HealthyFoodBlogs

A Modern Technique of Cooking Indian Food

Indian cooking really isn’t that complicated, and it’s incredibly forgiving to
the beginning Indian chef because the use of spices makes every dish delicious.
That said, there are several techniques it’s helpful to familiarize yourself
with as you begin to explore this adventurous and rewarding cuisine.

1. Tadka or Baghar: Tempering

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The process of tempering involves blooming spices in hot ghee in order to add marvelous, deep flavor to food. This technique is used to add enhance the flavor of vegetables, daals, chutnes, raita, and other dishes; the timing depends on the type of dish. For example, for vegetables dishes, tadka is done in the beginning, whereas with daal, it is added on top at the end. Every region of India adds different items to tadka, but the most common are whole mustard and cumin seeds.
In Northern India, onion and garlic may be used. In Southern India, it’s common to use shredded coconut and curry leaves. Other spices commonly added include asafoetida and chilis.

Dum: Steaming

Dum means to ‘breathe in’ and is an Indian method of steaming by closing a round, heavy-bottomed pot with a lid and slowly cooking over a low flame. In this technique, the food cooks in its own steam and the slow-roasting enables each the spices and herbs to release their full flavor into the dish. In modern-day cooking, using a cast iron oven with a heavy lid is an effective way to seal and slow cook this type of dish. However, in traditional Indian cooking, a clay pot (or handi) was sealed with wheat flour dough to make sure steam was trapped inside, preserving the aroma and maturing the flavors.

Bhunao: it is also known as Sautéing

Bhunao is the single most important technique in Indian cooking and one which a lot of new cooks miss to do. If you're preparing any kind of masala as a base for a curry or gravy, it is a must to bhunao this masala first, and then bhunao the meat as well in the masala after it has been added to it.

Dhuanaar: Smoking

this North Indian technique, a small bowl with a piece of lit charcoal is placed inside of a larger vessel on top of the cooking food. A small amount of ghee is poured over the coal and then the whole thing is covered with a lid to trap the smoke inside and infuse the food with smoky flavor.

Talina or Talna: Deep-frying

In the Indian method of deep-frying, fresh oil or ghee is used each time (not saved), and food is fried in small batches in only 1-2 inches of oil—just enough to immerse the food.

Tandoori: Roasting/Baking

A tandoor is a North Indian clay oven that is used to cook naan or marinated meat using a hot charcoal fire. The food cooked in a tandoor oven is roasted and smokey.