FOR BEGINNERS

A DIRECT EXPERIMENT IN MAKING KOZHUKATTAI FOR A BEGINNER IS REALLY DAUNTING. BUT LIKE THEY SAY THERE IS NO GAIN WHERE THERE IS NO PAIN. DESPITE THIS, COOKING NEED NOT BE NECESSARILY A PAIN. IT IS EASY WHEN YOU FOLLOW A FEW BASIC RULES. THIS PART IS SPECIFICALLY FOR THOSE WHO HAVE NEVER COOKED OR DISLIKE COOKING THINKING IT IS A DRUDGERY. COOKING CAN BE PLEASURE.

(THIS SHOULD HAVE BEEN AN INTRODUCTORY NOTE, INSTEAD FOR A CHANGE AFTER SEEING THE RESPONSE I AM POSTING IT AS AN AFTER THOUGHT.)

HERE ARE SOME TIPS FOR PEOPLE WHO ARE LEAVING HOME AND ARE DAUNTED BY THE IDEA OF COOKING:

* BASICALLY, YOU NEED A LOT OF FOCUS, A GOOD SHARP KNIFE, A GOOD CHOPPING BOARD, A PEELER AND A KADAI/PRESSURE COOKER/TAVA WHICH ARE THE BASIC ITEMS IN A KITCHEN. ALL OTHER ITEMS LIKE MIXIES (MIXER) ANDGRINDERS ARE OPTIONAL.

* WHY I SUGGEST A PRESSURE / RICE COOKER IS, YOU CAN COOK A WHOLE MEAL USING THEM WITHIN A SHORT SPAN. YOU CAN COOK IN BULK AND STORE IN FREEZER BAGS/ CONTAINERS AND LATER USE THEM BY HEATING IN A MICRO WAVE, IF YOU LIKE (SHOULD HAVE NO QUALMS OF THE ITEMS LOSING THEIR NUTRIENTS).

* ALSO THE IDEA THAT SLOW COOKING RETAINS ALL VITAMINS IS NOT ALWAYS CORRECT. REMEMBER THE CHINESE. THEIR WOK IS EXTREMELY HOT AND THEIR VEGETABLES ARE CRISP. SLOW COOKING IS GOOD FOR MARINATED ITEMS AND ROASTING.

* NEXT, ON THE WAY TO GOOD COOKING, IS CUTTING VEGETABLES.

WASH VEGETABLES IF FRESH IMMEDIATELY WHEN PURCHASED. ALLOW TO DRY AND THEN STORE IN FRIDGE. SO THAT GERMS ARE NOT CARRIED INSIDE YOUR FRIDGE.

BEFORE COOKING REMOVE VEGETABLES AND AGAIN WASH IN COLD WATER.

IF NEEDED PEEL OR STRING OR DESEED THE VEGETABLES. CUT HOLDING AS MUCH AS YOU HAND CAN HOLD. DO NOT CUT SINGLY. IT SPEEDS UP THE PROCESS OF CUTTING AND REDUCES THE EXPOSURE TO AIR BEFORE COOKING.