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Cooking made easy
 You are 20-something - male or female - working in a metro in India or a foreign country, away from home. There is no way out but to pick up the pan and ladle yourself as you cannot depend on someone else to cook your meals or spoil your health (and also make a big hole in your wallet) eating outside.
Here is where we step in.
This series will help a beginner learn the basics of Indian cooking with the minimum of gadgets. It will also remind you of the great food you had when your mother/father used to cook at home. We hope you will find these simple recipes useful and come back for more:
Setting up the kitchen:
First make sure that the vessels and provisions are arranged in a systematic way so that you can access them easily. The arrangement should be such that you should not search for a vessel or a dhal after lighting the stove.
Store all varieties of dhals in transparent plastic bottles so that you know where to find which. Place these dhal bottles on top of the shelf and then in the next shelf sambar powder, rasam powder, chilli powder and turmeric powder.
All this will not only make your
kitchen look attractive but also make the job of cooking a lot easier.
We'll next talk about the easiest and best way to cook rice...
Jayam
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More...
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Published on
22nd March, 2004
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