Tips For Gravies

    ·         Always use ghee or vanaspathi with or instead of oil, which 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 color 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.

    ·         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.
    ·         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.
    ·          When milk or curd is to be added to tomato masala of gravies, 

bhuno tomatoes well till dry and oil separates before adding the curd or

milk. Bhuno-ing well lessens the sourness of the tomatoes and the 

added milk or curd does not curdle. If the tomatoes are not well 

bhunoed, there are chances of getting curdled gravy.

·          When adding curd to curries, always remember to beat the curd. 

Remove the masala from fire when adding the curd or milk to the 

masala. Stir well to mix. Return to low heat.

·          If your curry turns out a bit oily and pungent, take two bread 

slices and crumble them coarsely. Add this to the curry and mix well. 

Bread absorbs the excess oil and spice.

·          If your gravy becomes too salty, make a few small balls of atta 

(chappati dough) and put them in the gravy. Give 2-3 boils. Let them 

remain for some time in the curry. Before serving remove these balls 

which have absorbed the extra salt.

·          To thicken gravies and also add flavour to the gravy, grind 1-2 

tbsp of soaked cashew nuts or almonds or magaz (watermelon seeds) 

or chironji to a fine paste. Add to the gravy and relish the difference it 

makes.

·          1 tbsp of kasoori methi (dried fenugreek leaves) added to 

gravies enhances the taste but a little extra may turn the gravy bitter.