I have been out of town for the last couple of weeks. So I thought this would be a good time to write about some basic tips in cooking and how to create your own recipes. I know many of you have been already doing that.
Regarding the making of gravies: Most gravies are tomato-based. Sometime I like to add yogurt, cream and/or cashews as it gives a different texture to the gravy.Good Examples of how altering gravies can make a new dish are Shahi Paneer, Kadhai Paneer, Butter Paneer Masala or Malai Kofta.
Sometimes I add cornstarch to thicken the gravy. You can use these gravies with your choice of vegetables and paneer can be substituted with fried or stir-fried firm tofu (tofu comes in different texture soft, silky, firm and extra firm make sure you are using firm).
You can also give the gravy a new texture by adding or reducing water to change its thickness.
Sometime I will add a little bit of besan (gram flour) to the gravy. This is mostly the case when I am making potato or chole (chick peas) dish with gravy. Besan adds thickness to the gravy and it adds a nice aroma, texture and flavor to the dish.
I hope that you will find these tips helpful. Happy Cooking!
Thank you for this. If I can’t find Besan, do you have any idea what I can use instead?
Speaking of different tofu varieties, those who desire the creaminess of yogurt or cream in their gravies yet are not allowed to consume dairy might try stirring in silken tofu as an alternative. It creates a great, thick texture and adds a hearty amount of protein. I’ve often used it to blend into smoothies or dips, but once tried it in a chana masala and it worked wonderfully.
Thanks for everything, Manjula!
Thanks for the tips! Already use the cornstarch but thanks for the gram flour tip! I have to say your amazing indian cookery recipies are the best I have ever come across! Book or internet! Thank you so much for the detail you put into them!
Hi Manjula aunty,
I absolutely love your blog and your website! Your recipes are very simple and easy especially for people my age where we are trying to dabble as much into indian cooking by experimenting with new dishes 🙂 You seem like a lovely person and have done a great job with your website. Keep up the good work! I look forward to all your future posts.
Take care,
Anu
Thank you for the Away From Home hints.
I wanted to know when and how much Besan I shoud add to Chhole gravy and if I need to roast it before adding.
Sneh,
In two cups boil chole about 1 tablespoon of basen.