Bint_e_Naeem

& kinda lost from where to start.

Its been more than 2 months since I cooked anything. This is coming from a person who cooks fresh every single day. Sometimes even 2 times a day & yeah we did eat out on the weekends. Anyways.

I think I might be finally able to cook something i.e I have more energy than before & my smell senses are kind of calmed up now. I still get a little paranoid thinking about my kitchen but I kinda miss it at the same time.

Thinking about starting from Tahri with Hara Raita as there is no frying of onions involved.

Also how bad does desi food taste when you go low on the spices? I am used to eating "theeka" food but being an expectant mother don't know if I'll be able to handle the spice after not eating it for 2 months

Other than that I am not sure if I'll be able to handle meat as I have only had veggies & fish in the past 2 months. Still open to meat options though.

So people any suggestions on where to start from?


Oh cr@p. Did I just post this in the wedding forum Can mods please move it to household affairs & cuisine.

Hashmat Usmani

Bint_e_Naeem

^Ohhhh. Why did you have to make me so emotional. Ameen. Sum Ameen. Thanks to you I have tears in my eyes now.

Jazak Allah Khair for the dua. The way you said it meant a lot actually.

& thank you for the wonderful advice. Mai yeh bilkul zehan may rakhongi

Bint_e_Naeem

38 vies & not a single suggestion. PeopLE.

Lusi

Well, I don't use too many masalay.. only salt, haldi, little garam masala, little red chilli (very little) gingergarlic, onion paste, and fresh tomatoes. It is really light and tastes delish. Since you can't take the smell of onion and garlic ginger, just omit it.

Congrats on the prgnancy, hope everything goes well for you.

Bint_e_Naeem

Thank you Lusi Ameen.

This is the thing you know how most desi food has to have onions. Even if I make simple Kichdi it requires onions. Omitting ginger garlic all together is a good suggestion though.

Lusi

if you use fresh onion, hopefully it won't smell too much, also, you can try using the brown onion from the desi grocery sttore or just chopp the onion in the chopper and then saute it and don't brown "brown" it. I have done that and it tastes fine.

Bint_e_Naeem

Oh okay. That's a good one. By fresh onion you mean? I usually buy 5-7 days of supply & store them in the fridge.

Also if you don't "brown" them does the saalan come out with good "shakal"?

Oh & thanks for responding Lusi

prototype

I made around 2kg of curry masala last weekend and have put them in the freezer in storage boxes. I cant stand the smell of all the masaala bhoon-ing for the same reason so it is working well abhi tak....

Bint_e_Naeem

Prototype I feel you. Soon you'll be doing good InshaAllah

Making masala in bulk sounds like a good idea. So every time you want to cook something you take the masala out & let it defrost first or just put the frozen masala right in the cooking pan?