TIPS FROM CHEF on Gravies making- part-IV

Tips For Gravies

·         Always use ghee or vanaspati 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.

·         Cook the ground masala on reduced flame, so that it retains its colour and taste.

·         Little plain sugar or caramelized 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 (Added in small quantities at a time).

·         To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

·         Good variety chilies and chili powder also gives colour to the gravy. As far as possible try to use long red chilies. Dry it under sun for few days and powder coarsely at home.

·         Always remember a coarse powder gives good taste in gravies and pickles.

·         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.

 Time saving & a minute recipe for Indian kitchens 

·         Add oil in butter in a pan or heat ghee in a pan, add a pinch of asafoetida, cumin seeds followed by chopped garlic, whole red chilli broken into pieces, turmeric powder & top any boiled lentil with the mixture made in the pan. Serve hot garnished with chopped coriander leaves.

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