Hope you are all well. My thread might seem weird but i really need everyone’s input.
I really struggle getting my masala to taste good when i make salan/handi. To be honest i dont know what masala goes well together and how much. The only thing i can get just about right is adding salt and chilli but all the other masala’s like garam masala, curry powder, tandoori,dhaniya, zeera, ajwain etc im just guessing all the time hoping it will turn out ok but with no surprise it doesnt turn out great.
So this is where i need your help guys. please could you post your replies of what and how much masala you add in your cooking. Also mention what dish you are making and quantity of tomato aswell.
heres eg.
chicken salan (serves 4-6)
half tin of tomato
3)number of tsps of masala
Thats all i need to know, just to give me an idea of what i might be doing wrong. If you think you need to mention anything else that might be essential to know about cooking feel free to do.
Yes I agree with the above Post. Not only should you know about the quantity of the masala’s to add .. but also the way you cook them ... otherwise the masala will come out looking dark and bitter ..
Here are a few things you can keep in mind:
- The basic masala’s ( salt , chilli powder , haldi and zeera are the measurements that Diamond mentioned above) .. for all other masala’s dont do more then quarter spoon if they are in powder form. If they are whole , dont add more then two pieces each.
- Right before you add the masala’s , lower the heat and add quarter cup water in the salan and then add the masala’s one at a time , salt , chilli powder , haldi .. and stir it quickly .. the heat should remain to the lowest all this while ... cook it only for a minute and a half and then add the tomatoes ... and increase the fire if you like.
Tips :
- The reason we add water before adding in the masala’s is so they dont burn , coz they do burn very quickly on high heat.
- The reason we stir them quickly is so they will get mixed in evenly without getting overheated and then when you leave them unstired for 30 seconds you will notice a beautiful red color developing in the masala and the oil coming on top.
- The reason you add one masala at a time ( give a split second between when you add the next one) is because , each one has its own taste .. Giving a second to each masala before adding the next one gives it time to release its essence.
Use shan masala if you are a rookie cook and follow the recipe. Slowly and gradually you will learn how to concoct your own masala and make it perfect.
I add water after adding masala. What I do is saute onions, I donot brown them like they normally do. When the edges start getting brown I add tomtoes masala (salt to taste, red pepper to taste, 1/4 tsp of haldi and 1/2 tsp of coriander). then leave it on medium low heat for few mins. After few mins add little water to make a paste with the masala. then add your chicken or sabzi and bhonafy it in that paste for few mins. After few mins add water as needed and let it cook. Also, it is best to cook on medium low heat, on high heat, the chances of masala getting burnt are higher.
so like for 1-1.5 lbs of chicken i would use one nice medium size onion, if I am using tomato puree then 2-3tbsps of that...if I am using fresh tomatoes then depends on the tomato (roma tomatoes 2-3...plum tomato 1 big one would be fine).
