Tips for great desi cooking

[Jhanjariya]

Re: Tips for great desi cooking

@Mirch

Yes it is hath ka maza , you can call it practice and skills too which differs from person to person.

What would you say about the dishes which call for no or little fried onions or little oil. For example Biryani , polao , Nihari , Paya , karhi gosht.
Then there are desi deserts and sweets which are amazingly good , I hope you use no fried onions and oil in your kheer , firni , zarda , shahi tukray etc.

Urdu kain kahtay hay , pahlay socho phir bolo.

biryani . palao, karahi gosht all need onion

in my case i have been cooking desi food for 5 years now .. and i must say i have improved quite a bit but still learning, like when your cooking your salan make sure you dont add water unless its necessary for shorba and if you are adding water make sure you dont add too much.. because unesseray water takes away flavor and makes your food soggy especially the dry veggies like aloo keema, bhindi, gobi.. also medium heat and longer cooking also gives the food some extra flavor. And for shorba salans more tomatos and onions
my secret to my cooking is karahi gosht masala from shan gives the food the exxtra kick (i dont like using other shan masala’s for my salans)

lets not forget lots of dhania and green mirch for garnishing