Cooking (Pakistani style)

It is possible to create completely different dishes with the same ingredients. I'm going to make this a generic multi step, kind of like computer programing logic. Controlling all the variables in cooking is virtually impossible; it is more of an art than science.

You will need a pan with a heavy bottom to avoid burning and to make the dish authentic, "Desi ghee" (clarified butter) must float on the top and you should have enough Cayenne pepper and/or tomatoes to make the color red ! (there are exceptions obviously)

Below is my take.

Select only one A path.

(A1) A large majority of Pakistani dishes start with frying the onions. Higher quantities make the dish sweeter but can create a good base for the gravy. The degree of browning the onions all changes the taste and color. So this first step can transform the dish in many ways.

(A2) Goto (I)

(B) Next add garlic paste and fry. The aroma here is going to very strong.

(C) At this point heat should be reduced.

(D) Here the if/then/else logic comes in. Select just one D.

(D1) Add tomatoes and fry until a paste is created. Goto (D2)

(D2) Add a little water and add spices. To keep this simple, I am going to recommend "Shan" spice mix imported from Pakistan with spices mixed in the correct proportions (http://www.shanfood.com/). Fry until ghee separates from spices and starts floating again Goto (D3) and then (E)

(D3) Add meat if this dish is going to contain that and brown it Goto (D1)

(E) Add ginger paste

(F) At this point the dish can either have a lot of "shorba" (soup) Goto (G) or "masala" (thick paste) then Goto (H)

(G1) Add lots of water and other ingredient could be diced potatoes, or "tinda" (round gourd), or beans or any other diced vegetable. Cook until done.

(H1) Add vegetables like okra, cauliflower or spinach and cook until done.

(I)

To be continued