Kadhai is used in daily tasks in Indian kitchen. From preparing vegetables, roasting spices to frying, pan is a very useful utensil. However, very few people know that some dishes can also be prepared in a pan, for which a pressure cooker is usually used.
By covering food in a pan and cooking it on low flame, the steam present in it remains inside to a great extent. This way the spices get time to cook properly and the flavors develop.
What is the benefit of cooking on low flame?
The deep and round shape of the kadhai helps in mixing the ingredients easily. When it is covered with a lid and kept on low flame, heat and steam remain inside.
In this way the vegetable or curry gets cooked slowly. Especially in dishes with spicy gravy, cooking on low flame can bring out the flavor of the spices well.
Easy way to improve embroidery skills
First of all, take a deep pan which has enough space for the ingredients. After heating it lightly, add oil and fry spices, onion or other ingredients as required.
When the masala is cooked well and the remaining ingredients are added, reduce the flame of the gas. Now cover the kadhai with a lid that fits snugly over it.
Let the food cook on low flame. Opening the lid repeatedly can cause heat and steam to escape, so remove the lid only when necessary. If there is a possibility of food sticking to the bottom, you can stir it carefully once in between.
You can try this method in these dishes
Many types of vegetables and curries can be prepared in a pan. This method can be adopted for potato-cabbage, bhindi masala, mushroom masala and many other vegetables.
Dishes like chicken curry can also be cooked covered on low flame. This allows the curry to cook slowly and the flavor of the spices can blend well into the gravy.
Dal can also be cooked in a pan, although it does not create pressure like a pressure cooker. Therefore, it may take more time for the lentils to cook. After cooking, tadka can also be applied by heating ghee or oil in the same pan.
Why is the shape of the embroidery special?
The deep and round shape of the kadhai makes it useful for many types of cooking. In this, the ingredients can be stirred easily and due to the deep base, it is also convenient to fry things in oil.
Kadhai is also used for deep frying things like puris, pakodas and samosas. While preparing vegetables or curry, its deep shape can prevent splashes from spreading to some extent.
When to choose kadhai instead of cooker?
If the flavor of a dish is to be developed by cooking it on slow flame instead of cooking it quickly, then kadhai can be a useful option. But to cook things that require pressure quickly, a kadhai will not work in the same way as a cooker.
Therefore, it is better to use both the utensils as per the dish and cooking requirement. Many delicious dishes can be prepared in a pan by using the right temperature, sufficient liquid and proper lid.
Share this story