minute mistakes.. Big difference

Thanks for the tip .

These care few things which I learnt over the time
- green beans with ginger, jeera powder and chili powder , tomato
- alu with turmeric , salt, onion seeds , green chili - watery gravy - goes well with poori
-green leafy vegetables with whole red chili and garlic
- Alu with just turmeric and red chili powder
- methi plus small brinjal , while red chili , garlic
- moong dal boiled with bay leaf , ilachi , turmeric , green chili , tadka of jeera powder and adrak paste
- lady finger fries with green chili , turmeric
- eggplant pieces marinated with turmeric and salt and deep fried
- drumstick and potatoes fried with little mustard paste , red chili powder and salt
- Alu Gobi with ad arak , red chili , jeera and dhania powder , tomato
-fried fish with just turmeric and salt
- whole brinjals with thick oily gravy of mustard , red chili , jeera , dhania paste
- Alu , ridge gourd, parwal, tindora , with poppy seeds + green chili paste
- fried fish in adrak , jeera powder , red chili and tomato watery gravy

These are few which I know . If you are used to lot of masalas , this will take time to acquire taste .

 

Armummy thanks a lot. I also use most of these combo except moong dal with bay leaf and elachi. Smells interesting. Will try.

 

hi, salt & chilies play a big role, little extras create dangerous damages to the dish. so, be alert in their usage.
for tampering use ghee instead of oil. for sambar never forget to use asafoetida, curry leaves & green coriander. It works wonders. be clear with the cooking time too, over cooking spoils.