Make the perfect rava idlis, use ‘oil bomb’ spices safely, and master cheesy dishes with these cooking tips

Tips for making perfect rava idlis

Speaking with indianexpress.com, Shekhar Chandra, junior sous chef: Hilton Garden Inn New Delhi/Saket, shared the below tips to make the perfect rava idlis.

1. Use fine semolina: Use fine semolina (also known as fine rava or sooji) to ensure that the batter has a smooth texture. Coarser semolina can result in a grainy texture.

2. Use yoghurt: Use fresh and thick yoghurt to make the batter. Yoghurt adds a tangy flavour to the batter and helps in the fermentation process.

3. Ferment the batter: Ferment the batter for at least 30 minutes to 1 hour to get soft and fluffy idlis. You can also add baking soda to the batter to speed up the fermentation process.

4. Add salt and seasonings: Add salt and seasonings like grated ginger, chopped green chilies, and curry leaves to the batter to enhance the flavour.

5. Adjust consistency: Adjust the consistency of the batter by adding water as required. The batter should be thick yet pourable.

6. Add tempering: For additional flavour, add a tempering of mustard seeds, urad dal, chana dal, and curry leaves to the batter before steaming.

7. Grease the idli molds: Grease the idli molds with a little oil before pouring the batter to prevent the idlis from sticking.

For additional flavor, add a tempering of mustard seeds, urad dal, chana dal, and curry leaves to the batter before steaming. (Pic source: Pixabay)

Adding black pepper and clove to hot oil

Below are a few things to keep in mind when adding black pepper and cloves to hot oil, as shared by Chandra:

1. Temperature: Make sure that the oil is not too hot, as this can cause the black pepper and clove to burn and become bitter. It’s best to use medium heat.

2. Timing is very important: Add the black pepper and clove at the right time, as adding them too early can cause them to burn, and adding them too late can prevent their flavours from fully developing.

3. Straining: Once the black pepper and clove have infused their flavors into the oil, strain them out to prevent them from overpowering the dish.

Overall, adding black pepper and clove to hot oil can add depth and complexity to a dish, but it’s important to keep these factors in mind to ensure that the flavours are balanced and not overpowering.

Adding cheese to a dish

Keep salt in mind

Saurabh Singh Chandel, Executive Chef of Crowne Plaza Greater Noida, told indianexpress.com, “Adding salt when using cheese in a recipe requires caution for a few reasons because cheese itself is naturally salty. It contributes a significant amount of saltiness to a dish”.

Pro tip: To avoid these issues, it’s generally a good practice to taste the dish before adding any additional salt. This way, you can assess the level of saltiness contributed by the cheese and other ingredients and make an informed decision about whether or not to add more salt.

In dishes where cheese is the main ingredient, there are several important things to keep in mind to ensure the best results, Singh shared them as:

Choose the right type of cheese for your dish. Different cheeses have distinct flavours, textures, and melting properties. Consider the recipe’s requirements and select a cheese that complements the other ingredients and enhances the overall flavour profile. For example, mozzarella is great for melting, while Parmesan adds a savoury punch.

Opt for high-quality, fresh cheese. The quality of the cheese directly impacts the taste and texture of the dish. Cheese should typically be stored in a cool, dry place, away from strong odors that can be absorbed.

Melting cheese at too high a heat. It can result in a greasy texture or a burnt flavour. Follow the recipe’s instructions regarding the appropriate temperature for melting or incorporating cheese into your dish.

Some cheeses may have a more aesthetic appeal when melted or garnished on top, while others may be best showcased by crumbling or shaving. (Pic source: Pixabay)

Cheese adds richness and flavour to a dish, but it can also be quite salty or tangy. Consider the overall balance of flavours in your recipe, ensuring that the cheese does not overpower other ingredients. Taste as you go and adjust the amount of cheese if necessary.

When using cheese as the main ingredient, consider the presentation of the dish. Some cheeses may have a more aesthetic appeal when melted or garnished on top, while others may be best showcased by crumbling or shaving. Experiment with different serving techniques to enhance the visual appeal of your dish.

Hope these tips help you churn out perfect dishes!

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