Personally I don't like to use those Masalas...(except for some chatmasala on dahi bara) someone told me that too much of using them is not good for your health...Too much is like you are using on everyfood..like some people use chat masala on EVERYthing they eat...(funny to me).
Since you are learning how to Cook I think that you should not use Shan or any other brand masala, (at first). Once you have learned how to cook then i think u can use them and do what ever you want to do....(half ur masala /half shan) that works for somepeople..
I also think that by using your own masala, the food is more Yummy than the shan prepare ones
i use this brand called Parampara- they’re very good and not as intense as shaan masala, i find. BUT you do have to kind of adapt it to your recipe as opposed to following the one on the back of the packet. basically, its an indian brand and the way of cooking the dish, and the end result, will be different if you’re aiming for pakistani food. super easy to use though, it even comes with oil mixed in with the onions, spices, chilies etc so you dont need to add anything but the chicken/meat/rice etc.
thats my mom’s philosophy too- she never uses packets. all her food is always made from scratch and shes celebrated in our family for her cooking. patience smatience! thats her secret! doh.
I lived in London for two years! Only used shan masala for chapli kebabs and nihari! Otherwise I always used my mom's and sister's receipes! They are cheaper and far more tastier!
Anyone of you want to cook our recipies - I can share with you guys! Koftay, dehli biryani, teh wali biryani, pulao biryani, pulao, qorma, pasanday, chicken pasanday, payee, chicken karahi and what not!
Anyone of you want to cook our recipies - I can share with you guys! Koftay, dehli biryani, teh wali biryani, pulao biryani, pulao, qorma, pasanday, chicken pasanday, payee, chicken karahi and what not!
Cool! What's ur recipe for Pulao? What's the differene between pulao and pulao biryani?
oooh and also ur recipe for chicken karahi would be helpful. Thanks!
Baby chicken One (small pieces) It weighs about 750 grams
Tomato 2-3 Boil them in water for few mins, peel off and then ground them to make a paste
Bullet chilles 6
Dried methi leaves 2 tablespoon
Crushed red chillies 1 tablespoon
Haldi powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt 3 teaspoon
Ginger/garlic paste 2 table spoon
Oninons 1 big and thinly sliced
Oil 3/4 cup
Heat the oil in a karahi, put onion and fry it. When light brown, put ginger/garlic, quickly stirr fry it for 15 seconds, then put chicken and stir quickly two-three times, then put all the masala, stir it quickly for 2 mins. Then put tomato paste and bullet chilles. Keep on stirring on hight flames till chicken is tender.
hmm looking good, but what is ur recipe for pasandayas i naver cooked them and i want to try but tested and tried recipe otherwise lot of recipes available on net.
Pasanday
Beef 1 kg parchas
Onion 1 kg
Haldi powder 1/2 teaspoon
Yougurt 375 grams
Ginger/garlic paste 2 tablespoon
Zeera (grounded) 1 tablespoon
Garam masala 1 teaspoon
Kutti mirch 2 tablespoon
Khushkush 2 tablespoon
Oil 1 cup
Marante meat with all the masala, ginger garlic paste and yogurt for two hour. Brown the thinly sliced onion in oil. And put the mixture in it. Cook on low heat till meat is tender.
i use shann masalas as a base or just in the end to give that flavour or professional touch,but anyways shaan maslas are great
do try there seekh kebab masala too for dum kabab
its fabulous
^ iv already answered in ur other thread but just thought id add it here too, yes these masalas are very easy to find in the uk esp in manchester and london in the desi shopping areas. once u get here ul be very surprised at how big the desi community is in areas around london and manchester!
we always make masalas from scratch at home for everything but sometimes we use shaan sindhi biryani masala mix, its actually really nice
I use shaan masalas as a quick fix. As a family we prefer to do things the old fashioned way.
When I was learning to cook I learnt with masala boxes. My reasoning behind this was if I wanted to have the confidence to be able to cook without the 'stablisers'. Once I started cooking I played around with the boxes. I do sometimes look on the boxes for an idea of the ingriedents so I can experiment at home with them.
On a side note, I know of two girls who cook wonderfully but only with boxes. One was visiting a family member and was asked to cook some daal and she did, but with no masala box. She cooked the daal with too much haldi and chilli, she had no idea how much was too much.
Shaan masalas are available all over the UK-Man/Lon/Brum/Leics and if you cannot find them in a shop you can purchase them online.
There's a brand called Regal in the UK too-I swear I saw it all over the place and now it's disappeared!