- Always use ghee with or instead of oil, which gives a good flavour to the
gravy. If oil alone is used, it does not get separated easily from the
ground mixture, as ghee separates from it.
- Fry the ground masala in
reduced flame, so that it retains its colour and taste.
- Little plain sugar or
caramelised sugar added to the gravy makes it tasty.
- When tomatoes are not in
season, tomato ketchup or sauce can be successfully used in the gravies.
- To retain colour in the
gravy always use ripe red tomatoes. Discard green portions if any.
- Good variety chillies and
chilli powder also gives colour to the gravy. As far as possible try to
use long variety red chillies. Dry it under sun for few days and powder
coarsely at home. Always the coarse powder gives good taste in gravies and
- While using ginger and
garlic paste in curries, always use garlic at 60% ratio and ginger at 40%
as ginger is very strong and may make your dish sharp and pungent.
Labels: Kitchen tips