BASIC TOOLS AND UTENSILS

When setting up your kitchen, you will need some basic tools to make your cooking activity efficient and less stressful. Get the essentials first and then add to your collection of tools as you become more familiar with your needs.

You can begin with some or all of these.

Measuring spoons and measuring cups

Using measuring cups and spoons makes cooking easier and precise. The cups and spoons used to measure dry ingredients are generally made of stainless steel, while the measuring cups for liquids are made of sturdy glass with markings for ounces, cups, millilitres and quarts, and a spout for pouring.

The standard sizes are:

Dry-ingredient measuring cups: ¼ cup, ⅓ cup,

½ cup and 1 cup

Measuring spoons: ⅛ teaspoon, ¼ teaspoon,

½ teaspoon, 1 teaspoon and 1 tablespoon

Mixing bowls

The lightweight stainless-steel and/or glass mixing bowls are unmatched when it comes to a host of basic tasks such as mixing, blending salad dressings, vinaigrettes, whisking batters, melting butters, and even kneading dough or tossing a salad. These bowls can be nested for easy storage.

The basic sizes are:

Small: 1 to 1½ quarts

Medium: 2½to 3 quarts

Large: 4 to 6 quarts

Cutting or chopping boards

A good-sized, sturdy, preferably wooden, chopping board is essential for easy cutting and is also kinder to your knives. The board should sit firmly the countertop—rubber grips can help stabilize it.

The perfect size depends on the counter space you have available. The board can be square or rectangular or round; smaller boards are easier to stow after use. Plastic cutting boards are not as efficient or hygienic to use and clean as wooden ones.

Warm soapy water is the best way to clean the board. For extra sanitization you can use vinegar, baking soda or even lemon juice. Regular use will cause basic wear and tear on the board. Oiling it with a food-safe oil like coconut oil or special butcherblock oils can help increase the board’s life and prevent the wooden surface from drying out.

Knives

The right knife is crucial to making your foodprepping activity safer and easier. Some of the essential knives to keep in your kitchen are:

Chef’s knife: This is the most basic and necessary knife to have in one’s kitchen. It is indispensable for chopping, dicing or slicing. Choose the size—whether 8 or 10 inches—as per your personal preference for size and weight. It doesn’t have to be expensive.

Utility knife: This knife is just right for cutting sandwiches and peeling, trimming and cutting vegetables. The standard size is between 4 and 6 inches.

Paring knife: This smaller knife too is necessary for tasks such as mincing garlic, and trimming ingredients that need more precision like smaller fruits and vegetables. The standard size is about 3 to 3½ inches.

Serrated knife: This knife is ideal for slicing bread and tomatoes.

Boning knife: This thin knife slices through meats, poultry and fish easily, and even cuts through bones.

Honing steel: Regularly sharpening your knives on the honing steel prolongs their life. Simply swiping the knives across the steel at an angle will sharpen the edges, which tend to become blunt with daily use.

Kitchen shears or scissors: Very useful for trimming herbs, sectioning dough, and cutting twine and parchment, this is an essential all-purpose tool.

Wooden spoons

Wooden spoons are versatile tools that are a must in every kitchen. They can be used to mix thick batters and stir soups, stews, sauces and curries, etc. They are sturdy and can scrape up food in the pans easily, without scratching the surface.

Peelers and graters

There is a wide variety of peelers available for different vegetables. A good peeler shaves off skin thinly, without wasting too much of the vegetable or fruit. It rotates smoothly and efficiently to give you an easy peeling experience on a variety of foods, even those vegetables that have bumps and curves.

Graters can be multifunctional, offering various options such as shredding, grating, julienning and slicing for a variety of food items like vegetables, cheeses, chocolate, ginger, etc. and even spices like nutmeg or cinnamon. Razor-sharp Microplane graters can be used to grate citrus zest and hard cheeses too.

Colanders and strainers

Sturdy colanders make blanching vegetables, and rinsing and draining fruit, vegetables and pasta much easier and more efficient. Strainers are useful for sifting flour, draining pasta, and straining sauces and stocks.

These colanders and strainers are generally made of sturdy stainless steel that is resistant to rusting, and are well designed and comfortable to work with.

