Tadka is a crucial ingredient when cooking. We believe that tadka is a type of garnish that has become an essential ingredient in the food’s flavor. If we do not have tadka with our food, we feel it is uninteresting or lacking. We use tadka in making dal, sambhar, dhokla, sabzi, kadhi, khandvi and more! This is how crucial it is for us to have tadka. However, one should be cautious when pouring a variety of masalas and spices quickly into cooking oil or Ghee. The key to making delicious Tadka is to use an excellent quality tadka pan that’s durable and easy to use. We Paar Kitchen come with the latest kitchenware

Why do we put Tadka in Food?

Based on a research study by the department of tempering discovered that when spices such as pepper and turmeric are cooked for over thirty minutes, they are stripped of the active ingredients like piperine and curcumin. However, when they are processed by tempering, the active ingredients are kept and are thought to be good for digestion and the body.

In Indian households, there is also garlic used in tadka as a component. It has anti-fungal and antibacterial properties that keep viral and bacterial infections from spreading. Since it’s only cooked in tadka, the product retains its medicinal qualities that would otherwise be removed in the event that garlic paste gets included in cooking, because of the long exposure to the heat.

When is the ideal moment for tadka?

It all depends on. Certain recipes require tempering prior to cooking. In some recipes such as coconut chutney or this raita made of cucumber, it is drizzled over the top just prior to the moment of serving.

The basic rule we must adhere to is that if intend to cook any recipe as in one pot I typically begin by tempering the dish first. Many people also begin the tempering process when making meals like this plantain dish, or the aloo matar (potato and peas curry). In the case of the curries of lentils, such as chutneys and raitas adding a little tempering for a final touch is best.

Use Tadka Pan to Give Tadka

The Long-Handled Tadka Pan with a more substantial base and a handle with a curving shape could be the ideal option for adding tadka into your meals. It is sure to improve the taste and enhance the taste. It also has a hard-anodized finish that makes it tough. The bowl is large and is suitable for large amounts.

Its base pot is deep enough that the chance of masalas or spices flying out and striking your hands is minimized. The handle is comfortable and long to ensure that you don’t burn your fingers when holding it. In addition, the exterior inside the saucepan is made from black as is the handle. also black with a base, so it can be kept in the gas when you use it.

Why Choose S.S. Tadka Pan for Useful and Safe Cooking?

The gorgeous grey color and the elegant handle of steel The stunning grey color with elegant steel handle  S.S. Tadka Pan is an elegant blend of design and utility. The high-end hard anodized coating applied to pure aluminum creates it 2.4 times more durable than steel. The hard anodized coating is non-toxic and non-reactive so your food does not spoil.

S.S Tadka pan is a must-have kitchen appliance, particularly for Indian kitchens, where preparation of food includes tempering dishes. Indian curries and dals require an additional tadka in order to make the perfect dish! Adjust the temperature of all your curries, dals dhoklas, and sabzis by using S.S. Tadka Pan!