Dawaat

The “masalas” or spices used in Pakistani cuisine consist of the basic five of six aromatic powders, which form the base or the sauce or curry.The most common spice mixture used for chicken and meat are onions, garlic, ginger, turmeric, red chilli powder, coriander and salt.When combined, these ingredients produce a distinctive flavor and act as a thickening agent for the sauce. Most curries are prepared using the “bhoona” (frying) method which is the slow process of bringing the spices to a golden brown, adding water, then adding the main ingredient (meat, chicken, fish or vegetable) and stir frying it until it loses its raw state. Good, wholesome food and good health are closely linked. Spices and herbs used by us not only enhance flavor and aroma, but also promote good health. Chillies are rich in Vitamin C; Mathi (fenugreek) peps up the liver. Ginger andpeppercorns aid in digestion. Mint is cooling, while coriander is good for the kidneys.