What is Tava?

Tava is an Indian pelvis or pelvis. These cooking, usually made of cast iron, come in two different shapes. The most popular shape generally looks like a large iron bowl with a handle. The second shape is usually round with a flat bottom and a small angles run around the edge. Both types of Tavas are used for the production of vegetarians and meat suffocating, breads and other pastries. How these things are cooked depends on the shape used by the Tava.

round, melting in the shape of a bowl are probably more versatile than flat. Although both shapes can be used for the same purposes, only one side of the flat Tava can be used for cooking. The Tava bowl can be placed upside down through the heat source as a dome. When the dome is warm enough, the chef can spread pieces of naan or flatbread dough over the dome to bake. This keeps the interior clean for cooking curry and mixer.

Tavas in the shape of a bowl can also be done by double services in terms of cooking. Some versions have small half -circled circles to the edge so that steam can escapeOut and attract oxygen to support the source of fire or heat. The area under the dome often becomes as warm as the oven, which allows the chef to bake meat, steam vegetables and prepare under the dome. This means that a cook in the shape of a bowl can prepare the whole food with a single pan, which is often extremely practical.

This does not mean that the flat tava is impractical, just that it is less popular. This shallow pan is most often used to make fried dough, bread and for shallow deletion of small foods. Several of these objects include the desserts of Panheer and attachments, pieces of meat and buns with fillings in their centers. Mr. Mr. is a type of very soft Indian cheese, which is often mixed with fruit, nuts and spices and then fried. Filled buns can also be steamed, but some chefs are pre -dough to be brown and crunchy, which can be easily achieved in flat melts.

shallow frying in a bowl of Tavas can be complicated because the oil tends to join in the bottom of the bowl,Which means that objects in the center are often fried, while items around the edges may not have too much oil. Chefs who want to harvest the full benefits of Tava cooking should usually own one of each kind, so they never get lost for the right instrument.