Control Moisture when you are cooking.
The correct amount of moisture is key to your cooking. Food cooks well, by adding the right amount of water at the right time. Also when you are adding water, if you use hot water, that really makes a difference. While cooking you do not want to bring the temperature down of the food, that you are cooking. So use hot water. This also brings your cooking time down. I always start boiling a small amount of water in a small pot when I start cooking, so the hot water is ready when you need it. Also if you have hot water dispenser use the hot water instead of cold water while cooking.
Quick Fried Onion Masala
Simple steps to make masala
I use Organic Fried Onions from Costco but Fried onion is available in all Indian Grocery stores. But Costco one is the best. One Cup Fried Onion, 1Tablespoon of Dhania Seeds( Cilantro Seeds),1/3 cup or Two Tablespoon of coconut power. Grind with one cup to one and half to two cups of water until it gets to masala consitancy. You add Garam Masala we call it Pulav Masala In it when you are ready to cook and I will give you the proportion of this famous Pulav Masala of mine. Can be used for Vegeterian Dishes like black eyed beans, Rajma, Chana, Stuffed eggplant, eggplant, Golyachi Amati, Vadyache Sambar. Non- veg dishes like egg curry, Chicken Curry, Mutton Curry, Prawns Curry.
Tomato Onion Ginger Garlic Masala
Tomato Onion Ginger Garlic Masala - quick method.
2 large onions, 3 tomoatos, 20 cloves of garlic, 2 inches of ginger add 1/3 cup water Cook in pressure cooker after whisle for 5 minutes. evaporate a little bit water then grind the cooked mixture in a grinder. Then with 2 tablespoon of Ghee or Butter saute until oil starts coming out and the masala becomes thick. Veg dishes: Rajama, paneer dishes, kofta dishes non-veg dishes: Chicken, Mutton, Egg Curry, Kheema, cutlets, Pulav, Prawns curry