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Cooking techniques
The methods behind the recipes: tempering, roasting, steaming, fermenting, and the syrup stages.
- Cooking techniques
Dry-Roasting Spices
Toasting whole spices in a dry pan before grinding — the difference between flat and alive masalas.
- Cooking techniques
Fermenting Batters
The overnight rise of rice-and-urad batters that makes idli and dosa possible.
- Cooking techniques
Kachha and Pakka
The classical divide between water-cooked food eaten fresh and ghee-cooked food that travels.
- Cooking techniques
Milk Reduction (Kheer)
The long, scraped simmer that turns milk into payasam, kheer and akkara vadisal.
- Cooking techniques
One-String Syrup (Ek Taar)
The sugar or jaggery syrup stage that binds laddus, khaja and most Indian sweets.
- Cooking techniques
Phalahari (Vrat) Cooking
The fasting kitchen's rules: rock salt only, no grains or pulses, and the ingredients that answer them.
- Cooking techniques
Steaming
Idli plates and leaf-wrapped kotte kadubu: the gentle, sanctum-friendly cooking of batter and batter-adjacent things.
- Cooking techniques
Tempering (Tadka)
Bhuna spices bloomed in hot ghee or oil, poured sizzling over the finished dish.