Kitchen problems, solvedરસોઈની મૂંઝવણો
It happens in every kitchen: the kadhi splits, the dhokla sinks, the puri refuses to puff. Here are the most common problems and what actually fixes them.
- Why do thepla turn out hard?Hard thepla usually mean a stiff dough, not enough yoghurt or oil, or too hot a tawa. Knea…
- Why don't my puris puff up?Puri dough must be firm; a soft dough gives flat, oily puris. Roll them to an even thickne…
- Why is my bhindi slimy?Wipe the okra completely dry after washing; moisture is what makes it slimy. Cook it uncov…
- Why does my rice stick together?Rinse the rice and soak it for 15 minutes, and get the water right: two parts water to one…
- Why is my dhokla sticky?Sticky dhokla come from a thin batter, over-fermentation, or under-steaming. Keep the batt…
- What to do if the sabzi turns bitterBitterness usually comes from a bitter bottle gourd or too much fenugreek. Always taste a …
- My dal tastes flat. What's missing?Gujarati dal balances three things: jaggery, tamarind and salt. If it tastes flat, adjust …
- Why does undhiyu turn dark?Undhiyu darkens when the green masala cooks too long under a lid. Cook on low heat, shake …
- Khaman vs dhoklaOutside Gujarat, the yellow squares sold as 'dhokla' are almost always khaman. They are tw…
- Why does kadhi split?Kadhi splits when the protein in the yoghurt separates under heat and the sauce turns grai…
- Why is my khaman dense?Dense khaman almost always comes down to one of these.…
- Using up leftover roti and riceNothing is thrown away in a Gujarati kitchen. Last night's leftovers become this morning's…