Page:Indian Cookery and Confectionery.djvu/12



It is widely held among most of the Indians that all things should be cooked in earthenwares. Tastes, colours and other qualities of the foods are not damaged when cooked in them. Iron pots are also widely used but foods cooked in them become blackish in colour. Aluminium and brass vessels are used on account of their durability but oil, ghee and other fats make a compound with them which is not beneficial for health. Therefore it is advisable to remove the foods from them as soon as they are cooked. Specially sour foods should never be kept in any metal container. Dishes made of glass, porcelain, marble, stone, earth, silver and tinned or plated iron should be extensively used for keeping food. Lastly, it should be remembered that foods must always be kept covered.

Indian cooking consists essentially of four parts, namely:—(1) Browning (2) Boiling (3) Seasoning (4) Finishing.

Nearly all vegetables except only a very few are browned by frying them for a short while in boiling oil, ghee or any other fat before regular cooking is begun. Browning is necessary to kill the objectionable odours peculiar to the particular vegetables, e. g. onions, etc. where browning fails to kill the odour, it at least removes the excesses and thus makes the things pleasing to the taste. The distinction between browning and frying is