Purpose of Ingredients

Lifestyle Parenting, Household Affairs and Cuisine corner
1

When cooking a salan, what is the purpose of the following ingredients? What happens if you put too much or too little?

  1. Oil

  2. **Onions **(what is a better way of slicing/cutting them for salans and rice?)

  3. Tomatoes

  4. Youghurt

  5. Haldi

  6. **Dhaniya Powder
    **

  7. Zeera

  8. **Whole Garam Masala

**9. **Ginger/Garlic Paste

**10. **Soaking the rice/daal ** What happens if you soak them for too long or not long enough?

2

Re: Purpose of Ingredients

Afsi , good question ... I will attempt a few here now and will come back to tell the rest of em later ..

Oil:
As soon as water starts drying out of the salan .. it starts burning .. to avoid the ingredients from burning .. we need some sort of fat content to retain the nutrition and its color ... at the same time we dont want the ingredients to go completely dry ... Oil helps retain some level of moisture in the salan.

Onions:
Onion is universally used as a base ingredient in most cuisines of the world ... due to its fantastic taste and flavour.. It also helps kill harmful germs / bacteria in meat and vegies ... and improves the digestion of the food as well ... The best way is either to chop it finely for salan or just make a coarse paste of it in the blender ...

for rice , its mostly julienne cut or thinly sliced ... Also for salan with khara masala , its cut in the same manner.

3

Re: Purpose of Ingredients

thanks CB.

does the amount of onions affect how much shorba you make?

4

Re: Purpose of Ingredients

too many onions = saalan turns sweet-ish
too many tomatoes= makes the dishes sour/khatta
too much of zeera/garam masala turn the dish black/dark
soaking rice for less time = no idea because i soak and forget usually :bummer:
soaking for long = happens all the time and they turn mushy :smack:

for rest of it, too much.too little = affects the taste ! :smiley: that’s all i know :cool: