The real basics of cooking

We need a lot of pre  made ingredients while cooking. Today’s post is related to the making of them. I hope you find it useful.

1 Tomato puree

Tomato puree is widely used in North Indian dishes. Take firm red tomatoes. Wash them and make an incision at the tip. Put these in boiling water for a few minutes. The skin  can now be peeled easily. Make a purée of it.

2  Cumin powder

Dry roast the cumin until light brown in colour. When cool,grind it to a fine powder. It can be stored in an air tight container.

3 Coriander powder

Dry roast the coriander seeds until you get a pleasant aroma. Keep it on a low flame. When cool, grind it in a mixer and store in an air tight jar.

4 Curd

Curd or yoghurt is essential in Indian homes. Hence ,it is set on a daily basis. Warm the milk and add a little curd to it. Close it with a lid and keep it in a warm place. The milk should be poured from  one container to another  a couple of times to get a thick curd.

5 Buttermilk

The curd is churned and water is added to it.  Salt or sugar may be added. Sweet buttermilk with thick cream is called as lassi.