Preparation of spices and paste

Preparation of spices and paste:

   Dry spices: coriander, cumin , poppy seeds and  red chilies are generally roasted and powered.

   Ginger and garlic paste: removing the skin and then grinding them to a fine paste together or separately prepare this paste. Water should not be used. Dehydrated flakes of ginger and garlic paste may also be made. Drop teaspoons of the paste on a clean piece of cloth and leaves in the sun. When quite dried, bottle and perverse. When required soak these flakes in a little warm water. Each flake will be equivalent of teaspoonful of fresh paste.

   Papaya paste: this is used to tenderize meat. Grind a piece of raw green papaya to a fine paste and use as directed. Other tenderizers are baking soda. Meat tenderizers commercial prepared are also available but always use them with great care as too much will spoil your dish.

 Garam Masala usually consist of following ingredients

2-tablespoon cumin seeds

1tablespoon peppercorns

16cloves

4cardamoms

Powdered finely and stored in an airtight jar till required.

   Tamarind puree or pulp

100 gm tamarind

1cup hot water

A pinch of salt

Soak the tamarind in hot water for 30 minutes. Add salt .mix well then squeeze and strain. For tamarind water, use twice the amount of water.

 Coconut milk this is used to impart mild creamy taste to curies.

Mix 2 cups of grated coconut with 2cups of hot water. Leave it to cool, and then squeeze out the milk.If fresh coconut is not available .use packed flaked preserved coconut and squeeze out the milk in same method

Salad waldorf

Waldorf Salad

Waldorf Salad

3 medium red apples

2 medium green apples

2 sticks celery sliced

¼ cup walnuts halves

1/4cup mayonnaise( low Fat)

2tablespoon French dressing

1tablespoon sour cream

Method

Cut apples into small cubes. Place in large mixing bowl add celery and walnuts .in another bowl combine mayonnaise and French dressing and sour cream mix well add to salad and fold in all. Transfer into salad lined serving bowl. Serve immediately or store up to 2 hour ahead and stored covered with plastic wrap in the refrigerator.

Salad Salad

My story of learning cooking

As long as I can remember my life has revolved around my close netted family and good eating habits... Growing up in Karachi, Pakistan with a luxury to have servants around me in fact I was spoiled with the best the culinary world had to offer anybody. From unmatched paratha, to the tastiest kebabs, kofts and Biryanis, my amma (nanny) was an excellent cook. Her daily routine was to start preparing for the cooking as for a big family of our, making omelets, poori halwa or just preparing for the lunch. She was very quick in cooking. In Urdu we called it Jat paat.Her bottles of different hand grinded masala on a stone called “sil bata” and her secret to make most tasty Dal with freshly grinded masala like ginger &garlic sometime even she use to grind the red chilies and needless to say, the best cooking on the planet.. And of course, my days of laziness but from a young age my mother make me do needlework and share cooking tips from my nanny so the combination of two expert ladies  left me in a world of creativity.

I still remember coming home in the afternoon after school to my mom's loving company, her  telling us the stories or sometime reading out to us the books. She was very fond of reading and to buy a new book is her weakness still I remembered  the days we use to go for shopping to Brohi Bazaar and the only book shop attracted to my mother was called Kitab Ghar(book house).we use to spend hours looking for new books.

My cooking dilemma started here when I got married and own a new house with additional responsibilities to entertain guests at my new house. This is face by me as a big blow but lucky I had the luxury to join many prestigious cookery institutions before and after marriage and o'cause amma was there to help me out with big lunches & dinners. I had started experimenting in my kitchen new recipes sometime conquered and sometime  failed my testing was never ending process but it was fun and learning new dishes to cook was a  very nice experience .

So cooks, who are new to this wonderful experience and those who wish to explore unchartered territories will often find the right recipe for that special occasion. Sharing good food is one of life’s simple pleasures and I hope you enjoy using this blog as much as I loved putting it together.

Here I will add my family favorite’s dishes. I dedicate this blog to my beloved parents (late) and my nanny,Amma (late), who had always encouraged me in getting the best possible education and have been patient in my process of learning cooking and arts & crafts. Further thanks to all my cooking teachers who have been kind to share with me their knowledge and skills.  special thanks to Mrs. Ahmed for teaching me how to cook & do food presentation. So I can cook healthy food for my family and friends and today i am sharing with you.

Enjoy healthy food !

Healthy Food

very veggie

Very veggie

No cooking required in this recipe try it .It’s nice and easy and best part stay for long time.

2cans of peas

2cans of cut green beans

1can green lima bean

8oz can of water chestnut

I bunch of spring onion (green part only)

1cup celery

One bell pepper (green) chopped

Marinate mixture

1cup apple cider vinegar

1cup vegetable oil

11/2cup water

2cloves garlic finely chopped

1tablespoon dill (if you like the smell) opt

3/4cup sugar

Dissolve the sugar with vinegar and other ingredients.

Open the can and drain the veggie water .mix all veggies in a container and add the marinate mixture and

keep in fridge for overnight.