Techniques Of Indian Cooking That Adds A WOW Factor To The Dish!

Indian cooking is very popular for using techniques and styles that cannot be copied by everyone. The way they infuse the masalas and the ingredients with extraordinary techniques is incredible. The technique that they used helped to enhance the flavours of the dishes cooked in a whole different way notch it up.

Indian Restaurant In Sydney can give you that experience that you have been craving for since forever.

Indian Cooking Is A Whole Experience

If you are a true explorer of cuisine and call yourself a “foodie” you must have tried Indian food ( if not, what are you waiting for? Go order that meal NOW!) you would know that experiencing Indian food leads you to a whole different universe. The Indian cooking method has a way that could make you experience the whole journey.

Restaurant In Terrigal is trying to incorporate the way of traditional cooking to maintain the authenticity of its cuisine and recipes. Try out the dishes that could make you fall in love with its historical methods of cooking along with its heritage.

Indian Cooking Technique: The WOW Factor!

To learn about the cuisine of any particular region, it is important to understand where it gets its WOW factor. It cannot just be the recipe, some other aspects hold a light towards the dish, especially if we talk about Indian dishes.

Indian cooking style takes the cake to make the dish more delicious. With its extreme cooking method, you can never go wrong to deliver the authentic taste, but it is not a task of a child, one must require skill to get that technique to perfection and present the treat of a deliciously cooked meal.

A Glance Of Indian Cooking Method!

Different ways are used to prepare extensive dishes in Indian cuisine. Some of the procedures are:

  • Tempering (Tarka or Baghar): it is a process where the blooming of the whole spices or masalas are done in hot ghee to enhance the flavours of the spices which also brings the aroma to the dish. It can be prepared for any items like cooking vegetable curry, dal, chutneys and other dishes. According to the dish the timing of the ‘Tarka’ changes. For example, for daal, the tempering is added in the end on top of it, whereas in vegetables the ‘Tarka’ begins at the beginning of the cooking preparation.

  • Sauteing (Bhunao): Indian cooking style needs a constant stirring of the vegetables in medium to high flame. Add some vegetables and stir it constantly till it becomes a spiced thick paste which can be turned into a gravy by thinning it. Note: do not let the ingredients burn down, your goal is to caramelize them till it’s brown. The end result will be delicious and rich in flavour dishes.

Takeaway!

At The Grand Pavilion, try out the Indian dishes that are cooked traditionally and authentically, to enhance their taste and flavours.

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Tips to Make Taste & Aromatic Gulab Jamun that nobody will tell you

Every time we go out to an Indian Restaurant, after finishing the main course, everybody is like, “Order something sweet”. After a long discussion of what to order, it is said that “East or West, Gulab Jamuns are the best”.

Ingredients:

  • Sugar

  • Green Cardamom pods

  • Water

  • Lemon Juice

  • Milk Powder

  • Maida (all-purpose flour)

  • Baking Soda

  • Ghee

  • Milk

  • Oil

Instructions:

Step 1: Prepare Chashni

Take 1 bowl of Sugar, 3 Green Cardamom Pods, 1 lemon and half a cup of water. Put everything together and heat together on medium flame. Make sure you are stirring it occasionally. Cook it until it reaches the string creating consistency.

Step 2: Put the Gulab Jamun Containing ingredients together

Add milk powder, maida, baking soda in a wide-mouthed bowl. Mix everything with a spoon and then add a tablespoon of ghee.

Step 3: Knead a Soft Mixture

Make sure to sprinkle three to four tablespoons of milk over the mixture, then gently mix everything.

Remember, Do Not!

Do not knead the mixture, just lightly mix it.

What if I knead it?

If you do so, then the Gluten will be formed which will not absorb the Sugar Syrup.

Step 4: It’s Your Favourite time: Give a round shape to the mixture

Divide the mixture in the equal diameters of the balls, then grease your palms. Give a round shape to each ball. No ball should experience the cracks. If it experiences so, then it signals that the mixture is still dry and you must add a teaspoon of milk to it.

