Baigan Raita
Karivepaaku Kaaram - Curry Leaves Chutney
Cold Coffee
Ginger & Garlic Paste
Mukkala PachadiEnjoy Cooking -- Enjoy Serving -- Enjoy Eating -- Eat Fresh -- Eat Limited -- Eat Regularly -- Stay Healthy -- Stay Fit
|
In most of the recipes we put salt. The Salt content in a recipe should be just optimum so as bring out the taste of the vegetable. Salt initiates the process of "OSMOSIS" which we read in Physics. It gets into the vegetables during the process of cooking If we put more salt and add matching complementary ingredients like chillis, lemon etc in large quantities, the taste of the vegetable gets buried under their load, thereafter all the recipes would taste a-like whether it is Bendakaya (Bhendi) or Aloo. If more salt is put in a curry, it is very difficult to amend it. If salt content is too low in a recipe, the crossing of seasoning ingredients doesn't take place due to lack of "OSMOSIS". Though we can add salt while eating to make the dish palatable, it cannot match with the taste of putting the optimum quantity of salt while cooking itself. It is always better for the beginners to put less salt and gradually increase it as per the requirement and experience. Therefore, I feel the art of cooking lies in the art of putting optimum salt. Probably this may be the reason as to why in Telugu Language the synonym of “SALT” is “RUCHI”. Youngsters have a tendency to take more salt and make the food spicy to satisfy their taste buds. As one grows old sober foods are preferred. The range of salt consumption varies widely. That may be the reason for the Sanskrit saying "Loko Bhinna Ruchihi" In my recipes I prefer viewers to decide the quantity of salt under "SALT to TASTE" instead of mentioning the salt qunatity. Being middle aged, I presume my salt comsumption is set to average levels and probably the usage of complementary items of chillis, lemon juice etc is also mid-ranged. | |
| Our Earlier discussions on the Blog |
|
| Your Earlier comments on the Blog |
| Your emails to gayatri@gayatrivantillu.com |
