Kitchen questions, answeredરસોઈના સવાલ-જવાબ
The questions that come up while you are standing at the stove — how many whistles, how much water, why it went wrong — grouped by subject. Every answer gets to the point in its first sentence.
Pressure cooker questions10 questions
- How many whistles for tuvar dal?
- Which pulses have to be soaked, and is soaking ever optional?
- How much water goes in with a cup of dal or rice?
- How much water does one cup of atta need?
- How long should dough rest before I roll it?
- Why do my rotli go hard?
- Which dal needs soaking, and for how long?
- Why does dal foam up, and should I take the foam off?
- Does salt stop dal and kathol from softening? When should it go in?
- How much water for rice? Is it different in a cooker and an open pot?
- Why does rice turn sticky, and can it be fixed?
- Washing rice and soaking rice — what does each one actually do?
- What order do things go into the vaghar, and why?
- Why must the rai splutter before anything else goes in?
- How much hing, and when does it go in?
- How long does curd take to set? Is winter different from summer?
- How much starter should I use?
- My curd stays runny, or goes sour too quickly. Why?
- How long does batter take to ferment in winter and summer, and where should I keep it?
- How do I know the atho is done?
- What do Eno and baking soda actually do, and why do they go in at the last moment?
- How do I know the oil is hot enough without a thermometer?
- Why do my bhajiya go soggy?
- Single fry or double fry — what is the difference?
- The sabzi has gone too salty. What actually works?
- I have put in too much chilli. How do I cool it down?
- The dal or kadhi has gone too sour. What do I do?
- How long does cooked food keep in the fridge, and how long outside?
- Why should hot food not go straight into the fridge?
- Steel dabba, plastic or a covered plate — what should food be stored in?
- What holds in a tiffin until one o'clock and what does not?
- How do I keep rotli soft for four hours?
- Which dishes leak or go watery in a dabba?
- Why do per-person quantities fall as the headcount rises?
- How much dal, rice and rotli per person?
- How much shaak, sweet and farsan per person?
- Rajgara, singoda, samo — which farali flour is for what?
- Why sendha namak on farali days instead of ordinary salt?
- My farali dough will not bind and the pattice break apart. What now?
- How do I test one-string and two-string syrup without a thermometer?
- Why does my sheero go lumpy?
- How much ghee goes into a sweet, and when should it go in?
- Everything sticks to my new loh tavi. How do I season it?
- When does a non-stick pan actually have to be replaced?
- Which metal kadai is best for deep frying?
- The atta I buy here makes tough rotli. Why does the flour behave differently?
- I have an oven and no tava. What can I actually make in it, and what not?
- My dal and kathol never soften here. Is it the water?