Reference
The techniques, ingredients and spice blends every recipe leans on. Tap one here, or tap any underlined word inside a recipe to read it.
Tadka / temperingP1
_The flavour starter.
Sauté the onionsP2
_The base of most curries.
Cook until the oil separatesP3
_The "it's ready" signal.
Make a ginger-garlic pasteP4
_The everyday aromatic.
Blend a gravy smoothP5
_For silky sauces.
Make a nut pasteP6
_The dairy-free thickener.
Fry paneer cubes goldenP7
_For body in a gravy.
Grate paneerP8
_For scrambles (bhurji).
Crush kasuri methiP9
_The restaurant smell.
Roast besan (gram flour)P10
_A binder and a nutty note.
Sear marinated chicken (tandoor stand-in)P11
_No tandoor needed.
Soak chickpeasP12
_Dried beans, done right.
Soak sabudanaP13
_The make-or-break step.
Roast & grind peanutsP14
_Texture and body.
Blanch spinachP15
_For green that stays green.
Cook the pulses (boil / pressure cook)P16
_Getting dal and beans soft.
Boiled-onion paste (pale base)P17
_For pale, royal gravies.
Knead a soft doughP18
_For breads.
Roll & cook flatbread on a tawaP19
_For roti / chapati.
Cook naanP20
_For leavened flatbread, no tandoor.
Cook basmati riceP21
_For separate, fluffy grains.
Make & ferment dosa batterP22
_The heart of a dosa.
Spread & cook a dosaP23
_The crêpe.
Roast & grind cuminP24
_For raita and finishing.
Cook okra without slimeP25
_The okra rule book.