Ok ok, so I was cookin salun and that I almost never do.
My problem is how do you make the salun more without putting loads of onions??
I need some other ways, cuz water evaporates, tomatoes are watery too and they evaporate, alls left is onions and if there is any other way please let me know.
Coco Moody Chef Nut
yoghurt
tomato
onion
ginger garlic paste
[QUOTE]
*Originally posted by Faatma Habeeb: *
yoghurt
tomato
onion
ginger garlic paste
[/QUOTE]
Kitna? hisaab se baatana
yaar depends on what u r cooking....
but
ik killo chicken mein
ik pao dahi
dou baray pyaaz
one table spoon ginger garlic paste
chaar tamatar
but everyone cooks differently as well :~)
aap paka kon si dish rahay ho?
[QUOTE]
*Originally posted by CocoNut: *
Kitna? hisaab se baatana
[/QUOTE]
abay pehlay tu bata ghoncho, kitna banaana hay :p us hisaab se bataey ga koi :p
Onions are really important in desi cooking. It's hard to make a good salun without them - they add flavour and thickness. Infact, whereas western sauces are thickened with flour, eggs, etc our food is thickened by adding onions and yoghurt.
In order to cut down on frying time I often slice the onions thinly, salt them and let them sit an hour, then squeeze and fry. (Careful, don't add salt to the salun!) - this reduces the cooking time considerably. Or you can buy dehydrated onions, and in some places you can simply buy pre fried onions.
Bon appetit!
pehlay yeh batain ap konsa salun bananay ki koshish ker rahay hain
like soup wala ?
does it matter what salun ur cookin? I mean practically all of em need stinkin onions. I just to know if there was any other ingredient that can replace onions in making the shorba.
yeh lain chicken kharai ki recipe :)
Karhai Gosht
Ingredients
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil
Instructions
This dish is best cooked in a Wok (Karahi) but you can use
a regular pot if you dont have a Wok.
Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize.
If you're using chicken you dont have to add water and can move on the the next step.
When the meat has softened add everything, including the oil, except green chilies & tomatoes.
Increase the heat to dry water if any then add green chilis & tomatoes.
Lower the heat and cook covered for
5-10 minutes. Then when the tomatoes
have softened, increase the heat and
evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.
onion is not replacable in desi kitchen bhai saahib......
[QUOTE]
*Originally posted by hanie: *
onion is not replacable in desi kitchen bhai saahib......
[/QUOTE]
what about onion paste?
aint there onion init???? :D
Jese bhi karo...
onion to ho gha na... :)