The Perfect Ginger Garlic Paste Subru Uncle Has Taught Me Recipes
THE PERFECT GINGER-GARLIC PASTE SUBRU UNCLE HAS TAUGHT ME!
I'm about to leave for USA in 2 days from today. I have been a pampered chef all these past 2+ years. I have been so dependent for small jobs like chopping veggies, chopping corriander leaves, putting together all the basic ingredients I need for making my recipes and most of all, for making ginger-garlic paste which we use alot in our Indian cooking for stir-frying alongwith onions in several veg and non-veg recipes. Now that I am going on a holiday to the US, I will be cooking for my dad and bro and ofcourse, for myself too. I'm SO EXCITED and SO NERVOUS! Independently, this is going to be the FIRST time in my life, that I will be actually cooking solo so to speak! Right from washing veggies, to chopping/slicing, to mixing, to cooking till the dish is ready to serve and ofcourse, that perfect finish you call 'garnish' -I have to do it ALL completely ON MY OWN and it has to taste EXACTLY like Subru uncle's cooking! I'm REALLY THANKFUL to Subru uncle, the man who has been cooking in my house for the last 13 years! He is the one who I owe alot more to, than words can ever express. I will MISS him alot while I'm gone and the speed with which he cooks! He was really sweet today and when I requested him, he taught me how he makes the ginger-garlic paste that my family simply ADORES! This is the recipe that I will be using FOREVER! I can swear by this because it really is the perfect consistency and it's PERFECT! Whenever a recipe calls for ginger-garlic paste, please use this and look nowhere else - this is simply too good! Try it, please! Recipe can be easily doubled!
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 tbsps
Number Of Ingredients 3
Steps:
- Put everything in a blender bowl, cover and process until smooth.
- Use in any recipe that calls for ginger-garlic paste.
Nutrition Facts : Calories 6.7, Sodium 1, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE
This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak the chickpeas overnight in a large pot in lots of water.
- The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
- Bring to a boil.
- If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
- Boil until the chickpeas are tender.
- Remove from heat and keep aside.
- Heat oil in a large pot on high flame.
- Once its hot, toss in the cumin seeds.
- Allow to crackle.
- Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
- Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
- Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
- Add turmeric, red chilli and corriander powders.
- Mix well and stir-fry for 5 minutes on medium flame.
- Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
- Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
- The consistency of the tomato mixture should be mushy and in simpler words, really soft.
- Add 3 tsps.
- of salt.
- Mix well.
- Add a little shy of 1/2 cup tamarind juice.
- Stir in garam masala powder.
- Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
- Mix well and boil on high flame for 10 minutes.
- Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
GINGER GARLIC PASTE
After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
Provided by DC Girly Girl
Categories World Cuisine Recipes Asian
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
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