Preparation Method



  • Puree

    A smooth mixture obtained by passing cooked ingredients through a sieve / strainer.

  • Roasting

    In Indian cooking , roasting is usually done in a tandoor, which helps to impart the flavour. The juices of the meat drip on the the charcoal which sizzles and sends up billows of smoke. Kebabs, paneer and vegetables can be roasted on a sigri or a grill. a) Spit roasting : The food to be cooked is brought in direct contact with the flame of a clear,bright fire.The food is basted with fat and is turned on regularly to ensure even cooking and browning. Roast meats have a very special flavour, for e.g barbecued meats. b) Oven Roasting : Food is cooked in a closed oven at a constant temperature by dry circulating air as in baking of cake or roasting of chicken / mutton. c) Pot roasting : This method is used to cook small joints in a thick heavy pan,not necessarily in an oven. The pan is covered with a well fitting lid and cooked over a very slow flame.

  • Roux

    A thickening for soups or sauces made with flour, besan, maida and butter, for e.g besan and curd mixed for kadhi.

  • Rubbing in

    Rubbing fat into flour using the tips of the fingers and thumb until the mixture looks like breadcrumbs.

  • Saute

    Sauteing is browning food first on one side and then on the other in a small quantity of fat or oil over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sauteed is browned while preserving its texture, moisture and flavor. Saute is French for "jumping", used to describe the action of the food in the pan as it is tossed around to prevent burning.

    The first rule is be prepared. If your recipe calls for chopped ingredients in step 12, make sure you have them now. While experienced cooks will successfully chop the next ingredient while the rest are cooking, this is not a path to follow for the inexperienced.

    Feel free to put a cold pan onto a cold burner before turning it on, but do not put cold oil into a cold pan and then try to heat. The reason is subtle: heat will eventually break down the chemical bonds of the oil and it will lose its lubricating properties. Stir the food, don't shake the pan.

    When sauteing cuts of meat, many recipes will call for you to deglaze the pan with a flavorful liquid (e.g. stock, wine, spirits, or even fruit juices). The dark brown bits of meat left behind from the high heat cooking are called "fond" and are as intensely flavored as pan drippings from roasted meats.

    When sauteing with both onions and garlic, be sure to saute the onions first until they are clear, then add the garlic, and continue to saute until it is pale gold. The onion takes longer to cook, thus if both are added at the same time, the garlic will be browned by the time the onion is done, which results in an undesirable dominant pungency. Garlic will add its flavor much more harmoniously when only sauteed to a pale gold.

  • Scooping

    To shape a fruit, vegetable or icecream in spherical shape for decorative food presentations, using a scooper.

  • Scrape

    Removing outer layer or skin from a surface by forceful strokes of an edged or rough instrument like peeler or palette knife is known as scraping.

  • Shred

    To cut into fine long pieces, e.g shredding cabbage, spinach, etc

  • Sift

    To pass dry ingredients through a fine sieve. For e.g sifting flour before making a dough.

  • Skim

    To remove with a spoon the cream from milk or fat from soups from the surface layer of liquid which is allowed to stand.