Indian 31 Clever Cooking Tricks That Will BLOW YOUR MIND & MAKE LIFE EASIER!!!

Comments · 249

• AS

  @AsianSolutions · 1 month ago (edited) · pinned

  Tricks are a start. The fundamentals behind them are what make every dish come out right. The Complete Indian Kitchen Bible➡<a href="https://asiansolutionstv.com/indian-kitchen-bible/">https://asiansolutionstv.com/indian-kitchen-bible/</a>

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• KI

  @KimchiAndChips1 · 2 months ago

  <a href="https://www.youtube.com/watch?v=-klevQvs_d0&amp;t=322">5:22</a> you don&apos;t have to dip the wooden handle in oil to check the temperature. you can just put a very small bit of food item you are going to fry in the oil.. it will serve the same purpose

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• KE

  @kesaraurelaichiJp · 2 months ago

  Vegans in Europe use kala namak to give a delicious egg flavour to moong dal omelettes, besan omelettes (cheela/chilla without veggies :-), scrambled tofu, finely ground tofu or silken tofu (ie for quiches). Indian is the most vegan friendly cuisine. I love it and I cook Indian food almost every day. Thank you for the tips!

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• XC

  @Xcfghun · 1 month ago (edited)

  29 : WRONG!! ❌❌❌ We Indians NEVER use baking soda to cook lentils everyday, pressure cooker for all &nbsp;&amp; overnight soaking for beans like rajma are sufficient!! “Dal” we call is cooked under 10 mins in pressure &nbsp;cooker! 👍

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• SH

  @shumathievandayar3246 · 1 month ago

  Yes we do all this without a second thought!! Hats off to our moms and grans

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• AR

  @archanagupta3073 · 2 months ago

  Most of us do not use baking soda in regular lentils, only for chickpea and kidney beans, and that too sparingly

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• XC

  @Xcfghun · 1 month ago

  18 : JUST STRAIN RICE MAN !! strain bit early, cook 95% as heat trapped in will do the rest magic &amp; make rice fluffy!!

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• DR

  @dreamchaser4765 · 2 months ago

  Not just coriander seeds but cumin seeds also are soaked overnight.

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• CH

  @chitpat · 9 days ago

  So much generalization, and everything is focused for North indian cooking. Indian food is so diverse and different, and I can&apos;t imagine cooking rice in cardamom as a south Indian!

• EA

  @easylabeler · 2 months ago

  My. Irish mother from rural Ireland 100 years ago always used potato and other vegetable water

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• BO

  @Bomgal33 · 1 month ago

  Thanks for all your tips on Indian cooking. &nbsp;As far as the &quot;ready made paste&quot; of ginger, garlic and tomatoes is concerned, &nbsp;this is a short cut used in some commercial establishments to speed up the cooking process. &nbsp;A reputable restaurant would not serve food this way. &nbsp;Due to the complexity of flavours and hundreds of regional dishes, good cooks usually use different spice blends for different dishes. &nbsp;There if no &quot;one sauce fits all&quot; formula in Indian cooking. &nbsp;Yes we do keep pastes of ginger, garlic and maybe some other things ready - specially those of us who live in Western countries - out of necessity. &nbsp;I can say without any doubt that Indian food is incredibly tasty, &nbsp;is so versatile and my favourite. 😊

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• TS

  @Tsaradiaedme · 2 months ago

  I wasn’t interested in Vera Hart’s archetype quiz until someone said the questions seem completely random at first. Now I want to know how they even lead to the result.

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