Ramadan made easy! This Pre-Prep Pack has all the essentials ready to go—less prep, more flavors. #happycookingtoyou #foodfusion #araywahh
How to Store Tamrind Pulp (Imli Pulp)?
Ingredients:
-Imli (Tamarind) 250g
Direction:
-Soak imli in hot water for 2-3 hours.
-Mash with hands to separate the pulp from the seeds.
-In a bowl place strainer, pour imli extracts.
-Mash with a spatula to strain all the pulp.
Option # 1:
-Pour pulp in an airtight container.
-Can be stored in an airtight container & refrigerate until use.
Option # 2:
-Transfer imli pulp into the ice cube tray & freeze overnight.
-Can be stored in freezer for up to 1 year.
How to Store Lemon juice?
Ingredients:
-Lemons 500g
Direction:
-In a bowl,squeeze lemons.
-Pour lemon juice into an ice cube tray.
-Freeze overnight & can be stored for up to 2 months in freezer.
How to Store Ginger Garlic Paste?
Ingredients:
-Lehsan (Garlic) 250g
-Adrak (Ginger) 200g
-Himalayan pink salt ¼ tsp
-Sirka (Vinegar) ½ tbs
-Cooking oil 3-4 tbs
-Cooking oil 1-2 tsp
Directions:
-Peel garlic cloves.
-Peel ginger & cut into slices.
NOTE: the ratio of ginger & garlic should be 40% (200g) & 60% (250g).
-In a blending jug,add garlic,ginger,pink salt,vinegar,cooking oil & blend well to make a paste.
-In a dry & clean jar,add papaya paste,cooking oil & cover with lid.
-Can be stored in a dry & clean jar for up to 2-3 weeks in refrigerator.
-In an ice cube tray,add ginger garlic paste,spread evenly & freeze overnight.
-Remove from ice cube tray & frozen cubes can be stored in a zip lock bag for up to 3 months in freezer.
How to Store Papaya Paste?
Ingredients:
-Kacha papita (Raw papaya) washed 3 medium
-Himalayan pink salt ¼ tsp
-Cooking oil 4-5 tbs
-Cooking oil 1-2 tsp
Directions:
-Cut raw papaya into chunks.
-In a blender jug,add raw papaya,pink salt,cooking oil & blend well.
-In a dry & clean jar,add papaya paste,cooking oil & cover with lid.
-Can be stored in a dry & clean jar for up to 2-3 weeks in refrigerator.
-In ice cube tray,add papaya paste & freeze overnight.
-Remove from ice cube tray & frozen cubes can be stored in a zip lock bag for up to 3 months in freezer.
How to Store Green Chilli Paste?
Ingredients:
-Hari mirch (Green Chillies) 250g
-Himalayan Pink Salt ¼ tsp
-Cooking Oil 3-4 tbs
Direction:
-In a blending jar add green chillies, pink salt, and cooking oil.
-Blend well until smooth.
-In an ice cube tray add green chilli paste & freeze overnight.
-Can be stored for up to 2-3 months in freeze.
How to store Tomatoes?
Ingredients:
-Tamatar (Tomatoes) as required
-Boiling water as required
Directions:
-Wash thoroughly and pat dry tomatoes.
Option # 1:
-Remove tomato’s head and slit at the bottom with the help of the knife.
-Place them in zip lock bag & can be stored in freezer up to 6 months.
How to Use Frozen Tomatoes? -Don’t thaw freeze tomatoes.
-Dip freeze tomatoes in water for 5-10 seconds to thaw skin & remove its skin.
-In chopper,add peeled tomatoes,chop well (slush like consistency) & use immediately in your curriers. Option # 2:
-Remove tomato’s head and slit at the bottom with the help of the knife.
-In boiling water,add tomatoes,blanch for 4-5 minutes then strain and let it rest in iced cold water for 5 minutes.
-Remove tomatoes skin.
-In blender,add tomatoes and blend well to make a puree.
-Can be stored in freezer in ice tray or in a dry & clean jar for up to 6 months.
-1 Cup puree = 2-3 tomatoes.
How to store Peas?
Ingredients:
-Pani (Water) 3 Cups
-Cheeni (Sugar) 1-2 tbs
-Matar (Peas)
Directions:
-In pot,add water and sugar,mix well and heat it.
-Add peas and boil for 1 minute & 30 seconds then transfer the peas to the bowl of ice cold water,once the peas are cool (approx. 1-2 minutes) remove from ice water and drain thoroughly.Let it dry or pat dry with paper towel.
-Can be freeze in Ziploc/freezer bag for up to 6-8 months.
Quick Tips for Freezing Vegetables: -Freeze vegetable when they’re at their peak of freshness.
-Blanch vegetables first then submerge in ice water.Dry thoroughly.
-Freeze vegetables quickly.
