Here are a few tips you can use in the kitchen:
1. Beef is tougher than lamb. When cooking in the pressure cooker 1 lb. of beef, it takes about 5-6 whistles for the meat to become tender whereas when cooking 1 lb. lamb, it takes about 3 whistles for the meat to become tender. That’ll save you about 10-15 mins!
2. Here is a list of ingredients you should always have in your kitchen. With these basics, you can cook up any indopak meal at anytime!
- Pyaz (Onions)
- Namak (Salt)
- Laal Mirch (Cayenne Pepper)
- Haldi (Turmeric Powder)
- Adrak Laysan (Ginger and Garlic Paste)
- Hara Dhania (Cilantro)
- Hari Mirch (Jalapeno Peppers)
- Garam Masala (mostly found in Indian Stores)
- Tomatoes
- Lemon Juice
- Cinnamon Sticks
- Dried Red Chilies
- Zeera Seeds (Cumin Seeds)
- Kari Patta (Curry Tea Leaves)
- Dhania Seeds (Coriander Seeds)
- Elaichi (Cardamom)
- Laung (Cloves)
All these ingredients can be used to make various Indo-pak meat and vegetable dishes! There are many more spices that are used to make complex dishes, however, these are pretty basic for everyday dishes.
I hope this is useful, especially for those of you who just started getting your kitchen supplies together :o)
Nisa's Home Cooking 