Rasoi ke Rahasya

Weight loss and detox diets have mushroomed like crazy in the past few decades, and seeing as the pandemic has effectively rendered all of us sedentary in the past year, these alternative diets have acquired a particular kind of currency now more so than ever. In this very timely episode, Payal is in conversation with somebody special this time: her Nutrition and Food Sciences teacher in college Malika Janakiraman. Malika ma'am picks up one of these diet alternatives and gives us the scoop on it in a nice compact episode. She takes us through the practice of intermittent fasting, lays out the science behind it, acquaints us with two common variations on the practice (the 16:8 and 5:2 methods), and talks about ways to make it a more sustainable lifestyle choice rather than just a passing fad. Now this is where you, dear listener, can hop into the show with questions - You bet we're having Malika ma'am back for a follow-up episode because we've definitely not had enough! Come hit us up on our social media with your intermittent-fasting hows and whats, we look forward to chatting with you. Or better yet, send us a voice note with your questions and comments on Anchor and we'd love to have you in the next episode. Give the episode a listen, and like always, come find us at our home on the web: Facebook: https://www.facebook.com/RasoiKeRahasya Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

This episode is a welcome change, and an important one at that. Payal has three male guests this time - Vivek Doddamani, Dinesh Choudhary and Abhimanyu Prajapati, who've come to the kitchen via a very different root from our previous guests. Its necessity that drove them, and that reflects in their experiences as well. From personal independence to equitable sharing of domestic responsibilities, these men have learned to cook from the most unconventional of teachers and carved their own niches in the kitchen. Give the episode a listen,, and like always, come find us at our home on the web: Facebook: https://www.facebook.com/RasoiKeRahasya Instagram: https://www.instagram.com/rasoikerahasya_/ Artwork description: Episode 4 - Illustration of two people in front of an island counter, cooking and talking to each other. One of them is in a yellow & white striped T-shirt and blue jeans, with a bowl and whisk, and the other is in a turquoise blue shirt and black pants mixing something in a deep pan. Behind them, is a kitchen counter with a stove & oven, and refrigerator. The words 'Experts Talk' along with 'Rasoi Ke Rahasya Season 3, Episode #4' are written in maroon against a light yellow background on the right hand side of the image. The RKR logo is also included to establish the brand. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal is in conversation with reputed chef Akshay Kulkarni, who is the head of culinary operations at Culinary Academy of India, Hyderabad. Sit back and take notes (if that's your thing), because a veritable symphony of multisensory detail awaits you in this episode. From a protracted discussion on how to identify (non-visually, of course) when your onions are the right shade of golden-brown, to the baffling matter of what contributes to the colour of your gravies and how to get it right, to the ideal combination of dishes in a menu (spoiler alert: contrast in colour and texture is key), this episode's got it all. Go on and give it a listen, and look out for a gem of a life hack that'll bring down your cooking time to ten minutes on working days so you can become a diva in the kitchen. Don't forget to reach out to us on our social media if you've got anything to say about this episode, or even if you just want to chat. Give the episode a listen, and do come visit us at our home on the internet: Facebook: https://www.facebook.com/RasoiKeRahasya Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

CW: kitchen accidents, brief discussion of major burns. In this 2nd episode of the Experts Talk series, Payal is in conversation with a wonderful set of people - Alefiya Tundawala, Ashmira Hirani, Geetha Shamanna and Gunjan Khurana - who've encountered hell, high water, and healthy amounts of encouragement along the way to becoming culinary experts in their own right. They each talk about how the great adventure first began, their one unforgetable experience in the kitchen, and their positive takeaways from having become proficient in the kitchen. Ashmira tells us how she gradually grew to think of cooking as theraputic, and Geetha tells us how its practically an exercise in mindfulness, especially if you add blindness to the mix. Alefiya powerfully drives home the idea that reducing dependence on people (by learning to cook by ourselves, for instance), is one concrete way to reclaim our independence, dignity and identities as disabled people, and Gunjan gives us the mother of all examples of how necessity drives invention when it comes to cooking (think cucumber and tomato chutni, using nothing but glass and a Braille slate). Ask no more - this is where we leave you to find out the rest for yourselves. Give the episode a listen, and do come visit us at our home on the internet: Facebook: https://www.facebook.com/RasoiKeRahasya Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Join us in the third season of Rasoi Ke Rahasya- Experts Talk! If you have ever wondered what makes someone an expert, you have to give this first episode a careful listen. Payal is in conversation with two accomplished women- Preeti Monga & Veena Verma, who share their journey from being novices to becoming experts. From hesitant beginnings, to confident strides; from recipes gone wrong, to perfectly cooked meals… There's a little of everything here! And as always, don't forget to hit us up on our social media: Facebook: https://www.facebook.com/RasoiKeRahasya Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

