How to make Ginger Garlic paste

How to make Ginger Garlic paste:

       Making of Ginger Garlic paste is a easy job. The only thing is peeling the skin of garlic takes time. The proportion of ginger and garlic varies for each and every dish. For non-veg recipes this ginger garlic plays a vital role for its unique flavour and taste.
        Choosing the right ginger and garlic is important for making this paste. Ginger should look fresh. You can get ginger and garlic from the vegetable market. While choosing the ginger see whether it has the mud in it and every nodes should be fresh. In case of garlic I usually don't go with the bigger ones. Since my mum use to say that smaller one has more flavour when compared to the bigger one, obviously that bigger bulb garlic is easy to peel the skin, I agree!! ,but my choice is smaller one. Some of my friends use to say that the color of the ginger garlic paste change after storing it in the fridge.
       I usually do this procedure for making ginger garlic paste and I never found my paste in different color after keeping it in the fridge. Now let us see how to make this ginger garlic paste.

Ingredients:

1. Ginger - 1 cup(chopped)
2. Garlic - 3/4 cup
3. Vinegar/ Lemon - 1 tsp

Method:

• Peel the Garlic skin and wash it in the running water.(tips: Before peeling soak this garlic for 5 minutes in water and then start peeling the skin , you can easily peel it)
• Remove the skin from the ginger and chop it.
• Add this ginger and garlic in the mixer and pulse it for 2-3 times.
  
  
  
  
• Add the vinegar/Lemon and grind to a smooth paste .(Need not want to add water)
• Store this paste in a air tight container and store in the refrigerator.
  

Fish Pepper Fry

Fish Pepper Fry:

    One who love fish will definitely love this recipe and I promise , the taste of the fish pepper fry will be a nice treat to your tasty buds. Once you tried this recipe then you will go other round to have this.I love this pepper fry very much, no more masalas. This recipe is made with simple ingredients . Yeah I'm sure this is healthy too. You can bake or grill the fish after marinating it. Here I have fried the fish with little oil in tawa. Already I have posted the fish fry with spices and masalas this recipe is different from that. Now let us see how to marinate and fry the fish.

Ingredients:

1. Fish - 1/2 kg
2. Pepper - 2 tsp
3. Lemon - 1 
4. Turmeric powder - 1tsp
5. Salt - as required
6. Oil - for frying(shallow fry)

Method:

• Clean and wash the fish. (I'm using the whole fish , that is not compulsory you can use the sliced one too.)
• Grind the pepper in the mixer.(Don't use ready made powders or use the stock available in your home. For better taste crush the pepper corns).
• Take the pepper powder, turmeric powder, salt and lemon juice and apply it on the fish.
• Marinate in the fridge for atleast 3 hrs.
  
• Heat oil in a tawa and put the fish in it with low flame.
• Flip the fish after 5 min and cook the other side too.
• Now our fish pepper fry is ready to serve.
  

Vegetable Briyani/Vegetable Biriyani

Vegetable Briyani :

        This recipe is a quick one which you can make at the morning for your husband's , kids lunch box. Vegetable briyani is easy to make, the only thing is you want to have ginger garlic paste in your hand. I use to store the Ginger Garlic paste in the fridge for more than a week and I never go with the ready made ginger garlic paste available in stores. Since it can be used for kurmas and for other recipes I use to store in the refrigerator. This recipe will consume less time to make . My kids( Seyon and Raini ) loves this yummy Briyani. Even they don't need of any other side dish too. Hope the list seems to be a long one but don't worry every spices which I have listed here will be in your kitchen. I swear you!!. Now let us see how to make this yummy and finger licking  briyani.

