Hi guys so I’m cooking for pretty much the first time at my flat on Weds and as I’ve not cooked since moving in my spice collection consists of salt, pepper and one mixed spice pot which I can’t even remember what for or what it contains. Anyway I was hoping if you could help me out with a list of spices and herbs that I may need when cooking pakistani food as I’ll more than likely forget something and I hardly get time to go to the shop as it is and we will be so pleased if I can pull this off on Weds and make some decent food that’s not bought in or donated by my mum.
Also I have no idea how to make keema so just a simple recipe of that, chicken and lamb curry. If there is a foolproof recipe for brown rice that’d be amazing as I can’t even get boiled rice right. I can cook but my interpretation of how to do it and how it’s actually done are two different things in taste and I’d like to do it properly. Can’t visit the mothership before Weds because of work so any help would be brilliant.
Qasoori methi of Shan (dried Fengureek)
Mace/mace powder
White pepper
Papprika powder
If you like then also Curry Powder
Dried Plum (required for biryanis)
Ajwain (sometimes required but may be needed)
I agree that the ginger garlic must be fresh! The paste stuff you get in the jars is loaded with preservatives
I grind up my adrak lasan in batches fresh (equal parts peeled & cubed ginger and garlic cloves) add a tiny bit of water as required and give it good whirrrrr in the blender..that’s it! I store it in an empty dahi ka dabba (:D) in my fridge and one batch will last me a couple of weeks.
It’s so easy and definitely worth the added effort. Plus, I use it in everything, not just desi cooking.
That’s a handy tip to make garlic and ginger paste in batches. Would it store in the freezer? Also to make curry do you add garlic after softening onions, before tomatoes or all at the same time? Does it make a difference when you add the spices or do you just put it all in. I wish I had time and my husband’s faith in me cooking.
^I believe the timing and when you add them makes a difference with certain spices. Adding certain spices too early may cause the flavour to degrade because of the heat , or simply putting it in all at once may not give the flavours enough time to “mingle” (so to speak) and combine. It depends on the specific spice and dish you’re preparing.
yes you can store it in the freezer as well. I used to blend fresh ginger garlic paste in the blender and then had an icecube tray dedicated to ginger garlic ! fill it up , put it in a sealed freezer bag and let it freeze. then take the cubes out and store back in the freezer bag. it becomes easier to use them like that
^ Yah that’s exactly how I make mine too, I have to use the silicone trays so the blocks are easier to pull out; lasts me 3-4 months without any worrying