The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [5]
Enjoy the recipes, and if you have any questions, feel free to contact me via www.cuisineofindia.com.
Ready to Cook
PUT ON YOUR apron and get started—it’s that easy! Other than some quintessential spices, you need very few, if any, special tools or equipment to prepare authentic Indian dishes in your kitchen.
Equipment
If you have the basic kitchen equipment—pots and pans, knives, spatulas, and measuring utensils, you are ready to start.
Most Indian cooking is done on the stovetop using direct heat. The typical four-burner stove is ideal and efficient for Indian cooking. An oven is rarely used in Indian cooking. A clay underground oven (tandoor) is used for some cooking in north India, but primarily in the Punjab region. Today, most Indian restaurants showcase the tandoor, and it has become a symbol of Indian cooking, but only in restaurants. I have used an oven in place of a tandoor to make recipes such as Sesame Seed Naan (page 166).
Basic Tools
Although Indian cooking does not require any special utensils or equipment, the tools listed below will help you save time and energy, and possibly make some foods easier to prepare. You may already have most of these tools or at least a good substitution.
Measuring Cups, Spoons, and Kitchen Scale: All recipes in this book use standard American measuring cups and spoons. You will need an 8-ounce measuring cup or set of cups, and a set of measuring spoons. In recipes where weight is important, it is listed. Use a kitchen scale to measure these ingredients, if necessary. For metric conversions, please see Measurements and Conversions (page 225).
Pots and Pans: Heavy skillets, pots, and pans are crucial for stovetop cooking. A heavy-bottomed pan that allows for even cooking and can withstand long periods of heat is best suited for Indian cooking. A variety of sizes—from 1 quart to 4 quarts—allow for the right pan for most dishes in this book. Thin-gauge stainless steel or aluminum pans can be very frustrating and unforgiving, as they can easily burn your efforts.
Nonstick Frying Pans: You might find a 6-inch and a 10-inch heavy, nonstick frying pan well-situated for preparing some vegetables and onion masalas (cooked spice blends). Nonstick pans allow you to use less oil or fat in cooking, thus saving fat and calories. If you do not like nonstick pans, any heavy frying pan will work equally well.
Wok or Karahi: An Indian karahi (pronounced karha-ee ) is similar to a wok. If you do not have a karahi, a wok or a frying pan works well. The karahi is made of a heavy material, often cast iron or aluminum. It is used mainly for deep-fat frying. Less oil is wasted in a karahi, due to its construction versus that of an electric fryer. Most Indian frying is done on very high heat, above 350ºF. In my experience, an electric wok or fryer is not best suited for flash frying. If the oil is not hot enough, the food tends to soak in more fat and become greasy. Electric fryers work best for slow- to medium-heat frying.
Iron Griddle or Tava: A tava (pronounced ta-va) is a slightly concave iron griddle and is best for cooking roti or paratha (flatbreads). Iron maintains temperature and allows for even cooking. Any heavy fry pan can be substituted for a tava.
To keep your iron pan from rusting, wipe it dry after washing, and either heat it for a few seconds to make sure it’s completely dry, or very lightly oil the surface.
Mortar and Pestle: A stone or metal mortar and pestle works best for grinding small quantities of spices. Buy a relatively heavy mortar and pestle, as light ones tend to slip and take longer to do the job. I use it primarily when I need to crush only 1 or 2 teaspoons of spices. If you do not have a mortar and pestle, do not worry, just put the spices in a heavy plastic bag and crush with a rolling pin. For a larger quantity, a coffee or spice grinder is more efficient.
Pressure Cooker: Almost all Indian cooks I know own a pressure cooker. It is irreplaceable