Preparation Method



  • Slice

    To cut, generally across grain, into thin pieces that are consistent in thickness. Slices will most often range from 1/16 to 3/8 inch in thickness.

  • Slit

    Putting a cut on a food object in a manner such that the opposite side remains intact. This opening allows filling of spices etc. Done mostly in ingredients like chillies.

  • Smoking

    Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier and lapsang souchong tea are also smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold smoke fish, lamb, mutton and whale, resulting in a unique and rather strongly smoked flavor.

  • Steaming

    The cooking object is surrounded by steam (the temperature is higher than boiling water), normally covered, produced by some liquid.

  • Stewing

    Cooking of food (seared or unseared) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.

  • Stir

    Mixing foods with a suitable tool such as spoon by a circular motion in contact with the pan, in order to combine well and to prevent sticking or burning is called stirring.

  • Stir Fry

    Cooking small pieces of food in very little fat, tossing constantly over high heat, usually in a wok. Most Indian dishes require spices to be sautéd with onions, tomatoes and a ginger-garlic paste. This cooks the spices and prevents them from having a 'raw' taste.

  • Tadka

    Chaunk: sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron, or phoran in Bengali, vaghaar in Gujarati or popu ( in Telugu) ; and often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. Chhaunk is added at the end of cooking, just before serving (as with a dal, sambar or stew), or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish.

  • Tempering

    On completing some preparations like dal, a concoction of spices and/ or herbs fried in hot fat or oil or butter is added. This process is known as tempering.

  • To Dust

    Sprinkling of flour into the areas where any batter or dough is to be handled is known as dusting. For e.g chapatis, baking cakes.