I’d appreciate it if someone can let me know…
As a rule, how many table spoon(s) of garlic and ginger should you add to 1 lb of meat?
Would it be same amount for ground beef, or beef/chicken salan, or beef/chicken karhai?
Also what’s the estimate on table spoon of salt for 1 lb of meat?
How about how many medium sized chopped onions?
I’ve recently had urge to start cooking…so just wanted to get an idea to get started.
Thanks.
Start with less and gradually increase it to your taste. Remember, you can always add salt but can't reduce it once cooked.
Try not to use onions in any saalun, karrahi based dish. Onions are good for rice dishes. Only use garlic, tomatos and may be yogurt for curry base.
For a pound of meat, use half a tablespoon of salt.
funguy - that's a good point...i can always add salt later to my taste. I think I'll start with 1 teaspoon /pound...please correct me if i'm way off.
Lets say if you were making 1 lb of qeema...how much garlic would you throw in there?...would 1 tblsp be enough? Should I add ginger to it too?
just to go over it real quick...to make qeema...1st bhoonafy it till brown...then add some onion & oil...bhoonafy it more....add chilli powder, haldi, ilaechee, garam masala, tomatoe and green pepper and let it cook till all the water evaporates. Does this make sense?
Sky chop the onion (one medium) in little cubes and fry it first, add ginger and garlic one level tbsp each, then add the qeema and spices and bhoonfy very well. Add finely chopped tomatoes and bhoonofy some more till the tomoatoes r a little soft and sprinkle thinly sliced green peppers and dhaniya 
FF - very cool :k: … i will do exactly like you said. Thanks.
Waisey i was planning on using one of your other recipes too…u make it sound so easy…let’s hope it turns out good.
Also add dhaniya powder and jeera powder to your cooking repertoire.
These two spices can do wonders to your cooking.
He is already using garam masaala which contains zeera powder. dhaniya powder is good too. Actually I love crushed dried corriander seeds too. So fragrant...ahhhhhh.
Sky make sure you fry the onions and ginger/garlic till they r brown varna they will taste kacha. Jab onions golden brown ho jaain add garlic and giner and fry till both r golden brown.
I love to cook and find it very easy maybe thats why it sounds so easy coming fro mme too. Qeema bhujiya shouldn;t be tough at all. Make sure the qeema is fried well before adding the tomatoes. If you keep stirring it won't stick or burn. Let me know how it goes :)
p.s. put the qeema in a seive, open it up a bit so its not like one big lump and pour a cup of water over it. Let it drain for atleast 30-40 mins before cooking.
[QUOTE]
*Originally posted by Femme Fatale: *
p.s. put the qeema in a seive, open it up a bit so its not like one big lump and pour a cup of water over it. Let it drain for atleast 30-40 mins before cooking.
[/QUOTE]
That is a good way to get rid of some of the qeema fat too. As a healthy alternative to regular qeema also try veal qeema which has less fat.
Sounds great! Will let you know monday how it went.
Arvind - thanks man...will throw both in there too + some coriander seeds
Femme - the qeema turned out great…thanks to u :k:
:D
You are very welcome.
[QUOTE]
*Originally posted by Femme Fatale: *
p.s. put the qeema in a seive, open it up a bit so its not like one big lump and pour a cup of water over it. Let it drain for atleast 30-40 mins before cooking.
[/QUOTE]
That's a good point Femme!! I gotta try that!