Rasoi ke Rahasya

We really like digressions, and going off-script once in a while to chase after things we find while researching for episodes. So we thought we'd do the occasional minisode in the middle of the episodes, and go down the proverbial rabbit-hole sometimes to bring you good stuff we encounter along the way. In this first-of-its-kind minisode, Payal talks about a squillian different things you can do with your veggies besides make sabzi in the conventional sense of the term - if the thought of zucchini-peal pasta, cabbage/lettuce wraps and the sheer number of ways you can make stir-fry gets you all excited and intrigued, then you'll definitely find this one worth a listen. Needless to say we'd really like to know about the wacky stuff you do with your vegetables - you're very welcome to share what you think with us on our social media:    

Idlis and Dhoklas (among other things) are a testament to the fact that steaming is by no means a process new to Indian cooking. In this episode, Payal talks primarily about steaming in the context of vegetables. Starting on a cautionary note about steam burns and ideal steaming arrangements, she goes on to talk about commonly-employed methods of steaming, ranging from the classic stove or other cook-top method to steaming in the oven and the microwave. This is a fun section that answers all our "but why?" questions - why do unpeeled potatos steam better than peeled ones? Why put less water when you're steaming in the oven or microwave? Who knew steaming was even involved whilst making custard or caramel pudding (looks like steaming isn't as bland a subject as we thought, hmm?). Now for the practicalities - Payal shares precise steaming times for some common vegetables, and segues into the related process of poaching, which she mentions seems tricky to handle nonvisually. Tell us what you think, though, whether you've tried it before, how it has turned out for you, and if you have any blindy tricks that make things easier for you. Give the episode a listen, visit us on our social media hangouts and do share with us what you think - we'd love to hear from you!

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In this podcast, Payal talks at length about the seemingly straightforward phenomenon of boiling. She leads us through the six stages of boiling, with visual and nonvisual descriptions for each with ways of telling them apart, as well as their practical applications in the kitchen. There are two whole dedicated sections on things to remember while boiling, characteristically chalk-full of dead useful info ranging from the proportion of water to vegetables, the boiling in an open versus closed pot question and much much more. She briefly dwells upon the actual process of boiling root vegetables, and how that is different from boiling greens (friendly tip: spare your greens the ordeal of having to cohabit the boiling-pot with soda, please?). Then comes the delightfully science-y part of this podcast, where Payal explains how boiling occurs in the microwave, and touches upon how boiling water spectacularly reacts with substances like tea leaves, for instance. There's also a bonus chapter on pasteurisation, pasteurised and homogenised milk and its different properties. Give the episode a listen, and don't forget to check us out on social media!

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In this episode, Payal familiarises us with the "subtle science and exact art" of blanching. Being one of the most basic methods of cooking vegetables, blanching interestingly puts me in mind of Goldilocks - blanch too little and you end up with blotchy, burned vegetables; blanch too much and you're left with a misshapen, tender lump. Payal seamlessly leads us through the science of blanching - the six-step technique, the three blanching media, the salt-or-no-salt debate, blanching time for a variety of vegetables, and finally some practical use cases for blanched vegetables (pizza sauce, anyone?). The episode is studded with bits of interesting trivia and a fondly-told anecdote about Payal's time at college. Give the episode a listen, and join us in rhapsodiseing about the pretty colours your vegies turn after blanching (if you're into that), or about how viscerally satisfying it is to know your vegies are done precisely when your timer chimes. Also check us out on social media : Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya7/

Welcome back to Season 2 of Rasoi Ke Rahasya!  

Dry-fry some namkeen, let your tea steep, sit back, and get ready for some word-crunching that'll help you positively sail through most any culinary instructions and recipes that come your way! In this episode, Payal deftly walks us through a concise glossary of Indian and international culinary terms focusing on methods of cooking (think boiling, basting, steaming and roasting). It sounds nothing like an encyclopedia, we promise! In her characteristic style, the episode is studded with interesting bits of trivia, which just tempers this particular daal perfectly (go on, give it a listen to find out what we're talking about!).   

Please let us know what you think, and folow us on @rasoikerahasya_ on Instagram, and @rasoikerahasya on Facebook for more updates.