Deep Frying Techniques

Study Notes

Involves immersing food completely in well-heated ghee or oil, typically in a kadahi.
Only a few pieces should be added at a time to ensure proper frying.
Avoid using excessive amounts of ghee or oil during frying.
Overheating of ghee or oil must be avoided to prevent degradation.
After frying, allow oil to cool before storing in a covered container to prevent decomposition.
Repeated use of the same oil for frying should be avoided for health and quality reasons.

Requires minimal oil and careful heat control.
The food should be turned as necessary, and additional oil can be added as needed.
Non-stick pans are ideal for shallow frying as they require very little oil.

Food is cooked on both sides over a heat source such as charcoal, gas, or electricity.
The grill surface is usually brushed with oil to prevent sticking.
Common foods for grilling include potato, sweet potato, brinjal, chicken, and fish.
Grilling enhances the flavor of food and allows for a variety of dishes.

Deep Frying:
- Food is fully immersed in ghee or oil.
- Requires a karahi for frying.
- Common foods: bhajias, pakodas, samosas, vadas, kachoris, and fried breads.
Shallow Frying:
- Uses only a little oil smeared on food.
- Typically done using a tava or frying pan.

Frying is a primary cooking method and can be categorized into shallow and deep frying.
Alternative cooking methods mentioned include boiling, roasting, and stewing.