|
To Baste:
|
To moisten food with
ghee, nut or vegetable oil to prevent it from drying out and also to enhance
the flavor.
|
| Batter:
|
An uncooked mixture of
grain or daal flour, liquid and seasonings, beaten well until it is of smooth
dropping consistency.
|
| To
Blanch:
|
To
loosen the outer coverings of foods such as tomatoes, peaches, almonds etc. by
scalding them briefly in warm water. They may be cooled before draining and
removing skin. |
| To
Boil:
|
Known as
Obalna. When
the liquid is heated until slowly rising bubbles gently burst onto the surface,
it is called boiling.
|
| Braising:
|
Known as
korma, this
moist cooking method is a combination of two procedures: browning, and then
steaming or stewing. This method of cooking is brings out rich flavors in both
vegetables and sauces.
|
| Chaunk: |
Also
known as Baghar
and
Tadka, a
key seasoning technique used throughout India.
|
| To
Chop:
|
To
cut foods into irregular pieces with knife or chopper. Finely chopped foods,
cut into slightly smaller pieces is also called
Minced.
|
| To
Clarify:
|
To
separate and remove impurities from liquids, thus making a clear product.
|
| Deep-Frying: |
Known
as talna,
this is most important dry-heat cooking method in India. |
| To
Dice: |
To
cut food into uniform small cubes. |
| Dough: |
A pliable mixture of
flours, combined with water, milk etc. that is kneaded until the consistency is
smooth and silky. |
| To
Drizzle: |
To
pour sauce, sweetener or melted butter over the surface of foods in a very fine
stream.
|
| To
Dry-Roast: |
Known
as Bhun-ana,
this technique is refereed to the process of slowly browning whole spice seeds,
split daals, nuts and some type of flour. It is best done on a Tawa or griddle.
|
| To
Julienne: |
To
cut fruits, vegetables, citrus zest etc. into long thin strips.
|
| To
Filter: |
To
strain any liquid through fine-meshed paper filters, layers of finely woven
cotton cloth or cheesecloth in order to remove impurities or other unwanted
residue. |
| To
Grate: |
Known as
Turapni or kaddu-kas. |
| To
Knead: |
Any
type of bread dough can be made by hand. Kneading by hand involves rubbing
flour moistened with liquid ingredients and applying pressure with palms
knuckles and fingers, turning into smooth dough. Known as
Goondana.
|
| To
Marinate: |
A procedure during which
foods are soaked in liquid mixtures to either preserve the food, infuse them
with flavor or tenderize them. |
| Mincing: |
To cut
food into very fine irregular pieces |
| Pan
- Frying:
|
This term technically means frying
any ingredient in small amount of oil.
|
| To
Puree: |
To
reduce foods to a smooth consistency using a food blender, masher or processor.
|
| Rubbing:
|
The
process of incorporating butter, ghee or oil into flour between the finger and
the thumbs or between palms, when preparing shortened dough.
|
| To
Shallow - Fry: |
To
cook brown foods that are one-quarter to one-half covered in hot ghee or oil.
|
| To
Simmer:
|
To cook foods in a liquid at below
the boiling point.
|
| Steaming: |
Known
as Bhap dhayana.
Any pot with a tight-fitting lid becomes a suitable
steaming vessel when a steaming rack is placed inside.
|
| Stewing: |
The
closet equivalent to the slow cooking method known as Dum dhayana. Often using
earthenware, the lid is sealed into place with a thin rope of chapati dough,
locking flavors inside. |
| To
Stud:
|
To insert
whole-blanched nuts or whole spices into the surface of a foodstuff |
| To
Whisk: |
To vigorously move a
whisk with a quick sweeping motion to obliterate lumps in a mixture, to blend
ingredients, or to add a final gloss to a sauce. |
