Cooking web notes

       

        I used to buy ginger garlic paste in the stores, after I started cooking . My parents side and in-laws side still wont use Ginger garlic paste in any of there cooking!!  Even if I cook for them anytime,I use it carefully that they wont know that smell . 

        I used to buy a famous brand in Mustafa where I do my monthly groceries shopping,then one fine day I could not find that and I was sceptical in buying/trying the other brands,then friends suggested this and that and hooked on another brand,again that too disappeared!  . It always happens there,suddenly the usual brand they keep will disappear and another new one will be there…the problem is…. that’s the only shop where I do the shopping…

      You may wonder why I didn't tried at home,well ,every one needs a good reason to start something new right!! I am first of all lazy,the second thing is I tried once or twice and I don't know where I went wrong,the ratio or what,but it dint smell good! Then when the situation is like I have to do at home,then I tried myself seeing the ratio in other blogs and tried at home,and now I never care to see if the stock is there or no in the shops ! But I don't remember which blogs I referred,so please don't sue me if its yours! .

GINGER GARLIC PASTE

INGREDIENTS

Method:

1. Peel the ginger skin( I get big palm size ginger,so I use the vegetable peeler and just peel the skin of ginger) and garlic ( I took garlic flakes from 3 –4 whole bulbs).
2. Take equal amount,first grind ginger for a  minute with turmeric and oil and then add the garlic.
3. Grind to a smooth paste. Don’t use your hands to mix at any time while grinding,use spoon.
4. Transfer the paste to clean air tight containers and store in refrigerator. You may use for a month if you handle well.

Note:

And now a simple recipe that you can find every where ,still I am posting :

PEAS PULAV /PULA0 / PILAF

INGREDIENTS

To temper:

Method:

1. Soak the basmati rice for atleast 20 minutes.
2. Slice the onion and slit the green chillies.
3. Heat the cooker and directly add the oil+ ghee and add the seasonings.
4. Add the onion,green chillies and reduce the flame and fry for a minute.
5. Add the ginger garlic paste and again fry for a minute.
6. Add the peas(I used frozen) and fry in low flame for 2 minutes.
7. Add the soaked rice,salt and water and mix well.
8. Let it boil and then close the cooker and reduce the flame to low and cook for 7-9 minutes.
9. Let the pressure get down by itself and then mix carefully and serve hot with any rich gravy or simply dal or subjis. I served with Cauliflower subji.

You can also use thin coconut milk in place of water,which enhances the taste… This is very simple yet delicious rice,you can use your imagination and add more spice to the dish!

Note:

• Never fry the onions and ginger garlic paste in high flame or till burnt,which will give a dull coloured pulav!

Sending my Agathi keerai thanni saaru and Keerai kootu to Preeti’s Green gourmet Event .