I will be your slave ( for a day)

[John61CT]

Nope, just experiment, matter of taste.

Some are dry, some like a stew or even soup, pouring over a pile of rice calls for different than wrapping up in a flatbread.

Where the recipes originally came from no one measures anything.

Sure if you are inconfident or OCD, do follow detailed recipes to the letter, but

**please** try to wean yourself off them within a few iterations and make the dish your own, get creative, no reason to ever make it the same way twice from then on.

 

[Dingfelder]

Ugh.

 

[wagoneer]

Been watching those great youtube vids on guys in Pakastan just tossing stuff into a wok, I like that idea.

 

[John61CT]

Yes, need a high BTU stove for that. I like Iwatani's catering size, easy to take outside on the butane when you'll need to turn it up.

Otherwise leave on the propane for inside to save money.

 

[ChezCheese:-)]

There's a dish they make in Pakistan, called Tuck-a-tuck. Nobody makes it at home -- you go out for it. They use big huge tavas (the gently concave piece of cast iron used for making flatbread on, but for tuck-a-tuck, about 36" in diameter.) It sits on an old metal oil drum, in which there is a fire going. So you have a cooking surface like a Caribbean steel drum or like a flying saucer you had for snow days.

A chotu (meaning little guy, a kid) will come out to your car (you can get anything delivered to you in your car) with a tray of various cuts of meat, chops and organ meats of all kinds. Beef/buffalo and goat -- chicken not so much, if I recall correctly. You choose exactly what meat you want and how much of it. You can give instructions like extra garlic or chillies or whatever. The chotu will run off to the cook at the steel drum with your selections.

The cook will ladle some vegetable shortening onto the hot tava. Then he reaches into a big container of chopped onions and others of garlic and ginger, chillies, tomatoes, spice. Then the meats. He chops and tossed the ingredients with big broad cleavers. The sound of the cleavers on the cooking surface is what gives the dish its name. (tuck-a-tuck, tuck-a-tuck...) While waiting for customers, they'll often tap out Bollywood tunes with the cleavers, and you can request tunes even.

When it is done, the chotu brings it out to your car, along with naan bread and salad and yogurt. It is super delicious! Here you can see it :