Easy Tips for Better Cooking
1. Read the entire recipe before beginning to work. Assemble and
prepare all ingredients. Follow recipe step-by-step.
2. Information on weights and measures is on page 7.
3. Unless otherwise noted, in the recipes:
•All foods are to be appropriately cleaned and washed.
•Onions and potatoes are to be peeled.
4. For Users Outside India: In the recipes, size descriptions of
ingredients refer to food available in India. Outside India, follow the
weights rather than the size descriptions.
5. All Hindi words used in the recipes are translated to English on
page 15 and/or explained in the Glossary (Meanings and Methods).
If you come across a word you do not know, check Glossary page 16.
6. Time and heat settings in the recipes refer to the large burner of
an efficient domestic gas stove. You may have to adjust these times
and settings to suit your stove. For best cooking results, adjust the heat
so that cooking times are the same as those given in the recipes or
in the chart on pages 8 and 9 –whichever is appropriate for the size of
tava. You will be helped in making these adjustments by the steps and
indications given in various recipes (for example,
a few light brown
specks should appear on the underside of a paratha after 1 minute
on medium heat). Avoid high temperatures for the best cooking results,
conserving fuel and preserving the life of the nonstick coating.
7. The nonstick coating of the tava retards browning somewhat in
certain foods. For browner results, try cooking slightly longer. Do not
use high heat.
8. Adding a little oil or butter to the tava may enhance the colour,
taste and texture of many foods.
9. Do not heat oil till it smokes. It damages the oil and will burn the food.
10. It may be easier to turn some foods with two spatulas rather than
one.
11. The quantities of green chillies recommended in the recipes are
calculated to produce food of moderate pungency. You may increase,
reduce or eliminate the chillies according to your taste.
12. Eggs require controlled heat or they may become tough. Eggs
should be cooked on low to medium temperatures. Higher heat
hardens the protein, resulting in rubbery eggs.
13. Eggs, batters, doughs and fillings should be at room temperature
before beginning to cook.
14. To prevent sticking when rolling out rounds of dough: slightly
flatten balls and press the balls/coils lightly in flour on both sides.
Shake off excess flour and roll out.
15. While cooking on tava, paratha and phulka leave a residue of
flour that will burn. Using a kitchen cloth wipe off accumulated residue
after every third roti.
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