Kitchen Tips: 7 Hacks To Make Great Indian Food
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Everyone has trouble measuring ingredients correctly, getting the right flavour, and, of course, figuring out how to make cooking easier when it comes to cooking by cuisine. Many people think cooking is just about adding masalas to veggies or gravies, but they forget how much work it takes to become a good cook.

As you navigate all the obstacles in preparing a decent meal, you sure wish you had some tricks up your sleeves to make the work in the kitchen easier. Sometimes, the roti gets too hard, and other times, the salt in the food is a little too much.

Cooking is an art; thus, you are mistaken if you believe that following a recipe book can turn you into a flawless home cook. Experimentation with tastes and practice are the keys to perfection. If you're up for the challenge, here are some intriguing and easy ways to make learning and practising more fun. Make a note of these kitchen hacks to simplify your time spent in the kitchen.

7 Smart Ways To Make Cooking Easy

1. Cook Your Spices Just Don't Add Them

Applying heat will bring out the performance in your spices, elevating your food and making them sing and dance. This can be done using various methods, none of which take very long. When making your preferred food, temper the spices in hot oil for 10 to 20 seconds. When the spices come into contact with the oil, they should sizzle rather than burn; a medium-high heat usually works well. This causes the spices to release their natural oils, which gives your food the desired depth of flavour and scent.

2. Roast Your Spices

Similarly, toasting spices is essential for bringing out their flavour and creating spice blends and garnishes. Just a minute or two on a medium-hot, dry pan will do the trick! Most Indian spice mixes, such as garam masala, are created by roasting several blended whole spices and then grinding them into an intensely fragrant powder. Indian families are known for their distinctive spice mixes. 

3. Lemon To The Rescue

 When it comes to cooking, lemon is a magical ingredient. Its acidic properties are useful in a range of circumstances. Lemon can also keep green chutneys like pudina or coriander chutney from going wrong in colour. When away from home, they cook in large quantities and can cook food to save time. Chutneys are a big yes since they quickly prepare and go well with rice, roti, dosa, idli, and other foods. Nevertheless, these chutneys lose flavour and colour when they are chilled. Squeeze in one whole lemon while grinding the chutney. It adds a tart taste and helps to keep freshness and colour intact. 

4. Avoid Runny Base In Your Curry

It takes practice to get the hang of measuring out the right amount of water for curries. In rare cases, you might measure incorrectly and add too much water. Boiling it on high heat to let the water evaporate isn't always feasible. In this instance, toast and grind a tablespoon of poppy seeds before incorporating them into the curry, as you may not always have the luxury of waiting for the water to evaporate. Once the curry is combined with a tablespoon of water, you can add a teaspoon of cornstarch. Re-do the cornflour stage if you want it even thicker.

5. Label The Containers

Labelling your storage boxes will help you find what you're looking for, even if they are clear. You may wonder why manufacturers initially label their products. Due to accurate labelling, you can quickly recognise your purchases when hurrying through a grocery store. To ensure you're prepared for the busy week, set aside time to label those storage boxes appropriately this weekend. 

6. Handle The Herbs And Spices Carefully

The fungus can grow on spices, dried chillies, and jaggery if you live in a humid region. It's tragic, particularly in the winter when spices are costly, and you don't want to waste them. Put a couple of cloves in each spice box or jar. Store jaggery in an airtight container to avoid wasting your items and keep it chilled. Some herbs are available year-round, while others are limited to specific seasons. Dry it to preserve them, put it in an airtight container, and you'll have a year's supply of herbs in season.

7. Peel Garlic Fast

Love adding garlic to your food? But peeling the tiny buds is a tedious task you don't want to do. First, peel and grind a significant amount of garlic into a paste to decrease this. After that, put it in a zip-lock bag and freeze it. Put the garlic buds in a jar and shake until the skin separates from the pods to expedite peeling garlic. This sure works like magic!

Try these tips and tricks to make the most of your cookbook and be the best cook. These hacks for Indian cooking will surely help you with a lot of time when in a rush. Mistakes do happen in cooking. A good cook knows how to alter them.