-Store in air-tight containers or freezer bags.Be sure to date the packages and remove as much air as possible from freezer bags.
How to Store Hara Dhania?
Ingredients:
-Hara Dhania (Fresh Coriander) 2 Bunches
Direction:
-On a paper towel place fresh and thoroughly washed coriander, fold & let all water absorb.
-Place a paper towel in an airtight box, and add pat dry Fresh Coriander.
-Place more tissues on hara dhania.
-Cover and can be stored in refrigerate for up to 2 weeks.
How to Store Curry Patta?
Ingredients:
-Curry Patta (Curry Leaves) 2 Bunches
Direction:
-On a paper towel, place fresh and thoroughly washed curry leaves, fold and let all water absorb.
-Add pat dry curry leaves in a paper towel in an air-tight box.
-Place more tissues on curry leaves.
-Cover and can be stored in refrigerate for up to 2 weeks.
How to Store Mint Leaves?
Ingredients:
-Podina (Mint) 2 Bunches
Direction:
-On paper towel place fresh and thoroughly washed mint leaves, fold and let all water absorb.
-Place a paper towel in airtight box, add pat dry mint leaves.
-Place more tissue on mint.
-Cover and can be stored in refrigerate for up to 2 weeks.
How to Store Fried Onion?
Ingredients:
-Cooking Oil ½ Cup
-Pyaz (Onion) slice 500g
-Cooking Oil 1 tbs
-Water ½ Cup
Direction:
Option# 1: Frying
-In a wok add cooking oil, Heat it.
-Add onion slices and shallow fry until golden on medium flame.
-Stain it from oil, spread it on a plate & air dry for 10-15 minutes until crispy.
-In a zip-lock plastic bag add fried onion.
-Can be stored for up to 1 month (shelf life).
Option# 2: Air fryer
-In air fryer basket add onions and spread it.
-Air fry for 10 minutes at 150C.
-Spread it & let it air dry for 10-15 minutes.
-Take out & add air fry onions in a zip lock bag, and lock it.
-Can be stored for up to 1 month (shelf life).
How to Store Fried Onion Paste for Biryani, Curries & Gravies?
Ingredients:
-Pyaz (Onion) fried 400g
-Water ½ Cup or as required
Direction:
-In a blending jar add fried onion and water.
-Blend well until smooth.
Storage Option#1
-In a ziplock bag add fried onion paste.
-Lock it and spread onion paste inside the plastic bag.
-Put a separation mark with the help of a dough cutter or the back side of knife & freeze overnight.
-Can be stored for 6 months in freezer.
Storage Option#2
-Pour onion paste into airtight jar & can be stored in refrigerator for up to 2 weeks.
-Take onion slices in a bowl add cooking oil & mix with hand.
Make & Store Roasted & Crushed Coriander seeds?
Ingredients:
-Sabut dhania (Coriander seeds) ½ Cup
Direction:
-In a pan add coriander seeds. Roast on low flame until fragrant.
-Turn off the flame and let it cool completely.
-Add roasted dhania to mortar and pestle and crush it coarsely.
-In an airtight jar add roasted and crushed dhania & can be stored for up to 6 months (shelf life).
Make & Store Roasted & Crushed Zeera?
Ingredient:
-Zeera (Cumin seeds) ½ Cup
Direction:
-In a Pan add cumin, Roast on low flame until aroma arises.
-Turn off the flame and let it cool completely.
-In a mortar/pestle add roasted zeera and crush it coarsely.
-In an air-tight jar add roasted and crushed zeera & can be stored for up to 6 months (shelf life).
How to Store Roasted & Crushed Every Day Curry Spice Mix:
-Sabut dhania (Coriander) 6 tbs
-Zeera (Cumin) 3 tbs
-Sabut Lal Mirch (Button Red Chillies) 15-16
-Hari Elaichi (Green Cardamom) 9-10
-Laung (Cloves) 6-7
-Ajwain (Carom Seeds) ½ tsp
-Bari Elaichi (Black Cardamom) 2
-Darchini (Cinnamon Stick) 1
-Kali Mirch (Black peppercorns) 1 tbs
-Curry Pata (Curry leaves) 20-25 (Optional)
-Himalayan Pink Salt 1 & 1/2 tbs
-Kashmiri Red Chilli Powder 2 tbs
-Haldi (Turmeric) powder 1 tbs
Direction:
-In a pan add coriander seeds, cumin, red button chilli, green cardamom, cloves, carom seeds, black cardamom, cinnamon stick, and black peppercorn.
-Mix well & roast on low flame until it is fragrant.
-Let it cool.
-In a spice mixer add roasted spices, dry curry leaves and grind to make fine powder.
-Now add Himalayan Pink Salt, Kashmiri red chilli powder, and turmeric.
-Cover & Grind again until well combined.
-In an airtight container add roasted spice powder can be stored for up to 6 months (shelf life).
