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Temperature Guide for Indian Cooking

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Temperature Guide for Indian Cooking

Temperatures for syrups, Gajak Katli Chikki, Idli batter, Dahi, Naan Dough, Khoya, Gulab Jamun
Samosa Poori Naan Curry Tandoori
Indian cooking lacks a standard cooking temperature guide. This is to formulate a standard guide
based on my experience. The goals are
1. Take the guesswork out of cooking.
2. Prevent overcooking
3. Cook for optimum texture and flavor.
4. Meet food safety criteria.
The actual temperatures may vary with the ingredients used and the recipe itself. The
recommended temperature should be followed for a given task, the time will vary according to the
size or amount.
Food Safety Produce, Dairy and Cooked Foods
Click here for Temperature Conversion Calculator Fahrenheit/Celsius
How to choose Kitchen Thermometers?

Syrup making temperature

Making Indian Desserts

Single Thread: 220 F - 222 F

Two Thread: 235 F - 240 F
Three thread: 250 F - 265 F
Sugar Melting point: 320 F
Nut Confections
Soft crack (Nut Chikki): 290 F
Fudge (Nut Gajak): 240 F
Taffy (Nut Ravri): 260 F
Cake (Nut Katli): 224 F
Manipulation (Pull Fold): 150 F
Guide for Idli Dosa batter

Ambient temperature for Idli Dosa batter fermentation: 86 F to 90 F

Making Dahi

Ambient temperature for making Dahi Yogurt: 115 F

Milk temperature to change protein structure for making Dahi: 190 F for about 2 minutes
Naan dough raising: 80 F to 84 F
Water temperature to activate dry yeast: 110 F
Making Khoya

Milk reduction temperature: 180 F

9/30/2015 12:51 PM

Temperature Guide for Indian Cooking

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Deep Frying Temperatures

Deep Frying and Indian Cuisine
Gulab Jamun:230 F. Higher

temperature will result in surface cracks.

320 F. This permits moisture to escape making them crispy after they have puffed up.
Besan Paapri, Maida Paapri: 300 F. This permits moisture to escape to make them crispy.
Samosa: 275 F to 320 F. Higher temperature will form surface bubbles
Pakora: 350 F
Poori:350 F
Khasta Kachori: 275 F
Goal Guppa:

Baking Temperatures
Tandoor: 650 F to 850 F.
Baking Naan: 450 F to 490 F
Dry-roasting Garam Masala spices: 220 F to 250 F, ten minutes.
Dry-roasting shelled whole Almonds: 300 F, twenty minutes.
Tandoor Emulation:

450 F to 490 F
Nominal Baking Temperature: 350 F
Curry Gravy Cooking Temperatures
Accepted standards for foods being cooked covered in fluids.
Simmering: 203 F to 210 F
Poaching: 194 F to 201F
Steeping: 185 F to 192F
Food Safety to minimize microorganisms growth
Accepted Standards
Cooling down: 135F to 70F within two hours, 70F to 41F within four hours
Food storage: 41F
Re-heating temperature: 160F
Holding Temperature: 140F for four hours
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9/30/2015 12:51 PM