Showing posts with label Ginger-Garlic. Show all posts
Showing posts with label Ginger-Garlic. Show all posts

May 30, 2014

Ginger garlic paste recipe - Adrak lasun paste - How to make ginger garlic paste for paste

ginger garlic paste in a bowl
Ginger garlic paste recipe - Ginger garlic paste is one such ingredient which I need almost everyday all around the year. This versatile paste has health benefits especially on digestive system. It's flavor enhancing and taste increasing quality make it a popular, essential ingredient in day to day cooking. Instead of grinding in small quantity on daily basis, this storable paste can be prepared in advance. This can be stored in the fridge for over a week. I use this paste especially for subzis and marination.

Preparation time 15 minutes
Cooking time - 0 minutes
Yield - 1 heaped cup of paste.

Ingredients
  • 1 cup peeled garlic pods
  • 1 cup chopped ginger, peeled
  • 7 - 8 green chillies ( optional )


Method
  1. Wash, peel and chop the ginger into small pieces.  Peel of the garlic skin. Wash and chop the green chillies. 
  2. Grind the ginger, garlic and ( optional) green chillies together to a smooth paste with minimal water. 
  3. Transfer this paste to an airtight container and store  in the fridge. This ginger garlic paste can be stored for about a week..
adrak lasun paste ready to store

October 28, 2013

Mushroom and garlic stir fry recipe

Mushroom garlic stir fry in a serving plate
Mushroom and garlic stir fry recipe - Mushroom and garlic stir fry  is a quick and easy dish with mild flavour of garlic and pepper. You can add capsicums along with mushrooms. This is a flexible dish wherein, flavour and taste can be changed  according to one's liking. Mushroom stir fry and hot chapati make a good accompaniment. Serve this dish with pickle and buttermilk.

Preparation time : 5 minutes
Cooking time : 10 minutes
Yield :Serves 1

Ingredients
  • 15 mushrooms, cut into pieces
  • 20 garlic flakes / lasun, peeled and crushed
  • 2 green chillies, chopped
  • 1/4 tsp turmeric powder
  • 1 tsp pepper powder
  • Few chopped coriander leaves
  • 3 tsp oil 
  • Salt to taste

Method
  1. Heat oil in a frying pan. Add the garlic and green chillies to it. Fry till aromatic and light brown. 
  2. Add the mushrooms, pepper powder, turmeric powder and salt. Saute for a minute. Cook covered on low flame till the mushrooms become soft. Allow it to cook  in its own moisture. 
  3. Cook for 4-5 minutes and then remove the lid. If it is watery, simmer till the water dries up. Add thecorianderl eaves and mix well. 
  4. Serve the mushroom garlic stir fry hot with chapatis.
mushroom garlic stir fry

October 4, 2013

Adrak lasun jeera chutney recipe - How to make ginger garlic cumin seeds chutney -

ginger garlic jeera chutney in a serving bowl
Adrak lasun jeera chutney recipe - Ginger, garlic and cumin seedschutney is one of my favorite chutneys. This is an authentic chutney always liked by my family members. The  ginger, garlic and cumin seeds add an extra flavour and unique taste to the chutney.  This chutney besides being tasty, helps in digestion also. Idli, dosa and vada goes well with chutneys. This is one of the  varieties of chutneys which I prepare often.

Preparation time 10 minutes
Cooking time 2 minutes
Yield - serves 4

Ingredients
  • 1 cup grated fresh coconut
  • 12 flakes garlic, roasted on flame
  • 1/4" ginger, roasted on flame
  • 1 tsp cumin seeds / jeera, slightly roasted
  • 6 whole red chillies, shallow fried
  • 1 small lemon sized tamarind
  • 1 cup drinking water
  • 1/2 tsp mustard seeds, spluttered in little oil
  • Salt to taste

Method
  1. Fix the garlic flakes with skin to a fork and roast them directly on low flame until aromatic. Peel the skin and keep it side.
  2. Wash the ginger, pat it dry and fix it to the fork. Roast it on a low flame until aromatic.
  3. Heat little oil in a frying pan and add broken red chillies to it. Shallow fry them until light brown. Allow it to cool. Slightly roast the cumin seeds.
  4. Now mix all the ingredients together and put them in the mixer. Add 1/4 cup of drinking water and whip it for a while.
  5. Again add 1/4 cup of water and grind them nicely. Repeat the process  and grind the chutney to a smooth paste using remaining water.
  6. Garnish with spluttered mustard seeds and serve adrak lasunj eera chutney with idli, dosa, vada etc
prepared ginger garlic jeera chutney