Tongs

An all-rounder, tongs have scalloped edges that ensure a firm grasp when moving, flipping or lifting hot food without piercing, puncturing or tearing it. They can also be used to move cookware off the heat.

Though stainless-steel tongs are the most reliable, these days heat-resistant silicone-tipped tongs are widely available too.

Spatulas, turners and slotted spoons

Spatulas come in various sizes and shapes—narrow, angular, large. Silicone spatulas are heatresistant, durable and hygienic too. They are great for scraping, mixing, blending, mashing and folding as they don’t scratch surfaces or absorb odours or flavours.

Metal and non-stick spatulas also work well in transferring large pieces of food without them breaking apart.

Thin metal turners slide easily under food to flip, lift and move it.

Slotted spoons are great for removing foods like eggs and ravioli from water or broth as well as from hot oil while deep-frying. The slots allow the excess liquid to flow back into the pan. Slotted spoons can be metal, silicone or even wooden (these are great even for tossing salads).

Rolling pin and board

A basic rolling pin and board made of hard wood are ideal for home cooking. In Indian homes people use boards made of marble or stone, which are sturdy and easy to maintain.

Steamer baskets

Made of stainless steel or silicone, these are convenient and adjustable to various pot sizes and are used to steam vegetables, dumplings, etc. The food is steamed uniformly and makes for a healthy cooking option any day of the week.

Oven mitts, gloves, hot pads, Silpat and cooling racks

Oven mitts, gloves, hot pads, pot holders, trivets, etc. are a must to ensure safety and ease while handling hot pans or working with ovens and should not be overlooked.

Mitts come in silicone or thick quilted cotton which can withstand extremely high temperatures and therefore shield hands from heat.

Silpat is a non-disposable alternative to parchment paper. It is a silicone pad that doesn’t need to be greased and provides an excellent non-stick surface for baking and roasting. Use it on a baking sheet in the oven.

Cooling racks are used to cool freshly baked goods and allow them to crisp up.

Kitchen timers, thermometer and weighing scale

These are essentials for getting the perfect bake or roast in terms of cooking times, internal temperature and also measuring the recipe by correct weight. These tools should be accurate, user-friendly and reliable.

POTS AND PANS

As you make progress in the kitchen, and become more familiar with the tools and equipment you use regularly, you will figure out what is the most effective way to achieve the flavours and textures required by your recipe. When setting up your kitchen, you will need some basic pots and pans to cook in. Buy more expensive and specialized ones as and when the need arises.

The basic difference between pots and pans is that pots have a set of handles on opposite sides while a pan has just one long handle. The other, less marked, difference is that pots usually have lids while pans may or may not. They are available in a range of different materials—aluminium, cast iron with enamel, copper and stainless steel. Nonstick cookware is a great place to start as it allows you to prepare recipes conveniently with little or no fat. However, they need to be cared for to avoid scratches. Using rubber, silicone or plastic spatulas and whisks helps keep the cookware in good shape.

A 10-inch non-stick aluminium skillet is a good first buy. Apart from this, add a stainless-steel saucepan or a copper pot, which are great for sauces. Having different materials and types of cookware will give you versatility and a wider range of recipe options.

Skillets and sauté pans

A sauté pan has straight sides, which is the better choice for stewing and braising as the liquid used—oil or broth—is better controlled within the straight sides. A skillet or frying pan has rounded sides which help cook the food quickly, and make flipping easier. Generally, a good-sized skillet or sauté pan is 10 to 12 inches in diameter.

Cast iron skillet

The best skillet for searing and browning is the cast iron skillet. Durable and reasonably priced, the cast iron skillet should be handled with care. Wipe it with a little vegetable oil and heat it gently for a couple of minutes when using the first time. To clean it, wash it gently with water. Do not use soap, which can affect the flavour of the food as it gets into the coating of the cast iron surface, or metal scouring pads that can damage the surface. Wipe the skillet with a little oil after each use to maintain the surface.

Saucepans

Saucepans are the most versatile pans to have on hand. They come in different sizes: small (1 to 1½ quarts), medium (2 to 3 quarts) and large (4 or more quarts). While small to medium ones are good for warming milk, boiling vegetables or for making pasta, the large ones are for cooking sauces, soups and stocks.

Roasting pans

Roasting pans can be stainless steel or heavy-duty aluminium, and rectangular or oval for poultry or vegetable roasts.

