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 fresh ginger 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, if not translated in the recipes,
are given in
Translations to Hindi & English
(page 20) and/or explained
in the
Glossary (Meanings and Methods)
on page 19. If you come
across a word you do not know, check pages 19 and/or 20.
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. 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).
7.
Excessive heat may cause sticking and burning of food and wastes
fuel.
8. To prevent sticking of foods
such as
dosa, uttapam
and
poora
on the tava: before heating tava, rub
1
/
4
tsp/1.3 ml vegetable oil using
a clean cotton cloth or paper napkin all over the tava, avoiding the rivets.
Heat tava on medium-high (a setting between medium and high) heat till
oil
just
begins to smoke. Reduce heat to medium. This is the point to
pour batter on tava. Heating tava to the correct temperature is critical:
if tava is heated beyond the point when oil just begins to smoke, tava
will be too hot and batter will be difficult to spread; if tava is not hot
enough (before oil just begins to smoke) batter will spread but
dosa
/
poora
will stick. For cooking subsequent
dosa
/
poora
do not add oil on
tava before pouring batter.
9.
Ghee, butter or oil can be spread on tava with a pastry brush or
spatula.
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.
Do not leave tava unattended while cooking as cooking times are
short and food may burn.
13.
It is possible to cook with less ghee or butter than given in the recipes
or substitute oil for ghee or butter. However, this may affect the taste.
14.
Eggs require controlled heat or they may become tough. Eggs
should be cooked on low to medium temperatures.
15.
Eggs, batters, doughs and fillings should be at room temperature
before beginning to cook.
16.
To avoid 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.
17.
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.
Saving Energy
The instructions given in this Manual for regulating heat and
producing tasty food will also optimise fuel consumption and
save energy.
5
Содержание FUTURA TAVA
Страница 1: ......
