How To Stories
"This Lassi is great as a digestif, a starter, a small meal, a quick meal, and for when you don't want to cook a meal."
"It is also just what you need in those hungry moments, when you can't be bothered to eat, much less cook."
"Very interesting," Isha laughed, "No. I didn't know that."
"Yea Ma," he said excitedly, "eggs have really clever packaging. A true engineering marvel, that is scientifically cool and technologically functional."
"Why did you wait before putting in the onions?" asked Hosh.
"Because we want to remove the odor from the mustard oil. Usually 5 minutes on high heat is enough, but you can always tell by the colour of the oil. When it goes pale, it is done. If you were using olive oil, you would only need to wait half the time."
“Pa, is an Invisibility Cloak for real? Can I get one?” asked Josh.
Rosh settled back with a smile. “Yes Josh,” he said, “They are a scientific reality now …
"Add pressure to the roti sides with a dry cloth or tea towel and within seconds the roti should start puffing up like a balloon."
"Squash down where you are pressing and turn. Remove from the pan once the Phulka (Punjabi: ਰੋਟੀ, ਫੂਲਕਾ) puffs up. Place on a plate and brush with butter or ghee, if you wish."
"You want a Crash Course on Fridges", Isha laughed, "Sure. As with my tips on using stoves, hot water, laptops and energy saver bulbs, watch your power bill."
"It tells you a lot if you are listening."
"Tadka Chaas is a popular variant in yoghurt drinks, as the crunchiness of tempered spices in chaach gives the drink a bit of body, color as well as bite."
"Tempering is the brief frying of spices (especially in various South Asian cuisines) to release their aroma. It is a popular garnishing technique used in various parts of India, Bangladesh, and Pakistan."
“How black is too black, Pa?” Hosh asked, “How would I know if it is dirty enough to change?”
“Oil turns black pretty quickly,” Rosh smiled, “but that doesn’t affect its quality. Rub a little between your thumb and index finger. If it leaves a dirty smudge, it probably needs to be changed.”
"Kala Namak is a pungent-smelling, sulfurous-tasting salt, used extensively in South Asian cuisines of India, Pakistan and Bangladesh as a condiment," she clarified, "or added to chaats, chutneys, salads, many fruits, raitas and other savory snacks."
"It is still sodium chloride, but with several sulphurous impurities, lending the salt its color and smell. It's actually not black, but a brownish pink when whole and light purple or pink when ground."
But he just smiled at her, and when he was certain he had her attention, asked, "How heavy is my glass?"
“What?” she was baffled.