Kitchen tips for cooking 

Here are some helpful kitchen tips for cooking that can make the process easier, more efficient, and more enjoyable:

1. Prep Ahead of Time

• Mise en place: This French term means “everything in its place.” Prepare and measure all your ingredients before you start cooking. This helps streamline the process and prevents mistakes.
• Chop vegetables and herbs: Cut everything before you begin to cook, especially for dishes that require quick action like stir-fries.

2. Use Sharp Knives

• Sharpen knives regularly: Dull knives are more dangerous and harder to use. A sharp knife allows for cleaner cuts, which helps with both safety and cooking consistency.
• Cut away from your body: Always cut with the blade facing away from you to avoid accidents.

3. Organize Your Kitchen

• Keep essentials close: Store frequently used utensils, spices, and ingredients within easy reach to reduce the time you spend searching for them.
• Clean as you go: Keep your workspace tidy while cooking to avoid a large pile of dishes after.

4. Master Temperature Control

• Know your stove: Each stove has a different heat distribution. Adjust heat gradually rather than using the highest setting all the time. Medium heat is often the safest choice.
• Rest your meat: After cooking, let your meat rest for a few minutes to redistribute juices before cutting into it.
  

5. Use the Right Pots and Pans

• Match pan size to the burner: Use a pan that fits the size of the burner for even heating. A too-small pan on a big burner wastes energy.
• Use heavy-duty pans for even heat: Cast iron or stainless steel pans are ideal for consistent heat distribution.

6. Season Properly

• Salt in layers: Add salt at different stages of cooking for deeper flavor. Don’t just add it at the end.
• Taste as you go: Taste your food as you cook and adjust seasoning to balance flavors.

7. Cooking Times Matter

• Avoid overcooking vegetables: Most vegetables cook quickly and lose nutrients and texture if overcooked. Consider blanching or steaming.
• Use a meat thermometer: To ensure meat is cooked perfectly and avoid under or overcooking, a meat thermometer will help.

8. Use Fresh Ingredients When Possible

• Use fresh herbs: Fresh herbs can elevate your dish’s flavor. Add them at the end of cooking to preserve their fragrance.
• Don’t overcrowd the pan: When sautéing or frying, give ingredients enough space in the pan. Overcrowding lowers the temperature and leads to steaming rather than searing.

9. Cook with the Seasons

• Seasonal produce is fresher and more flavorful: Plan your meals around seasonal ingredients, which can be more affordable and flavorful.

10. Resting and Marinating

• Marinate for flavor: Marinate meats and vegetables for at least 30 minutes (or up to overnight) to enhance flavor.
• Rest dough: For baked goods, let doughs rest to improve texture and ease handling.

These tips can help you cook like a pro, whether you’re making a simple weeknight meal or preparing an elaborate dish!

When cooking Indian food abroad, there are several tips and strategies that can help you replicate the authentic flavors of Indian cuisine, even when you’re working with different ingredients or kitchen setups. Here are some key tips that can be helpful for cooking Indian food outside of India:

1. Stock Up on Essential Spices

• Spices are the foundation of Indian cooking, and many spices are unique to Indian cuisine. Stock up on essential spices like cumin, coriander, turmeric, garam masala, mustard seeds, cinnamon, cloves, cardamom, and dried red chilies. Many international grocery stores or online markets now offer these spices, or you can find Indian-specific stores in most places abroad.
• Tip: Buy whole spices and grind them at home for fresher, more potent flavors. A spice grinder or mortar and pestle is very helpful for this.

2. Ghee and Oil Substitutes

• Ghee (clarified butter) is a staple in Indian cooking and adds a rich flavor to many dishes. If ghee is hard to find, you can substitute it with unsalted butter or vegetable oil, but the flavor might not be as authentic.
• Tip: If you find ghee at specialty stores, you can make it at home by melting butter and separating the milk solids.