Dutch ovens

A Dutch oven is an enamelled cast iron stew pot with a lid. It’s not ideal for browning, but perfect for slow-cooking comforting stews and soups.

Stockpots

A 10- to 14-quart heavy aluminium stockpot is necessary for poaching, braising and preparing soups. The ones with a lid and steamer basket are good for steaming

Wok

This bowl-shaped pan with a rounded bottom heats very well and cooks the food—meat or vegetables—very quickly, so that it is tender inside and crisp on the outside. It is an essential for Chinese stir-frying.

Baking dish

A glass or aluminium baking dish is another essential, whether for roasting vegetables or baking.

Griddle

The flat surface of the griddle is best for making flatbreads, pancakes, grilled sandwiches and the like.

APPLIANCES

While setting up a kitchen it might be a good idea to take a look at a functional kitchen at a friend’s or relative’s home. It will give you a sense of what you need to get first and what can be bought later.

Every kitchen needs a few basic appliances to make cooking easier. Take stock of your needs and then buy the ones you think are essential.

Blender

A blender is helpful in making smoothies and shakes, as well as for chopping nuts, and vegetables for salsa.

An immersion blender can be used to puree things like soups and purees directly in the pot.

Mixer

A mixer and its attachments can be used for whisking, beating, and kneading dough.

Toaster and toaster oven

A toaster can be used for toasting bagels and slices of bread. A toaster oven is a good replacement for the larger conventional oven when broiling smaller portions of food.

Beater

A beater can be used for beating egg whites, whipping cream and mixing light cake batters.

Slow cooker

A slow cooker is composed of a stoneware dish or Crockpot encased in a metal container that is heated. It can be used to cook things like poultry, vegetables, beans, soups, etc. The food cooks at a low temperature for several hours. You can start the meal before going to work in the morning and you’ll find it ready to eat when you reach home in the evening

Pressure cooker

A pressure cooker utilizes the steam that is trapped and pressurized within to cook food such as lentils, beans, meat, chicken and vegetables. The steam is released through the vent on the tight-fitting lid.

Food processor

This is a versatile machine that can do a wide range of cooking activities like chopping, grating, dicing, slicing, kneading dough, etc.

You will learn more about these implements and cooking appliances as you begin to cook and experiment on your own. Don’t let this list intimidate you. These are really your helpers. The more you use them, the easier they will make your life.

YOUR FIRST PANTRY

Having a well-stocked pantry and refrigerator is the cornerstone of your kitchen. It allows you to whip up delicious and healthy meals for your family on the spur of the moment. When the right ingredients are available at all times, you can play with them and different techniques to come up with combinations which can both surprise and delight at the dinner table.

Selecting the ingredients in a thoughtful manner will help you avoid the need to rush to your supermarket on a busy weeknight and definitely reduce the chances of being home with unusable produce.

Throwing together a quick meal on occasion doesn’t have to be stressful; it should be fun, hassle free and definitely appetizing for everyone!

Your pantry should always carry a well-balanced supply of basics such as milk, eggs, bread, spices and herbs, which are needed for everyday flavouring, as well as vegetables, fruits, meats and fish. In addition, stocking a few speciality ingredients will allow you to cook up an exotic meal at short notice or when you are in the mood.

DRY GOODS

Sugar, salt, grains, rice, breads, bagels, coffee, teas, pastas, cereals and baking supplies are some examples of dry goods that are pantry essentials. Consumed regularly, these goods should be stored in ziplock bags and airtight containers. Most of these items can be bought in bulk, which helps you save money and ensures you are not out of them when needed.

HERBS AND SPICES

Fresh herbs and aromatic spices that give dishes a distinctive taste and exotic aromas are an invaluable addition to the kitchen. They are used in small quantities to enhance the taste of the dishes that are being prepared. While herbs are the leafy parts of the plant, and are available both fresh and dried, spices commonly come from the roots, seeds or bark of the plant and are always dry.

Herbs are best used fresh, hence proper storage is necessary to make them last longer. They can be placed in airtight plastic bags and stored in the refrigerator. Delicate herbs like coriander and basil should be wrapped in lightly damp paper towels before storing. This will keep them fresh for a few days. Some fresh herbs can also be frozen with water in ice-cube trays and dropped straight into sauces and curries.

