Does chopping onions and tomatoes every single time you make a salan really make the salan taste any better? as opposed to chopping them once ro twic a week and storing them in the fridge? 
Re: Fresh masala
I personally think it does. We always make fresh masala for every salaan.
Re: Fresh masala
When you cut them, they release juices that get dried up if you leave them in the fridge.
Re: Fresh masala
I think those who are used to making/eating frozen vegetables won't be able to tell the difference but I personally think there's a huge difference, even using freshly crushed ginger/garlic tastes a million times better than stored paste.
Re: Fresh masala
it does, it really does .... fresh ginger, garlic, tomatoes, onions = amazing taste
Re: Fresh masala
aw man. not even chopped garlic/ginger thats stored ? :(
Re: Fresh masala
no sara not if it was left in fridge for more than a day I would say..
Re: Fresh masala
although, fresh ingrediants taste a lot better but still frozen stuff tastes good aswell...but what about students and people or working mothers etc etc they can't slave around kitchen all day...!!
so, personally i don't care what i put in it always taste better but if my mum is having a party/dawat etc i always make an extra effort to use fresh ingrediants and spice's etc...!! :D
Re: Fresh masala
You may make the "base masaala" by frying onions, adding garlic, ginger, tomatoes and store the mixture for a week in the fridge. When you are ready to prepare a saalun, add appropriate spices and meats/vegies.
Re: Fresh masala
hey I use that ginger and garlic paste that you find at desi store and it works just fine. My husband I both dun like freezer food so we usually cook 3-4 times during the week.. fresh chopped onions n tomatoes and store bought ginger garlic paste- food tastes great!
Re: Fresh masala
^ I hate that store bought stuff.... i used to use it til i got a food processor , and now i chop the garlic-ginger every few weeks. The biggest difference i have seen is that whenever i would add the store bought masala it would splatter so much. :(
Re: Fresh masala
hai allah kitni achi ho tum :p
I don't like peeling garlic clove becaus eof the smell.. so you use the food processor only for ginger garlic? How do you get rid od the smell?
Re: Fresh masala
^ The smell it leaves in teh dishes or on your hands?
Sometimes i use it for tomatoes, onions, dhania.. those kinds of things (never fruit haha). but when I chop onions or ginger-garlic, i try to wash it asap (as opposed to letting them sit in the sink and rot with the other dishes ...lol
^ I hate that store bought stuff.... i used to use it til i got a food processor , and now i chop the garlic-ginger every few weeks. The biggest difference i have seen is that whenever i would add the store bought masala it would splatter so much. :(
I would never have thought that would be the case...I wonder why it happens? The splattering?
Re: Fresh masala
Actually I read it in another thread on this forum..i think the poster said it was because of preservatives there's alot of splattering. i dont know how true that is but i did notice that the store-bought paste is more liquidy and watery while the stuff i chop at home is more dryish. and when u add any liqudi to hot oil it does splatter..?
Re: Fresh masala
I too make my own garlic, ginger and green mirch masala and store it in a sealed box in the the fridge for a week. Then i use fresh onion and tomatoes, but sometiems with chicken salan I dont even use onion and it tastes even greater. It makes cooking so much easir and faster and it doesnt make any difference in the taste.
You may make the "base masaala" by frying onions, adding garlic, ginger, tomatoes and store the mixture for a week in the fridge. When you are ready to prepare a saalun, add appropriate spices and meats/vegies.
hmm interesting.