simple cooking tips..

Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

 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.