Indian food is known for its unique taste and fragrance of spices. The food of every field is famous for its specialty and taste. Techniques such as Tadka, Chhok and Baghar are used to make vegetables and pulses wonderful. However, many people consider these three to be the same, while these are really different. If you do not know the difference between them, then this article is for you. Come, let us know what Tadka, Chhok and Baghar are and how they make your food even more tasty.
Tadka is a popular technique in Indian cuisine, which gives food color, taste and aroma. Heat oil or ghee in it and fry spices like cumin, rye, asafetida, red chilli, onion or garlic. After roasting the spices well, vegetables or lentils are cooked and cooked. The biggest advantage of the tempering is that it contains the depth of spices in food. This technique is especially used in lentils, sambar or vegetables. The temper not only makes the dish delicious, but also makes its color attractive.
The splash is very similar to the tempering, but oil or ghee is reduced in it. In this process, the spices like cumin, mustard, curry leaves or asafetida are roasted on light flame, so that the aroma of the spices dissolves well in the oil. This oil is then mixed in the dish. Chhunk is used especially in states of North India like Uttar Pradesh, Bihar, Rajasthan and Madhya Pradesh. This technique is extremely effective to enhance taste in lentils, curry and some vegetables. The specialty of Chhunk is that it makes the dish light and fragrant.
Baghar is an important part of the South Indian kitchen. In this process, spices are roasted in hot oil or ghee and put on a straight cooked dish. This brings crispness of spices, golden color and intense aroma in the food. Baghar is used especially in sambar, rasam and other South Indian cuisine.
time difference: After frying the spices in the tadka and chhok, the dish is inserted into it, while the bughar is inserted over the cooked dish.
Oil temperature: The oil is warmly heated in the splash, while the oil has to be heated more in the tempering and bug.
Regional Uses: Tadka is prevalent throughout India, Chhok is more popular in North and Eastern India and Baghar is the specialty of South India.
The correct use of Tadka, Chhok and Baghar can give a new dimension to your food. Next time you make lentils, vegetables or sambar, use these processes correctly. With the right spices, the right temperature and the right time you can give your dishes like a restaurant.
