I marinate skinned chicken legs in tandoori masala, ginger garlic paste, lemon juice and some oil and freeze it in a few freezer bags. You can take it out in the morning and grill the chicken later that day.
I also make all types of kababs and freeze them.
Whenever I make haleem, I freeze half of it without the final taRka, so when I use it later, I just add fresh onions/masla taRka at that time.
I also have marinated fish fillets and boneless beef in my freezer always.
if you are making curries, you can do all them at once on the weekends, and store in the freezer for the rest of the week.
also, if they use the same tomato/onion base, fry all of them together, and then separate into separate pans for the different kinds, when ur cooking.
Dont know how effective this is ... i was actually gonna try myself , havnt yet ... so let me know if anyone has :
fry onions , then add ginger garlic paste, then tomatoes, finally the namak, mirch, haldi ... let it cool down , then put it in the grinder and turn into a fine paste .... store it in the freezer in cubes ...
when you are cooking curries , take out a few cubes and throw it in the pot along with the vege or meat ... add the few extra masala's and its done ...
My question : is this going to affect the taste of the dish drastically ?
We used to make garlic paste and store in the fridge, but it needs to be used quite quickly as it turns green. So we now make a paste and freeze it in ice cube trays, and do the same with imli.
Ginger paste remains fine in the fridge, but again when we buy fresh ginger we also freeze some of it whole so that it can be grated into the saucepan - so quick and easy! Also handy for when you run out of ginger but need some nice fresh ginger for garnishing.
You can buy pre-fried onions which we keep as a store cupboard ingredient for garnishing (they're very golden brown), but when it comes to eid etc, we'll slice and fry onions til just turning brown and store in the fridge.
We also slice onions and freeze them, and so the same with herbs.
We always have marinated tandoori chicken, shami kebabs, seekh kebabs, fish cakes, haleem and keema puffs in the freezer.
i make lots of ginger and garlic paste and put them in the flexible ice cube trays, when frozen i store them in a ziploc bag.
with onion and tomato i feel the food doesn't taste the same if its pureed, it just tastes diff to me
i also make green chilli paste and coriander leaves, i don't put any water in so its more like mini chunks.
You can also make the complete base for regular salans and store in little bags, like fry the onions chillis garlic ginger and tomatoes.. put them in bags. When u want to use it you can defrost one in the pot and add the spices and meat.
Yep, my mom makes alot of stuff at home because she doesn't like store bought items.. like garam masala powder and any type of masala for that matter such as bhuna hua zeera, dhania, etc.. she stores them in containers and they last VERY long. also chaat masala, ginger/garlic paste, tomato puree, yogurt all at home.
my mom does that too. She makes her own Garam Masala, Chaat Masala (much better than the ready made ones) her own Nihari and Haleem masala too. What she does with the Onions is she uses the food processor and makes bags of chopped onions when she needs then u can easily just throw them in the salan. They last a long time. She also does the garlic and ginger paste and leaves on in the freezer to freeze and the other in the refrigerator to use whenever she needs it.
I buy garlic, ginger paste from the store instead of frying it myself
Tomatoes I started using diced canned ones, so that saves time on chopping. The canned ones are supposed to be healthier I heard, have more lyco-something which prevents prostrate cancer I think?
Onions I chop a bunch at once and then the extras I put in a ziplock and then in an airtight jar and keep in the fridge for using later in the week, so I dont have to slice onions everyday
I always freeze seekh and shami kabaabs in the freezer, always comes in handy. For Ramadan I cook alot of things before hand to freeze, like spring rolls, samosay, mall poray, shami kabab, pastries etc. Makes iftar time very easy and fast
I marinate skinned chicken legs in tandoori masala, ginger garlic paste, lemon juice and some oil and freeze it in a few freezer bags. You can take it out in the morning and grill the chicken later that day.
I also make all types of kababs and freeze them.
Whenever I make haleem, I freeze half of it without the final taRka, so when I use it later, I just add fresh onions/masla taRka at that time.
I also have marinated fish fillets and boneless beef in my freezer always.
When you say tandoori masala, we are talking talking about the dry spice mix rather than the yogurt marinade mix right?
btw dont you have to be really careful because if they get extra fried in the pan they turn the dish bitter…sometimes I fry them and lay them on a newspaper, crush them when they are dry and pour on top before it is almost done (but its an annoying procedure)
Hi I make quite a lot of masala and then divide it in2 portions in freezer bags and freeze. What u need to do is not use to many onions as this sweetens the curry because the longer you leave the onions on the hob the more carmalized they become. The trick is to use more tomato’s for more quantity. Do it on the weekend enough for 1 week and make it a routine.
For time saving ultra fast cooking, i chop the onion, then microwave them for 2 minutes while i prep the vegetables/garlic/chillies. Then fry the onions with the spices, they only take 2 minutes as they are already cooked, and add the rest of the ingredients. Also while the onions are frying, u can microwave veggies so they are cooked, like potato, cauliflour, aubergine, brocolli, etc, then add.
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Midnight eyes-what are mall poray?
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Maal pura is kind of like a fried rolled crepe...kinda...maybe its only a memon dish..made with flour, milk, eggs, sugar, elachi, saffron...you pour it into a greased frying pan so its round and thin, after its fried on both sides you roll it up as you remove it
Maal pura is kind of like a fried rolled crepe...kinda...maybe its only a memon dish..made with flour, milk, eggs, sugar, elachi, saffron...you pour it into a greased frying pan so its round and thin, after its fried on both sides you roll it up as you remove it
Maal pura sounds lovely-I don't suppose you could post a recipe for it could you?
thanks.