Spices should always be stored in non-reactive airtight containers to protect them from humidity, light and temperature changes, which cause them to lose flavour. As far as possible, grinding the spices just before use gives the best results. Preground spices tend to retain flavour for up to a year while whole spices can last for up to five years. Storing spices in the freezer in tightly sealed containers will also help retain their taste.

THE SPICE PANTRY

These are some spices which are essential in any kitchen.

Amchoor

The dried pulp of unripe mangoes is ground to make amchoor powder. It is beige in colour, slightly fibrous in appearance, and sweet and sour in taste. It is used to add sourness to a dish, especially in salad and chaat recipes. It must be kept dry.

Asafoetida

The dried resin from the rhizome of a giant fennellike plant, asafoetida or hing is sold in both lump and ground forms. It is used in very small quantities because of its strong and pungent flavour. I use and recommend the ground version because it comes mixed with rice flour and turmeric powder to mellow the intense flavour.

Bay leaves

These are the long, oval, pointed and smooth leaves of the cassia tree. The leaves are dark green when fresh and turn olive green when dry, and are often used whole, or ground in curries and rice dishes. They are an important ingredient in garam masala.

Black cumin seeds

These tiny, oblong and very aromatic seeds with a herbal flavour are used to delicately flavour lentils and curries.

Black onion seeds

These are the tiny black seeds of the nigella plant. Except for their appearance, they are totally different from onion seeds in taste and origin. They have a very robust and earthy aroma and are mainly used in pickles, dals, vegetables and on naans.

Black salt

Contrary to its name, powdered black salt is salmon pink in colour. It is an unrefined table salt which has a very strong and sulphurous taste. It is available in lump or powder form. Its distinctive flavour and aroma help to bring out the flavour in relishes, salads and raitas.

Cardamom pods and seeds

Cardamom pods come in three different colours— mellow black, white and pale green.

The pale green variety is the most commonly used and flavourful of the three. The black seeds inside the pod, which hold the fragrance, are used in a wide variety of dishes, savoury and sweet. They are also known as ‘grains of heaven’ for their exceptional flavour.

Carom

Tiny black seeds of the carum plant, they resemble poppy seeds, and are also known as lovage, omum or bishop’s weed. They are pungent in aroma and have a sharp taste. I use this spice in small quantities, as it gives the dish a very strong and distinctive flavour.

Cayenne pepper

This is a red powder that is made from grinding the dried red skins of several types of chilli peppers. In India, it is simply called chilli powder. But I use the words ‘cayenne pepper’ in all my recipes as there are many different chilli powders available in the United States. It adds a spicy flavour to dishes.

Chillies

These are whole dried red hot chillies that are usually added to hot oil to infuse their strong flavour in the oil. Contact with hot oil enhances and intensifies the flavour of the skins.

Cinnamon

The dried inner bark of a laurel tree, cinnamon is an important ingredient in curries and desserts. It is sold in both powder and stick forms. The whole sticks are used to flavour meats, curries, as well as teas. Ground cinnamon, though used regularly in other parts of the world, is almost never used in Indian cuisine.

Cloves

These are the dried unopened buds of a tropical tree. Deep reddish brown cloves add a strong fragrance to rice and grain recipes. When lightly fried in hot oil, they perfume the food that is to be cooked in the oil. They are also an important ingredient in garam masala.

Coriander seeds

Coriander seeds are the ribbed peppercorn-sized spherical pale-green-to-beige-brown seeds of an annual fern-like plant of the parsley family. They are extremely aromatic, with a hint of spiciness. I always keep them in small quantities in airtight containers, as they lose their flavour with age and exposure to air.

Cumin seeds

Cumin seeds are the best-known and most widely used spice in Indian cuisine. They are the tiny, oblong dried seeds of a parsley-like plant. They tend to be greenish brown, white or black, and can be used fried in hot oil, or dry-roasted and then used whole, or powdered, according to the recipe. They have a warm, intense, almost nutty aroma.

Fennel seeds

The oval pale greenish yellow seeds of the common fennel plant, they are sweetly aromatic and have an anise-like flavour. They are used in both sweet and savoury dishes. Roasted fennel seeds are often chewed as a digestive and mouth freshener after Indian meals.

