GRAVY / RESTAURANT STYLE BASE GRAVY
Ingredients
onions -------------------------------------- 200 gms
tomato ------------------------------------- 100 gms
cashewnuts--------------------------------- 15 gms
PENGUINE GRAVY MASALA ------ 1tbspn
red chilly powder -------------------------1 tbspn
turmeric-------------------------------------1/2 tbspn
kashmiri dried red chilly ---------------- --5 nos
garlic -----------------------------------------5 pods
ginger ----------------------------------------1/2 inch
oil --------------------------------------------2 tbspn + 2 tbspn
salt ---------------------------------------- as per taste
Method
. soak red chillies ginger and garlic in hot water for 15 minutes.and then grind to fine paste.
slice onions and tomatoes, heat 2tbspn oil in a thick bottom pan add onions tomatoes and cashewnuts now add 1 tspn salt .stir fry till onions are light brown and tomatoes very soft.
cool and grind to a fine paste .
now heat 2 tbspn oil in another pan / kadhai add red chilly garlic and ginger paste and fry till all the moisture evaporates.
now add red chilly powder , turmeric powder and PENGUINE GRAVY MASALAstir for a while and then add onion tomato cashew paste and fry for two minutes now add salt as per taste and 4 cups of water now slow down the flame and cook till oil comes on the surface stirring occasionally
now your base gravy is ready you can use this for preparing veg non veg gravy dishes.
how to make diffrent dishes using base gravy please drop a comment in the comment box
Ingredients
onions -------------------------------------- 200 gms
tomato ------------------------------------- 100 gms
cashewnuts--------------------------------- 15 gms
PENGUINE GRAVY MASALA ------ 1tbspn
red chilly powder -------------------------1 tbspn
turmeric-------------------------------------1/2 tbspn
kashmiri dried red chilly ---------------- --5 nos
garlic -----------------------------------------5 pods
ginger ----------------------------------------1/2 inch
oil --------------------------------------------2 tbspn + 2 tbspn
salt ---------------------------------------- as per taste
Method
. soak red chillies ginger and garlic in hot water for 15 minutes.and then grind to fine paste.
slice onions and tomatoes, heat 2tbspn oil in a thick bottom pan add onions tomatoes and cashewnuts now add 1 tspn salt .stir fry till onions are light brown and tomatoes very soft.
cool and grind to a fine paste .
now heat 2 tbspn oil in another pan / kadhai add red chilly garlic and ginger paste and fry till all the moisture evaporates.
now add red chilly powder , turmeric powder and PENGUINE GRAVY MASALAstir for a while and then add onion tomato cashew paste and fry for two minutes now add salt as per taste and 4 cups of water now slow down the flame and cook till oil comes on the surface stirring occasionally
now your base gravy is ready you can use this for preparing veg non veg gravy dishes.
how to make diffrent dishes using base gravy please drop a comment in the comment box
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