Culinary Terms.
Spices - The key to the Indian and Pakistani cooking is the blending
of the spices. The right combination, amount and the type of spices
for a particular dish gives it the distinct flavor. Most dishes require
adding a spice/spices at different stages of cooking.
Dum means to steam or cooking on very low heat. This way the food continues
to cook in its own steam, provided it stays covered so the food retains
all the flavors.
Bhunao is the combination of light stewing, sauteeing and stir frying.
It is the process of cooking on medium/high heat, stirring constantly
to prevent from sticking to the bottom of the pan/pot. Bhunao is the
part of the process that helps to prepare a dish.
Baghar or Tarka
is Tempering. Using the ability of the hot oil to extract and retain the flavor
and aroma of spices and herbs.
Barbeque or Roasting is done in Tandoors, which is fired by charcoal. When the
meat is cooked in a tandoor, the juices drip on the charcoal and the smoke imparts
a distinct flavor to the meat. The meat is usually marinated before cooking in
a tandoor.
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