Fenugreek seeds

These are the dried rectangular yellow-brown seeds of a strongly scented annual herb of the legume family. They are used in small quantities because of their strong flavour. The fresh and dried greens of the plant are very used frequently in savoury preparations for their aromatic and somewhat bitter flavour.

Ginger

A knobby pale brown rhizome of a perennial tropical plant, ginger is available fresh, dried (small pieces or powdered) and as a preserved stem. Fresh ginger is often ground into a paste, finely chopped, or juiced. Ginger has a refreshing, warm, woody aroma with citrus undertones. It has a pleasant fragrance and a pepper-hot bite!

Kokum

The dark-purple-to-black, sticky, curly edged, sun-dried outer cover of the fruit of a mangosteen tree is known as kokum. It has a refreshingly sour taste and a sweet aroma. It is native to the southern Indian coastal regions.

Mace

Mace is the beautiful deep reddish brown outer covering of nutmeg seeds. It is available in both ground and blade forms. It has a strong and bitter flavour and is used in making garam masala.

Mint

The most popular herb in the world, mint is an aromatic perennial plant with oval dark-green leaves. It is used for making chutneys, curries and desserts. The sun-dried leaves are used for making breads and marinating meats.

Mustard seeds

These are the tiny, round, hot and pungent seeds of an annual plant of the cabbage family. Depending on their origin, they can be white, yellow, brown or black in colour. While the large white seeds are used to make commercial mustards in the United States, and the yellow and brown are used for European mustards and in pickling, it is the black seeds that are commonly used in Indian cuisine. The whole seeds are used to season vegetables, curries, appetizers, salads and legumes, while ground mustard is used to steam fish, and in curries and pickles. The black seeds are also the source of the commonly used mustard oil.

Nutmeg

The rich brown seed of the fruit of a tropical evergreen, nutmeg has a warm, pleasantly spicy flavour and is used to season both savoury and sweet dishes. It is available whole as well as ground. I prefer buying it whole and then freshly grating it, according to the recipe.

Paprika

This is a red powder made from dry, mild chillies. It is primarily used to impart a rich red colour to curries, which is released when it is added to hot oil. It is also called Kashmiri mirch in Indian stores.

Peppercorns

One of the oldest spices known to mankind, these are the very tangy, slightly hot berries that grow like clusters of grapes on a pepper plant. They range in colour from green and black to white. Black peppercorns are picked under-ripe and allowed to dry until dark black. They are the most commonly used and impart an incredible flavour to all the curries. White peppercorns are picked ripe, and their outer skin is removed. Green peppercorns are under-ripe berries that are cured in brine.

Pomegranate seeds

These sun-dried, kernel-like seeds of the wild Indian pomegranate are usually added in ground form to give a sour and tangy flavour to dishes. They impart a dark-brown colour as well when cooked in hot oil. Fresh pomegranate seeds are not a substitute for the dried ones because of their totally different character.

Poppy seeds

These are the tiny yellow-white seeds of the opium-producing poppy plant. Raw poppy seeds have a light and sweet flavour. When heated, they turn nutty and almond-like, and their flavour intensifies. They are usually soaked in hot water and blended to a paste before being used in curries.

Saffron

These fine threads are the dried orange-todeep- red stigmas of the small purple crocus, a member of the iris family. Saffron is the world’s most expensive spice, as it takes almost seventyfive thousand hand-picked blossoms to make just pound. It has a distinctly warm, rich, powerful and intense flavour, with no substitute. It can be purchased in strands or ground. I recommend the strands for the sake of more assured quality.

Sesame seeds

They are the tiny oval, flat seeds of the pod of an annual tropical herb variety, beige to creamy white in colour when husked. When roasted, they impart a rich, nutty, almond-like fragrance and taste. They are sold dried and whole, and are used as such in Indian cuisine, or ground to make tahini, a popular Middle Eastern condiment.

Star anise

This is the dried star-shaped dark-brown pod of the evergreen tree of the magnolia family, containing flavourful seeds in each section. These liquorice-like seeds are used to flavour both sweet and savoury dishes.

