 | Always use ghee or vanaspathi with or instead of oil, which gives a good flavor
to the gravy. |
| If oil alone 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 color and taste. |
| If masala sticks to the pan that shows quantity of fat included is not enough. |
| Never discard water in which vegetables are cooked, use it in gravies, soups or
rasam. |
| Pressure cooker or pressure pan can be successfully used for frying which
minimizes cooking time. |
| Onions and masala are fried in the cooker body itself, raw vegetables are added
to that with enough salt and water. Cook under pressure according to the cooking time of
the vegetable. This method helps us minimize our cooking time, use of utensils and
nutrients are also preserved. |
| When coconut is used in grinding masala, do not fry for a longer time. |
| Little plain sugar or caramelized sugar added to the gravy makes it tasty. |
| When tomatoes are not in season, tomato ketch up or sauce can be successfully
used in the gravies. |
| To retain color in the gravy always use ripe red tomatoes. Discard green portions
if any. |
| Good variety chilies and chili powder also gives color to the gravy. As far as
possible try to use long variety red chilies. Dry it under sun for few days and powder
coarsely at home. |
| Always the coarse powder gives good taste in gravies and pickles. |
| If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes,
if you are grinding it in a mixie. |
