Topic started by Leila (@ dialup-a2-33.melbourne.netspace.net.au) on Mon Dec 2 21:07:12 .
All times in EST +10:30 for IST.

hello friends,
I am having more failures than successes with the consistency of the sauces in the dishes I make. I have two questions in regard to this, one is when I add yoghurt it seems to curdle in very minute curds? Is this what is suppose to happen? The other question is are there any good allrounder vegetables that can be cooked with different meat dishes? My family like their
vegetables incorporated into their meals.
Thanks,
Leila

Responses:

• From: sarah (@ phantom.pr.sun.com) on: Tue Dec 3 06:26:15
  
  Hi Leila
  
  You can add potatoes or capsicum to the meat dishes if you are making them spicy.
  
  Sarah
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Tue Dec 3 14:21:51
  
  Hi Leila,
  When adding yogurt to curries, make sure that the curry is not hot and boiling. Wait until it cools down, and then blend the yogurt and add it to the curry. Once you add the yogurt, don't let the curry boil. Keep on stirring the curry and watch it carefully. Just simmer it in low heat for a few minutes and take it off the stove.
  
  
• From: funcook (@ tor-58-27a-209197172089.3web.net) on: Wed Dec 4 21:40:21
  
  Hello Leila!
  
  I would agree with Chitra's suggestion, it is recommended in most recipes. However that itself may not solve your "minute curds" issue.
  
  What is needed to know is the composition of the gravy. Your gravy may not be very stable in holding the yogurt.If you have a heavy onion based gravy, yogurt should not split and mess up the sauce.
  
  Try using it in smaller quantities. Some recipes out there have an overdose of yogurt spelt out, which does not do too much good to the dish. Always beat the yogurt before adding to the final product gradually.
  
  If using fried onions to make a gravy, blend onions with yogurt and use. If using boiled onion paste, add yogurt to the hot tempered oil before you add the onion paste.
  
  As for your other query, a number of vegetables could be used with the meats. Pakistani foods are known for this practice. Also the fact that meat eaters in the past, could not afford to have meat alone for every meal, they would thus substantiate the meat quantity by adding vegetables to it.
  
  Some of the more popular combinations are as under:
  
  Aloo Gosht
  Kadai Murg Chole
  Karela Kheema
  Baingan kheema
  Okra with shrimps
  Eggplant with shrimps
  Kheema mattar
  Dal Murgh/Gosht
  Palak Gosht/Murgh
  
  
  
  
  
  
  
• From: leila (@ dialup-a1-263.melbourne.netspace.net.au) on: Sun Dec 8 23:56:22
  
  Thank you all for answering my questions. I have learnt some interesting tips. Bye,
  Leila.
  P.S. Thank you especially to the person writing as funcook, who answered my query in so much detail.
  
  

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