Tamarind

This is the sticky pulp obtained from the curved brown bean pod of the tamarind tree. Used as a flavouring for its sweet, sour, fruity aroma and taste, it is a key ingredient in many chutneys, preserves and curries. It is available as a pressed fibrous slab or as a jam-like bottled concentrate. I have used the jam-like bottled concentrate in all my recipes for convenience.

Turmeric

It is the dried rhizome of a tropical plant of the ginger family which is boiled, peeled, sun-dried and ground into a bright yellow-orange powder used to colour many curries. Turmeric has a warm, peppery aroma—reminiscent of ginger—and a strong bitter taste, which mellows upon cooking.

SPICE BLENDS

A spice blend is a fragrant mixture of spices in a certain proportion, which is usually very strong and is thus used in small quantities. Most of these blends are available in the market, but every chef and household have their own special combination. I recommend putting on your chef’s hat and making your own creative mixture! The following are some of the classic ground-spice mixtures used in certain regions of India.

Curry powder

1 cup coriander seeds

⅓ cup cumin seeds

2 tablespoons ground turmeric

2 tablespoons cardamom pods

1 tablespoon cayenne pepper

1 tablespoon cloves

8 black peppercorns

1 tablespoon dried fenugreek leaves

Preheat the oven to 300°F. Place all the ingredients on a large baking sheet and roast for about 15 minutes until the spices become very fragrant. Transfer the spice mixture to a spice grinder in batches and process at high speed until the spices are very finely ground. Store in an airtight, non-reactive container for up to 3 months.

Garam masala

3 tablespoons cardamom seeds

1 tablespoon black peppercorns

1 tablespoon cloves

1 teaspoon dried ginger powder

1 teaspoon coriander seeds

2 tablespoons ground cinnamon

Preheat the oven to 300°F. Place all the ingredients on a large baking sheet and roast for about 15 minutes until the spices become very fragrant. Transfer the spice mixture to a spice grinder in batches and process at high speed until the spices are very finely ground. Store in an airtight, non-reactive container for up to 3 months.

Goan curry powder

¾ cup shredded unsweetened dried coconut

3 cloves garlic, minced

4 fresh green chilli peppers, such as serrano,

thinly sliced

3 tablespoons coriander powder

2 tablespoons white poppy seeds

1 tablespoon black peppercorns

1 tablespoon fennel seeds

1 tablespoon ajwain seeds

10 cardamom pods

10 cloves

1 teaspoon ground turmeric

In a medium-sized skillet, roast the coconut over medium heat, stirring continuously for about 8 minutes until golden and crispy. Transfer to a bowl. In the same skillet, roast the garlic and green chilli peppers over medium heat, stirring continuously for about 8 minutes until dry and golden. Transfer to a bowl. Place the remaining spices in the skillet and dry-roast them over medium heat, stirring and shaking the pan until they are golden and very fragrant. Remove and cool. Mix all the roasted ingredients together, and process at high speed in a spice grinder in batches until the spices are finely ground. Store in an airtight, non-reactive container for up to 3 months.

SELECTING FRUITS AND VEGETABLES

Begin with buying what you think is the best produce. Then, slowly, as you buyproduce and use it, you will get th hang of what is fresh and what is not. It is also important to understand what will last and for how long.

Healthy and nutritious meals need great-tasting ingredients. Fruits and vegetables are at their best when they are in season and most readily available. I always try to shop at the farmers’ market for produce that is fresh and nutritious. Buying local or even growing your own fruit and vegetables promises food that is more flavourful and healthy. Another alternative is organic produce—produce that has not been given any hormones and antibiotics while being grown—the popularity of which has increased in recent times.

Always look for crisp, fresh-looking vegetables that have brightly coloured leaves. Sample when possible, especially in the case of, say, berries. Avoid any brown patches, wilted leaves and flesh that is bruised or pulpy.

Fruits

Apples should be firm when bought, and refrigerated or stored in a cool, dark place.

If you eat bananas every day buy ones that are almost ripe or will ripen very soon in quantities that will be consumed before they turn brown. Cherries and berries should be eaten the same day or the next and stored in the refrigerator as they become mushy very fast. Citrus fruits keep well in the refrigerator.

While choosing tropical fruits like mangoes and papayas, their feel and smell are important. They should be firm yet yield slightly when pressed, and should smell fresh and fruity. They taste best at room temperature, but need to be refrigerated once they ripen.