Ingredients:

1. Vegetables - Beans, carrot, potato, green peas, cauliflower(each 100 g)
2. Onion - 1 medium size(chopped)
3. Green Chillies - 2
4. Tomato - 1 
5. Ghee - 1 tsp
6. Oil - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Fennel seeds  - 1/2 tsp
9. Cinamon - small stick
10. Cardamom - 2 nos
11. Cloves - 2 nos
12. Bay leaf - 1 no
13. Ginger Garlic paste - 1 tsp
14. Basmathi rice - 2 cups
15. Chilli powder - 1 tsp
16. Cumin powder - 1 tsp
17. Coriander powder - 1 tsp
18. Coriander leaves and mint leaves - one handful
19. Salt - as required

Method:

• Wash the basmati rice and keep it aside.
• Chop the vegetables, onion, tomato and be ready with it.
• Take a pressure cooker and heat ghee and oil in it.
• Add the spices cardamom, cinnamon. cloves, bay leaf cumin seeds and fennel seeds. Let it temper.
• Now add the chopped onions and saute for a minute.
  
• Add Tomato chopped in cubes.
• Add the ginger garlic paste and cook till the raw smell disappears.
• Now add all the chopped vegetables and saute till.
  
  
  
  
• Saute for a minute.
• Now add the chilli powder, cumin powder, coriander powder and add the mint leaves and coriander leaves and mix it well.
• now add the washed basmati rice and add 4 cups of water. 
  
• Add the required amount of salt and  close the lid and put the whistle.
• Wait for a whistle and then make it in a simmer for  5 minutes.
• Wait till the whistle settles down. 
  
• You can serve this with onion raitha.
  

Kambu Dosa / Kambu Dosa Without Rice / Kambu Dosai

Kambu Dosa:

      Kambu is a healthy millet which is a traditional one to. It is very easy to make this dosa since a tasty and healthy one. In this recipe we can also add rice while grinding, but in this post i have not added the rice. This Kambu is known as the Pearl Millet(English), And Bajra(Hindi). I love the Aroma of this millet after grinding it. You can serve this dosa with tomato chutney or garlic chutney or as per your wish. Now let us see how to make this kambu dosa.

Ingredients:

1. Kambu - 2 cups
2. Urad Dhal - 1/4 cup
3. Fenugreek seeds - 1 tsp

Method:

• Soak kambu urad dhal and fenugreek seeds for 2-3 hrs.
  
• Grind it to the dosa batter consistency.
  
• Add Salt and keep it aside for the fermentation process.
• Let it be for 7 hrs.
• For making dosa, heat the tawa and sprinkle oil in it and pour a full laddle of the batter in the tawa and spread to the ends of the tawa.
  
  
  
  
• Sprinkle oil to the dosa and wait for a minute .
• Now flip the dosa to the other side to cook.
• Take out from the tawa after the dosa is cooked .
  
• You can serve this with any of your favourite chutney.

Pazham Pori / Ethakka Appam

Pazham Pori / Ethakka Appam:

      Pazham Pori  is a traditional snack type in Kerala .This snack Pazham Pori is  also called by many names in Kerala like Nendram Pazham Bhajji, Ethakka appam, Banana Fritters, Kerala Pazham Pori Whatever the name might be the ingredient is the same Banana. Here in Tamil Nadu we call this Banana as Nendram. This is a easy snack type which can be made by any one and also needs very simple ingredients.Most of the malayalees love this snack. Usually this snack is made using All Purpose flour for a change you can use wheat Flour also.I have tried both types, but in this post i have used all purpose flour only. Now let us see how to make this Pazham Pori.

 Ingredients:

1. Banana(Variety - Nendram)
2. All Purpose Flour - 1 cup
3. Sugar - 1/3 cup
4. Salt - 1/2 tsp
5. Seasame seeds(Black) - 1 tsp
6. Turmeric Powder - 1 pinch
7. Cumin powder -1 pinch
8. Oil - for deep frying

Method:

• Peel the skin of the banana  and cut them into slices.
  
  
  
  
• Now take a bowl for mixing and add the All purpose flour, sugar, salt sesame seeds and mix well.
  
• Add water and mix to get the bhajji batter consistency, the batter need not be too thin nor too thick.
  
• Add turmeric powder and cumin powder and mix well.
  
• Heat oil in a pan for deep frying.
• Dip Each banana slices in the batter and Fry till golden brown.(Check whether the slices are fullly coated with the batter before dropping it in the oil).
  
  
  
  
  
  
  
• Take out from the oil and put this in a tissue paper to absorb more oil. 
• Thats all our evening instanst snack pazham pori is ready.