Re: What dishes to cook for the week
I used to make a lot of shaami kebabs when my mom was still alive, you can layer in wax paper and freeze like 50 to 60 easily. I started cooking a whole batch of bhuna salan then i freeze in portions and sometimes add different veggies, palak or make biryani. My seekh kebab don’t dry. I add a generous amount of onions blended with dahi, ginger, and garlic. I cook chicken in mass quantities also and divide and make biryanni and salan and other dishes. Kids eat western so I cook that separately for them.