Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




16 Comments

  1. Hi dassana,
    I wanted to get a few thing clarified…

    1. Curry leaves, bay leaf, kasuri methi etc are sometimes added to tadka while sometimes I’ve noted that you add them to puree (like in this recipe); what difference does it make to the recipe?

    2. In any subji where we add tomato puree, salt, haldi, small amounts of jaggery (if added) etc are to be added after the paste starts leaving oil or they can be added at any point?

    3. Often when I make a subzi/curry I feel as if the flavors of tadka are not felt in the final preparation. I think I’m doing something wrong. Are there any special tips to keep the tadka flavours infused?

    Thank you..

    1. ruchi, answered your queries below:

      1. that was because i forgot to add it while sauteing. and then i saw the tej patta, so added in the puree. when spices are fried in oil, they release their flavors in oil. but even when you cook or simmer them, then too the flavors are released. not much of a difference.
      2. they can be added at any point.
      3. firstly the oil have to be hot. keep the flame to a low when you add the spices. the spices have to crackle. if they don’t the flavors are not released in the oil. eg mustard seeds should crackle and make their trademark crackling sound when added to oil. if they don’t, then wait till they start crackling.

      1. Thank you very much for the tips. Specially the explanation for tadka.

        Also, will you please share a recipe to make milk biscuits at home, like Britannia milk biscuits. They have two variations- one with cream filling and other plain milk-flavoured biscuits.
        If possible, please also share how to make the cream for biscuits.
        Thank you

        1. welcome ruchi. i think i have the recipe of milk biscuits. will have to check. i think the filling is made of sweetened hydrogenated vegetable fat or dalda. its just whipping dalda with icing sugar and then add any flavoring ingredients like vanilla or cardamom powder etc. but avoid using hydrogenated vegetable fat in cooking as its not good for the heart. instead butter can be used and is much better than dalda. i have taken a note of the recipes and will try to add them.

    1. bangalore tomatoes can be used. country tomatoes can also be used. but if using country tomatoes, you may need to add some sugar to balance the tanginess from the tomatoes.