6
Easy Tips for Better Cooking
1.
All measurements used in these recipes are level, not
heaped.
1 teaspoon = 5 ml
1 tablespoon = 15 ml/3 teaspoons
1 4
cup = 60 ml/4 tablespoons
1 3
cup = 80 ml/5 table 1 teaspoon
1 2
cup = 120 ml/8 tablespoons
3 4
cup = 180 ml/12 tablespoons
1 cup = 240 ml/16 tablespoons
Abbreviations
gm = gram
cm = centimetre
ml = millilitre
2.
Read the entire recipe before beginning to work.
Assemble and prepare all ingredients. Follow recipe step-by-
step.
3.
Before putting the tava on the heat, prepare all ingredients
and keep spatula, utensils, serving plate etc. ready in the
cooking area.
If you are looking for things once the tava is
on the heat, it can overheat quickly and destroy the
nonstick coating
.
4.
Time and heat settings in these recipes refer to the large
burner of an efficient domestic gas stove. (For the 22 cm
diameter tava, use the small burner.) 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. 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 1½ minutes on medium
heat). Avoid high temperatures for the best cooking results,
conserving fuel and preserving the life of the nonstick coating.
5.
Adding a little oil or butter to the tava may enhance the
colour, taste and texture of many foods.
6.
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.
7.
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.
8.
The nonstick coating of the tava retards browning
somewhat in certain foods. For browner results, try cooking
slightly longer. Do not use high heat.
9.
Eggs, batters, doughs and fillings should be at room
temperature before beginning to cook.
10.
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.
11.
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.
12.
If you come across a word in the recipes which you do not
understand, please check
Glossary (Meanings and Methods)
page 17.
