Learn To Cook
Tadka or tempering is technique involves adding spices to hot oil. It is mainly done to extract flavours from whole spices in the oil. Adding a tadka to your dish can be the secret of making the dish from goot to perfect. Lets check the different techniques we can achieve this
Learn To Cook #2
Tadka ( Phodni | Tempering)
In the first module Basics of this learn to cook series we were introduced to: basic ingredients, pots and pans, cutting and chopping techniques, then we prepared some simple dal rice, a potato curry or batata bhujna and a prawn curry or kolambi bhujna.
We did all these things without using that most quintessential Indian cooking technique – a Tadka or Tempering or Phodni.
In this module, we will talk about what exactly is a Tadka, the different techniques of Tadkas, and their uses on a variety of dishes.
Basic Tadka on Dal
So, what exactly is a tadka? Tadka or tempering is technique involves adding spices to hot oil. It is mainly done to extract flavours from whole spices in the oil. Tadka, tarka, phodni, chonk or tempering, call it what you may, it remains a delicate technique
Quick Tadka on Sabzi
We learned how to administer/perform a basic tadka on a simple yellow dal. Let’s advance further and check how to use tadkas for making sabjis.
In my first module, we learned how to make potato curry – batata bhujne without a tadka. Today let’s make a dry sabji with tadka.
Live Tempering on Dal Tadka 2 ways
Frying onions for Non Veg Dish – Kheema Pav
In a non veg dish we don’t add a tadka but almost every Indian non veg dish requires different spices to be fried in the oil to extract the best flavors and aroma out of it.
To show a simple way of doing this there cannot be a better dish than kheema pav to demonstrate it.