Jump to content

khana_hai

participating member
  • Content Count

    2
  • Joined

  • Last visited

  1. WOW - I'm already learning something. You see me and many others simply go by recipes and never truly understand the fundamentals of cooking. In my khichdi for eg I could have done tadka of evoo, jeera powder, hing, kadipata, aamchur Hope to see more responses
  2. Guys In many indian recipes I follow, you usually add the oil, jeera/rai, some initial spices like big elaichi, cardamon, etc and then add the vegetables that take longer to cook like potatoes. Now the problem is the potato gets all the flavoring and what comes next seem to lack in flavor. This seems to happen with many dishes I make. For eg I made sabudana khichdi yesterday and the potato was great but not the sabudana I know there may be a quick fix to this by adding half spices initially and the other half in the middle. However, the flavoring is best when you add the spices directly into the oil. Does it make sense to remove part of the oil after flavoring it and add it back later? Thanks
×