Few Tips For Indian Cooking

1. flour is rarely used as a thickening agent in India. Many dishes
depend on pastes such as cashew nuts, onions and coconut to thicken
sauces. 2. When making a paste, grind ingredients such as Onion,
ginger and garlic with a dash of water. This ensures a silky-smooth
finish. 3. If you like a smooth-textured dhal, blend plain-cooked
Lentils in a blender before returning to the pan.
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Category:Indiancuisineandculture
Category:Cashew Recipes
Category:Lentil Recipes
Category:Coconut Recipes
Category:Dal Recipes