Variations in preparing Masala's for desi dishes ..

Lifestyle Parenting, Household Affairs and Cuisine corner
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Some time back I realized that experienced chefs make the basic masala’s with some variations , which gives the entire dish an added kick .. Hence sharing what I know.. please do share if you know of any additional tricks …

1- add cumin seeds and mustard seeds to the oil, when they start sizzling, add onions and continue with the masala .. it gives a very aromatic taste to the dish.

2- When heating oil, just before frying the onions for the masala, add half of the total quantity of salt you use , in that oil… it allows the oil to remain the color it is , doesnt burn or smoke..

3- if you want a rich korma taste in any saalan , just fry some saunf seeds, cardamom seeds, bay leaves in the oil for a few minutes and then add onions etc and the rest of the process .. you will notice a great change in the dish ..

4-to get a garlic rich taste, heat the oil, then add garlic and fry it for a bit , before adding onions … again you will notice a great difference in taste …

5- If you want a special tomato kick in the salan , then after heating oil and the seeds, add haldi,red chilli powder, salt mixed in some water , into that oil… when the oil separates , then add tomatoes … wait for it to bhuno , then add onions and finally ginger , garlic … the taste will be different yet again …

share your tricks as well please , it can really help the newbies at cooking :hula:

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Re: Variations in preparing Masala's for desi dishes ..

great tips..will try :)

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Re: Variations in preparing Masala’s for desi dishes ..

I do tips no.1 and 4 sometimes too :k:

will try others as well..

Sometimes when I am using boneless chicken in a curry I add sliced/chopped garlic to oil and just when it starts to release aroma add chicken and bhonofy it until it gets a nice golden color.. sometimes I take this chicken out and add it to the curry at a later stage and sometimes i just carry on with rest of the ingredients i.e. adding onions,tomatoes, masalas etc. depending upon what I am cooking.

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Re: Variations in preparing Masala’s for desi dishes ..

yes Masi , infact my mother does that … she adds chicken at a later stage .. coz that garlicky taste in chicken really gives it the added kick …

but I have never been able to do that , coz i feel the chicken is left too bland from the inside if I add it in the masala that has been prepared separately .. what am i doing wrong? :hmmm:

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Re: Variations in preparing Masala's for desi dishes ..

When the onions have softened in oil, i add the coriander powder and cook on low flame.Then continue. It gives a very nice aroma particularly to chana daal.

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Re: Variations in preparing Masala’s for desi dishes ..

Thanks Jalpari sounds good , I will try it :hugz:

what's the URDU word for 'ANTIQUES'?
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Re: Variations in preparing Masala's for desi dishes ..

Na CB..you don't cook chicken all the way..just till it gets a nice color..the purpose is to get a nice color on chicken which otherwise can be a bit whitish and some garlicy flavor. You add chicken to masala at the same stage you would add it while cooking it normally.. bhonify it with masala so it absorbs the flavors..if you fear it'll be a bit bland you can cover the pot after adding the chicken for a few minutes(so it absorbs all flavors) or you can add salt while bhonifying chicken with garlic.

Urdu/Hindi term for 'SELFIES'?
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Re: Variations in preparing Masala’s for desi dishes ..

:lifey: that helps , I will try that Masi .. thanks mate :hugz:

KPK under Taliban Khan
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Re: Variations in preparing Masala's for desi dishes ..

great more plz