Made good reading.My mother used to heat oil,put in zebra and then all the powdered spices..chiefly turmeric and powder coriander and salt and red mirch powder were all taken in a bowl,made a medium thick paste with water and poured on oil.Then waited and stirred bit.The water evaporated and a mesh/ jaal was left on the bottom of pan.This cooked the spices just enough without burning them.This was just when potato or cabbage or cauliflower of brinjal were added and mixed and covered to cook.I
Wow thank you for sharing this story Nupur bua! I think about dadima when I'm doing certain things, like learning about the human body or from her anatomy textbooks. Now I'll think about her when I make a paste of powdered spices :)
This is a good technique and yet another creative way that people have found to prevent powdered spices from burning: mix with water and then cooked in hot oil.
Another thing specifically different in her kitchen was that she never mixed 2 or more things for same flavour..if she wanted to add sour it would be either dried mango- amchoor or tamarind-imli or tomatoes,or curd ,lassi...but.never a mix of 2 or more.I realize the flavours remain more true.
Thanks for the advice! And the hing peas template. I have a friend who can’t eat alliums so I’ve tried a couple of times to use hing to substitute for some of the onion/garlic flavor, but I’m always afraid I’ll overpower everything. Very helpful to have advice about when to add it.
Made good reading.My mother used to heat oil,put in zebra and then all the powdered spices..chiefly turmeric and powder coriander and salt and red mirch powder were all taken in a bowl,made a medium thick paste with water and poured on oil.Then waited and stirred bit.The water evaporated and a mesh/ jaal was left on the bottom of pan.This cooked the spices just enough without burning them.This was just when potato or cabbage or cauliflower of brinjal were added and mixed and covered to cook.I
Wow thank you for sharing this story Nupur bua! I think about dadima when I'm doing certain things, like learning about the human body or from her anatomy textbooks. Now I'll think about her when I make a paste of powdered spices :)
This is a good technique and yet another creative way that people have found to prevent powdered spices from burning: mix with water and then cooked in hot oil.
Another thing specifically different in her kitchen was that she never mixed 2 or more things for same flavour..if she wanted to add sour it would be either dried mango- amchoor or tamarind-imli or tomatoes,or curd ,lassi...but.never a mix of 2 or more.I realize the flavours remain more true.
i learned things!
> Powdered cumin can be used without cooking, but that’s because it’s sold and stored after being toasted.
Is this true?? I haven't a source to substantiate it.
Thanks for the advice! And the hing peas template. I have a friend who can’t eat alliums so I’ve tried a couple of times to use hing to substitute for some of the onion/garlic flavor, but I’m always afraid I’ll overpower everything. Very helpful to have advice about when to add it.