Pears, peaches, melons will have to be moved to the refrigerator when they are sweet and ripe. Fresh, ripe, sweet grapes stay best in the refrigerator. Pineapples can be stored at room temperature in a cool place or refrigerated and should be eaten within a few days of buying.

Vegetables

Onions: Choose firm, even-coloured bulbs which don’t show signs of sprouting. The skin of red onions should be papery and dry with no discolouration. Spring onions should have clean, bright green leaves and fresh-looking roots. Onions should not be stored next to potatoes.

Garlic: The bulbs should be firm and sprout-free. Although they are best stored at room temperature, keeping in the refrigerator will prevent sprouting.

Roots and tubers: They should be firm and wellshaped with heavy flesh and wrinkle-free skin. Avoid green patches and sprouts.

Tomatoes: The skin should be smooth and firm with no cuts, blemishes or wrinkles. Store in a dark, cool place to ripen, transfer to the refrigerator afterwards and consume within a day or two. They taste best at room temperature.

Mushrooms: Choose firm, fresh-looking mushrooms that have a soft ‘bloom’ and fresh smell. The stalk end should be moist; dry means slightly old.

Greens: Choose fresh-looking greens. The leaves should feel springy to the touch and not be wilted. Salad greens should be washed, trimmed and dried completely before being wrapped in paper towels and then stored in plastic ziplock bags in the refrigerator.

Stalks and shoots: Choose tightly packed, firm heads with no visible brown patches on the outer layer.

Brassicas: Choose undamaged, tight, compact heads. Outer leaves should be fresh with no signs of wilting or yellowing. The stalk should be moist and freshly cut.

Bell peppers, broccoli, cauliflower and cabbage should be stored in the refrigerator and consumed within 7–10 days at the most.

Avocados: They should be firm when bought and be kept at room temperature till they ripen and then transferred to the refrigerator for a few days.

SELECTING THE BEST CUTS

Meat , poultry and fish are highly perishable foods that need to be stored tightly wrapped in the coldest part of the refrigerator/ freezer, away from other foods if possible, and consumed before the expiry date. Always thaw in the refrigerator section, never at room temperature, to avoid the possibility of bacteria.

Fish

Of course the best way to get top-quality fish is to catch it. However, since that is not always possible, ensure that the overall colour of the fish is bright and shining clear. The skin should not be slimy. Fish and shellfish should always smell fresh and not have a fishy smell. Consume the same day or within a day or two at the most. Frozen well in freezer wrap, fish stays good for up to 2 months. Once thawed, it is advisable not to refreeze it.

Whole fish: When buying a whole fish make sure it has clear, bright eyes, bright red gills, and the scales are firmly attached to the skin. Additionally, the skin should be shining with bright natural colouring, and there should be a sea-fresh smell.

Fillets: Choose neat and well-trimmed fillets which are moist and lie flat instead of curling. They should be firmly packed and without any discolouration. If possible, have fillets cut fresh from a whole fish or buy fillets displayed on ice instead of those sealed in plastic.

Smoked fish: Always look for a glossy appearance. The flesh should feel firm, not sticky, and have a pleasant smoky smell.

Frozen fish: Vacuum-sealed frozen fish may often be better than fresh fish because of the superior methods of freezing available today. If the fish develops freezer burn and shows dull white patches, discard it.

Shellfish: The shells of mussels and oysters should always be tightly shut. In the case of lobsters, crabs and prawns, the shell should be closed, and not cracked or broken. The fish should have bright natural colour, and all their limbs. Fresh shellfish should be consumed as soon as possible. Live clams, oysters, mussels, crabs, lobsters and crayfish can be stored in well-ventilated containers and covered with a damp cloth.

Poultry

Both fresh and frozen birds should be plump, moist, blemish free, with light, even-coloured skin.

When selecting fresh birds, make sure there is no sign of bruising or feathers. When the tip of the great bone is bent slightly and gently, it should be flexible. The bird should smell fresh.

Most supermarket birds are conventionally reared and taste bland. Free-range birds, on the other hand, though more expensive, are more flavourful because of their free roaming and general growing conditions.