A bonus minisode myth busting the theories about Salt. Follow us and let us know what you think, on our social media: Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

As the curtain comes down on Season 2 of Rasoi Ke Rahasya– Methods Of Cooking, Payal takes us on a tour of the chemistry lab that is "Baking". The thought of Baking immediately brings to mind tantalizing aromas of breads, cakes, pies, tarts, pastries… And so much more! Did We just hear you say you suddenly love chemistry? Payal gives a detailed account of what makes baking The science that it is. The precision of a recipe holds more importance here than anywhere else. Listen on as Payal reveals the nine different stages that anything you put into the oven goes through, before you have a delectable baked good as the end product! The necessary dos and donts to make you the baker you want to be, is explained in great detail. Whether savoury, or sweet, a baked treat is sure to put a smile on everyone's face. The next time you worry about whether or not you can bake, give this episode a listen, and let Payal lead you into the wonderful world of baking... watch yourself whip up a culinary storm! As always, we look forward to chatting with you on our social media platforms – with suggestions, thoughts, and feedback. Stay tuned, and stay connected…! Facebook: https://www.facebook.com/RasoiKeRahasya/ ​Instagram: https://www.instagram.com/rasoikeraha... ​ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

We're well under way with the cooking with dry heat series; this episode is yet another triple whopper. Payal gives us the dummy's introduction to roasting - a very comprehensive section packed to the gills with necessary information, suggestions and quick tips about the roasting process, roasting times, and how to go about roasting vegetables and meet in a variety of ways - in an oven, on a stove-top pan, and in a tandoor(!). We also get interesting side-notes as we go along (did you know carry-over cooking was a thing? Listen to the "More on Roasting" section of the episode to find out more if you're a curious cat). Payal then gives us two short and succinct sections on grilling and broiling respectively, acquainting us with the equipment that can be used, and cook times and types of food that these methods are practically used for. These methods can be (as Payal tells us) a little on the adventurous side to pull off non-visually, but there's nothing wrong in setting our (figurative) sights high, of course! Go on and give the episode a listen, and as always, our doors are open. Come visit us on our social media - we look forward to chatting with you! Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

We're gathering speed, folks. Here's Payal with the first of the dry-heating methods already! She takes us through different frying techniques, starting with deep-frying, that most complex-sounding of all the frying methods, especially if you're blind. Getting a handle on deep-frying is a landmark by itself for most people, and Payal gives us a very comprehensive overview on optimum temperatures, technique, amount of oil, type of vessel and loads more tips so we can comfortably and confidently try deep-frying nonvisually. If you've wondered about why deep-frying produces that telltale sizzling, bubbling sound, check out the "Deep-frying: A Comprehensive Overview" section in the podcast. Payal then goes on to other methods - pan-frying, shallow-frying, stir-frying and sauteing, all with their practical applications and a few tips for each method. She deftly wraps up with air-frying - a "new-age" method of frying, as she calls it - explaining briefly how that's different from the methods discussed so far, and healthier for its negligible-or zero-oil usage. Do give the episode a listen and tell us what you think! We're always around on our social media handles to chat. If you'd like to do a voice-chat with us and be featured in one of our coming episodes (the latter only if you're comfortable, and if you expressly consent to the idea), go right ahead and send us a voice message on anchor - you'll find a link at the bottom of the show notes to lead you straight to the relevant page where you can do that. We'd be thrilled to hear from you! Here's where you can find us on our other little niches of the web: Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

We're in the last leg of our cooking with moist heat series, all set to explore other avenues very soon. But before we start off on that track, Payal gives us a super-compact, three-in-one episode that introduces us to simmering, gives us a few quick tips to acquaint us with the process (and variables to adjust depending on what we're cooking), and goes on to explain important processes like the Millard reaction (no spoilers here!). She proceeds to give us two bonus methods - braising and stewing (Want to turn those tough difficult pieces of meat into tender melt-in-the-mouth morsels? That's a chef's trade secret - go forth and give the episode a listen to find out!). And as always, we'd love to hear from you - whether it be opinions on this episode, things you've tried after you listened to Payal, previous experiences, tips, tricks and interesting recipes that incorporate any of the methods we talked about in this episode - come say hi to us on our social media and we'd be happy to chat! Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

