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  1. Okay folks, so I think we need a FRESH and current thread to talk about cooking, preparations for cooking and recipes! And to discuss curry methods of course. One thing which really helps me is that about once every two months, I get 15kg of good quality white onions, peel, slice and fry them. Then process them into a paste. Then create individual use portions for freezer bags. This cuts my cooking time by A LOT since so many recipes (even non desi ones like pasta sauce) require fried onions as a base. It also means I'm not using my food processor daily. I do it all in one day and am set to go. In a similar vein- I also get a ton of fresh root ginger and raw garlic. Peel and crush with a little salt and olive oil and put into ice cube trays. This means I can literally pop it into a dish for fresh-tasting flavours without the daily work. I used to find I would avoid putting garlic into dishes which actually needed them because I was too busy/it was too inconvenient peeling and crushing two at a time (getting that raw garlic smell on your fingers too). So what are some of your tips? Best recipes? Special dietary requirements?
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