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Cooking techniques

A recipe tells you what to do; these pages explain why and how. Each technique comes with the common mistakes, how to fix them, and recipes to practise on.

Dum Cooking: How to Seal and Slow-Steam a PotWhat dum is, why it makes biryani, qorma and pulao so fragrant, how to seal a pot with dough or foil, how long to cook, and how to stop the bottom burning.
Deep-Frying Without a Thermometer: Crisp, Not GreasyHow to deep-fry pakoras, samosas, puris and kebabs at home: choosing oil, judging temperature without a thermometer, frying in batches, draining, and reusing oil safely.
How to Make Ghee at Home (From Butter or Cream)Make pure, fragrant desi ghee at home from unsalted butter or saved milk cream (malai): the stages to watch, how to tell when it's done, how to strain and store it, and how to use the leftover brown bits.
How to Make Thick Yogurt (Dahi) at HomeSet thick, creamy dahi at home with just milk and a spoon of yogurt: the right temperature, how much starter, how long to leave it, how to set it in winter, and how to fix runny or sour yogurt.
Dry-Roasting and Grinding Whole SpicesWhy freshly roasted and ground spices taste so much better, how to dry-roast cumin, coriander, chillies and whole garam masala without burning them, how to grind and store them, and when to use whole versus ground spices.
Knife Skills for Desi Cooking: Onions, Ginger, Garlic, Herbs and TomatoesThe few cuts that matter in South Asian cooking: slicing onions for birista, fine chopping for masala, julienned ginger, crushed garlic, chiffonade of herbs and chopping tomatoes, with safety tips for faster, safer prep.
Marinating Meat, Chicken and Fish for Tikka, Kebabs and CurriesHow marinades work, the roles of yogurt, acid, salt and papaya, how long to marinate chicken, mutton, beef and fish, and the food-safety rules that matter.
Folding Samosas and Stuffing Parathas Without LeaksHow to make samosa pastry with moyan, shape and seal samosa cones, fold samosas with spring roll sheets, and stuff parathas so the filling doesn't burst through, with fixes for common problems.
Yakhni: Making Stock for Pulao, Soups and CurriesHow to make yakhni, the spiced stock behind pulao, soups and many curries: which bones to use, the whole spices that go in, how long to simmer, how to keep it clear, and how to store and freeze it.
Steaming Without a Steamer: Idli, Dhokla, Puddings and MoreHow to steam food in an ordinary pot: setting up a makeshift steamer with a rack, bowl or colander, keeping the water at the right level, testing for doneness, and avoiding soggy, water-logged results.

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