Ginger garlic paste | How to make Home made Ginger Garlic Paste | Inji Poondu Vizhudhu

I know making of Ginger Garlic Paste is not a big matter for the Indian families and I thought why to do a post for this. But while talking with my colleague one day, she said, she used to buy ready made Ginger Garlic Paste from shops. I asked why she need to buy outside, as we can make it at home easily and told her we can keep it fresh for a month at least and told her the recipe. So I thought, I can write a post for this Home made ginger garlic paste.

Home made Ginger Garlic paste is easy to do, but the only difficult thing is to peel the garlic skin and peeling the ginger skin as it is time consuming part. But I do this, while watching TV shows or serials, so I don't feel time is wasted or feel much tired. Also to keep the Ginger garlic paste fresh, I add a pinch of turmeric and to extend the self life, I used to add oil and vinegar.

Home made Ginger Garlic Paste

Preparation time: 8 min (30 to 40 min for peeling the skin) | Cook Time: 0 min | Serves: 200 gms

Recipe Category: Home made | Recipe Cuisine: Indian

Ingredients

Ginger - 1 cup (peeled and chopped)

Garlic - 1 cup (chopped to small pieces)

Turmeric - 2 pinch

Oil - 1 tsp

Vinegar - 1/2 tsp ( I use rice vinegar )

Method

1. Take equal amount of ginger and garlic and cut into small pieces. (Equal means, when cut into small pieces, take 1:1 cup ratio).

2. First grind the ginger, with turmeric, oil and vinegar to a coarse paste.

3. Then add the chopped garlic. 

4. Grind it to a fine paste, stopping in between and mix nicely.

5. Save it in a air tight container. 

Home Made Ginger Garlic Paste is ready

Notes:

1. Do not add any water while grinding, as oil and vinegar should be enough to grind. Also adding water, reduces the shelf life of the paste.

2. Always use dry spoon while consuming the paste.

3. Adding turmeric, give nice flavor and color. 

4. Adding oil and vinegar, is to increase the shelf life of the paste.

5. You may also add, a bit of salt, but I did not. 

Tags: Ginger Garlic Paste, Home made Ginger Garlic Paste, How to make Ginger Garlic Paste, How to increase self life of Ginger Garlic Paste, Home made recipes, Easy Ginger Garlic Paste, Inji Poondu Vizhudhu, Ginger Recipes, Inji Recipes

Sambar Powder | Home made Sambar Powder | how to make Sambar Powder at home | South Indian Sambar Powder | Sambar Podi for Sambar

I normally do not use Sambar powder for my sambar or curries. My mom just uses the chilli powder and coriander powder and I am used to it. Even I have posted the mangai murungai kathiri sambar which is prepared with out sambar powder. But my in laws use the sambar powder in curries,  sambar, etc. So I am used up with both the food. This I learnt from my MIL and she gave the recipe which could be kept for about 2 weeks to 3 weeks based on your frequency of use☺️.  Since we prepare this sambar powder in a little quantity, no need to worry about formation of bugs or wastage.

Home made Sambar Powder

Preparation time: 15 min | Process Time: 02 min 
Total Time: 17 min | Used for: 2 weeks

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

1. Red chillies - 18

2. Toor dhal / துவரம் பருப்பு  - 3 tbsp

3. Bengal gram / கடலை பருப்பு / channa dhal - 2 tbsp

4. Black gram / உளுத்தம் பருப்பு / urid dhal  - 1.5 tbsp

5. Fenugreek seeds - 1 tsp

6. Cumin seeds - 2 tsp

7. Coriander seeds - 4 tbsp

8. Pepper - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Asafoetida - 1/4 tsp

( 1 tbsp = 3 tsp )

Method

1. Dry fry the Bengal gram, black gram, toor dhal, fenugreek, coriander together. 

2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.

3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.

4. Store it in air tight container.

Flavorful Sambar powder is ready

Notes

1. Always Use a clean and dry teaspoon.

2. The above measurements yields Sambar powder which can be kept for 2 to 3 weeks based on the frequency of usage. 

3. My dry chillies are very spicy. Kindly adjust to your chillies 

4. My MIL gave a tip, to add some curry leaves also while frying as some kids (even me) throw curry leaves from sambar when added separately. But this is purely optional.

Tags: Sambar powder, Home made Sambar powder, South indian Sambar powder, easy Sambar powder recipe, how to make Sambar powder, Sambar powder for beginners, Tamil nadu Sambar powder recipe, Sambar podi, how to prepare Sambar podi

Home Made Khova/Khoya - Sugarless

Ingredients

• Milk - 1 litre
• Ghee - 1 tsp (optional)

Method

• In a big pan (non stick works well), start boiling the milk.
• When it becomes half its quantity, start stirring well, so that it does not stick to the bottom, keeping flame in medium.
• In this stage, if you need ghee, you can add. But it is optional only.
• When the milk, becomes very less quantity, as shown in last figure, switch off the stove.
• Sugarless khova is ready to be used in making, gulab jamuns, carrot halwa etc...
• It can be stored in fridge for more than 15 days.

This goes to my event Dish Name Starts with H