Tips For Gravies

Tips For Gravies

Tips For Gravies:

• Always use ghee or vanaspathi 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 pos sible 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 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.

North Indian Food

North Indian Food

North Indian Food

Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.