Indian Desi Aunty Mms Hot Official

| Technique | Description | Example | |-----------|-------------|---------| | | Tempering whole spices in hot oil/ghee at the very beginning or end | Dal tadka, sambar | | Bhunao | Slow sautéing of onions, ginger, garlic until brown and releasing oil | Most Mughlai curries | | Dum | Sealing the pot with dough and cooking on very low heat | Biryani, dal dum | | Bhapa | Steaming without direct water contact | Sandesh, fish bhapa | | Talna | Deep-frying in small batches | Pakoras, pooris | | Pisna | Wet-grinding on a stone (sil-batta) for paste | Chutneys, vada batter |

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