Tip

The chefs of the Best Indian Restaurant have shared this Masterchef’s Tip, “ Do not create the large balls, As after frying and the absorption of the sugar syrup, their size will become doubled.”

Step 5: Frying Time

Heat the ghee or the oil in a deep-bottomed cauldron. Add no more than 3 to 4 balls in the heated oil. If you add more than none will get the right amount of heat. Deep fry them for about 6 to 7 minutes. The right indication about when to stop cooking is the color of the Gulab Jamun. When they come out to be golden brown then take them out from the cauldron.

Tip

Deep fry over slow flame. If you choose to deep fry them on high flame, then the Gulab Jamuns will not get properly cooked.

Step 6: Combine Everything Together

Heat the Sugar Syrup for about 3 to 4 minutes. Add the deep-fried gulab jamuns balls to the sugar syrup.

Now Here Are Some Of The Pro-Tips:

  • Be time-efficient

If you want to save your cooking time, then keep the oil in the cauldron to be heated at the time when you have started making the balls.

  • What if I overcook the sugar syrup?

If you overcook the sugar syrup, it will turn hard and would not be an ideal syrup for putting the gulab jamuns. If that happens by mistake, then add some water to it, cook again for a few minutes. But yes, keep on stirring it.

Final Comments!

Make some efforts to make Gulab Jamun at home after ordering the delicious main course from Grand Pavilion Restaurant.

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Tips By Professional Chefs: Make 5-Star Restaurant Style Biryani

Are you also that Diet-Cheater who used to secretly order Indian food, then stealthily take it upstairs (in your room), close the doors, raise the curtains and step into the Flavour-Land?

Hey! Go to the Flavour-Land once you have read my blog.

Australia has been able to bring out the authenticness of Indian food with the help of some pro-tips.

Earlier there was a notion that no country other than Indian can bring out the brilliance of taste and presentation in Biryani. But the Indian Food in Sydney has written a completely new history of the flavors.

Tips to bring the best taste in Biryani

Do not go for cheap ingredient options

No doubt, there are both kinds of ingredients available in the market – cheap and costly to fit the budget needs. But if you want to enjoy a 5-star restaurant like Biryani, then why are you going for a single start ingredient?

Separate Cooking

There is a thumb rule for making the perfect Biyani: Cooking Rice, Meat, and the other ingredients separately.

If you speak about something particularly concerned with rice, you must not overcook it or your Biryani will become Khichdi.

Choose Right: Rice & Cooking Technique

Biryani is all about Rice and the cooking technique. Here is a pro tip for you: “Pack the roasted spices in a potli, then add it to the water in which you are going to boil the rice. It’s not over yet. Keep patience. After a while, add the lime juice to the boiling rice.”

Use only: ‘FRIED ONIONS”

This requires you to give the sliced chopping to your onions. Fry them. Corroborate! They must not be extra crispy or crunchy, but their colour has to be a nice golden brown.

Moisten the rice

Once you add the vegetables and meat to your BIryani, it will go a bit dry. It may taste 99% well, but why

to give that 1% a chance to let it not taste that well. Add some moisture side by side. You can use any of the following:

  • Ghee

  • Butter

  • Milk

  • Meat

  • Rose Water

  • Kewda

  • Edible fragrance

Vessels matters

Best vessels for the Biryani do contain the following characteristics:

  • They are made up of either Copper or Brass

  • They are perfectly tinned

  • They are heavy bottomed

Neither cook less nor more

A perfect cooking time is a secret to bringing out perfection in Biryani. If you overcook it, then congratulations, you have successfully made a disaster since the meshy biryani is never a thing and it neither tastes tasty.

For perfection follow the tips:

  • Soak the rice in water before you boil them

  • Do not thoroughly cook the rice on the first go. They must be semi-cooked

  • Check the cooking status of the rice by meshing them in your fingers.

  • Make use of the spiced water.

Interested in reading more food blogs?

If you like the information presented in this blog, then you must be willing to have more and more. To satisfy the curiosity of the foodie inside you, regular blogs are published on the site of The Grand Pavilion.

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