please help me i am loosing confidence in cooking

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hi everyone and hope everyones well inshAllah

i have just recently started cooking agen will i say cooking the more accurate phrase is “attemting to cook” let me tell u that i made keema a couple of weeks ago and that was a total disaster in cooking after i bhunoed it i put in water that was about half a cup but that dissolved the flavour of all spices and the salt, i made it by browning onions adding keema letting water release then adding the ginger and garlic and all the spices i kept stirring it for 40-45 mins and then wen it was done i added some water to just let the keema cook a bit more when i tasted it it was bland? :frowning: the next cooking disaster was i made wings added the masaley left them to marinate and that had too much flavour going on? i am too scared to try anything else now :frowning: :frowning: :frowning:

please help me get my confidence back in cooking thanks

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Re: please help me i am loosing confidence in cooking

come on 43 views and not one reply???

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Re: please help me i am loosing confidence in cooking

Princess, it’s all about trial and error so you need to keep persevering and learn from your mistakes. Keep tasting things as much as you can.

Here is my recipe for aloo keema. It is very easy.

I fry the onions first (in just a few tablespoons of oil) and when they are done (browned), some plum tomatoes go in, then I get all my spices* in and cook this masala for a few minutes. Then I add the keema and gently and lightly break it up and mix it a bit. After a bit add some milk as well.
I don’t boil it or keep it covered (you can keep the lid on with a gap), just keep cooking it until all the water that was present in the meat and after washing has completely gone and you can see the oils from the fat only. When it’s bhooned, I had some pasta sauce (a pasata or something like ragu with bits of vegetables), let it cook for a few minutes again. Then I add 1 cup of water and cubed potatoes. by the time the water has evaporated, the potatoes should be done.Lots of coriander on top of course.

If I want to freeze any, I take it out as soon as it’s bhooned. Then when I come to use it later, defrost, put in pan and evaporate any water again, add the pasta sauce and then the water and potatoes and just do this last step.

*2 onions, 2tsps salt, 1/2 spoon of garlic and ginger (we pre make this and keep it in a jar), 1/2 tsps chilli power, small amount of haldi, 1/2 tsps garam masala, mixed herbs, black peper, small cardamom (gets rid of the smell), small piece of cinnamon stick. I think this for about 500g to 1kg of lamb mince.

So the main points are: make your complete masala before adding the keema. keep checking on it and gently mixing until the keema is fully bhooned. then add more water for your veg.

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Re: please help me i am loosing confidence in cooking

thank you stoppit :slight_smile: for your recipe will try it soon inshallah one question for you why do u add the milk? is it for flavour?

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Re: please help me i am loosing confidence in cooking

Yeh, it’s just a bit nicer than adding a little water since it has natural fats. Just a little though.

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Re: please help me i am loosing confidence in cooking

thanks for clearing that up for me :slight_smile: