Re: Young indians and sprituality
Thankyou very much for the link.
It is a mis-conception that muslims ( specially pakistani) eat meat everyday. Though they would love to. But normally it is not posible due to economic reasons. Our diet usually consists of grains (whole wheat , rice ) lentils (Daal) beans , vegitables.
Now, my interest in purely vegiterian dishes has some basis.
Firsly I like to know the use of dried herbs in more detail. It is The most important aspect of cooking in our part of world (subcontinent). I know about some common dried herbs but whenever i go to superstore I find dozens of different type of herbs which fascinates me.
The use of particular herb in dishes in perfect quantity greatly boast its taste and enhances the aoama.
For example cooking Zarda (colored sweet rice) is an art, a delicacy.
It is one of the most difficult dish. If cooked to perfection, it tastes heavenly.
It is difficult (to me atleast ) because its ingredient and style of cooking can vary to a great deal.
Similarly, my wife cooks chana-pullaow (chic-pea rice) which tastes out of this world.
Most of today’s contemporary recipes lack these dried herbs, which in my view renders dishes characterless. And on my part I am quite ignorant of their use. For instance i dont know where to use Anardana, Kalonji and what is the difference in use of Safaid Zera , Kala Zera, and how and where can i use imli and Alobukhara :hmmm: