our dummies guide to
Indian cooking tips. You never know, you could be the next Atul Kochhar!
Tip #1 - Experiment With The Chilli Scale:
Contrary to popular belief, Indian cuisine isn't just about spice and
heat. Granted, Ghost Chillies are used to add kick to numerous popular dishes
in the West, but traditional regional dishes are actually far more subtle in
heat and flavour than you might realise. From the rich, virtually non-pungent
fruitiness of the Byadagi (Kaddi) grown in Dharwar, to the legendary Sannam S4,
known for its mind-blowing pungency, Indian chillies run the gamut of intensity
and flavour. Explore the native-grown varieties used in Indian cuisine before
cooking; you'll find that many dishes aren't intended to be as hot as the one's
served in restaurants!
Tip #2 – Use Raw or Fresh Ingredients Wherever Possible:
While there's nothing wrong with substituting secondary ingredients in
a dish now and then, replacing the foundation of a sauce with something
completely different in both consistency and flavour is only going to cause
problems. Many hobby chefs switch coconut milk for normal cow's milk, often
thinking it will have no impact upon the flavour of the dish. In fact, cow's
milk is ten times more likely to curdle than coconut, and you'll also have to
rely on desecrated coconut to add in flavour. The lesson here? Don't cut
corners with convenient alternatives – it can mean the difference between a
smooth, rich Korma and a bland, lumpy mess!
Tip #3 – Invest in Proper Cookware:
Learning to master traditional Indian dishes is an exciting and
fulfilling experience. However, so many people get caught up in the 'shopping
phase' of cooking, they forgo obvious considerations such as whether their
current pots and pans are adequate enough for new techniques. While it may be
tempting to use your trusty old frying pan, investing in the proper cookware
will ensure there's less likelihood of something going wrong – like
under-cooking a fish-based dish, such as Fish Amritsari. A durable, good
quality stainless steel karahi (deep wok) is ideal for both stews and
traditional curries, but can also be used to master the art of sautéing on a
low heat!
Tip #4 – Ease Up On The Rice:
It may be one of the staple foods of India, but the fact is, rice just
doesn't go with everything. Vegetables play a vital role in enhancing the
flavour of traditional dishes – particularly those deemed “hot” or “intense” by
Western standards. Legumes, such as lentils and sprouted beans, are commonly
added to recipes as an alternative, lighter variation on rice. Indian cuisine
is also built on the principle that “less is more”, which is why many dishes
are small, light and served with a host of other finger foods like Roti and Alu
Ki Tikki (potato patties).
Tip #5 – Don't Over Marinate:
White meats, such as poultry and fish, are far less hardy and
long-lasting compared to lamb and beef.
Their skins also have a tendency to react with the natural enzymes in
fresh herbs and spices when left to marinate for too long, breaking down
proteins and causing it to become mushy and over tender. As a general rule of
thumb, you should never exceed 8 hours marinating time for chicken, and 60
minutes for most types of fish.
Tip #6 – Learn The Art of 'Layering' Spices:
Indian cuisine is typified by the use of aromatic spices and herbs to
enhance certain flavours in meat and vegetables, however, there is a certain
art to getting it right. Unfortunately, the prospect of experimenting with so
many ethnic flavours is too exciting for some, and they rush headlong into
creating concoctions that end up marring the flavour of an entire dish.
Layering is a great way to educate yourself about the types of herbs
and spices that work in harmony. Start by researching one basal ingredient used
to enhance flavours, and two additional accompaniments often used in Indian
dishes. By experimenting with different cooking methods, and using just three
flavours, you'll begin to get an idea of how spices are used to enhance certain
natural flavours.
Tip #7 – Never Substitute Ingredients For Western Alternatives
Nearly every cookery novice will, at some stage, make the fatal mistake
of substituting authentic ingredients for less expensive Western alternatives.
Unfortunately, opting for a low fat spread instead of ghee is guaranteed to
have some impact upon the end flavour of your dish. Western spreads and butters
have a higher salt concentration than traditional Indian ghee, coupled with a
lower smoking point. Once butter is heated beyond its smoking point, it can
quickly become bitter and far too inflexible for shallow frying – effectively
causing the natural flavours within meat and vegetables to diffuse far too
quickly. If you're really serious about getting to grips with Indian cuisine,
substitutes should be avoided at all costs!