Tips For Easy Cooking
Perfect Browning of Onions
Sauté onions on medium heat until deep brown for enhanced flavor. Stir constantly to prevent burning. This step builds a rich base for curries and gravies.
Spice Layering for Depth
Add spices in stages—coriander first, then red pepper, turmeric, and garam masala. Each spice needs time to bloom in the oil, releasing its full aroma.
Instant Pot for Faster Cooking
An Instant Pot can cut cooking time significantly for dishes like mutton curry. Use high pressure for 25 minutes and manually vent after 10 minutes.
Coconut for Richness
Coconut milk and browned coconut add depth to curries. Fry shredded coconut until golden, blend it with water, and add it for a creamy texture.
Marinade for Maximum Flavor
Marinate meat or fish with spices, yogurt, and lemon juice for at least an hour. This enhances tenderness and infuses the dish with bold flavors.
Smart Use of Water
Avoid adding too much water when cooking meat. Natural juices will be released during cooking. Stir occasionally to prevent sticking and burning.
Oil Selection Matters
Coconut oil enhances authenticity in South Indian dishes, while vegetable or canola oil works for stir-fries and Indo-Chinese recipes. Use oil accordingly.
Balanced Heat for Spices
Cook spices on low to medium heat to avoid burning. Overheated spices turn bitter. Add liquid (like tomatoes or coconut milk) to balance the heat.
Garnishing for Extra Taste
Fried onions, roasted coconut, or fresh curry leaves can elevate a dish. A final touch of seasoning or fresh herbs enhances presentation and taste.