September 17, 2013

Coconut ginger chutney recipe - How to make coconut ginger chutney

Coconut ginger chutney in a bowl
Coconut ginger chutney recipe -  This coconut ginger chutney is very easy to prepare. Just blend all the ingredients to a smooth paste and temper it with mustard seeds and red chillies. It is a perfect chutney for idly and dosa. There are many other types of chutneys like ginger garlic chutney, mint cilantro chutney, gooseberry chutney,  raw mango chutney etc. are prepared in Karnataka. Now I am going to share coconut ginger chutney recipe with you all.

Preparation time 5 minutes
Makes 1 cup chutney 
Yield : 1 ½  cup chutney

Ingredients
  • 1 + 1/2 cups grated fresh coconut
  • 2 large sized green chilies, chopped
  • 1/4" ginger, chopped
  • 1 tbsp chopped coriander leaves
  • large grape sized tamarind
  • Salt as required

For the tempering
  • 1 tsp oil
  • 7- 8 broken red chilies
  • 1/2 tsp mustard seeds

Method
  1. Heat 1/2  tsp of oil in a small pan. Add the chopped green chilies and ginger to it. Roast till they turn aromatic.
  2. Grind  the coconut, coriander leaves, tamarind, salt, roasted chilies and ginger together in a mixer, using little amount of water to get smooth chutney.
  3. Heat a tsp of oil in a small pan and add mustard seeds to it. When they start spluttering, add red chilies and saute till they turn light brown.
  4. Pour this hot tempering over the chutney and mix well. Enjoy coconut ginger chutney with  idli, dosa and vada.
prepared coconut ginger chutney

June 10, 2013

Lemon ginger squash Recipe - Lemonade recipe - How to make lemon ginger squash

lemonade or sharbat in a serving glass
Lemon ginger squash recipe - This is an easy recipe of lemon ginger squash and lemonade. I had few lemons and ginger in my refrigerator. They were drying. So I used them to make squash. Sharbat can be made quickly if such squash is stored in the refrigerator.

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - 4 cups squash

Ingredients
  • 1 cup ginger, peeled
  • 1 cup lemon juice
  • 2 cups water
  • 2 cups sugar

Method
  1. Wash the ginger, peel and chop it. Put it in a mixer jar and add 2 cups of water. blend it coarsely. 
  2. Strain and transfer the ginger water to a heavy bottom vessel, add sugar and stir to mix.
  3. Bring the above prepared mixture to boil. Further, simmer until 1 string syrup is formed  
  4. Take a drop of  ginger and sugar syrup between thumb and index finger and stretch it. If  a string is formed, 1 string syrup is ready. Then remove from the flame and cool it.
  5. Cut the lemon into two halves and squeeze the lemon juice. Add this lemon juice  to the ginger sugar syrup. Mix well and store in a bottle. Keep this bottle in the refrigerator.
  6. While making sharbat, take 1/4  glass of lemon ginger squash and fill the 3/4 part of the glass with chilled water. Mix well with a spoon and serve the lemon ginger sharbat immediately.

Lemon ginger squash - step by step pictures

1.  Wash the ginger, peel and chop it. Put it in a mixer jar and add 2 cups of water. blend it coarsely. 
grind the ginger to a coarse paste

2.  Strain and transfer the ginger water to a heavy bottom vessel, add sugar and stir to mix.
put the ginger water to a vessel


3.  Bring the above prepared mixture to boil. Further, simmer until 1 string syrup is formed. Then remove from the flame and cool it.

add the sugar and bring it to boil

4.  Cut the lemon into two halves and squeeze the lemon juice. 
squeeze the lime in a bowl


5.  Add this lemon juice  to the ginger sugar syrup. Mix well and store in a bottle. Keep this bottle in the refrigerator.

add to the simmered ginger sugar syrup

6.  While making sharbat, take 1/4  glass of lemon ginger squash and fill the 3/4 part of the glass with chilled water. 

7.  Mix well with a spoon and serve the lemon ginger sharbat immediately.

make lemonade with ginger lemon squash

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