Always soak beans, lentils and chick peas in water and let them stand several hours before cooking. If you have time, leave the washed rice in water 10 minutes before cooking, because it will shorten the cooking time. Give beans, lentils and chick peas always a good rinse before you put them to cook. Remove cooked rice from heat and leave intact and covered from at least 10 minutes before serving. During this time DO NOT mix it with spoon or fork to prevent from damaging grains of cooked rice, because you would of might make a fine cooked rice into a mushy mass. After you have left it rest for at least 10 minutes, gently stir the rice with a fork, lifting it from the bottom upwards, and not pressing it to the bottom of the pot.

Round grain rice has a high percentage of gluten, so in Asian kitchen it is mainly used for puddings, rice pudding and other treats, or in Japan for sushi preparation. In savory foods long grain rice is used, which has a lower percentage of gluten and remains loose even when cooked.

You can enjoy in Asiatic dishes even if you eat it with a spoon, fork and knife. Indians eat mostly by hands, picking up sauces and meat and vegetables dishes with homemade bread or wafers. There are different types of these breads. Recipes for some of them we offer on our site.

Generally speaking, in Chinese, Mexican, Indian and African dishes firstly we fry dry spices in oil, and then add minced meat, cheese, tofu or fish, and only after several minutes vegetables. For vegetables, first we add root vegetables (celery, carrots, potatoes, kohlrabi, beets, radishes, etc.), and then the rest. Lastly we add cabbage, spinach, chard and other greens. Always follow this!

Be careful how much salt or herbal spice are added to the dishes. If you use other spices, DO NOT USE SALT AT ALL IN YOUR DISH. THE SAME GOES FOR HERBAL SPICE! However, if you over-salt a dish, add one or two peeled raw potatoes, which you will eventually take out. If you've overdone it with hot spices, add a tablespoon or two of sugar to the dish!