I remember when I had to cook rice for the first time. I started cooking at a fairly young age, but that was mostly things like bhel puri, sweets, cookies and cakes. No lunch-dinner items.

And suddenly one day I was alone at home with a meal to cook. Ow! Years later when my friends started going abroad, they found themselves in the same predicament. Ok, so I can find a recipe for biryani online, but how to I cool rice? What does ‘pressure cook’ really mean? It was then that I decided to write about the basics to help them out. And I hope this helps you today.

When you start with cooking, of course, you need to educate yourself a little bit about rice and dal. The following links will give you a crash course in understanding, identifying and cooking dals.

Understanding Rice
Lentils & Legumes
Cooking Rice
Cooking Dals (Lentils)

 Apart from that, here are a few things to keep in mind.

Leaves: Leaves cook very fast, and reduce in quantity drastically. Whenever you buy leaves, always buy close to double the quantity you think you need, because once you cook them, you’ll be left with much lesser than what you started out with.

High-Iron Vegetables:
Fruits and vegetables that contain a high level of iron can be prevented from changing color by rubbing them with lime. (For eg., apple, avocado, potato, etc)

Substitutions: Working with a limited number of items can be quite daunting, and you need to learn to substitute. For example, you could use wheat flour or oat flour instead of corn flour in soups, substitute vegetables instead of meat, oil instead of butter or vice versa, etc. A good google search will suggest various options, so don’t be disheartened if you’re missing an ingredient for a dish you want to make.

Dry Dishes: When you’re cooking vegetables for dry side dishes, a good technique to use is to cook it on high flame for the first few minutes, followed by a cooking on a low flame, and high flame cooking again just before taking it off the heat. This makes the vegetables more crispy and traps the moisture inside.

Cooking Oils: The best oils to cook with, are the oils available in your region. If you seek to eat healthy, then avoid refined oils, and stick to filtered or cold pressed oils.

In North India, mustard oil is a good idea in the winter, and (unrefined) sunflower oil in the summer. In South India, coconut oil and groundnut oils are better. Olive oil is healthy, but is best consumed around the land where olives grow. Most olive oils are adulterated and not pure anyway.

Stir-Frying: If you’re making a dish that involves stir-frying, make sure you cut your vegetables thin and small, so that cooking is fast. Large pieces will remain uncooked and will spoil the dish.

Clarified Butter (Ghee): According to Ayurveda, ghee is extremely good for health. It is best used for topping up warm dishes with a spoon of ghee. If you are using it as a substitute for oil, however, there aren’t many health benefits. If ghee is reheated to its boiling temperature, then it loses its positive qualities and behaves like oil.

Pasta : Make sure that the water is boiling vigorously and add 1 tbsp of oil or butter to the water before adding the pasta. This will help prevent it from sticking. Always cook pasta uncovered in a fast and continuous boil.

Care for your Non-stick (Teflon coated) vessels:
To ensure your non-stick pans last long, keep a few things in mind:
1. Never use it for deep-frying.
2. While washing, allow the pan to cool down and then gently wash it with a sponge and mild detergent .
3. Never pour cold water over a hot pan as this is likely to result in the coating pealing off or even the pan or griddle losing its shape.