Tips...Tips...Tips

Tips: (I will update this often. So be sure to check this out regularly).

Rice is good to serve with most curries. You can also serve curry with nan bread or chapathi or any of the bread recipes I have posted. 

You will notice that most of my curries have 4 basic spices – CORIANDER, CHILLI, TURMERIC, GARAM MASALA). So if you are someone who wants to try out my recipes simply invest on these four spices. You can make most of my curries with them. 

If you go to an Indian store, you can buy these spices for a better price than a departmental store.

Garam masala is NOT curry powder. Garam masala has more spices in it than curry powder).

If   you don’t have the whole spices that I use on step one for most curries, simply skip it. Go to the next step.

You can use more oil than what the recipe calls for. Oil hides a lot of calories. So be careful with the use of oil. Butter will make the curries smell better and tastier.

Be patient with the onions. They usually take a while to cook. But once they are done, the rest of the steps go really quickly.

Add salt after the tomatoes. This helps to cook the tomatoes faster. Let the tomatoes fully cook before proceeding to the next step.

If you don't like too spicy curries, cut down on the chilli powder. You may want to add just 1 pinch of chilli powder. My recipes are usually not very spicy. So if you want spicy curries, then simply add more chilli powder.