3. Find Good Substitutes for Fresh Ingredients

• Fresh curry leaves can be hard to find outside of India, but dried curry leaves can be a good alternative. If you can’t find them, you can try using lime leaves (in small amounts) or bay leaves as substitutes.
• Fresh ginger and garlic are essential in Indian cooking. If fresh is hard to find, ginger-garlic paste is a convenient alternative, available in many supermarkets.
• Tip: Grow your own curry leaves if you live in a warm climate. Fresh herbs can be grown in pots and provide you with a constant supply.

4. Use Pressure Cookers for Faster Cooking

• Many Indian dishes (like dal, curries, and stews) are traditionally cooked in a pressure cooker, which helps tenderize ingredients and reduce cooking time.
• Tip: If you’re abroad, getting an electric pressure cooker (such as an Instant Pot) is a great investment because it combines multiple functions (like slow cooking, steaming, and pressure cooking) and is easy to use.

5. Experiment with Local Ingredients

• Sometimes, local ingredients might not be the same as those found in India, but you can still experiment with alternatives. For example, tomato paste can be used when fresh tomatoes are not available, or non-fat yogurt can be substituted for full-fat yogurt in certain dishes.
• Tip: When using substitutes, adjust the quantity to match the flavor profile you’re aiming for.

6. Biryani and Rice Cooking Tips

• Biryani requires long-grain rice (like Basmati), which you can usually find in international grocery stores or specialty stores. When cooking rice for Indian dishes, rinse it thoroughly before cooking to remove excess starch and prevent it from becoming sticky.
• Tip: If you can’t find Basmati, try Jasmine rice as an alternative. Although it has a different fragrance, it works similarly in many dishes.

7. Cooking on Gas vs. Induction

• Indian cooking often involves cooking over high heat, which is easy on a gas stove. However, if you’re using an induction stove abroad, it may require a bit of adjustment to heat levels and cooking times.
• Tip: Induction cooking is efficient, but it may not give you the same “char” as gas. To get similar results, consider using a cast-iron pan, which holds and distributes heat better.

8. Learn to Adjust Seasoning

• One of the challenges when cooking Indian food abroad is that you may need to adjust the seasoning. Ingredients like fresh coriander, green chilies, or tamarind may vary in flavor based on the region you’re in.
• Tip: Always taste as you go, and adjust the balance of salt, sourness, sweetness, and spiciness as necessary.

9. Make Your Own Masalas (Spice Mixes)

• Pre-made masalas are convenient, but making your own garam masala or curry powder from scratch adds a level of authenticity. It’s easy to toast and grind spices like cinnamon, cardamom, cumin, and coriander for a custom blend that suits your taste.
• Tip: Keep homemade masalas in airtight jars, as freshly ground spices lose their potency quickly.

10. Invest in Traditional Indian Cookware

• Traditional Indian cookware like a tawa (flat griddle), kadhai (wok-like pan), and handi (deep cooking pot) are ideal for authentic cooking. You can often find these items online or in Indian specialty shops abroad.
• Tip: Using a cast-iron kadhai can give your curry a more authentic flavor and is great for slow-cooked dishes like dals and curries.

11. Practice Patience with Slow Cooking

• Indian food often benefits from slow cooking. Curries, stews, and dals develop more flavor when cooked on low heat for a longer time. So, don’t rush through recipes.
• Tip: Use a slow cooker (Crockpot) or Dutch oven to mimic this slow-cooking process.

12. Know When to Use Vinegar or Lemon

• In many Indian recipes, a splash of tamarind or lemon juice can help balance flavors. If tamarind isn’t available, lime juice or apple cider vinegar can be a good alternative.
• Tip: Use amchur (dried mango powder) to mimic the sourness of tamarind in dry dishes like chaat or as a garnish.

13. Make Simple Indian Street Food at Home

• Indian street food (like pani puri, samosas, and chaat) can be recreated easily at home. You might find some of the ingredients in specialty stores, or you can make them from scratch using everyday items like potatoes, chickpea flour, and yogurt.
• Tip: Get creative with street food by using what’s available locally. You can still make your favorite chaat dishes with store-bought items or fresh ingredients.

By following these tips and adapting to local ingredients, you can bring the flavors of India into your kitchen no matter where you live abroad.