Tip : Making Curd

June 24, 2008 | By sonzy In buzzword, cooking-tips |

Quick Tip:
Q: If you have absolutely no traces of curd in your house, how can you make curd without borrowing a little from your neighbor’s house?
A: If we put in a little (2 tsp) of Dal (Pulses) Stock in the utensil in which curd is made, you can still make curd without any help in the first place.

Buzzword: Tandoor (tahn-DOOR)

Used throughout India (and found in Indian restaurants throughout the world), the traditional rounded-top tandoor oven is made of brick and clay. It’s used to bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread naan is slapped directly onto the oven’s clay walls and left to bake until puffy and lightly browned. Meats cooked in the tall, rather cylindrical tandoor are usually skewered and thrust into the oven’s heat, which is so intense (usually over 500*F) that it cooks a chicken half in less than 5 minutes.