We really like digressions, and going off-script once in a while to chase after things we find while researching for episodes. So we thought we'd do the occasional minisode in the middle of the episodes, and go down the proverbial rabbit-hole sometimes to bring you good stuff we encounter along the way. In this first-of-its-kind minisode, Payal talks about a squillian different things you can do with your veggies besides make sabzi in the conventional sense of the term - if the thought of zucchini-peal pasta, cabbage/lettuce wraps and the sheer number of ways you can make stir-fry gets you all excited and intrigued, then you'll definitely find this one worth a listen. Needless to say we'd really like to know about the wacky stuff you do with your vegetables - you're very welcome to share what you think with us on our social media: Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Idlis and Dhoklas (among other things) are a testament to the fact that steaming is by no means a process new to Indian cooking. In this episode, Payal talks primarily about steaming in the context of vegetables. Starting on a cautionary note about steam burns and ideal steaming arrangements, she goes on to talk about commonly-employed methods of steaming, ranging from the classic stove or other cook-top method to steaming in the oven and the microwave. This is a fun section that answers all our "but why?" questions - why do unpeeled potatos steam better than peeled ones? Why put less water when you're steaming in the oven or microwave? Who knew steaming was even involved whilst making custard or caramel pudding (looks like steaming isn't as bland a subject as we thought, hmm?). Now for the practicalities - Payal shares precise steaming times for some common vegetables, and segues into the related process of poaching, which she mentions seems tricky to handle nonvisually. Tell us what you think, though, whether you've tried it before, how it has turned out for you, and if you have any blindy tricks that make things easier for you. Give the episode a listen, visit us on our social media hangouts and do share with us what you think - we'd love to hear from you! Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this podcast, Payal talks at length about the seemingly straightforward phenomenon of boiling. She leads us through the six stages of boiling, with visual and nonvisual descriptions for each with ways of telling them apart, as well as their practical applications in the kitchen. There are two whole dedicated sections on things to remember while boiling, characteristically chalk-full of dead useful info ranging from the proportion of water to vegetables, the boiling in an open versus closed pot question and much much more. She briefly dwells upon the actual process of boiling root vegetables, and how that is different from boiling greens (friendly tip: spare your greens the ordeal of having to cohabit the boiling-pot with soda, please?). Then comes the delightfully science-y part of this podcast, where Payal explains how boiling occurs in the microwave, and touches upon how boiling water spectacularly reacts with substances like tea leaves, for instance. There's also a bonus chapter on pasteurisation, pasteurised and homogenised milk and its different properties. Give the episode a listen, and don't forget to check us out on social media! Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya7/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal familiarises us with the "subtle science and exact art" of blanching. Being one of the most basic methods of cooking vegetables, blanching interestingly puts me in mind of Goldilocks - blanch too little and you end up with blotchy, burned vegetables; blanch too much and you're left with a misshapen, tender lump. Payal seamlessly leads us through the science of blanching - the six-step technique, the three blanching media, the salt-or-no-salt debate, blanching time for a variety of vegetables, and finally some practical use cases for blanched vegetables (pizza sauce, anyone?). The episode is studded with bits of interesting trivia and a fondly-told anecdote about Payal's time at college. Give the episode a listen, and join us in rhapsodiseing about the pretty colours your vegies turn after blanching (if you're into that), or about how viscerally satisfying it is to know your vegies are done precisely when your timer chimes. Also check us out on social media : Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya7/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Welcome back to Season 2 of Rasoi Ke Rahasya! Dry-fry some namkeen, let your tea steep, sit back, and get ready for some word-crunching that'll help you positively sail through most any culinary instructions and recipes that come your way! In this episode, Payal deftly walks us through a concise glossary of Indian and international culinary terms focusing on methods of cooking (think boiling, basting, steaming and roasting). It sounds nothing like an encyclopedia, we promise! In her characteristic style, the episode is studded with interesting bits of trivia, which just tempers this particular daal perfectly (go on, give it a listen to find out what we're talking about!). Please let us know what you think, and folow us on @rasoikerahasya_ on Instagram, and @rasoikerahasya on Facebook for more updates. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Rasoi Ke Rahasya is back with a brand new season! We would like to  dedicate this season to Sakina Dhariwala, who was one of the channel's most avid followers. Her sudden death is definitely a huge huge loss for us.  After successfully completing the orientation series, it is now time to step up to the cooktop. Introducing the new season – Methods of Cooking. I  would also like to say thanks to our graphic designers –  Drishti, and Mounika. Aparna, Mayank, and I have had great fun planning this out, and are excited to bring you the new season starting 22nd February 2021. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Payal considers a bevy of ancillary cooking equipment - milk-boilers and rice-cookers, blenders and smoothie-makers, beaters and choppers, ovens and sandwitch-makers, and the food-processor,that veritable Swiss-army knife and ultimate behemoth of the kitchen. She talks about using all of this equipment as a blind person, suggests nifty hacks to make some of these easier to use without sight, and also recommends pairing these with a variety of assistive tech options ranging from bump-ons to Pen Friend labelers. Go on and give it a listen! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal gives us the miniature product-comparison guide we've never had before, all from a blind person's perspective. She familiarizes us with the most common kinds of cookware available, and addresses some frequently-asked questions. How safe is it to cook on teflon-coated nonstick pans? Is there any way to cut down on the risks that teflon poses in conjunction with high heat? What about ceramic, glassware, stoneware, and induction-compatible cookware? The episode is jam-packed with trivia this time, and there's even a nifty trick to make an ordinary pan into a nonstick one that's delightfully DIY. Go on and take a listen! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Do you hear the clanging? In this episode, Payal does a quick run of the utensils that you cook with - pots, pans, spoons and stirrers, whisks and graters, tongs and squeezers. She talks about the most conducive instruments to stir, flip and mix a variety of foods. The episode is peppered as usual with interesting bits of trivia - why is a saucepan called a saucepan? Go give it a listen to find out! There's a cautionary note at the end about kitchen safety, complete with tips to avoid disaster - fire sure burns where the cauldron bubbles! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

