Want To Cook Indian Food ?          Let Us Walk You Through the Basics Hello People !!  Are you fond of cooking Indian cuisine. Lets check some basics of cooking indian food below. Apart from this  Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruitsAn Art Form :-In India, cooking is consider an art because its all upon your creativity and in Indian homes, mother usually cook food and begin to teaching their daughters is how food is cooked. But in our home i am very fond of cooking.mom and my grandfather (He was a chef)  both teached me how food is cooked. There’s a lot of difference between the way Mom and I come up with my creations. but the taste might be very similar.Over the course of history, various invaders have passed through India and left their stamp behind on its cuisine.Discovering Indian Cuisine :-When you hear a word “INDIA” there are alots of things comes in your mind. India ia a large country, its population is second only to China, There are so many languages. But India has a wide range of Cuisine. because  india has 29 states and states have their own Culture, traditions and traditional Food. The common thread that runs through most Indian food, though, is the use of numerous spices to create flavor and aroma.1 :- There are some spices Must-haves in every Indian pantry:  Indian Spices­                 Hindi TranslationsCayenne Pepper          –                Lal Mirch PowderCoriander Powder       –             Dhania PowderTurmeric Powder         –              Haldi PowderCumin Powder              –              Jeera PowderGaram Masala              –             Garam MasalaChaat Masala                –              Chaat MasalaDried Mango Powder    –              Amchur PowderDried Fenugreek Leaves  –           Kasoori MethiWhole Cumin Seeds           –         Sabut JeeraFennel Seeds/Aniseeds      –        SaunfMustard Seeds              –                RaiCurry Leaves                  –               Kadi PattaBlack Peppercorns       –                Sabut Kali MirchCloves                              –                LaungCinnamon Sticks           –                Sabut DalchiniGreen Cardamom         –               Hari ElaichiBay Leaves                       –              Tej PattaMost of these spices are now easily available at regular grocery stores. In fact, it is very rarely that I have to drop in on an Indian speciality store to get the ingredients I need.2 :- Safety tips in Indian Cooking.1. Ghee or clarified butter, widely used in Indian cooking, has a far lower boiling point than vegetable oils. Always heat Ghee on low to medium heat and pay attention to the pot. If it begins to smoke, it is too hot.2:- In case the oil / ghee (clarified butter) gets too hot and starts to smoke, turn off heat and allow the cooking utensil to stand for some time before beginning to cook.  Also, using oils with low smoking points such as olive oil, don’t go well in Indian cooking.3 :- Always taste your dish before serving. If you feel it lacks spices, feel free to add more even after the whole dish is cooked. Mix well and allow the dish to simmer on low heat for some more time if you add more spices, to allow the flavors to infuse into the dish.4 :-Never add water to a pan with hot oil in it. It could splatter and burn someone.5 :- When working with pots on the stove, be sure to hold the handle while stirring to prevent the pot from slipping off the burner.3 :- Here’s a list of  the utensils which  used in Indian cooking :-1 :- Chopping Boards :-Make sure to use separate boards for meat and vegetables to prevent cross-contamination. Wood or plastic are best since marble/granite and toughened glass boards because they ruin your knives life.2 :- Special UtensilsIt includes things like earthen pots which are sometimes used to make curries.3 :- Cooking SpoonsA spatula, ladle, etc. Get wooden ones if you are using non-stick cookware.4 :- Heavy-bottomed Pots and Pans in Different SizesA griddle-type pan for roasting/pan-frying bread; a deep frying pan; deep and flat saucepans with covers for making curries and vegetable dishes.5 :- SteamerIf you thought Indian cooking was all about oil and frying, think again! Try and get your hands on a steamer that has several compartments. That way you can cook rice and steam fish and a veggie.

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