Via Flickr:
Garam masala consists of the following: (From R to L): Green cardamom (choti ilaichi), black cardamom (bari ilaichi), white cumin (safed zeera), cloves (long), star anise (badiyan key phool), black cumin (kala zeera), mace (javatri), black pepper corns (kali mirch) and cinnamon sticks (dar chini / dajh). The only ingredient missing is whole nutmeg. Indian version of Garam Masala (In English: All spice powder) there is an addition of Malabar leaves. In Pakistan, they are generally not found or used in the recipe. All these are mixed in a pan, roasted for 12 minutes, and then grounded to make a fine powder.
Showing posts with label ingredients. Show all posts
Showing posts with label ingredients. Show all posts
Sunday, February 12, 2012
Monday, February 6, 2012
Dinner: Khausa with full ingredients, Karachi
Via Flickr:
Khausa was brought to Pakistan by Jethpur Memons from Burma. They learnt this dish while doing business in Burma and after partition brought it here. Khausa or Khausay, as the dish is known, is usually cooked for dinner but may also be consumed for lunch. It is arguably the best Memoni dish on offer and I have never heard any non-Memon becoming an expert cook of this. It's cooking requires lot of hard work, patience and intricate understanding of the masala and timing for spaghetti boiling. Garlic must always be fried and must come out crisp. Lal mirch must be fresh and so should be coriander leaves as well as chips. If chaat masala is missing or lacking in taste, it will half-destroy the entire taste of the dish. Meat must be cooked in small pieces and eaten as such.
Cooked by my good mother as a gift for all of us.
Khausa was brought to Pakistan by Jethpur Memons from Burma. They learnt this dish while doing business in Burma and after partition brought it here. Khausa or Khausay, as the dish is known, is usually cooked for dinner but may also be consumed for lunch. It is arguably the best Memoni dish on offer and I have never heard any non-Memon becoming an expert cook of this. It's cooking requires lot of hard work, patience and intricate understanding of the masala and timing for spaghetti boiling. Garlic must always be fried and must come out crisp. Lal mirch must be fresh and so should be coriander leaves as well as chips. If chaat masala is missing or lacking in taste, it will half-destroy the entire taste of the dish. Meat must be cooked in small pieces and eaten as such.
Cooked by my good mother as a gift for all of us.
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