Some Tips...

General

  • Soak potatoes and eggplant in cold or fresh water after cutting, to avoid discoloration.
  • If you boil vegetables in water, do not throw the water, keep it to make gravies as it turns into vegetable stalk.
  • Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time,
  • Always wash vegetables before peeling or cutting to preserve the water soluble vitamins.
  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.
  • After peeling onions cut in half and soak in cold water for about 10 minutes before cutting to avoid crying.
  • After cutting apples, apply a little lemon juice on the cut surface to avoid browning. The apples will stay and look fresh for a longer time.
  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
  • Soak almonds in a cup of boiling water for 10 minutes. The skin will peel off easily.
  • Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
  • Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Frying

  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
  • When coconut is used in grinding masala, do not fry for a longer time.
  • If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
  • To make pooris more crispy add a little rice flour to the wheat flour while kneading.
  • Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

Gravy

  • Always use ghee with oil , instead of only oil, it gives a good flavor 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 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 color to the gravy.
  • 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.

 

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