Re: HOW TO MAKE pakistani parathey
Salams everyone,
I've just recently started cooking and desperately want to be able to cook decent home made meals after going through the horrors of junk food. I have copied lots of recipes from the recipe section on the website but hardly anyone ever mentions the exact amount of salt and lal mirch. I suppose its taken for granted or depends on the person how they want it. But its the part that I mess up the most. My food has either been too salty or too mirchy with little salt. I try to make a salan that will last two people tow days, so keeping that in mind, how much is a reasonable amount of salt and lal mirch.
Secondly, every time I make salan my onions don't get completely taken in by the gravy, rather they sort of float around which is very annoying. Is there any way to achieve a smooth consistency? My husband likes his salan to be thick, gravy-like so I'm not aiming for super thin shorbas rather smooth thick gravies. How much should I fry the onions, brown, golden, brown-black?
My rice havent been too kind on me either. Let's say, I'm making two cups of rice, how much water should I put? Should I keep the lid on while boiling them? What if the bottom rice are mushy and the ones at the top are still a bit kachey...
Its just these little questions that have become so important in my life. If anyone could please guide me on this, it'd be greatly appreciated.
P.S: Is there a secret technique or something to make rotis on electric cookers or is that right only reserved by gas stoves?