Frozen birds should be well sealed with no freezer burn—iciness and discolouration. Frozen poultry will have to be defrosted completely, in its original packaging in the refrigerator, before it can be cooked. Once it has been defrosted, remove from packaging and clean thoroughly under cold running water. Pat it dry and trim the excess fat before cooking. Also make sure to wash your hands and the work surface after the poultry has touched it to prevent bacterial contamination of other produce.

Whole or cut poultry should be consumed within a day or two.

Meat

The selection of a quality cut of meat is a necessary aspect of a well-balanced diet.

Beef: The selected piece of meat should be moist and bright red, not grey. Prime is the highest quality of flavourful beef available and the most expensive, while Choice is leaner and the next best quality. Certain cuts are great for braising and stewing.

Lamb: Select meat which is firm with skin that is pinkish and less marbled, and has less fat. For more tender lamb select the lighter-skinned cuts.

Pork: Good pork has more lean meat and less bone, with firm grey-pink well-marbled skin. The fat should be firm and white in colour.

Meat should be stored in the refrigerator as soon as possible in airtight freezer bags. Frozen meat can be thawed in the refrigerator itself or in the microwave, but it will lose flavour. Meat once thawed should not be refrozen.

Ground meat can be stored up to 3 months while other cuts can last up to 6 months at a time. The meat should be cooked before the expiry date and discarded if it develops freezer burns.

CUTTING TECHNIQUES

Chopping

The food is cut into small pieces, not necessarily of the same size. A recipe usually states the size and shape of the pieces required.

Cubing

Food is cut into equal-sized cubes, about ½ to 1 inch in size.

Dicing

This is similar to cubing, but the food is cut into smaller pieces, about ¼ inch in size

Slicing

This is the most common cutting technique wherein the vegetable or fruit is cut into uniformly thick slices to ensure even cooking. While slicing a round vegetable, trim one side so that it rests flat on the work surface, allowing a better grip while slicing.

Mincing

Finely chopping the vegetables or herbs is referred to as mincing. After first slicing the vegetables thinly, dice them crosswise, all the time moving the knife from side to side to ensure fine pieces.

Julienning

The vegetables are first cut ⅛ inch lengthwise, then the pieces are stacked on top of each other and sliced ⅛ inch widthwise.

Chiffonade

In this process, used primarily for leafy vegetables, the leaves are rolled tightly like a cigar and then cut into thin strips perpendicular to the surface.

Peeling

Removing the skin from fruits and vegetables.

KITCHEN SAFETY

Cooking at home is not only a fun and relaxing activity, but it also gives us control over our diet, allowing us the choice to be healthier and lead a balanced lifestyle.

While cooking, care needs to be taken to ensure one’s safety, taking precautions and paying attention and staying alert.

Some basic things to remember

Knives should be stored safely in a wooden block after use. Keep them sharp and dry. Greasy knives can slip.

Always use a cutting board and be sure to cut away from yourself.

Avoid cooking in loose-fitting clothes, dangling jewellery and untied hair. Wear an apron and ensure that your feet are covered. Closed shoes are a great help.

Handle hot pans and pots with pot holders and mitts. Keep pot handles out of the way, pointed towards the back, away from children. Be careful while lifting hot lids off pans.

Wipe spills immediately and clean counters and work surfaces regularly, especially if dealing with raw poultry, fish and meats. Wash hands too before handling other produce.

To prevent food from getting spoiled, put it away in the freezer or the refrigerator as soon as possible.

If possible, get a fire extinguisher, but store it away from the stove. Salt and baking soda are handy in emergencies.

Make sure vents and heater openings are not covered.

All wires, cords and plugs that one could trip over should be neatly tucked out of harm’s way. Make sure all electrical connections are secure and avoid using extension wires.

Faulty and defective kitchen equipment should be fixed or replaced. Make sure appliances are unplugged before touching sharp edges or blender blades.

Sharp-edged scissors, peelers, knives, etc. should be handled with care.

The layout of the kitchen should be practical, and allow unobstructed movement from the stove and oven to the sink to the refrigerator.

Keep countertops clutter free. Put away appliances, containers and, spice bottles that are not in use, and keep spaces cleared and ready for culinary creativity.

Good, clear lighting will help you avoid mistakes.

Cooking can fast become a passion and a great way to relax. No matter how small or big the kitchen, it is a wonderful space where you can make fabulous food and long-lasting memories.