I remember for the first time I tried my hand in making rotis. I just had to do so that the dough was kneaded and rolled it out – how difficult it can be? Well, it turned out that I was wrong. When I saw that my mother had made Rotis very easily, I turned out to be difficult as frisabi (and yes, I also burnt them). I did not mention the work of the map made instead of completely round bread. Like me, I am sure many of you have experiences like making food blunders in the kitchen. From burning tea and burning rotis to making sticky rice, we are all there, are we not? Below, I am sharing five common blunders that we all have made at least once. By the end, I am sure you will be reminded of some equally cheerful events!
There are 5 food blunders which can belong to every Indian:
1. Burn Rotis/Paratha
we’ve all been there. Rotis and parathas may seem easy to make, reality is quite opposite. If you are a beginning, you are struggling to get the right round shape or flip them properly on the griddle. Even if you are now a supporter, you should have its own appropriate part when you start for the first time. Suppose this is a mistake, guilty of making every indigenous.
Also read: The smell in the kitchen? Try these 7 common ingredients to keep it fresh
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2. Tea to tea while putting in a cup
Tea is something that most of us make daily – sometimes even many times a day. While the process of making tea is simple, putting it in the cup can be surprisingly difficult. You have probably stopped your breath, expecting to put equal quantity in each cup, only to spread it completely on the kitchen counter. sounds familiar?
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3. Very high or very little salt added to lentils/vegetables
While cooking lentils or vegetables, we are all guessing the other. Have I added enough salt? And if the guests are coming, the pressure is even more. In an attempt to get seasoning properly, you either go overboard with salt, making it unbearable salty, or adds very little, leaves it brand and tasteless – both leading to a kitchen disaster.
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4. Surntine rice
Apart from rotis and parathas, rice is another head in Indian homes. While it is simple to make, it can be difficult to determine that it is fully cooked. To avoid reducing it, you can leave it in the cooker for a very long time – only to finish with a soulful, sticky dirt!
5. Milk boiling
Another normal food blunder we have made is leaving milk to boil in a pan and forgot about it. We believe that it will take some time, so we get busy with other tasks. But before we feel it, it’s too late. By the time we go back to the kitchen, we congratulate a mini milk flood on the counter and make a mess on the floor.
Also read: Healthy or unhealthy? How to decode the food label like a supporter
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6. Forgot to soak Rajma and Chana
Some Indian cuisine requires advance preparation, such as soaking Rajma and gram overnight to cook them the next day. As simple as it seems, many of us have forgotten to do so – only to feel it the next morning. And in the same way, you have to give up your craving for Rajma Chawal or Chana Chawal and instead compromise for something else.
How many of these food blunders have you done? Does anyone else remember this list? Share your experiences with us in the comments below!