This is a continuation to the previous episode. In this episode, Payal walks us through pealing and cutting larger fruits like melons, pomegranates and mangos, in the meticulous, exacting detail we've all grown familiar with. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

Sink your teeth into this deliciously fruity episode (and remember to not sink your teeth into the fruits themselves before you've verified they're good to eat!). Payal takes us through a veritable orchard of fruits galore - tart and juicy, citrus and tangy, she guides us through cutting and/or pealing them, and storing them if need be. Brownie points if you spot the oblique dessert-y reference! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal walks us through a wide variety of ways to peal and chop vegetables, from (you guessed it!) slicing, mincing, dicing and scraping, to more intricate techniques like cutting juliennes, brunoise, and chiffonades to knife your way to culinary glory (pun not intended, of course!). The episode is all but hands-on instruction, with Payal's minutely-detailed descriptions. Also, kudos to you if you know some or all of this kitchen-speak already! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

There's just a few more things to take care of before you can finally make your glorious and much-awaited entree into the secret society of the culinarily-adept. In this episode, Payal takes us through those things in her characteristically precise stile. She talks about do's and don't's in the context of vegetables and flours, and covers other odds and ends that make optimised workflow look like magic. Buckle up! We're all set now - can you hear the engine revving? --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal walks us through storing our most commonly used vegetables - from the usual washing, drying and securely storing in appropriate atmospheric conditions, to the more unconventional practises of pure enterprising genius like freezing your tomato purey so that it has an uber-long shelflife. *wink-wink, nudge-nudge* If you're one of those people who likes their jar of coffee to remain all nice and granulated the way God intended it to be, then there's definitely something in here for you! --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal talks about vegetables - tubers, leafy greens, vegetables that aren't actually vegetables - you name it, she talks about it. It's a veritable menagerie! Brownie points for guessing what commonly-used vegetable she left out, we promise it'll make it into a future episode for sure. There's tips for buying, tips for storage and tips for detecting any creepy-crawlies that might've wormed their way into your veg, too. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal takes us through a delightfully multisensory experience of the plethora of flours (aatas) that are staple ingredients in the average Indian kitchen, with nifty details about ways to handle and use each. Side note: It is absolutely astonishing how many of these can be used to make chips or crisps! That's just one of the titbits of info to look forward to in the episode. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode Payal introduces us to a tantalizing array of spices, some regular and some not-so-regular, , and tells us about what they add to our food. She also talks about how to identify each of those spices through non-visual means, and the different permutations and combinations in which they can be used. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal talks about organizing your kitchen, arranging and storing your spices, pulces and other food grains properly, and learning to tell them apart with the help of various non-visual techniques. She also shares tips for measuring ingredients, as well as a gamut of other suggestions for labeling similar-seeming ingredients for ease of identification. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

In this episode, Payal talks about the importance of being properly oriented with your kitchen space, how to keep it organized, and about how to optimise workflow in the kitchen. --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message