Advertisement
Featured Post
Aug
04
Posted by Hash
Some people really love this speciality dish. Although it is not that difficult to prepare it does require about 70 minutes of your time. It tastes great and once you learn it you’ll love to do it again. Indian version of this popular subcontinental dish utilises a pinch of asafoetida (heeng). People on the Pakistani side don’t use heeng that often. So here we go.
Read the rest of this entry »
Jul
12
Posted by Hash
One of the simplest and quickie subcontinental salads is the Aloo Raita. In India & Pakistan it literally goes with any and every dish. Try this one on your next desi cooking venture.
Read the rest of this entry »
Apr
06
Posted by Hash
MAKING OF SOUP
Always use soft water for making soup and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.
PRINCIPAL INGREDIENTS
The making of the stock that is used in soup is the most important of the soup making processes; in fact, these two things soup and stock may be regarded, in many instances, as one and the same. It is important to keep in mind that whenever reference is made to the making of soup usually stock making is also involved and meant. Before the actual soup making processes are taken up, the nature of the ingredients required should be well understood; for this reason, suitable meats and vegetables, which are the principal ingredients in soups, are first discussed.
Read the rest of this entry »
Apr
06
Posted by Hash
ALL ABOUT SOUPS
Soup is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. Soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it. The purpose of this Section is to acquaint you with the details of making appetizing and nutritious soups that make for both economy and healthfulness.
Read the rest of this entry »
Mar
12
Posted by Hash
Another easy to cook and great tasting vegetarian dish from the Subcontinent. In that magical land vegetables still mean a lot. Cheap to buy, easy to cook and great aromatic flavours! Can’t wait to get your hands on the nearest available aubergine? Here we go..
Read the rest of this entry »
Mar
10
Posted by Hash
Cauliflower is widely popular and has a special place in the hearts of millions of Indians and Pakistanis, especially since it is a seasonal vegetable to be prized in the all too short winter months. It is abundantly available throughout Sub-continent as well as in Western countries. It provides a great tasting and easy to cook vegetarian dish.
Read the rest of this entry »
Mar
09
Posted by Hash
The Pakistani curry is amazingly diverse and versatile, embracing almost all of the seasonal vegetables in addition to mutton, chicken, fish, seafood and eggs. The curries are generally cooked over an open flame, with liberal doses of spices in vegetable oil. Traditional accompaniments are rice, either plain boiled or fried; and an assortment of flat breads like chapatti/s, roti/s and naan/s. These are made fresh from wheat or flour dough, and served hot off the oven.
Read the rest of this entry »
