COOKING TIPS....Day 1

Thanks to my 3 months business trip to US....It made a cook out of me....In hindsight, I feel grateful about it...Believe me - cooking a nice meal for yourself is always an instant and spontanous gratification....As also the satisfaction that comes with it...1 friend of mine found this funny as she never thought that guys could think like that about FOOD...While another friend (female) believes that the BEST cooks in the world are MALES...Different people, different reactions and hence that cool HSBC AD....:)

I'm sharing here some culinary tips for people (like me) who would inevitably find these useful when they FIRST START cooking Indian food in US....:)

In the above picture that you see:

Day: Saturday
Meal Type: Lunch
Chef: Mr. MUKUL PANDEY

Whats on Table:
1) Fried Rice
2) Potato / Green Beans / Pea / Corn / Carrots mixed vegetable
3) Salad (Cucumber and Tomato, well garnished with Cilantro)
4) Plain Yogurt
5) Mango Chutney

I was always reluctant to the idea of having CORN in cooked vegetable until I saw it here at US! Believe me - It just peps up the taste nicely!

Tips:
1) They call Coriander (Dhaniya) as Cilantro. I first confused it with Italian Parsey - BEWARE !! They both look similar but taste DIFFERENT!!
2) They call Dahi as Yogurt.
3) You can get MIXED vegetables in nice FROZEN bags, instead of buying them separately. Buying such bags helps you in 1 more way - the vegetables are already cut and shredded into pieces!
4) You'll find many Indian stores like (Swadesh, Taj etc) where you can get Indian spices, Pickle, Chutney etc

Here's another view:












More to come....

:)