Cooking - The beginners guide ..

[Malika12]

@Gina

• time-consuming, I know. But always try to use freshly roasted and ground spices instead of store-bought ones. WORLD of a difference.

• I feel that if I marinate the meat/chicken with ginger/garlic paste and leave it overnight and make the ‘salan’ the next day.. the ‘salan’ turns out better.

So what about shan masala Gina? Is that preferable to use over fresh stuff…and yea i guess the stuff absorbs the flavor better if you leave it on longer…next time i have to plan it out better

@mizzrani

**Malika **

also , for starters and if you are in a hurry you can use tinned tomatoes or tomato paste for the masala . ofcourse fresh tomatoes ate better but i dont think there is too much of a difference .

also i think in your earlier recipe , you said the onions went black , try and avoid that , black / burnt onions can ruin the taste of the salan and they also dont tend to blend in well to make a masala .

haha yea i figured that out the hard way… just out of curiosity like lets say I don’t have tomotoes…can i use Ketchup??