Learn To Cook #2

Tadka ( Phodni | Tempering)

In the first module Basics of this learn to cook series we were introduced to: basic ingredients, pots and pans, cutting and chopping techniques, then we prepared some simple dal rice,  a potato curry or batata bhujna and a prawn curry or kolambi bhujna.
We did all these things without using that most quintessential Indian cooking technique – a Tadka or Tempering or Phodni.
In this module, we will talk about what exactly is a Tadka, the different techniques of Tadkas, and their uses on a variety of dishes.

#1

Basic Tadka on Dal

So, what exactly is a tadka? Tadka or tempering is technique involves adding spices to hot oil. It is mainly done to extract flavours from whole spices in the oil. Tadka, tarka, phodni, chonk or tempering, call it what you may, it remains a delicate technique

Tadka on dal
Aalo Sabzi

#2

Quick Tadka on Sabzi

We learned how to administer/perform a basic tadka on a simple yellow dal. Let’s advance further and check how to use tadkas for making sabjis.

In my first module, we learned how to make potato curry – batata bhujne without a tadka. Today let’s make a dry sabji with tadka.  

#3

Live Temparing on Salad (Koshimbir)

Lets look at an interesting technique of thadka here. In Marathi its called jivanta phodni which literally translates to “live tempering”.

Jiavnat phodni or live tempering is all about pouring flavour infused hot oil onto your dish.

koshimbir live tempering

#4

Live Tempering on Dal Tadka 2 ways

We have seen how to give a tadka to a simple yellow dal and also the live tempering technique on a koshimbir/salad. let’s move on to a  more advanced version, a Dal TADKA 
This time not only will we be using this special vessel used to give a tadka, but I will also I will show you an alternative of doing the same thing even if we do not have this vessel 
dal-tadka
potato bujhne

#5

Frying onions for Non Veg Dish – Kheema Pav

In a non veg dish we don’t add a tadka but almost every Indian non veg dish requires different spices to be fried in the oil to extract the best flavors and aroma out of it.

To show a simple way of doing this there cannot be a better dish than kheema pav to demonstrate it.