THIS MONSOON, PEEL AWAY YOUR PRE-COOKING BLUES!

Monsoon has nearly arrived and chances are you stumbled upon this article while looking for easy cooking recipes for typical monsoon food. Chances are you don’t know yet that this article is going to make your cooking so much more easy, efficient and energy-saving.

What’s Pre-cooking?
“Pre-cooking takes too much of my time! I think it’s so much more tedious than the actual cooking process. Help!”
Pre-cooking is a thriving art and an essential when it comes to professional cooking. Even with last minute food cooked at home, hurriedly yet carefully, pre-cooking seems to be the norm: chopping onions, mashing potatoes, peeling veggies, pressing garlic, etc.

The Dilemma of Monsoon Cooking
Now that monsoon is here, a lot of us can’t help but fantasize about gorging on some yummy pakoras, chole bhaturas, aloo paranthas -same old monsoon munchies. But we are unable to act upon our fantasies because cooking is a pain in the hand and the neck and the back…No more!

INTRODUCING THREE FNS KITCHEN GADGET ESSENTIALS MONSOON SPECIAL:

Peeler: EVERY vegetable ever needs peeling. And we know, how trivial yet time-consuming it is. Be it those lovely potatoes for your samosas or veggies for some hot and sour soup against the window sill when it’s pouring outside, a peeler in time is a savior!

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Potato Masher: Now that you have peeled enough potatoes with the peeler, you have got to mash them. And that will be a task without a masher that ensures perfect grip and lessens the strength you need to put into mash potatoes with a precise consistency. Since, every other monsoon dish involves potato, get your hands on a masher right now!

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SkimmerFried food may be unhealthy but it is tasty as all heaven! And it’s a monsoon special! Ensure that all your bhajia gets all its unwanted oil drained off carefully by using a skimmer that is specially designed to give you a better grip with a long handle.

 

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THREE THINGS MY FEISTY GRANDMOTHER WANTS YOU TO KNOW ABOUT ALOO PARANTHAS

“Humans have cooked since the dawn of the time but that has only made it much more special and nuanced, not mundane.”

My seventy-four-year-old grandmother has always been strong-willed, uncompromising and badass. But she only goes full gung-ho when it comes to cooking. In her kitchen, the best ideals are preached and the best tools used to produce the best ever tastes.

Last week, when I visited her after what seemed to be a long while, my grandmother took it upon herself to treat me to her clan-famous aloo paranthas. However, this time, she wanted to walk me through it. (She thinks I’m going to pick up someday.)
Here’s what I learnt:

1. While preparing the dough for paranthas, special care must be taken of the potatoes that have to be mashed for the stuffing. This is important because if the stuffing doesn’t hold right, your parantha will break before it gets under your teeth.article pic 1

To save you from such disgrace, a perfect potato masher that has rubberized handles for a sturdy grip minimizes the effort that goes into tediously mashing the aloo. Furthermore, it would also save you a lot of time.
Use that to stuff your mouths with more of those palette-pleaser paranthas!

2. When you do finally get around to rolling out a parantha and are ready to heat it in a frying pan, it is important to have a turner around to ensure smooth flips.

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Top-notch turners are a must have in an Indian kitchen,” my grandmother was very adamant. FnS Turners have strong ergonomics to lend a sure grip.

3. Since my grandmother also loves multi-tasking, by the time she got done with the first parantha, spicy chickpeas were almost ready to be had with them. Much to my surprise, she wasn’t really born with such efficiency. “It’s only smart choices in kitchen tools that can guarantee you mouth-watering results. Nothing else.” This is something she lives by, and it takes no great observational skills to notice that.

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Pulling out from her hat, a brilliant looking ladle, she served the chickpeas with it. And for the sweet&sour tomato chutney, she used a smaller service spoon. “Very important to avoid the mess at all costs!” Words of wisdom.

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While I savored the taste of those delectable paranthas with chickpeas and chutney, I realized how in addition to talent, little tools are needed the most to ensure supreme quality.

This little visit has been a life-alternating spiritual cookery Carnivale!