Cook Restaurant Like Indian Food at Home

To learn how to cook Indian food like a pro, you need to understand the basic steps involved in making different types of cuisine. Here, we will go through the steps required to prepare dum, tandoori, butter chicken, meen kulambu, and more.

To learn how to cook Indian food like a pro, you need to understand the basic steps involved in making different types of cuisine. Here, we will go through the steps required to prepare dum, tandoori, butter chicken, meen kulambu, and more. You can also make the uncooked ingredients more flavourful by adding spices such as cumin, coriander, and turmeric. In addition, we'll show you how to prepare a variety of Indian curries, ranging from fried to steamed.

Cooking Dum

1. The first step to cooking Indian food is to heat the oil. 

2. You can add whole spices, such as cinnamon or cloves, to the oil before adding other ingredients. 

3. Once the oil has absorbed the spices, you can add the onions, garlic, tomatoes, and ginger. 

4. Once you have added the onions, you can cook them either by sauteing or by bhuna method, which differs according to the recipe.

A typical Indian dinner consists of rice or bread with gravies. The main course is a meat curry with potatoes, lentils, and sometimes vegetables. For sides, you can serve raita, chutneys, and pickles. Indian food is often served with dessert. To replicate a restaurant-style Indian meal, learn about the different types of Indian dishes and how to make them at home. These recipes are simple to follow and can be served to your family for dinner.

Cooking Tandoori Chicken

 

Indian restaurants use tandoors to cook food. This cylindrical clay oven produces smoky flavor and enhances the food's appearance. Its heat is generated by burning wood or charcoal, giving the food a distinctive smoky flavor. Typical dishes include chicken, lamb, and vegetables. Many people also order Tandoori Paneer Tikka for their starter.

Tandoori chicken is very healthy and has a distinctive smoky flavour. 

1. The chicken is cooked using very little oil and a low temperature to ensure that the meat is tender. 

2. The chicken is usually cooked in a red masala paste made with Kashmiri red chilly paste, which is boiled and ground into a fine paste. The result is a tangy, spicy, and aromatic taste that is very easy to replicate.

3. Authentic tandoori chicken requires proper marination. This marinade contains yogurt, turmeric, cayenne, and other spices. 

4. The chicken is then cooked in a tandoor oven, which imparts the flavorful smoky flavor and aroma to the meat. This method of cooking chicken gives the chicken a crispy crust on the outside while keeping the meat moist and tender.

While cooking chicken in a Tandoor, you should be mindful of the weight of the chicken. A chicken over 1000 grams will not cook properly and will have hard pieces. To prevent hard pieces, use lemon juice to tenderize the chicken. While cooking chicken in the tandoori, make sure you check the temperature of the chicken with a meat thermometer. The chicken should register at least 165F or 75C.

Cooking Butter Chicken

There are a few things you can do to make the perfect butter chicken at home. 

Using butter and cream will give the dish a great taste and the right balance of sweetness. You can also use an instant pot to make this delicious dish. It's the easiest way to make butter chicken at home! The best part about butter chicken is that it can be made in just minutes! 

Just follow these steps to make the perfect butter chicken in your kitchen!

1. Start by heating a small bowl over an open flame. 

2. Add a lump coal or charcoal and wait for the coal to smoke. 

3. Then, pour ghee or oil over the coal. Let it burn for three to four minutes, then remove it and discard it. 

4. Let the chicken cool, then add the butter. Serve with naan or paratha or, serve it with long grain rice.

The main difference between butter chicken and tikka masala is the cooking method. If you're cooking the dish in a tandoori, it will have a more pronounced flavor, whereas if you cook it in a skillet, the sauce will be creamy. In addition, butter chicken is much easier to cook than tikka masala. You'll find it's a perfect meal for any occasion.

Cooking Meen Kulambu

To create the authentic taste of Indian restaurants, you need to know how to cook Meen kulambu. Meen kulambu is a fish curry that is infused with tamarind and cooked in an earthen pot. It is served with steamed rice and flatbread. You can use any white firm fish, like snapper and tilapia. The most important tip to make the recipe is to let the fish rest for a few minutes. The resting time will help the fish to become tender and juicy.

Meen kulambu is a quintessential Tamil dish and can be prepared at home. This dish goes well with many main dishes. Without refrigeration, Meen kulambu will keep for two days. It becomes even tastier as it ages. It can be served as a side dish for lunch or dinner, but it can also be eaten with breakfast dishes like idly and appam.

1. In order to make the perfect curry, you should first marinate the fish. You can purchase this paste in Asian markets. 

2. You should soak the tamarind pulp in hot water before using it. If you can't find tamarind, you can substitute lime juice. 

3. To start cooking, heat oil in a large deep pan until it reaches a smoking point. 

4. Add the onions and fenugreek seeds and cook until they turn golden.

5. Add in the masala powders Turmeric, Chilli powder and Coriander Powder.

6. Add tomato pury in it and fry it till it get dry.

7. Add tamarind pulp following with the salt, coconut mixture, and a cup of water. Let the curry to be cooked on low temperature for few and then let it rest.

Cooking Vada Pav

If you're looking to impress your guests with an authentic Indian dish, learn how to cook Vada pav. This spicy snack is a great choice for afternoon, evening, and party snacks. Just remember to use as little oil as possible. To get the perfect texture and flavor, boil the potatoes in advance, at least 4-5 hours ahead of time. This will help the potatoes bind well.

1. When cooking vada pav, use the slit side of the pav buns, but make sure to leave the lower portion attached. 

2. Spread a generous amount of garlic chutney powder on the lower side of the buns, then spread the vada on it. 

3. Then, close the pav buns by pressing the upper portion. You can serve your Vada pav immediately afterward, or keep it warm for several hours before serving.

When cooking Vada pav at home, you can use a mixture of ready-made tamarind paste, water, spices, and tamarind juice. It should be very thick, about 2 tablespoons of baking soda per serving. You can also make green chutney from canned tomatoes, if you wish, but this is optional. The batter will become watery if you add too much baking soda.

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