Cooking Tips

taletown.org multimedia English short stories and tips on or about cooking

  • Butter Chicken

    Kokab ka Dastarkhuwan ; Chapter #20 - Butter Chicken with Naan"Butter chicken or murgh makhani is a classic North Indian or Punjabi recipe. Many versions of the recipe exist."

    "Traditionally, it is dressed chicken, which can be served on or off the bone, but I tend to marinate it overnight in a yogurt and spice mixture. The chicken can be cooked in a tandoor, grilled, roasted or pan fried."

  • Chicken Or Fish Marinate

    Indian Spiced Chicken with Carrots"Is this the only way to marinate Ma, or do you improvise in that as well?" asked Hosh happily.

    "Life is so rich son," she answered, "so full of options, that there is always scope to do anything in life differently. Learn this first, and then remind me next week to tell you more."

  • Chickpeas Dip - Hummus

    Hummus"I washed chickpeas under running fresh water yesterday," she continued giving him cooking tips, "until the water was clear."

    "Then I soaked them overnight in brine in a covered pot. Some cultures soak them in baking soda along with salt too."

  • Eggs - French Toast

    Portuguese Sweet Bread French Toast"Eggs are full of goodness anyway, like proteins, vitamins A,B,D and E, lots of minerals and those very important good-for-you fatty acids."

    "But why do you keep eggs in a fridge Ma?" Hosh asked as they sat down to eat the French toasts he had just cooked under her supervision, "Will they not keep outside?"

  • Eggs - Poached Perfectly

    Poached Egg with Fresh Salsa"This layer, called the cuticle or bloom, is still wet when the egg emerges, but quickly dries after a few minutes."

    "This stops bacteria from getting inside the shell and reduces moisture and carbon dioxide loss from an egg which could degrade the egg quality."

  • Eggs - Scrambled Correctly

    Mmm... salsa on scrambled eggs"Whoopsie," he uttered, as he dropped an egg on the kitchen floor.

    "Get salt and give it a good sprinkle," said Isha, "It'll clean up pretty easy. Use salt to scour non-stick pans too, instead of detergent."

  • Eggs - Sunny Side Up

    Mmm... fried egg, sliced sausage, and hash browns on a grilled bun"Sunny side eggs are eggs that aren't flipped over when the white portion is fried on one side. So the yolk looks like a sun and is beautifully saucy."

    "If you flipped them over when the bottom side was fried and cooked them further depending on your mood on the day, you can get between Over easy to Over hard versions."

  • Eggs - The Quickest Omelet

    Mmm... chorizo omelet"Depending upon the size of the egg, an egg contains about 75 calories or 310 kilojoules."

    "But it also has a significantly high satiety effect so you feel fuller for longer – good news if you are dieting."

  • Instant Breakfast - Porridge Oatmeal

    Oatmeal - for breakfast "The modern world rediscovered Porridge Oatmeal when they wanted a cheap, healthy, instant breakfast."

    "The fact that it was easy to cook, easy to digest, and easy to blend with different flavorings made it fashionable."

  • Mamaji's Curry Chicken

    Curry Kapitan Chicken"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."

  • Marinating Meats Safely

    Simple Ways For Food Workers To Avoid Hepatitis A“Marinates are popular because they flavor foods well, make them taste juicier as well as tenderize tougher cuts of meat."

    "But too much acid is bad for organic matter, so depending on what is being marinated with what, this process can last seconds or days. The trick is in getting the balance of acid, oil, time and spice right.”

  • Nimbu Basmati - Lemon Rice

    Winter Rice Harvest"Nimbu Basmati is quick and easy to make yet it turns out looking alluring, smelling heavenly and tasting delicious. It combines Basmati fragrance with lime and lemony flavors and we flare up its presentation using golden glows of turmeric."

    "So it uses mostly ingredients that you already know about."

  • Pudina Lassi - Minty Buttermilk

    ~~M I N T O ~~ F R E S H"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."

  • Roti, Griddle Baked Bread

    Roti"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."

  • Salted Jira Lassi

    Lassi with Dahi ki Malai"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."

  • Tadka Chhaas - Tempered Buttermilk

    A quarter of tadka"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."

  • Tamatar Basmati - Tomato Rice

    rice fields"Tamatar Basmati is quick and easy to make, yet it turns out looking rich and tasting delicious."

    "Basmati fragrance is compromised a bit because tomato has a powerful flavor, but the dish gets compensated for that as tomato also lends the dish its rich color lavishly."